A "Supreme" Breakfast

I have always been a "supreme" pizza lover. You know, with the spicy pepperoni and sausage, sweet peppers, and onions piled on top. YUM. And one of my favorite ways to eat my beloved supreme pizza is cold and leftover for breakfast.

 Today, I warmed it up a little and added my other favorite food - eggs - to make a delicious (and healthy) baked breakfast treat, with all of the yum factor of my favorite pizza. It's hearty enough to have as a quick dinner, too, if you're looking to cut out the crust of pizza altogether. If you want to turn this into a weekend brunch, simply multiply the recipe and use a large baking dish. You can get really creative with the vegetables, too, as long as you don't use anything that takes too long to cook (like potatoes).

To jazz it up a little, for this recipe I used chorizo instead of pepperoni (but you can use whichever you happen to have). Spicy or sweet italian sausage would be a great addition, too, if you have some already cooked on hand. And if you're a real spice lover, top it off with some chili flakes. Today I garnished with basil for a little added freshness, but parsley or oregano would add plenty of flavor as well.

Dinner in a Pumpkin

It's a wonderful time of year, when we can turn decorations into food. And what a superfood it is! Pumpkin is extremely high in fiber, low in calories, and is a jackpot for vitamins C & E. Not to mention, beta carotene.

If you're sick of pumpkin soup, pumpkin spice lattes, and pumpkin ravioli (a personal favorite of mine), here's a brand new pumpkin recipe - and it doesn't even require a pot to cook it in! Pumpkins are mother nature's slow cooker. Simply clean out the pumpkin, saving the seeds of course, and stuff it full of yummy seasonal ingredients. I used leftover roasted chicken, and this small sugar pumpkin quickly turned into a hearty meal that could feed up to 4 people. You could easily use beef or sausage in place of the chicken, or even omit the meat for some black beans.

Perfect Grain-Free "Pizza"

I don't want to sound like a hipster here, but I was making these vegetable pizzas before it was cool. Actually, I was gluten free before it was cool, too *wink*. I originally made this recipe with zucchini (courgette), when my mom had a freakishly huge crop in her garden one year. I had to come up with a way to incorporate it into nearly every meal, and I was missing pizza a lot in my gluten-free days, and so the veggie "pizza" was born.

This one turned out wonderful with eggplant, and it can easily be made vegan by omitting the cheese. It's not just for vegetarians though - you can add sausage, pepperoni, or more cheese. And don't forget, it is a great diet-friendly pizza alternative for those who are watching their waistlines, so feel free to come back for seconds!

Green Goddess Risotto

Have you ever had one of those days where you're craving a meal that is light and healthy, but still warm and filling? Well, that's how I felt yesterday, so I whipped up this veggie-laden creamy risotto and had to share my recipe. If you're on the Meatless Monday wagon, throw this in the recipe box (and on the grocery list) for next week!

The best thing about a risotto is that it's such a versatile dish; don't feel limited by the ingredients I used. Any vegetables can lend themselves to risotto, and it's the perfect time of year to incorporate some butternut squash or pumpkin if you've got any laying around. Don't be alarmed if you can't find Arborio rice either; I didn't have any on hand yesterday, so I used a regular short grain rice, and the dish still turned out creamy and delicious, even though it wasn't quite as authentic.

The most important ingredient for this recipe is a good dose of patience, because it takes about 25 minutes to cook, and there's no shortcut around that. But if you persevere and keep stirring, you're sure to have a great meal at the end.

Meatless Monday: Lemony Leek & White Bean Soup

This recipe is perfect for anyone who has jumped on the "Meatless Monday" bandwagon - and everyone else, too! I try to eat veg-centric as much as possible, for my own health and because of the environmental impact... but remembering to take time to go completely meat-free for a day is important. It gives your digestion time to relax and detox, especially after a weekend of heavy eating (or drinking). Today seemed like the perfect afternoon for a soup lunch, and this hearty white bean soup packs a punch of flavor with lemon zest and fresh thyme.

This recipe contains both a vegan and "regular" version: for the vegan one, omit any ingredients with an "*" next to their name.