Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4-6

A fluffy, soft pizza crust made with 100% whole wheat flour. Healthy and delicious! Instead of a traditional tomato-based sauce, this garlic, kale & mushroom pizza is topped with a sauce made from roasted garlic.

INGREDIENTS

2 1/2 cups whole wheat flour, plus more for dusting

2 1/4 tsp active dry yeast

3/4 tsp salt

1 cup warm water

1 tbsp extra virgin olive oil

1 tbsp sugar

small handful kale, finely sliced

1 large head roasted garlic

2 tbsp. olive oil, divided

salt + pepper to taste

1 large cup of button mushrooms, thinly sliced

1 large cup mozzarella cheese

DIRECTIONS

1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.

2. In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.

3. Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.

4. Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.

5. Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes

6. Remove roasted garlic cloves from skins and place in small bowl. Add 1 tablespoon of olive oil and mash with fork until smooth. Season with salt and pepper. Set aside.

7. Heat remaining olive oil in a large skillet over medium-high heat. Add mushroom slices and cook until softened, 3-5 minutes. Add kale and cook until wilted, about 3 minutes more. Remove from heat and season with salt and pepper.

8. Place pizza crust on parchment paper. Spread roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms and kale, then remaining cheese.

9. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Prep time: 5 mins

Cook time: 20 mins

Serves:  4

Calories Per Serving: 32 calories

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

INGREDIENTS:

1 large onion, chopped

1 large potato, peeled and chopped

2 vegetable stock cubes

1 handful of mint leaves

450g frozen peas

4tbsp of low-fat natural yogurt

DIRECTIONS:

1. Put the onion and potato in a large saucepan, along with the stock cubes, dissolved in 1.1 litres of boiling water. Bring to the boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Reserving a few mint leaves for the garnish, add the rest to the pan along with the frozen peas. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Leave the soup to cool slightly, then transfer to a food processor or blender and blend until smooth.

3. Return the blended soup to the pan to heat through. Divide between 4 serving bowls and serve garnished with a swirl of yogurt and the reserved finely chopped mint.

Prep time:  25 mins

Cook time:  45 mins

Serves:  4

Calories Per Serving: 254 calories

This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.

INGREDIENTS:

1 1/2 cups finely chopped broccoli florets

1 tablespoon butter

1 tablespoon extra-virgin olive oil

2 tablespoons all-purpose flour

1 1/4 cups low-fat milk

1 teaspoon Dijon mustard

1/4 teaspoon dried rosemary

1/4 teaspoon salt

1/2 cup crumbled goat cheese

3 large eggs, separated

2 large egg whites

1/4 teaspoon cream of tartar

DIRECTIONS:

1. Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.

2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.

3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.

4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.

5. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.

Prep time:  10 mins

Cook time:  30 mins

Serves:  5

Calories Per Serving: 60

Putting aside zucchini’s delicious, crunchy flavor, it is low in calories. A whole cup of zucchini only contains 35 calories. Plus, it’s rich in vitamins A and C which serve as powerful antioxidants AND anti-inflammatory agents, helping to prevent flus and colds and other diseases that exhaust you. Zucchini’s fiber helps lower your cholesterol.

INGREDIENTS:

¼ cup dry whole wheat breadcrumbs

¼ cup grated fresh Parmesan cheese

¼ teaspoon seasoned salt

¼ teaspoon garlic powder

⅛ teaspoon freshly ground black pepper

¼ cup unsweetened almond milk (you could also use skim milk)

2½ cups (1/4-inch-thick) slices zucchini

Cooking spray

DIRECTIONS:

1. Preheat oven to 425 degrees.

2. Combine first 5 ingredients in a medium bowl stirring with a whisk.

3. Place milk in a shallow bowl and dip zucchini slices in the milk, then dredge them

in breadcrumb mixture.

4. Place coated slices on an oven proof wire rack coated with cooking spray; place

rack on a baking sheet.

5. Bake for 30 minutes or until brown and crisp.