Quick Fig & Fontina Flatbread

05 Oct 2009 5 Comments

by marisashealthykitchen in Vegan Recipes, Vegetarian Recipes Tags: , , , , , ,

Looking for a fast and deeelish snack or lunch? Here is a great option that I just put together. I think I have mentioned before how much I love figs! I am really taking advantage of them while they are still in season. This is such a simple and easy way to enjoy them.

IMG_2299

Quick Fig & Fontina Flatbread
2 servings

6 fresh figs, sliced thin
1/2 tbsp Honey or agave
1 whole wheat or multi grain pita bread
1 1/4 ounce fontina cheese, sliced thinly (I use mozzarella daiya)
dash of celtic sea salt

Pre-heat a toaster or regular oven to 350 degrees. Split the pita bread into two halves. Spread the cheese out evenly on both halves. Place in the oven for 2-4 minutes till the cheese is melted and the bread is nicely toasted. Remove from the oven and place the sliced figs evenly onto the both halves. Sprinkle some salt and drizzle the honey on top. Enjoy!!

I have been looking up what I am eating to see the nutrition stats, so I will post them when I can 🙂

Here you go! Per serving: 244 Calories, 7g Fat, 4g Sat fat, 21mg Cholesterol, 303mg Sodium, 40g Carbs, 6 g Fiber, 24g Sugar, 9g Protein

IMG_2300

Sun-Dried Tomato Pesto

23 Apr 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.

img_17711

Zucchini Noodles with Sun-Dried Tomato Pesto

img_17731

Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil

Sun-Dried Tomato Pesto

quick and simple, this should take 20 minutes
recipe yield 2.5 cups

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
  3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
  4. Stir in olive oil and Parmesan cheese.
  5. Season with salt to taste.
  6. Enjoy!

Next Newer Entries