Pizza Salad

I got the inspiration for this from The Pizza Grille, a local place here in Camp Hill. It’s become one of my family’s favorite meals and I make it often because it takes 15 minutes. I always serve it with a marinated grilled chicken.

Last night the chicken was marinated for 12 plus hours in Wegman’s rosemary garlic marinade. I also like using Gazebo Room dressing and this recipe for marinades.

Let chicken sit on the counter for a little then grill and let sit again for 3-5 minutes before slicing.

For pizza- rub naan bread with a little evoo then season with Italian seasoning. Top with and Italian cheese blend or with fresh mozzarella and parmigiana cheese. Grill on low until cheese is melted and naan is brown. This happens quick so don’t leave unattended. Check every minute until ready.

In the winter I make it on a pizza stone in the oven at 425. Serve with this salad on top


Shaken Espresso

I’ve stated before that I get a lot of my inspiration from things I have out. This one came from the newest iced drink at Starbucks. Mine is a lot less sugar, less costly and just as tasty. See the easy steps below.

I use 1 or 2 1.35 oz Nespresso Pods, Unsweetened oat milk, and pure maple syrup.
Make two shots of espresso and pour over ice. Add a small amount syrup then top off with oat milk and shake in a mason jar.

My Mom’s Baked Oatmeal

Served with a scoop of yogurt and my blueberry compote.

This oatmeal recipe is my mom’s and I make it a lot. It is a great thing to make for a friend who just had a baby, surgery, or just because. It reheats very well and lasts in the refrigerator for days. I eat it several ways- plain with a little hot milk, with my blueberry compote and a dollop of yogurt or with fruit and milk. Every way is delicious!

2 cups oats
1/2 cup brown sugar
1 tsp baking powder
1 1/2 cup milk
1/2 cup applesauce
2 tbsp melted coconut oil or butter
1 egg lightly beaten
Cooking spray
Preheat oven to 350

Combine first three ingredients in a large bowl.
Combine milk, applesauce and egg and add to oat mixture then add oil/butter. Stir and pour into sprayed dish. Bake at 350 for 30 minutes.


Honey Mustard Dressing

This is my husband’s absolute favorite dressing. We eat it in salads, on salmon, chicken, and in wraps/sandwiches.

1 small shallot bulb finely diced

2 tablespoons of honey mustard

Juice of 1 lemon

2 big squirts of honey


Enough evoo to thin it out

Mix everything but the oil in a bowl. Whisk in oil until its thinned out. Sorry I don’t measure honey or oil.

You want it to look like this. Store in a small mason jar in the frig for up to 5 days.

Asian Quinoa Salad

Still finding ways to use up my homemade cashew butter. This will be on lunch repeat for sure. I can’t eat a lettuce based salad every day. I need to mix things up. This is a great way to get your veggies in and not sacrifice flavor.

1 cup dry quinoa cooked according to package

2 cup chopped broccoli

1/2 cup shredded carrots

1/2 cup shredded purple cabbage

1 red pepper diced

3 scallions diced

Crushed cashews

For dressing- shake or mix

1/2 cup cashew butter

1/4 cup tamari

1 tablespoon of rice wine vinegar

A few dashes of sesame oil

Enough water to thin out the dressing

Let cooked quinoa cool add chopped vegetables and mix with dressing. Serve with crushed nuts.

Can be stored in refrigerator up to 4 days.