Along with summer, comes lots gatherings with friends & family! Food brings people together, helps create memories and even traditions. Some families, may be accustomed to "Taco Tuesdays", others may have a pizza night at least once a week. While following a food or fitness program, it is important to make small changes rather eliminations. For example, trying to make a more nutritious pizza versus cutting out pizza completely will help you satisfy cravings without sacrificing your health goals. In the recipe below, I used Mikey's paleo pizza crust to create a delicious white pizza topped with a creamy cashew based ricotta, fresh herbs and flavorful oil! Hope you try this quick and easy recipe at your next gathering!

Main Ingredients:

● 1 Mikey’s Paleo Pizza Crust

● 1⁄2 Cup Dairy Free Cashew Ricotta (Recipe Below)

● Fresh Basil

● Extra Virgin Olive Oil

● Grilled Zucchini or Other Veggies Of Choice

Ingredients For The Cashew Ricotta Recipe:

● 3⁄4 Cup Raw Cashews

● 1⁄4 Cup Water

● 1 1⁄2 Teaspoons Of Lemon Juice Or Apple Cider Vinegar

● 1 Tablespoons Nutritional Yeast (Optional)

● 1 Garlic Clove Or Garlic Powder

● Season With Sea Salt & Cracked Pepper, To Taste

Instructions:

1. Create cashew ricotta:

a. In a bowl of water, soak the raw cashews for about 2 hours.

b. Remove the cashews from the water and place in a blender until a creamy nut butter texture forms.

c. Add remaining ingredients: lemon juice, nutritional yeast, garlic and sea salt & pepper.

d. Refrigerate the cashew ricotta for 1-2 hours to create a stiff texture.

2. Preheat oven to 400 degrees F

3. Place pizza crust on baking tray and into the oven for about 7 minutes to warm up.

4. Add cashew ricotta, grilled zucchini, fresh basil and then broil for 2-5 minutes or until crisp.

5. Remove from the oven, slice 4 ways and add a drizzle of extra virgin olive oil.

6. Enjoy!

Check Out Recipe Below!

Growing up in a Lebanese household, I grew up eating this chickpea based spread! Tahini, a sesame seed paste, creates a unique flavor that has grown to become popular in the Middle East, Mediterranean and now the western world! This is the ultimate dip as it is gluten free, dairy free, vegetarian and packed with protein, fiber & B vitamins. Check out the recipe below to make 3 easy variations of classic hummus, sahtein !

Serve with roasted veggies, gluten free crackers or classic toasted pita wedges! Here I used roasted purple potatoes and rainbow carrots, for some antioxidant action.

Prior to hitting the oven, I simply drizzled the veggies with avocado oil, fresh thyme, Himalayan sea salt and black pepper. Oven time was only 7-10 minutes at 425 degrees.

To create these dips, use a high speed food processor to create a smooth consistency!

Don't forget to post your recipe attempts and hashtag #StephanysSolutions

Base Ingredients:

3 tablespoons organic tahini
2-4 tablespoons (room-temperature) water
1½ cups cooked chickpeas or 1 can chickpeas (15 oz, drained and rinsed)
1 minced garlic clove
3 tablespoons lemon juice
¼ teaspoon sea salt

Instructions:

In a food processor, first combine the lemon and tahini. Then add 1-2 tablespoons of room temperature water, Next add the chickpeas, garlic, and sea salt, additional 2-3 tablespoons of water (1 tablespoon at a time) and blend until it reaches a smooth consistency.

For the avocado hummus: Use 1/2 or 1 whole ripe avocado (depending on size), 2 tablespoons olive oil, ¼ teaspoon cumin and 1 cup cilantro leaves. Process until smooth.

For the pumpkin hummus: Use 1 teaspoon ground turmeric, 1 ½ tablespoon extra virgin olive oil, ½ teaspoon cumin, ½ teaspoon salt, ¼ teaspoon ground cinnamon, and ¼ teaspoon paprika. Process until smooth.

For the pine nut hummus: Use 1 Tablespoon pine nuts, 1/2 teaspoon chili powder and 1 tablespoon extra virgin olive oil. Process until smooth.

For a beet hummus (not pictured): Use 1/3 cup grated raw beet, 1 teaspoon fresh thyme, 3-4 tablespoons of olive oil. Process until smooth.

Garnishes: extra virgin olive oil, sumac or paprika, finely chopped parsley or other herbs, whole chickpeas, toasted pumpkin seeds