Prosciutto & Fig Pizza with Balsamic Reduction

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I don’t often put amounts in the ingredients list of pizza toppings because I feel like it’s a personal preference. Myself, I don’t like a lot of cheese, but some people like tons of cheese! So you can decide for yourself:)



smoked gouda

Fig jam

fresh basil

1/3 c balsamic vinegar


  1. Make your Sweet Potato Crust.
  2. While the crust is cooking make your balsamic reduction. Add your balsamic vinegar to a small sauce pan. Bring to a boil then reduce to low and let it cook till reduced to about half of the amount. Stir frequently and watch so it doesn’t burn. It will be a very sticky substance when its done.
  3. Remove the crust from the oven, spread fig jam over crust, top with grated cheese, slices of prosciutto and place it back in the oven until the cheese is melted (about 5-8 minutes)
  4. Finally, top with balsamic reduction and fresh basil.

*can also top with spinach!

xo erin


Back to the Grind

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I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!

Salad in a Jar 101

Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!

First things first (I’m the realest)

Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.

 Chop chop!

Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.

On to the Next one…

Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}

Pack it up pack it in

Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.

Shake it ‘up’ Shake it ‘up’

When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.


  • Add your nuts & cheese last so they don’t get soggy
  • If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
  • Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
  • The salads can last up to 10 days in the fridge!
  • Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar!  BONUS: the less air in the jar- the longer it will stay fresh!
  • If the salad isn’t enough- bring another pint size jar of soup
  • Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
  • If you are adding fruit, add it just before the greens

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Asian Chicken Salad

Use 2 tbsp. Carrot Ginger Dressing {from Costco}

Carrots, chopped or shredded (if shredded add in with the greens)


Bean Sprouts

Red & green cabbage

Chicken with Chinese 5 Spice

Mandarin oranges

Slivered almonds

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Cobb Salad with Peach Infused Vinaigrette

Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}

Red, orange & yellow peppers


Red onions


Boiled egg

Sunflower seeds


Blueberries (optional)

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Fall Salad

Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }

Yellow & orange peppers

Cherry tomatoes


Baked Cubed Sweet potatoes


Roasted red peppers

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Pesto Besto

Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }

Cherry tomatoes




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Cabbage Salad

Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}

Green & red cabbage

Toasted sunflower seeds & almond slices

*if you aren’t gluten free you can add toasted ichiban noodles

xo erin

3 ingredient Sweet Potato Gnocchi


I got this recipe from Simple Roots Wellness blog- what a genius! I slightly adapted it and will try to perfect them some more- I found they were a bit chewy but still yummy- especially with the sauce I added! 🙂
  • 2 cups mashed sweet potato (preferably day-old)
  • 1 cup arrowroot powder
  • ½ cup potato starch

Mushroom “Butter” Sauce

  • 1/4 cup ghee ( clarified butter) – you may want a little more
  • 1 onion, thinly sliced
  • 1 cup cremini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 1 tsp chopped fresh sage
  • 3 tbsp chopped fresh parsley
  • 1/2 tsp black pepper
  • 1 pinch salt
  • 1 pinch nutmeg
  1. In a bowl mash the cooked sweet potato. Place it in a colander (with a bowl underneath it to catch the water) and place it in the fridge over night. The key to gnocchi is to remove as much moisture as possible.
  2. When you are ready to cook, add the arrowroot powder ¼ cup at a time mixing thoroughly. At the last ¼ cup you may need to start kneading with your hands.
  3. Knead in the potato starch  (you may want to add a bit more)
  4. Form into a ball and split in fourths.
  5. Roll the dough into a long ¾-1 inch thick rope.
  6. Cut into 1 inch segments.
  7. Score with a fork.
  8. Saute, boil or store.


To cook the gnocchi via boiling, add water to a pot. Once it begins to boil add gnocchi one at a time to prevent sticking and cook until it rises to the top. Remove and let drain on a pan.


Heat a skillet over medium heat and add oil. Once oil is sizzling place gnocchi in and cook until golden and crispy. Flip gnocchi and repeat.


Once your gnocchi is complete leave out to dry fully 2-6 hours. Once dry place in a bowl or baggy and place in the refrigerator for up to 1 week or freeze for future use.

Mushroom “Butter Sauce”

  1. In large skillet, melt 2 tbsp of the ghee over medium heat; cook onion, stirring occasionally, until softened, about 6 minutes.
  2. Stir in cremini mushrooms, garlic and thyme; cook until mushrooms are tender, about 2 minutes. Stir in parsley. Scrape into large bowl.
  3. In same pan, melt remaining butter over medium heat; cook, swirling frequently, until nutty brown and fragrant, about 3 minutes. Add gnocchi; cook, tossing occasionally, until golden, about 5 minutes.
  4. Add gnocchi, pepper and salt to mushroom mixture; toss to combine. Return to serving platter.


xo erin

Avocado Pizza


Avocado pizza with avocado dressing- YES PLEASE!! I will take anything with avocado in it thank you very much 🙂 My sister and I made this pizza together and it was such a HIT!


Sweet potato crust

1 1/2 avocado

2 med tomatoes, seeded & diced

1/4 med red onion


mozzarella cheese

Pizza Pesto
3 tsp. white vinegar
1 tsp. balsamic vinegar
½ tsp. lemon juice
½ tsp. honey
⅛ tsp. turmeric
¼ tsp paprika
½ cup chopped cashews
⅔ cup fresh cilantro, roughly chopped
2 garlic cloves
2 green onions, roughly chopped
1 tsp. black pepper
1 tsp. ground cumin
¼ cup olive oil
Avocado Sauce
3/4 cup homemade mayo
1 Tbsp. almond milk
1/2 green onion, roughly chopped
1 garlic cloves
4 cup cilantro, roughly chopped
1/2 avocado
squeeze of fresh lemon juice
salt and pepper
1. Cook your sweet potato crust for only half of the time directed (10 minutes).
2. While crust is cooking, make your pizza pesto. Add all of the ingredients to your mini chopper and combine till smooth.
3. Spread pizza pesto over crust, grate however much cheese you would like, and place back in the oven for 10 minutes.
4. While the crust is finishing cooking, make your avocado sauce. Add all of sauce ingredients to your mini chopping and mix until smooth.
5. Remove from the oven and add avocado, tomatoes. Drizzle with avocado cream sauce (you most likely wont use all of it) and add cilantro for garnish.
xo erin
Adapted from the Little Broken Blog.

Hasselback Sweet Potato


This looks a little bit like Christmas huh? And tastes like Christmas because everything to do with Christmas is great!….And I could say it’s feeling like Christmas today because I have some BIG news coming!!


sweet potato

olive oil

sea salt

ground black pepper


  1. Pre- heat your oven to 350F. Scrub your potatoes.
  2. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, not all the way through the potato. The slices should stay connected at the bottom.
  3. Drizzle with olive oil, add sea salt & pepper.
  4. Bake for 40 minutes or until sweet potato is soft.

xo erin