June 15, 2016

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Smoked Salmon Greek Yogurt Dip


So, one of my goto snacks I always have in my refrigerator is a homemade dip. I love being able to grab pita chips or veggie sticks and some sort of dip to snack on while relaxing after work. Dips to me are so satisfying, and I find after a few bites I usually have quenched my need for a salty bite. This smoked salmon dip is a new favorite of mine! It is so light and creamy, yet filling at the same time (I use greek yogurt to cut a lot of calories!) I love the smokiness the salmon adds, and the pop of freshness from the chopped dill really rounds out the whole dish. Whip this up in no time and enjoy dipping all week long!



8 oz low fat cream cheese

1/2 cup non-fat Greek yogurt

4 oz smoked salmon, finely chopped

2 teaspoons fresh dill, minced

1 lemon, juiced

1 teaspoon prepared horseradish

salt and pepper


Place all the ingredients in an electric mixer. Mix until completely combined. Taste for seasonings, may need to adjust.

Chill and serve cold with fresh veggie sticks and crackers. Enjoy!

xo, Rachel


June 13, 2016

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Provencal Broccoli Crust Pizza


Being a pizza lover, I am always trying to come up with new ways to satisfy my cravings. A crispy crust, gooey cheese, and lots of toppings will do it for me and this recipe is exactly that. The broccoli crust is super flavorful, and to my surprise turned out pretty crispy- you can actually hold the broccoli crust like a real pizza. I topped my pizza with olives, tomatoes, mushrooms, roasted garlic and fresh mozzarella slices but you can put whatever toppings on that you fancy! This recipe does not call for one but, if you decide to put a layer of tomato sauce on the bottom, make sure to do it very lightly so the pizza is not too moist. I hope you enjoy this guilt-free and gluten-free pizza as much as I do!

xo, Rachel



Broccoli Crust:

1 head of broccoli, cut into florets (about 2 1/2 cups)

2 eggs

1/4 cup parmesan

1/4 cup shredded mozzarella

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

salt and pepper


1 mozzarella ball, cut into thin slices

1/4 cup cherry tomatoes, cut in half

1/4 cup olives, cut in half

4 baby bella mushrooms, sliced

roasted garlic, about 8 cloves (I used store-bought)

1/4 cup marinated artichokes, roughly chopped

6-8 fresh basil leaves, optional for topping


Preheat the oven to 400 degrees.

Put the broccoli florets in a food processor and pulse until completely riced. Place the riced broccoli in a bowl and cover with plastic wrap. Microwave the broccoli until tender, about 2 to 3 minutes. When the broccoli is tender, place it in a kitchen towel. Squeeze the broccoli to get all of the liquid out. There will be lots and lots of excess moisture, you need to make sure this is removed or the crust will not crisp up. When the moisture is removed from the broccoli, place it in a bowl. Allow to cool.

When the broccoli has cooled, add the eggs, cheese, and spices. Mix to combine completely. Place the broccoli mixture on a parchment paper lined baking sheet. You want the pizza crust to be about 1/4 inch in thickness. With a paper towel, press down on the crust to remove any excess moisture one last time. Believe me, this step really helps for a crispy pizza.

Bake the pizza for 12 minutes or until the crust is lightly browned. Remove the pizza from the oven and add on the toppings. Place the pizza back in the oven and continue to cook until the cheese is melted and the crust has crisped up. This should take about 10 to 15 minutes. Remove the pizza from the oven and let cool slightly. Top with fresh basil leaves. Cut into slices and enjoy!

xo, Rachel

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