Heart of palm salad from my Pinterest to Plate cooking extravaganza

Quesadillas with feta, refried beans, spinach, and kale

Quinoa and turkey stuffed peppers from Bethenny

Artichokes with melted butter

Gluten-free pizza cupcakes with buffalo chicken meatballs from Trader Joe’s

Carrots with Alouette

I

Don’t have a pizza cutter on hand? Use scissors to cut pizza!

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Amplify phone speakers by putting them in a ceramic bowl

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Can’t quite finish your iced coffee? Put it in the freezer overnight and fill it up with cold-brewed coffee the next day. Voila- just like a

The other day my friend spontaneously decided to come by, so I promised said friend a homemade lunch without checking my fridge first. Upon inspection, I realized I had a fairly limited selection of choices- leftover gluten-free pizza crust, a Tupperware of rather thick black bean soup, and half a can of corn. Frugality and creativity took over and I decided to combine the ingredients to make a Mexican-inspired black bean and corn pizza (I made a basic tomato sauce and mozzarella half too!).

For the black bean sauce: in a small skillet, heat olive oil over medium. Add a chopped clove of garlic and saute until golden brown. Add 1/2 can of rinsed and mashed black beans, 1/2 a chopped jalapeno, a small handful of cilantro, and a dash each of salt, pepper, red chili peppers, and garlic powder. Allow to simmer over low, adding vegetable or chicken broth as needed. The sauce should be thick but moist.

When I was trying to figure out pizza toppings, I remembered my recent

When I stumbled across “Rustic Pizza with Sweet Potato Sauce” on Caroline’s blog, I was intrigued. I generally only like sweet potatoes in savory dishes, so this was right up my alley.

And what’s better than testing a new kind of pizza? Making it on gluten-free cauliflower crust!

I love to maximize variety when I cook, so I often end up making split pizzas- half with one set of ingredients, the other half with a completely different set of flavors! Admittedly, splitting the flavors makes the process slightly more labor and time-intensive, but I end up with meals for a few days- definitely worth it.

This time, I opted for half Sweet Potato Pizza, half a more traditional mix based around Al Fresco chicken meatballs. Their products {and Twitter strategy!}

If you’re a person who eats gluten-free {wait, did I say gluten-free? I meant eats, period}, I’m about to change your life.

As I was searching for something to

Rumor has it that variety is the spice of life…and it certainly is the spice of cooking! So what easier way to infuse variety (both literally and figuratively) into your cooking than to make slight alterations to your go to recipes?

Here are a few easy swaps that I often make:

When my sister and I were little, we would eat pizza bagels (bagels with tomato sauce mozzarella cheese) all the time. Now that I’m grown up (who am I kidding?! I’m not a grown up), I make quick and easy tortizzas

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+Cristina Roman