Pizza, Pasta, Potatoes, and Pinto de Gallo

I've been eating a lot of good stuff lately, y'all! I made my favorite Tuscan Flatbread from The Fiber Fueled Cookbook a week or so ago. This had a sourdough crust with artichokes, kalamata olives, tomatoes, red onion, chickpeas, and lots of homemade cashew parm. It's like salad on pizza! But it's sourdough so even the dough is good for you.

I also recently pulled Julie Piatt's This Cheese Is Nuts book off the shelf and made this Mac & Cheese with Garlic Spinach. I have some exciting Julie Piatt news to share soon, but I'll save that for another day. But her cashew-based mac and cheese, made with Banza pasta, was so comforting and delicious. 

I've been focusing on whole foods a lot lately, so I'm cooking more from Plant You. Everything in this book is super healthy, including this BBQ Chickpea Stuffed Sweet Potato. This was super easy. Just season and roast some chickpeas, bake a potato, and top with tahini sauce.

And finally, here's one of my favorite healthy meals from The Blue Zones Kitchen — Pinto Gallo! Few things are more comforting than this combo of black beans and white rice. I also made the Fried Plantains from the book and served with cashew cream and hot sauce.