Roasted Tomato and Pesto Flatbread
This flatbread is my “go-to” appetizer of the moment. It’s always a crowd-pleaser and packed with nutrition. A couple of notes: Tomatoes are full of antioxidants, and cooking them makes the lycopene, which is found in them, more bioavailable. Lycopene has been associated with reducing the risk of heart disease and cancer—specifically, prostate cancer in men. Garlic is a potent antimicrobial and antiviral agent. It can kill bad gut pathogens and improve the immune system. Basil contains adaptogens that help the body deal with stress and have been shown to reduce high cortisol levels.
1 pizza crust of choice
2 pints grape tomatoes
2 tablespoons avocado oil
¼ salt
6 garlic pods, skins on
½ cup pesto (I prefer Seggiano Fresh Basil Pesto)
Red pepper flakes for garnish
Fresh basil for garnish
Preheat oven to 425 degrees. Place tomatoes and garlic in a large skillet. Toss with avocado oil and ¼ teaspoon salt. Place in oven and roast for about 30 minutes or until tomatoes have popped open. Remove and set aside to cool. Once cooled, pop garlic out of skins and discard skins. Prepare pizza crust according to package instructions. Once crust and tomatoes are ready, assemble flatbread. Layer with pesto, then spoon with tomatoes and garlic. Top with red pepper flakes and fresh-shopped basil if desired.
Yield: 6 servings
Beets and Peach Goat Cheese Spread
This recipe is so simple yet so good! It’s a perfect summer appetizer that allows you to use up the best of what summer offers. Beets support hormone and liver health, and honey and peaches are tasty natural forms of sugar.
1 cup chopped roasted beets
2 teaspoons balsamic vinegar
1 large ripe but firm peach, chopped
1 goat cheese log
Fresh thyme and basil, chopped
Raw honey
Toasted pumpkin seeds
Roast beets, then chop into bite-size pieces to total one cup. Toss in balsamic vinegar. Chop peach into bite-size pieces, keeping separate from beets until serving so they won’t turn red. Spread goat cheese on a serving dish; add beets. Top with peaches. Sprinkle with fresh basil and thyme, drizzle with raw honey, and top with toasted pumpkin seeds. Serve with crackers or toasted sourdough bread.
Yield: 8 servings
Asian Shrimp in Cucumber Cups
These are so refreshing and packed with minerals from the cucumbers and shrimp, which are also a great source of protein.
2 English cucumbers, skin removed and chopped into 1-inch pieces
14 grilled shrimp, chopped into thirds
2 tablespoons chopped parsley
2 tablespoons chopped fresh green onion
1 tablespoon toasted black and white sesame seeds
3 to 4 tablespoons Yum Yum Sauce (recipe below)
Hollow out chopped cucumbers with a ¼ teaspoon spoon until almost entirely hollowed, leaving a little on bottom to create a cup. In a small bowl, toss chopped shrimp, parsley, green onions, and Yum Yum Sauce. Once mixed, spoon mixture equally into each cucumber cup. Top with sesame seeds and a squeeze of Sriracha sauce if desired.
Yum Yum Sauce
4 tablespoons mayonnaise (made with avocado oil)
2 tablespoons Sriracha sauce
2 teaspoons coconut aminos
2 teaspoons fish sauce
In a small bowl, combine all ingredients and set aside.
Yield: 6 servings
