Light, Love & Life

Healthy recipes to make you feel good, love yourself and your life

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Frisée Salad with Cherries & Goat Cheese

This is a light salad full of flavor thanks to delicious cherries!  The original recipe calls for blue cheese, which you are more than welcome to use.  But I’m not a big blue cheese fan (unless it’s with buffalo wings!) so I used goat cheese as a substitute.  Also, because I didn’t have any raspberry vinegar in the house, I used pomegranate champagne vinegar.

Because of how light his salad is, I would make this as a side for dinner.  (In fact, I made this to compliment the Seared Tilapia with Cherry Salsa.  Horray, cherries!)  But if you do want to make this a meal, have it for lunch and compliment it with a whole grain roll or soup.

Servings: 2
Active Time: 35 minutes
Total Time: 35 minutes


½ teaspoon extra-virgin olive oil, plus 2 teaspoons, dividedFriseeSaladWithCherriesAndGoatCheese
2 thin slices prosciutto
¾ cups sweet cherries, pitted and halved, divided
2 teaspoons raspberry vinegar
1 teaspoon chopped shallot
1 teaspoon chopped fresh tarragon
1/8 teaspoon sugar
Pinch of salt
3 cups torn frisée or curly endive
2 tablespoons crumbled goat cheese

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Arugula and Prosciutto Pizza

I try very hard to eat healthy food.  But sometimes I can’t help but want delicious, wonderful, scrumptious pizza.  So when I found this recipe, I knew it wouldn’t be as healthy as fish, but the whole wheat crust, arugula and fresh tomatoes help.  Plus, you can put as much or as little prosciutto and cheese as you want.  Hooray for portion control!  When I made this, I used Whole Foods whole wheat pizza dough and fontina cheese, but feel free to make your own pizza dough and choose either fontina or mozzarella cheese. Don’t you love how pizza allows you to have this versatility? 🙂

Tips:  To make a more personalized pizza, cut ingredients in half; I’ve included the smaller version in my Printable Recipes section.

Also, if you don’t think you’re going to finish the whole pizza in one sitting, cut your pieces and add the arugula and tomato piece-by-piece.  That way, when you want to eat the pizza later, you can reheat it without ruining the arugula.

Servings:  6
Active Time:  35 minutes
Total Time:  35 minutes


ArugulaProsciuttoPizza1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about ¼ cup)
1/2 teaspoon crushed red pepper
1 cup shredded fontina or part-skim mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato

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