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Meatless Monday Recipe – Grilled Vegetable Flatbread Pizza

1 Sep

If you’re like me then just hearing the word “pizza” makes your mouth water.  I gave up cheese a loooong time ago but the one thing I have not and WILL NOT give up is pizza.  It’s probably one of my favourite foods in the whole world.  Good thing is that there are so many different ways of having your pizza without it wreaking havoc on your body.  For this last long weekend of the summer, I thought I would share this BBQ version of a vegetarian pizza that is sure to satisfy.

grilled flatbread pizza


  • Any combination of fresh vegetables (peppers, onions, eggplant, zucchini, summer squash, mushrooms, etc) cut into slices
  • olive oil
  • salt and pepper
  • Leafy green vegetables (spinach, arugula or other greens), cut into thin slices
  • chopped tomatoes or pesto
  • 1-2 slices naan bread
  • shredded Daiya Mozarella cheese (or regular mozarella)


Heat grill to high heat.

Toss sliced vegetables, except for leafy greens, in olive oil and season with salt and pepper.

Grill vegetables until lightly charred on both sides.

Brush both sides of naan bread with oil, and sprinkle lightly with salt.

Grill both sides of bread until lightly toasted.

Reduce grill heat to low.

Spread tomatoes or pesto over bread, and top with grilled vegetables, greens and cheese.

Place pizza back on grill and heat for an additional 2-3 minutes, to warm vegetables and melt any cheese.



Until next time,

Have a fit and fabulous day!



A New Twist on an Old Recipe

27 Aug

This recipe is so creative and absolutely AMAZING for anyone who gives me the excuse that they don’t have time to eat breakfast in the morning!! I love love love it! This recipe was found on one of my fave bloggers website Oh She Glows.

Portable Baked Oatmeal – SNACK SIZE!!


  • 1 cup rolled oats
  • 2 tbsp chia seed (or ground flax)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of fine grain sea salt
  • 1/2 tsp baking powder
  • 1 cup almond milk
  • 1.5 tsp vanilla extract
  • 2 tbsp pure maple syrup
  • 1 peach (or other fruit like apple or banana), chopped
  • 1/3 cup walnuts or pecans (or use seeds for nut-free), chopped

Portable Oatmeal


  • Preheat oven to 350F. Grab 6 mini mason jars (125ml/4.2 oz) and remove lids. Alternatively, you can use 8oz jars and make 3-4 servings.
  • In a large bowl, mix together the oats, chia seed (or ground flax), cinnamon, nutmeg, salt, and baking powder.
  • Add the almond milk, vanilla, and maple syrup and stir until combined. Fold in the chopped fruit and nuts.
  • Keep stirring the mixture so some of the milk will absorb. Divide the mixture between the 6 mason jars (about 1/3 cup mixture each), leaving about 1.5 cm at the top. If any milk remains at the bottom of the bowl, divide it between the jars. Gently push the oatmeal down with your fingers.
  • Bake at 350F for 22-25 minutes on a small baking sheet, or until slightly firm and golden on top. Allow to cool completely for about an hour or longer. Add any toppings you desire, place on lid, and into the fridge.


Nutritional info: (per jar, makes 6) 137 cals, 7 grams fat (1 g sat fat), 47 mg sodium, 18 grams carbs, 3 grams fibre, 7 grams sugar, 4 grams protein.

To add another 4 grams of protein, simply add a tablespoon of natural peanut butter on top.

When you’re in a rush, grab your mason jar, heat it up (with the lid off) and away you go.  Or bring it to work with you and heat it up at the office when you get there!!  No excuses!


Until next time,

Have a fit and fabulous day!

Lisa Pisano
Lifestyle Coach

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