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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!



Meatless Monday Recipe – Cabbage Rolls

25 Aug

I must say that I love cabbage rolls but have never tried making them on my own…until now!!!  This vegan twist on this traditional recipe is just absolutely to die for!!!  Just this picture makes my mouth water.

The original recipe came to me from Vegan Yack Attack, however, I have made some modifications to the original recipe.

cabbage rolls

• 1 Head of Cabbage
• 2 1/2 cups vegetable broth, hot
• 2 cups TVP (Textured Vegetable Protein)
• 3 tbsp liquid aminos or Tamari (Soy Sauce)
• 1 ½ cups cooked green lentils (cook according to package directions)
• 1/3 cup white onion, diced
• ¼ cup sun-dried tomato slices
• 2 tbsp extra virgin olive oil
• ½ cup rolled oats
• ¼ tsp salt
• ¼ tsp black pepper

Tomato Sauce:
• 2 Jars/Bottles of Organic Tomato Sauce
• 2 tbsp extra virgin olive oil
• 1 white onion finely chopped
• 2 garlic cloves, pressed through a garlic press
• 1/2 tsp parsley
• 1/2 tsp oregano
• 1/2 tsp dried basil
• ¼ tsp salt
• 1/8 tsp black pepper
• 1/8 tsp crushed red pepper

1. Cut the core out of the bottom of the cabbage head. Place it into a large/deep pot filled with water and 1 tsp. of salt, and bring the water to a boil over high heat.
2. Once the water is boiling, lower the heat to medium and boil (covered) for 15-20 minutes.
3. While the cabbage is boiling, soak the TVP granules in the vegetable broth and liquid aminos for 10 minutes, or until most of the liquid is soaked up.
4. Then, take the TVP mixture, along with the lentils, onion, sun-dried tomato, olive oil, salt and pepper, and pulse it in a food processor until the mixture resembles a ground-beef-like texture.
5. Fold the rolled oats into the filling mixture, set aside.
6. When the cabbage is done boiling, place it in a colander to drain and cool slightly. Peel off the leaves very carefully so that they do not tear.
7. Take each leaf and slice off part of the rib so that it is thinner and easier to roll up. Depending on the size of your cabbage, you will use roughly ½ cup of filling in each leaf. Then tuck in the sides and roll completely, setting it down into a casserole dish (on top of the loose end).
8. Repeat step 7 until the entire filling mixture is used up and preheat the oven to 375°F.
9. In a medium-sized sauce pan, over medium heat, sautee the onions and garlic in olive oil.  stir together the tomato sauce, Italian seasonings, peppers and salt until the mixture starts to simmer.
10. Then take the pan off of the stove and carefully pour it over the cabbage rolls. Place the casserole dish in the oven and bake for 20 minutes.
11. Once they are done baking, let them cool for 5-10 minutes and serve warm. This would be great served alongside a salad.



Until next time,

Have a fit and fabulous day!

Lisa Pisano
Lifestyle Coach

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