Caramelized Onion, Bacon and Spinach Pizza

Are you ready to try a new exciting spin on pizza? I know that I always game seeing as pizza is one of my favorite foods. I will never get tired of it and since the topping options are endless I never have to get bored of it.

This is a topping combinations you simply have to try! Even if you don’t love onions you will most likely still love this pizza. Since the onions are caramelized it really just tones down that harsh bite they can have, it mellows out their bold flavor and even brings out some sweetness in them. Then when you pair that with salty, crispy bacon, fresh spinach and melty mozzarella and parmesan cheese you have got a rave worthy pizza. You know, the kind your guests will be talking about for years.

Trust me, you don’t want to miss out on this fabulously gourmet and perfectly flavorful pizza! It’s one I will make time and time again!


  • 1 lb pizza dough homemade or store bought
  • 7 slices bacon (7 oz), cooked and chopped
  • 3 Tbsp olive oil, divided
  • 8 oz baby spinach
  • 1 large red onion, sliced 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp butter
  • 1 large clove garlic
  • 2 Tbsp flour
  • 3/4 cup milk
  • 6 oz low-moisture mozzarella cheese, shredded
  • 2 oz parmesan cheese, finely shredded


  1. Preheat oven to 475 degrees.
  2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add spinach and saute just until wilted. Transfer to several layers of paper towels and squeeze some of the excess liquid from spinach, set aside.
  3. Add another 1 Tbsp olive oil to skillet and set over medium heat. Add onions, season lightly with salt and saute 10 minutes. Add sugar and cook until they begin to caramelize, about 5 – 10 minutes longer, adding a few tbsp water as needed to prevent them from drying and burning. Stir in balsamic vinegar and cook 1 minute longer, set aside.
  4. Shape pizza dough into a 12-inch round over a lightly floured sheet of parchment paper, leaving a larger rim around edge of dough for crust. Brush top with remaining 1 Tbsp olive oil and let rest 10 minutes.

You can find complete recipes of this Caramelized Onion, Bacon and Spinach Pizza in



There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.

Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever?

The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!

Back then (about 9 years ago… eek) Panera didn’t offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I’ve always been into nutrition.

It’s taken me a while to share this recipe… mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it’s not as photogenic or colorful as my Cleansing Detox Soup, (a major hit here on the blog) or as vibrant as my recipes in general.

Don’t judge a book by it’s cover, right?!


  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese


  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.

You can find complete recipes of this SPICY VEGAN BLACK BEAN SOUP in



French Onion Zoodle Bake has all the flavors of the classic French soup, but with a healthy, hearty twist!
Well, February flew by like a fart in the wind.
Am I right?
Even with the whole Leap Year day addition……..ya, know what? I just realized today is actually Leap Year Day. Can we talk about this for 2.2 seconds? What is the actual reason for Leap Year besides the fact that it happens every fourth year? Did someone loose a calendar bet back when the Mayans were around? Did you really want to talk about historical calendar factoids on a Monday morning? How about I ask you another question?
Anyway, if you have a bit of Leap Year Day knowledge in your ol’ head, drop me a comment below. I want to know. In the meantime, let’s talk zoodles. 2016 has turned out to be the year of the zoodle. You can’t walk down a grocery aisle without seeing signs for zoodled sweet potatoes, turnips, parsnips, peppers, and zucchini.
I think it’s great that people are finding vegetables to be more interactive because I do believe in balance. Now, if we could only zoodle some fried chicken. Just kidding. Maybe. But speaking of balance, this French Onion Zoodle Bake is the perfect ying and yang when it comes to comfort-healthy food. I adore, in fact crave French onion soup. It’s my second favorite soup with tomato being the first in case you were dying to know.
I thought by incorporating the flavors of French onion soup into a pasta bake, but subbing said pasta for zoodles would be a complete life win-win. Phew. Did you get all of that? Here, let me scoop you a serving before you “LEAP” into the bowl.
Too much?
Send help.


  • 2 1/2 cups zucchini noodles (or two medium sized zucchinis)
  • 1 small yellow onion, sliced thinly
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh thyme, chopped (+ more for garnish)
  • 2 tablespoons unsalted butter
  • 1/4 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup fontina cheese, grated
  • salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 12 minutes. Make sure to stir occasionally to keep the onions from burning.

You can find complete recipes of this FRENCH ONION ZOODLE BAKE in



This Italian Sausage + Caramelize Onion Pizza  is totally worth skipping take out for!
I feel like I’ve been on the biggest pizza kick lately.  All I want to do is make 20 different kinds of pizza and snack of them all day.  I’ve decided I need a “Pizza Week” in my life, I just don’t know when I’ll be debuting it on the blog.  What do you think kids?  Maybe August?!
I completely adore caramelized onions, and Italian sausage sounded like the perfect pairing.  I planned on adding feta cheese to this pie for a little tang, but it didn’t make it on my shopping list so I forgot it.  It happens.  The sweetness from the onions and the bite from the Italian sausage is just SO good.  I was the only one who ate this pizza.  Not because no one else liked it (I got to eat it alone since Mike had band practice), but because it was gone in a 24 hour period while I stood in front of the fridge eating the leftovers the next day.  Oops!  Guess I’ll just have to make another one!


  • 1 tablespoon unsalted butter
  • 1 sweet onion, peeled, halved, and sliced thin
  • ½ pound Mild Italian Sausage (not links!)
  • ½ recipe Homemade Pizza Dough (or store-bought)
  • ½ cup marinara sauce
  • 1½ cups shredded mozzarella cheese


  1. Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown – about 5 minutes stirring occasionally. Reduce heat to medium-low and cook until onions are tender and caramelized, about 15 to 20 minutes. Remove to a bowl; set aside.
  2. Preheat oven to 500 degrees F.
  3. Using the same skillet, add Italian sausage and return heat to medium. Cook until sausage is browned and cooked through, about 5 to 8 minutes. Drain; set aside.
  4. Roll out pizza dough to a 14 to 16″ round {depending on your baking sheet/pizza stone size}, and place on baking sheet or pizza stone.

You can find complete recipes of this ITALIAN SAUSAGE + CARAMELIZED ONION PIZZA in



If you love vegetables with a lot of flavor, this is definitely the side dish for you! To start off with, there’s the umami: umami is sometimes described as the “taste of protein:” it’s the rich “meatiness” that you can taste in certain savory foods like tomatoes, mushrooms, and cured meats like bacon. Chemically, the umami taste comes from a compound called L-glutamate: both spinach and mushrooms are rich sources, so you’re really getting a double whammy here.
On top of that, the caramelized onions add even more richness: don’t forget to scrape up all the little bits of flavor on the bottom when you deglaze the pan! A combination of coconut oil and ghee for the cooking fat tones down the nutty flavor of the ghee just enough that it complements the vegetables nicely.
This spinach would go really well with almost any main protein: it can hold its own with richer cuts like steak, but it could also add a little more oomph to lighter meats like chicken or fish. Or try it with eggs for an easy and delicious way to get some more vegetables in at breakfast time.


  • 3 onions, sliced
  • 3 cups spinach or baby spinach
  • 1 tbsp. balsamic vinegar
  • 10 mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tbsp. coconut oil
  • 1 tbsp. ghee
  • Sea salt and freshly ground black pepper


  1. Heat the coconut oil and ghee over a high heat in a skillet.
  2. Add the sliced onions and garlic, and cook for about 10 minutes, stirring constantly.
  3. Reduce the heat to medium-low and continue cooking the onions for 20 more minutes, still stirring frequently.
  4. Add the balsamic vinegar to deglaze the pan.

You can find complete recipes of this SAUTÉED SPINACH AND CARAMELIZED ONIONS in


Chicken and Wild Rice Casserole

I am very excited to be guest posting today for the first time at Better Homes and Gardens. BHG is such a great source of recipe ideas, gardening tips, and all things home! They are holding a gluten free week this week, and I selected one of the recipes on their website and made it gluten free. You can see the original BHG recipe, and my gluten-free substitutions can be found in my post here.
The original recipe calls for a can of cream of chicken or a can of condensed chicken soup, both of which usually have gluten. To make this recipe gluten free, I instead combined chicken broth with gluten free flour, then added the sour cream which provided just the right amount of creaminess! This combination is a perfect substitution for those canned soups. What I really love about recipes like this one is that it will appeal not only to gluten-free people but to everybody who loves comfort food made with real, whole ingredients – you know exactly what goes into your meal!
I liked this dish so much, I actually made it twice! Second time, I doubled the recipe and used a 3-quart (2.8 liter) baking dish. The original BHG recipe makes 4 servings, so if you want any leftovers, make sure to double the recipe and double my gluten-free substitutions too.


  • 1 6 ounce package long grain and wild rice mix
  • 1 medium onion, chopped (1/2 cup)
  • 1 stalk celery, chopped (1/2 cup)
  • 2 tablespoons butter
  • 1 10 1/2 ounce can condensed chicken with white and wild rice soup or cream of chicken soup
  • 1/2 cup sour cream
  • 1/3 cup dry white wine or chicken broth
  • 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 2 cups shredded cooked chicken or turkey
  • 1/3 cup finely shredded Parmesan cheese


  1. Prepare rice mix according to package directions.
  2. Meanwhile, preheat oven to 350 degrees F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

You can find complete recipes of this Chicken and Wild Rice Casserole in


Spicy Guacamole Recipe

“If it ain’t broke, don’t fix it.” My husband doesn’t share my stubborn approach. He’s always pushing me to improve recipes and somehow makes a great recipe even more amazing! Our first guacamole was delicious; we probably made it more than 50 times! We’ve changed it up a little and spiced it up a lot! This spicy guacamole lights a small fire in your mouth forcing you to eat it slowly and savor each bite.


  • 3 avocados
  • 2 firm medium tomatoes, seeded
  • 1 small/medium onion, finely chopped
  • ½ bunch of cilantro
  • 2 jalapeno peppers, finely chopped
  • 2 cloves garlic, pressed
  • 3 Tbsp Lime juice
  • ½ tsp kosher salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • ½ tsp Cumin


  1. Cut avocados in half, remove the seeds and scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork.
  2. Chop onion and add it to the bowl.
  3. Remove seeds from jalapenos and finely dice them.
  4. Cut the tomato in half parallel with the top and remove seeds. Dice your tomatoes and add them to your bowl.
  5. Press garlic and chop your cilantro than add them to the bowl.

You can find complete recipes of this Spicy Guacamole Recipe in