Easy Cheesy Asparagus Spinach Dip

Guys, I have an announcement.

Easy Cheesy Asparagus Spinach Dip


I am so completely out-of-my-mind exited! I’ve spent over 25 years calling the sunshine state home and was starting to wonder if we’d ever get the chance to move back. We did! It’s happening! Thank you Marine Corps!!!!

And with that, I’ve exhausted my exclamation point usage for the day.

Though I clearly want to jump for joy, the whole ordeal little bittersweet. I’m really going to miss this little house of mine and my neighborhood full of crazy. I wish I could uproot both and take them with me. This is the first time we’ve really set down roots and saying goodbye to my friends-turned-family is going to be so flipping hard.

Cue ugly cry. 

sidenote: Is their a tinder page for finding new BFFs?

As super exciting as a fresh start is, this one has me weepy. I’m not entirely sure, but running into a compete stranger’s house and plopping down on the couch is probably frowned upon. Maybe… Probably. I’ll let you know how it goes when I forget where I am and actually attempt it! Eek!

Luckily I get to take you guys with me! We can stay up all night… 

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Strawberry Kale Salad

This lean, green, strawberry kale salad is just what you need to beat the heat this summer. Quick, easy, and downright delicious, this superfood salad is loaded with nutrients!

Strawberry Kale Salad :: this tasty massaged kale salad is loaded with fresh strawberries, asparagus, feta, homemade candied walnuts and a fruity strawberry-infused balsamic

Mornin’ darlings! I’ll cut right to the chase: we’re gonna eat kale.

Wait… don’t run!

Normally I’d be a bit self conscious about my gratuitous use of kale in this salad and tell you to feel free to substitute it for spinach or romaine as needed, but I’m not going to do that today.

Leave the iceberg, take the kale.

Today we’re eating our kale and loving it too! Seriously!… 

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Guacamole Tacos with Southwestern Veggie Salsa

Get your guac fix with these tasty vegan Guacamole Tacos with Southwestern Veggie Salsa. They’re super healthy and oh-so-delicious!

Happy Cinco de Mayo!!!

*cue margaritas clinking and taco-shaped confetti*

Guacamole Tacos with Southwestern Veggie Salsa

While I completely slacked off on getting this recipe to you sooner [blame it on the sunshine + slip ‘n slide] you’re still in luck. This recipe is quick, easy, and perfect for some last minute cinco de yum-o faceplantage that we all totally deserve today!

Thinkin' bout that summer body, but also bout dem tacos

I tried my first guacamole taco in Alabama around 5 years ago. I nearly did a double take when reading the menu. “So… is it literally just guacamole on a taco?” It was. The taco was the epitome of simplicity, consisting of nothing but lettuce, tomato, and a gargantuan sized scoop of guacamole in a crunchy tortilla shell. It should have been boring, but it wasn’t. It was SO GOOD! It was all I could think about on the drive back to FL and, years later, I’m STILL thinking about it.

Guacamole Tacos with Southwestern Veggie Salsa

To celebrate Cinco de Mayo last year, I posted an ode to taco salads, but this year I’m all about dem tacos!… 

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Baked Spinach and Portobello Flautas

“This is the remix edition; hot and fresh out the kitchen…” 

Baked Spinach and Portobello Flautas

I cannot for the life of me get that song out of my head. Inappropriately enough, the chickpea is LOVING it and dancing her face off every time I break into song.

Bounce. Bounce.

I’ve been making my Black Bean + Sweet Potato and Triple-Bean Flautas in such crazy heavy rotation that I couldn’t fathom adding a third musketeer to the mix.

Until now.

Baked Spinach and Portobello Flautas

5.0 from 2 reviews
Cheesy Baked Spinach and Portobello Flautas
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Though the recipe makes a small batch, it easily doubles or triples to serve more! Feel free to amp up the portion as needed and enjoy!
Recipe type: Main
Cuisine: Fusion
Serves: 6 flautas
  • 1 large portobello cap
  • 5 oz fresh baby spinach
  • 2 large garlic cloves, smashed and minced
  • ½ tsp dried basil
  • ⅛ or ¼ tsp salt, to taste
  • ⅛ or ¼ tsp garlic powder
  • black pepper, to taste
  • 3-4 oz mozzarella cheese, grated
  • 6 small-medium flour tortillas [approx 6-9 inch diameter]

  • tasty toppings:
  • guacamole
  • pico de gallo
  • fresh salsa
  • anything + everything your heart desires!
  1. Pre-heat oven to 400 degrees F.
  2. Top a baking sheet with a wire cooling/baking rack and set aside.
  3. Place portobello cap stem-side down on a cutting board and slice into approx. 12 even slices.
  4. Heat a pan/skillet to medium-high heat and saute with a drizzle of olive oil for about 8 minutes until tender.
  5. Add a teeny bit more oil to the pan and add your garlic and spinach, flipping with a spatula until the hot mushrooms help wilt the spinach. Season with basil, garlic powder, salt, and pepper.
  6. Stir together and remove from heat. Set aside.
  7. Wrap in a paper towel, and microwave tortillas for 30 seconds on high.
  8. Rub a little olive oil on one side of a tortilla and add the filling to the opposite side in the center of the tortilla.
  9. Filling amount may vary a smidge, but try not to overstuff the tortillas, adding 2 slices of portobello to each tortilla along with the spinach and cheese.
  10. Roll tight until flauta is about 1" thick and place on your wire baking/cooling rack topped baking sheet, edge side down.
  11. If needed you can use toothpicks to assist in closing the flautas, but if you microwaved the tortillas first the should stay closed.
  12. Repeat for each flauta.
  13. Wrap just the ends with aluminum foil to prevent the ends of each flauta from getting too brown.
  14. Bake for 10 minutes. Remove the foil and continue baking for 10 more minutes.
  15. Serve with all your favorite toppings and enjoy!

vegansaurus chefs: fret not loves, you can skip the cheese and add extra mushrooms and spinach and these will still rock your socks.

t-rex chefs: you can absolutely add your favorite protein to the mix, but may need larger tortillas to do so, these babies were stuffed to the brim! Or simply serve these up as a side for grilled chicken or steak. They’re really great as is so…. eat your veggies, will ya?

Huge thanks to Maria for the awesome tip about the foil on the edges – her tortilla trick left me with super crispy flautas without burned edges. They were perfection!

so… how were they?! 

I think it’s safe to say that I’m even more butt-crazy in love with these things than ever before! There’s something awesome about food that doubles as a snack and meal, and these crispy baked flautas are the best of both worlds! Packed with veggies and ooey gooey mozzarella cheese, you can dress them up with all the Mexican extras your heart desires, or pair them with a nice Italian-style salad with even more vegetables in the mix!

hungry for more?

Salmon Fish TacosLentil Veggie TacosEasy Homemade Restaurant Style SalsaBlack Bean and Sweet Potato FlautasVegetarian Taco Salad  Enchilada Pasta Casserole

These Vegetarian Baked Flautas are Easy, Cheesy, and oh-so-tasty!

14 Homemade Dressing Recipes to Shake Up Your Salad Game!

Get ready to spring into salad season with these tasty homemade dressings!

 14 Homemade Dressing Recipes to Shake Up Your Salad Game!

There are a really really ridiculous amount of salads in my near future. I took my comfort food cravings a bit too far these past few weeks [um, months? let’s not be modest here!] and it’s time to lighten things up!

I started pouring through my dressing database to make myself a little cheat sheet of my favorite homemade salad dressings and thought it might be fun to revisit my them here as well! As a bonus, most of these links have a delicious salad recipe accompanying them! Hooray Veggies!… 

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Mexican Tortellini Casserole [for two!]

Don’t let it’s name fool you, this fiesta-fied tortellini bake can be doubled, tripled, or even quadrupled to feed your crew without the slightest extra effort. After whipping it up on the fly for lunch one day I knew I had to deliver this bad boy to you guys ASAP! It’s easy to make, even easier to customize, and just plain delicious.

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!

I can’t deprive you of this recipe a second longer so, instead of rambling and making you wait for the goods, lets dive on into the dish and then chat after! You’re welcome.

5.0 from 2 reviews
Mexican Tortellini Casserole [for two!]
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Total time
Recipe type: Main
Cuisine: Mexican
Serves: 2
  • 4 cups fresh tortellini
  • 1 cup [or more!] red enchilada sauce
  • 4 oz cheese, grated

  • tasty toppings :: choose your favorites!
  • diced tomatoes
  • diced bell pepper or jalapeño [or both!]
  • fresh cilantro
  • baby arugula
  • a dollop of greek yogurt or sour cream
  • guacamole
  • pico de gallo
  • mexican hot sauce

  • Feeling cheesy? I used a combination of cheddar and mozzarella to top my tortellini, but feel free to use your favorites! A Mexican blend of cheeses would be great and as a combination of pepper jack and cheddar would rock too. Have fun with it!
  1. Pre-heat oven or toaster oven to 350 degrees F.
  2. Bring a pot of water to a boil and cook tortellini via package instructions.
  3. In a small baking dish, coming tortellini with enchilada sauce and stir to coat.
  4. Top with a hearty sprinkling of grated cheese and bake on center rack for 15-20 minutes or until hot and bubbly.
  5. While the tortellini bakes, chop your veggies + toppings and set aside.
  6. Once the pasta is ready to be scarfed, remove from oven and plate. Top with a mountain of all your favorite toppings! You can even set them out taco-bar style and customize it as you go! I love mine with fresh cilantro and homemade pico de gallo!

t-rex chefs: feel free to add your favorite protein to the mix! Shredded salsa chicken, seasoned ground beef, or pulled pork will all work great!

vegansaurus chefs: I’ve got your back! You’ll love topping your favorite pasta variety with zesty enchilada sauce and a pile of fresh ingredients. Simply skip the cheeses and add extra pico, guac, and cilantro to the mix! Yum!

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini Casserole is quick, easy, and utterly delicious piled high with all your favorite toppings!

Yes! Seriously! It’s THAT easy!

Did you just do a backflip? Add it into your weekly recipe rotation? Update your grocery list? Did you in fact do a second backflip? A cartwheel even?!

I’ll wait…

Easy, cheesy tortellini with a twist! :: This feisty Mexican Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!

so… how was it!?

Awesome! How is this not a thing!? I’ve had my fair share of tortellini dishes before, but they’ve mainly been in soup and salad form. This crazy casserole was just what I needed to jazz up a rainy day! I know some of you may be shaking your heads at me over the pairing of enchilada sauce with pasta but ohmygosh you’ve got to try it! I’ve been obsessed with the combo ever since I made this fiesta enchilada pasta and for good reason too. It’s easy cheesy comfort food with a kick!

Hurry up and get in the kitchen so you can experience the magic of mexican tortellini, then you’ll really be doing those cartwheels you promised me :)

Of course if you’re looking for something a little more traditional, I’ve got you covered:

Caprese Tortellini Salad


still hungry?

Bacon Sriracha Potato SaladCheesy Skillet Seafood Dip Bell Pepper PizzasBacon Broccoli Mac and Cheese :: easy cheesy comfort food! Easy Broccoli Cheese PizzaGreek Green Bean Salad
Easy, cheesy tortellini with a twist! :: This feisty Mexican Baked Tortellini is quick, easy, and utterly delicious piled high with all your favorite toppings!
Easy, cheesy tortellini with a twist! :: This feisty Mexican Baked Tortellini is smothered in zesty enchilada sauce and piled high with all your favorite toppings!

Greek Green Bean Salad

This gorgeous greek green bean salad is fresh, crisp, and bursting with flavor! Helloooo delicious!

Greek Green Bean Salad

Wildly popular, green beans are available nearly year-round, but they’re at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.

For the perfect texture, softened and tender with a crisp snap, I started by blanching the beans in boiling hot water, followed by an ice bath. This blanching technique gives you beans that are their absolute brightest, without the slightest bit of wrinkling or mushiness. The hot water brings out the vibrant green hue while the icy cold water shocks the beans and halts their cooking process. This method is quick, easy, and delivers delicious results. If you haven’t blanched veggies before, you’ve got to try it!… 

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Fresh Garlic + Lemon Ricotta Flatbread Pea-zza

Toasted to perfection, this garlicky flatbread is topped with a lemony ricotta, a delicious whipped pea puree, and a hearty handful of fresh arugula. Finish it off with a drizzle of sweet balsamic glaze and you have a yummy appetizer that jumps for joy screaming “SPRING IS HERE!

Pea-zza! Toasted Flatbreads Topped with Lemony Ricotta and Garlicky Pea Puree

It’s almost here, that is. I think NC has one more cold front in it before it calms the eff down. I’m all for faking it for a few more days until Spring has officially sprung. Until then, let’s make some pea-zza!

This feisty flatbread is fresh and flavorful and, though it looks ultra fancy, it’s oh-so-easy to assemble! Both fillings can be made ahead of time, making this perfect picnic and party food or simply and easy no-fuss lunch.

Fresh Garlic + Lemon Ricotta Flatbread Pea-zza
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Toasted flatbread topped with lemony ricotta, garlicky pea puree, fresh arugula, and a sweet-yet-savory balsamic glaze
Recipe type: appetzier
Serves: 2-3 flatbreads
  • 2 cups peas, cooked
  • ⅓ cup olive oil, plus extra to taste
  • 1 clove of garlic
  • 2 tsp fresh lemon juice
  • ½ tsp sea salt
  • black pepper, to taste
  • 1 cup ricotta [not fat-free]
  • ½ cup freshly grated Parmesan cheese, packed
  • 2 TBSP fresh parsley
  • ½ tsp fresh lemon juice
  • lemon zest, to taste [I added around ½ tsp of zest]
  • a pinch of salt, pepper, and fresh parsley
  • 2-3 all-natural garlic naan flatbreads
  • 1 heaping cup fresh baby arugula
  • a hearty drizzle of balsamic glaze
  • diced/sliced tomatoes for topping [optional]
  • extra parm for topping
  1. Pre-heat oven to 400 degrees F
  2. Cook peas via your favorite method and combine with garlic, lemon juice, sea salt, and black pepper in a food processor.
  3. Pour in olive oil as you blend until desired consistency is reached. After ⅓ cup I was good to go!
  4. In a small bowl, combine ricotta, parmesan, lemon juice, lemon zest, parsley, and a pinch of salt and pepper to season.
  5. Fold ingredients together and set aside.
  6. Grab your garlic naan and bake directly on the rack for around 3-5 minutes or until the desired crispness is reached.
  7. Layer on the lemony ricotta then top with the pea puree.
  8. Garnish with lots of fresh baby arugula, balsamic glaze, freshly grated parmesan. If desired, pile on some tomatoes too! Enjoy!
  9. Serving these bad boys at a barbecue? You can also toast the flatbreads on the grill before piling on the toppings. Yum!
  10. Slice them into strips with a pizza cutter and serve them up appetizer style!
Pea puree adapted from Giada De Laurentiis

vegansaurus chefs: simply skip the ricotta and add a little of the lemon zest into the pea puree for an optional zing [it’s yummy both ways!] and pile on extra greens + veggies on top. Easy, breezy, beautiful vegan flatbread. Yes I just quoted a Covergirl commercial.

t-rex chefs: make it as is, mofos!

P insists this would also be great with chicken. He says that about a lot of my recipes lately. I think I should make the poor kid some chicken. He’s been working 12+ hour days so I sort of feel bad. He’s also been leaving dirty laundry in every room of the house so… I don’t feel THAT bad. Hah! I totally hope he’s reading this.

Bear, the socks! DEAR GOD THE SOCKS! 

I usually just pick them up and then stick him with dish duty later. I would much rather do laundry than dishes. Washing dishes is literally the bane of a food blogger’s existence, ask around. By the way, it’s 2015… where’s my dish scrubbing robot? And don’t tell me that it’s a dishwasher because that thing is not nearly big enough to tackle the mess I make when I recipe test. Stop reading this and go invent me that robot. I pay in homemade veggie pizza and cookies.

So you know how sometimes you’ll start talking and then realize you have no idea what just came out of your mouth? That’s this post, in a nutshell. I can’t always talk as fast as I can think, but I’m fairly certain  I type faster than I can think, which has led to some pretty odd blog posts. Sorry about that!

Fresh Garlic + Lemon Ricotta Flatbread Pea-zza: Toasted Flatbreads Topped with Lemony Ricotta and Garlicky Pea Puree

So… are we going to get back to the recipe finally? Please?

Yes! This stuff is awesome! If you find yourself with a little pea puree left over, save it to spread on your sandwich tomorrow. You can even attack it with a slice of bread like my toddler did. All options point to yum.

Now go throw a spring shindig and serve these as an appetizer. Class dismissed <3

Go Green!

Pesto Veggie DipCreamy Cilantro SpreadSpanikopita Wontons Avocado Topped Sushi Recipe and InstructionsPeachy Green Smoothie Healthy White Bean Dip with Avocado and CilantroSpicy Sriracha Crab and Cucumber Salad Bell Pepper Pizzas

Fresh Garlic + Lemon Ricotta Flatbread Pea-zza :: Toasted flatbread appetizers topped w/ lemony ricotta, garlicky pea puree, fresh arugula and balsamic glaze :: So good!

Cilantro, Pea, and Pistachio Hummus

Cilantro, Pea, and Pistachio Hummus

Hummina hummina HUMMUS! 

Every year when March rolls around I like to sneak in a little theme action onto the blog. It’s usually in the form of going green for What I Ate Wednesday and an excuse for me divert some of the attention away from the Shamrock Shakes and towards green fruit and veggies. This year I’m dying to take it a step further. What if all of my recipes this month were GREEN!?

Well you’d go absolutely crazy and run away, screaming, that’s what. But what if you didn’t? Meet me halfway and let’s go green from now until March 17th. Not only will this be a festive nod to St. Patrick’s Day but it will surely get a few more veggies on your plate, and that, my friends, is why I do this.

You can green your face and your beer all your want for St. Paddy’s but gosh darn it, let’s green our plates in the meantime. Deal? Deal!

You realize you had zero choice in the matter, right?

Let’s get GREEN!

Cilantro, Pea, and Pistachio Hummus

4.7 from 3 reviews
Cilantro, Pea, and Pistachio Hummus
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Mix up your dipping routine with this Cilantro, Pea, and Pistachio Hummus! Great for snacking, this gorgeous green dip is quick, easy, and full of flavor.
Recipe type: Appetizer
Serves: 2 cups
  • 1 [15 oz] can chickpeas
  • ⅔ cup frozen peas
  • ¼ cup tahini
  • ¼ cup extra virgin olive oil
  • an entire bunch of cilantro
  • 3 TBSP fresh parsley
  • 1 clove of garlic, minced
  • ½ tsp sea salt, or to taste
  • ¼ tsp red pepper flakes, or to taste
  • 3 TBSP water
  • 2-4 TBSP chopped pistachio
  • a drizzle of harrissa infused olive oil
  • veggies, pita wedges, and/or chips for dipping
  1. Steam your peas and set aside to cool.
  2. In a food processor or blender, combine chickpeas, peas, tahini, olive oil, and most of your cilantro. I would add maybe half the bunch [stems removed] to start and then work your way up depending on taste preferences. I saved several springs for garnishing [you should totally do this too!] and put the remainder in my hummus.
  3. Blend to incorporate.
  4. Scrape down the sides and add your garlic, salt, red pepper flakes [optional] and water.
  5. Blend until deliciously creamy.
  6. Dive in with achip for a taste-test and add more of your favorite ingredients if desired More oil, tahini, or water will thin out the hummus, more red pepper flakes will add heat and you can even add some lemon or lime juice to add some zest to the dip!
  7. To fancily, spike a spoonful or two of harissa olive oil with chopped cilantro and pistachio and drizzle over the bowl. Make extra if you're like me, so you can keep adding more topping as the dip disappears. Yum!

Cilantro, Pea, and Pistachio Hummus

This was one of my many attempts to sneak peas into the chickpea. Girlfriend LOVES her chickpeas [duh] but won’t touch peas. Actually that’s not entirely true. She will touch them, smush them, then leave the behind for her poor pea-loving momma to clean up. So kind of her right? Luckily the little stinker has zero idea that I blend them into her popsicles, pesto, and her beloved hummus.

After allotting a few dollops for the ankle biter, Paul and I promptly plastered ours with a hearty drizzle of Harissa infused olive oil spiked with chopped pistachio nuts and chopped cilantro. Holy harissa, batman it was amazing! The spice from the olive oil was perfect compliment to the herbed hummus and the buttery flavor and crunch from the pistachio totally won me over. I kept some extra chopped cilantro and pistachio on the side so we could keep replenishing the topping as we devoured it. I highly suggest doing the same! You’ll thank me later.

And since I know you’re going to ask, you can find harissa infused olive oil at those cute little olive oil  bars that keep popping up all over the place or simply make your own, easy peasy! You were probably wondering about the chips too, eh? These gorgeous dippers are all-natural Terra exotic potato chips and my latest snack obsession:

Terra Exotic Potato Vegetable Chips

You can also make yummy baked root veggie chips at home using a mandolin. I’ve been told repeatedly that I’m too clumsy and not allowed to have “treacherous kitchen tools,” yet somehow my paranoid partner in crime still let’s me near the knives. That makes about as much sense as a llama in a dress.

This Cilantro, Pea, and Pistachio Hummus is quick, easy, and loaded with flavor!

Three Cheese Pesto Spinach Flatbread Pizza

alternate title: how to eat an entire 5oz box of spinach for lunch with out making a frickin’ salad.

Three Cheese Spinach and Pesto Flatbread Pizza for One

What happens when you top a garlicky flatbread with homemade creamed spinach, three kinds of cheeses, and pesto, glorious pesto?

Lunch; a really, really, ridiculously yummy who-needs-a-pizzaria lunch. Or dinner. Or a tasty snack for two if you have an particularly peckish significant other hovering over your shoulder. You know what? You could make this for breakfast and nobody would judge you. It’s just too good not to.





Sorry about that. The coffee made me do it. The BUTTERED coffee. Yes I’m still riding that bandwagon.  The conductor even let me blow the whistle. Hollaaaaa!

Three Cheese Spinach and Pesto Flatbread Pizza for One

Can we get back to the pizza before I embarrass myself any further? Thanks for understanding, let’s never speak of this again. Of the hashtags, that is. We MUST speak of pizza. Often.

Three Cheese Pesto Spinach Flatbread Pizza… for one!

5.0 from 2 reviews
Three Cheese Pesto Spinach Flatbread Pizza
Prep time
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Total time
Aiming to eat more veggies? This Three Cheese Pesto Spinach Flatbread Pizza packs an entire box of spinach into one glorious single-serving pizza!
Recipe type: Main
Serves: 1
  • 1 [5 oz] box of spinach
  • 1 TBSP butter
  • 1 clove garlic, smashed and minced
  • ¼ cup heavy cream, room temperature
  • ¼ cup freshly grated parmesan cheese
  • ⅛-1/4 tsp salt, to taste
  • 1 garlic naan flatbread
  • 2 oz mozzarella cheese, grated
  • 2 tbsp feta cheese, crumbled
  • 1-2 tsp pesto
  • a pinch of red pepper flakes, for topping
  1. Pre-heat oven to 350 degrees F.
  2. Chop spinach and mince garlic.
  3. Heat a deep pan to medium-high heat with 1 TBSP butter.
  4. Add garlic and spinach and sauté until wilted.
  5. Add heavy cream, parmesan, and salt and reduce heat to simmer, stirring frequently to thicken for about 5 minutes. Remove from heat and allow to cool slightly.
  6. Spread spinach mixture onto your flatbread and top with mozzarella and feta cheese.
  7. Drizzle with pesto and bake on a foil lined baking sheet at 350 for 12 min.
  8. Change oven setting to broil for an additional minute or two, until golden and bubbly.
  9. Top with red pepper flakes and enjoy!
No fresh spinach? No problem! If you have creamed spinach squirreled away in your freezer it makes a fantastic base! Frozen chopped spinach will work too; simple squeeze it dry first and mix it with a dash of cream and a sprinkling of parm cheese. Whichever route you take, Popeye is sure to be proud!

 Three Cheese Pesto Spinach Flatbread Pizza for One

I’m one of those people who are perpetually hungry, by the way. You should totally know that about me. Even when eating, I’m simultaneously thinking about how delicious it is and wondering what my next meal will be. I started fantasizing about this pizza while eating breakfast. I had forgotten to add spinach to my scrambled eggs and began thinking longingly about how I could utilize that poor neglected box-0-spinach. Then my mind naturally wandered to pizza, and I spent the rest of the morning waiting for the first lunchtime hunger pang to strike so I could stuff my face.

This didn’t disappoint one bit! You’ll see this flavor combination over and over on my blog, and for good reason too; it’s downright delicious! Feel free to adjust the garlic and red pepper flakes to taste to make this pizza as mild or as spicy as your heart desires, though that little kick from the RPF really takes this one out of the park. Do it.

 Three Cheese Pesto Spinach Flatbread Pizza for One

hungry for more?

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