shrimp & pesto pizza

Last weekend I was working on some shrimp recipes for a project and when I mentioned the thought of shrimp pizza to the Taster he got a little excited. Before I knew it there were multiple topping ideas being tossed out, but in the end, we went with pesto (as the sauce), red onion, roasted red pepper, goat cheese and shrimp a top none other than my favorite sprouted tortilla.

It had been weeks since I had had my beloved tortilla pizzas and as soon as I realized they were no longer a thing of the past, I was the excited one.

This pizza concept would work on any crust, I also made it on some Middle Eastern Flatbreads for my cousin who I wasn’t sure how he would feel about the sprouted tortilla. For the record, he said he liked them both the same. :) Score for kids eating whole grains!

I love these pizzas vegetarian, but I must say that I’ve been slacking on protein lately, and I can definitely tell. So an added opportunity for some additional protein from the shrimp is a score for a healthy adult!


Shrimp & Pesto Pizza

Yield: 2 Pizzas

Serving Size: 2


  • 2 Sprouted Tortillas (I use French Meadow)
  • 2 Tbsp prepared pesto
  • 1/4 cup red onion, sliced
  • 1/4 cup roasted red pepper, sliced
  • 2 oz goat cheese
  • 4 oz cooked shrimp


  1. Pre-heat oven to 375 degrees.
  2. Bake tortillas for about 5 minutes.
  3. Remove from oven and spread pesto over tortilla.
  4. Top with red onion, red pepper, goat cheese and shrimp.
  5. Bake for another 5 minutes until toppings are hot and cheese has melted.

P.S. Happy Halloween! I’ve got to find some sort of costume to wear tonight for trick-or-treaters…help!

restaurant: greenleaf gourmet chopshop

This past Wednesday, I was invited to try out Greenleaf Gourmet Chopshop restaurant and meet with Chef Kristi, the corporate chef for Greenleaf.

The decor is bright, clean and green. In other words, I loved it! We visited the new Century City location.  And while it was a quick drive (by LA standards), the parking situation isn’t exactly easy (the majority of their patrons looked to be walk-ins from office buildings in the area).

Greenleaf is a healthy restaurant concept that uses eco-friendly products and creates gourmet food. They even have green bikes used to deliver the food! They have a number of salads, sandwiches, pizzas (made on tortillas, like me!) and take into consideration food intolerances, which is great.


Chef Kristi suggested a few of her favorites, and we stuck to those. I always figure that the people who work with and around the food probably know the best dishes – usually that works out very well for me.

Greenleaf was no exception.

It was tough to make the final decision, but, we went with a salad, sandwich and a side.


The Antioxidant Orchard Salad (suggested to add salmon) is one of their most popular salads and for good reason. It is bright, refreshing, flavorful and crunchy. Just what a salad should be. The salmon was perfectly cooked – it almost melted in my mouth and reminded me how much I love salmon. The salad contains scarborough farms baby mixed greens, grapes, celery, apples, walnuts, dried cranberries, apples, blue cheese, mint, red onion, cucumbers, strawberries and blueberries with pomegranate whole grain mustard vinaigrette. Yup. As good as it sounds.


Now I’m the one who typically orders salads and just eats a little bit of the sandwich, but I was soooo into this sandwich. The grilled chicken panini with avocado pesto on whole grain bread sounded good and I wanted something a little more substantial than a salad after an intense workout. (Ok, I guess I wanted some carbs?!) Back to the sandwich. It was so very lovely. Most of the time, panini’s are super greasy from lots of butter and cheese but the bread was grilled sans butter and the only cheese used was a small amount in a dressing that goes onto the chicken. (I seriously had to ask because I didn’t think there was cheese but it was so creamy!) Gotta love that avocado! :) The chicken was chopped into little pieces, tossed in a dressing, slathered with avocado pesto and stacked with spinach. A little messy but so worth it.


A very impressive aspect of this restaurant is that they do not have a fryer. I’m all for truffle fries, duck-fat fries, tator-tots, etc. but obviously not on a daily basis. I just couldn’t pass up the BAKED sweet potato fries with avocado pesto. Can you blame me? They were….um how should I put it…I could live on them. They were crunchy and sweet (not sure how they do it without oil) and were delicious alongside the pesto guacamole.

Yeah, everything was pretty average. ;)

I can’t wait to go back to Greenleaf – I’ve got a list of things to try!!


Greenleaf Gourmet Chopshop

1888 Century Park East

Los Angeles, CA 90067


review: trader joe’s hummus salad dressing

I feel like every time I visit Trader Joe’s, they’ve got some new, great product that I simply must try. When we lived in Minneapolis, Trader Joe’s was a little out of the way, so I didn’t go on a regular basis, but they are all over LA and I’ve been going on a very regular basis. So I’ve been trying a number of new products.  To add fuel to the fire (addiction?) we are staying with my cousin which means there are 4 extra people to help eat those random snacks and cookies that I would never buy in the past but always wanted to. Carrot Cake Cookies, I’m talking about you. (And yes, they were delicious.)

On one of my recent trips, I came across Hummus Salad Dressing. I’ve always been tempted to make a hummus salad dressing – I saw it at a food show a few years back and thought it was such a great idea.

But for one reason or another, I’ve never gotten around to it.

And now, Trader Joe’s made it for me. So now I don’t have to! I immediately picked it up and put it on a veggie salad. It would be perfect on a greek salad with some feta and lots of cucumbers. I imagine it would be great drizzled over a quinoa dish as well or anywhere a drizzle of Tahini is used.


  • vegan
  • the nutrition facts – 70 calories for 2 Tbsp of dressing!
  • not expensive (is anything at Trader Joe’s??)
  • great for those lunch salads
  • they skipped some of the weird ingredients but understand they probably need some sort of preservative
  • it had a little more spice to it (maybe that’s just me, ha!)


Nutrition Facts:

Serving Size: 2 Tbsp

70 calories

7 g fat

60 mg sodium

3 g carbohydrate

0 g sugar

1 g protein

Ingredients: Water, canola oil, garbanzo beans, olive oil, tahini, spices, garlic, cultured dextrose (for freshness), concentrated lemon juice, salt, phosphoric acid, acetic acid, malic acid.

Have you tried this dressing? What other TJ’s products must I try this fall? 

the reading list {10.26.11}

5 spooky halloween cocktail recipes – via real simple

eat your colors – via women’s health magazine

 10 ways to get motivated for a morning workout – via everyday health

my trip to madison: bikes, brews, burgers and a b&b – via new york times

10 recipe ideas for halloween candy – via real simple

how to pair wine and halloween candy – via chow

 10 spooky ways to serve up farm-fresh vegetables – via babble

 diy natural beauty – via self

5 ways with leftover rice – via kitchen daily

how to build a healthy salad – via women’s health magazine

11 delicious pumpkin recipes – via real simple

all dressed in black – via new york times

renovation for renters – 10 ideas for the kitchen – via apartment therapy