Dinner With (Almost) No Dishes

Adam and I subscribe to a service called eMeals. We got it through LivingSocial maybe, and we use it to plan our dinners. So far it’s been really great. We use the ‘Clean Eating’ plan which means lots of veggies, protein, and a little bit of grains. Plus most of the meals have 10 ingredients or less. Awesome.

I can’t tell you how happy I was to come home from yoga and have this waiting for me:

Grilled Zucchini, Mint and Goat Cheese Pizza (we decided to substitute goat cheese for feta since we already had it and add cherry tomatoes, good decision!) with a Spinach and Nectarine Salad. Not only was the pizza hearty, but the salad was delicious, refreshing and did I mention yummy? Especially after 75 minutes of yoga.

You should definitely try this:

Grilled Zucchini, Mint and Goat Cheese Pizza
8 oz fresh whole wheat pizza dough
1 zucchini, sliced on grater or mandolin
1 T olive oil
Salt and pepper to taste
2 oz goat cheese
1/4 c chopped mint
1/2 c cherry tomatoes, sliced

Spinach and Nectarine Salad
2 c baby spinach
1 nectarine, thinly sliced
2 T red onion, chopped
1 T red wine vinegar
2 T olive oil
1 t stone ground mustard
Salt and pepper to taste

Before I pass over cooking directions, I have to say we made a few adjustments. First,  we used Boboli pre-made pizza crusts. Pack of two 8″ crusts, plus they get nice and crispy. We also subbed in feta instead of goat cheese because we already had it in the fridge, and it needed to get used up. You can also substitute in other veggies, mozzarella cheese, really whatever you like. Get creative! Just don’t add sauce.

And, you know you’re married to an engineer when: instead of using the mandolin we got as a wedding gift, he used the slicer on our cheese grater to slice the zucchini. Bonus points: it has a plastic container that snaps into the bottom to collect whatever you are grating.

Here are the cooking directions based on how we made it.

Heat oven to 400 degrees. Decorate pizza dough. Place zucchini slices in a layer onto dough. Drizzle with olive oil. Sprinkle with salt and pepper. Sprinkle with feta cheese, tomato slices and mint. Bake for 8-10 minutes, until edges are golden brown.

Toss spinach with nectarine and red onion. Whisk vinegar, olive oil, mustard, salt and pepper. Dress salad just before serving. Don’t eat it all, you may want to bring some for lunch the next day.

Happy clean eating!


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