Adapted from www.fortheloveofcooking.net

• Pizza dough (store bought or homemade)
• Pizza sauce
• 1 cup Mozzarella cheese
• 1 handful of baby spinach
• 5 Kalamata olives, sliced (my husband requested that I leave these off next time, I enjoyed them)
  
• 5 black olives, sliced
• 4 sun dried tomatoes, sliced thinly
  
• 1/2 red onion, sliced thinly
• 1/2 bell pepper, sliced thinly (I used purple)
• 5 Crimini Mushroom, quartered
  
• 1 clove garlic, minced
• 1/4 cup Parmesan cheese (the original recipe tells you to use feta instead, but I am not a fan so I used parm as a replacement)
  
• Dash of oregano

Preparation

1. While preheating oven to 425 degrees, prepare toppings.
2. Cover pizza with sauce and add half of the Mozzarella cheese.
3. Add toppings and cover with remaining Mozzarella, Parmesan, and oregano.
4. Bake for 17-20 minutes.

• 1 medium onion, finely chopped
• 2 Tablespoons olive oil
• 1 Tablespoon ground cumin
• 2 cloves garlic, minced
• 1 cup spinach, chopped
  
• 1 cup diced tomatoes
• 15 ounces black beans
• 3/4 cup quinoa, cooked
  
• 1 1/2 cups grated reduced-fat pepper Jack cheese
• 4 large red bell peppers, tops cut off, seeded and ribs removed

Preparation
1. Preheat over to 350°F while heating oil in saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and tomatoes. Cook 5 minutes, or until most of the liquid has evaporated.
2. Stir in black beans, quinoa and cook for 3 minutes or until warm. Stir in cheese. Season with salt and pepper, if desired.
3. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour.

Adapted from www.101cookbooks.com

Crumble topping:

• scant 1/2 cup whole wheat pastry flour
• 1/2 cup rolled oats
• 1/3 cup organic brown sugar
• scant 1/4 teaspoon fine grain sea salt
• 1/4 cup unsalted butter, melted

Muffin batter:

• 1 cup rolled oats
• 1 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt
• 7/8 cup unsalted butter
• 1/2 cup organic brown sugar
• 12 oz plain yogurt
• 2 large eggs, whisked

Preparation

1. Preheat oven to 350F. Line muffin pan with paper liners.
   
2. Get your crumble topping for your muffins started first. Use a fork to combine the flour, oats, sugar, and salt in a bowl. Stir in the melted butter. Divide the mixture into three portions, and use your hands to form into three flat-ish patties. Place the patties in a bowl in the freezer for about ten minutes.
3. Now, onto the muffin batter. In a medium bowl combine the oats, flour, baking soda, and sea salt. Set aside.
4. Melt the butter in a small saucepan. Remove from heat and stir in the sugar. Whisk in the yogurt, and then the eggs. Pour the wet ingredients over the dry and stir just until combined. Do your best to avoid over mixing.
5. Pour the batter into the muffin tins, filling each 3/4 full. Pull the crumble from the freezer and break it up into small and medium pieces. Sprinkle the top of each muffin with crumble, place the muffins in the oven and bake 30 - 35 minutes or until tops are golden and a toothpick comes out clean. Let cool just a minute or so, then turn out onto a cooling rack - important!