Burger Pizza

Burger Pizza

adapted from Clean Eating Magazine


8 oz lean ground beef (I use grass fed from Wallace Farms)

1 small onion, chopped

1/2 tsp Italian seasoning

sea salt and fresh ground black pepper, to taste

14 1/2 no salt added diced tomatoes, drained (can use fresh tomatoes as well)

3 T Dijon mustard or regular

1 C low fat ricotta cheese

1 C 2% mozzarella cheese

1 1/2 C baby arugula or baby spinach

1 whole wheat crust (I used whole wheat dough from Trader Joes)

follow directions on dough bag

mushroom slices (optional but as always I pile on the veggies where I can)


Preheat oven to 450F. Preheat a nonstick skillet on medium-high heat. Add beef, onion, Italian seasoning, salt and pepper and cook for about 5 minutes, breaking up beef with a spoon or spatula until no longer pink, Stir in tomatoes and Dijon mustard. Set aside. Place crust on a pizza pan and spread ricotta cheese over top. Top with beef mixture, spinach and top with mozzarella. Bake for 10 minutes or until cheese melts and dough is cooked. Remove from oven and let rest for 1 minute before slicing.

Until next time…

look good, feel good, do good

Sun-Dried Tomato & Red Pepper Chicken Penne

Sun-Dried Tomato & Red Pepper Chicken Penne

from Clean Eating Magazine

With a recipe title like that how can you not be drooling and licking your chops. The cold pasta salad which I decided to make hot was delish and worth a try.


2-5 oz boneless skinless chicken breasts

1 tsp olive oil

2 tsp dried herbs of sort, come on…get creative

1 tsp fresh ground black pepper

1 1/2 C uncooked whole wheat penne pasta

1 yellow bell pepper, diced (good to purchase organic)

2 T finely chopped fresh basil

Red Pepper Sauce

1 red bell pepper, coarsely chopped

1/2 cup sun dried tomatoes, coarsely chopped

2 tomatoes. coarsely chopped

1/4 unsalted raw cashews

1/4 whole fresh basil leaves

1 clove garlic

1 shallot, halved

fresh ground pepper, to taste


Preheat grill to medium -high. Diagonally score (1/4inch deep) chicken breasts and rub with a thin coating of oil, dry rub and black pepper, dividing evenly. Grill chicken for about 7 minutes per side until juices run clear when pierced with a fork (or, roast in oven for about 20 minutes.) set aside until cool enough to handle, about 10 minutes, then chop. Meanwhile, prepare pasta according to package directions. Rinse in cold water to remove sticky starches; drain well and set aside. Prepare red pepper sauce: In a blender or a food processor, add all sauce ingredients; blend until very smooth. In a large bowl, toss pasta with 1 to 1 1/2 cups red pepper sauce, yellow pepper, chicken and basil.
Until next time…

look good, feel good, do good

Creamy Tomato Thyme Soup

Creamy Tomato Thyme Soup


2 T olive oil

1 medium yellow onion, chopped

1 large carrot

1 stalk celery (organic)

2 cloves garlic, minced

1tsp fresh thyme leaves, plus additional for garnish

pinch of crushed red pepper flakes

3 1/2 C chopped tomatoes including juices (fresh or canned)

2 C chicken broth (I love Watkins)

1 tsp sweetener of choice

2 T plain Greek Yogurt

4 tsp Parmesan cheese…fresh adds a new dimension of flavor 🙂


Heat oil in large saucepan on medium-low heat. Add onion, carrot, and celery and cook stirring occasionally, until veggies are softened and starting to brown (about 12 minutes). Add garlic, thyme, and pepper flakes. Cook, stirring for 1 minute. Add tomatoes and broth. Increase heat to high and bring to boil, then reduce to a simmer for 20 minutes. Puree soup with a hand blender, in a blender in batches or food processor. If using blender, only fill half full and leave lid slightly ajar to let steam escape. Stir in sweetener. Serve warm with a scoop of Greek yogurt, cheese shavings and fresh thyme leaves.

Pair this soup with a ooey-gooey grilled sharp cheese sandwich on Ezekiel Sprouted Grain Bread.

Nutrition for one cup soup and 1 tsp cheese:

151 calories, 8g fat, 15g carbs, 3g fiber, 6g protein

Until next time…

look good, feel good, do good

Laura’s Salsa

This ridiculously good salsa is from the cookbook of my cousin, Laura. Family goes ga-ga over it at the annual family reunion. Therefore, I knew it would be the perfect thing to share with guest at our Oyster Party last weekend.

Cousin Laura’s Salsa

1 can black beans, rinsed, drained
1 can Mexican or regular corn, rinsed, drained
2 large tomatoes or 6 Roma’s, chopped
3 green onions, sliced
1 pkg Good Season Italian dressing (can be found in the salad dressing section)
1/2 c olive oil
1/4 c vinegar
2 avocados
Tabasco sauce (optional, I did not add)
Mix Good Season Italian dressing, oil, and vinegar. Pour over tomatoes, onions, beans, and corn. Mix together well. Add sliced avocados just before serving.
Serve with corn tortillas as, over taco salad, or on top of eggs.
So good! Thanks Laura!

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Until next time…
look good, feel good, do good

Gazpacho Soup

What is gazpacho you ask? Well let me tell you…. gazpacho is the PERFECT summer soup served chilled with in season fresh veggies and spices.

This recipe is compliments of my good pal Leigh. She and I both ran track and graduated in dietetics from ISU. She now works as a dietitian at the KU Integrated Med Center.
Each week she does a cooking class and I was lucky enough to sit in on last nights where she dished up this refreshing soup from the cookbook Simply in Season.

Gazpacho Soup
described as being the perfect balance of sweet, spicy, and cool
4 C tomato, chopped – load up on your cancer fighting antioxidant, lycopene
be sure to purchase local tomatoes, can use heirlooms in recipe as well
2 C vegetable broth
1 C cucumber, diced – get you healthy glowing skin from chomping of these
1 C green or red bell pepper, diced – Vitamin C and A reduces damage to your cells caused by free radicals. This damage can lead to atherosclerosis and heart disease.
1 C celery, chopped
1/2 yellow or red onion, diced – onions offer a blood sugar-lowering effect
2 T honey or agave nectar
1 T lemon juice
1 tsp sea salt
several dashes on Worcestershire sauce
10-12 drops of Tabasco pepper sauce
6 ice cubes
1 avocado, sliced (this is an optional, but highly recommended garnish)
optional: chopped green onions or chives to garnish
In large mixing bowl or soup pot mix together ingredients, let stand for 30 minutes to let flavors mingle.
Optional: puree half of the ingredients in a food processor and leave half chopped or diced for a thicker broth base.

Until next time…
look good, feel good, do good

Sundried Tomato Tofu w/ Quinoa

Yes, I am obsessed with this recipe. If you haven’t tried it…what are you waiting for…click here for recipe.
J and I LOVE it! Especially with some low fat cottage cheese atop.

the reason why I post it today is because yet again I have slightly changed it by trying a new pesto. Instead of the Basil Pine Nut aka green pesto, I tried Sun-Dried Tomato….and guess what!?!? It was still amazing!

I have yet to conquer homemade pesto….but it will come soon.

Until next time…
look good, feel good, do good