Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury black olives and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cold.
Gluten Friendly note: The gluten free pizza dough is too big to fit in the pizza box and is in your bag. Please keep the dough refregirated. 

  • preparation time: 15 min
    Total time:
    30 min
  • difficulty level: 1
  • recipe ID: PB16
  • cuisine region: fusion Mediterranean

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Products

italian-star-deli
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Local&Fresh
GravelbourgMustard

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Tools

  • knife
  • cutting board
  • 2 medium bowls
  • baking sheet
  • parchment

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Cut the onion, eggplant, and mushroom in thin slices of about 1/2 cm thick. 

2

Cook the vegetables: Place the onion, eggplant, and mushroom slices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1 tsp, 1/2 tsp) , sprinkle with salt (1/2 tsp, ¼ tsp) and pepper (1/4 tsp, 1/8 tsp). Cook for about 12 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

3

Prepare the toppings: While the vegetables are cooking, pit the black olives and roughly chop them. Finely chop the thyme. Use about (1/2 tsp, 1 tsp) thyme.  

4

Cook the pizza: When the vegetables are cooked, place them in a bowl and drizzle them with half of the balsamic dressing. Place the naan bread on the baking sheet. Top each naan bread with tomato sauce, cooked vegetables, and thyme. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Assemble the dressed arugula: In a medium bowl, place the arugula and the other half of the balsamic dressing. Combine to coat the arugula with the dressing. 

6

Garnish and serve: Place the balsamic dressed arugula on top of each pizza, top with shaved parmesan. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

naan bread

2

4

onion

1 small

1 medium

mushroom

50 gr

100 gr

eggplant

100 gr

200 gr

thyme

3 gr

6 gr

tomato sauce

1/4 cup

1/2 cup

arugula

20 gr

40 gr

black olives

30 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

GF pizza crust

1

2

salt*

1/8 tsp

1/4 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp


Dr. Herrington’s

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price
(SLGA): $15.99

campo-viejo-tempranillo-rioja[1]

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

241919_product_front_0[1]

Tags

gluten
family
local
lactose

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Next

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Chicken rainbow poke bowl

In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions  and sushi ginger. 

Featured Products

You Will Need

Preparation

1

Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.

2

Prepare the cucumber:  While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.

3

Cook the Chicken: Cut the chicken in 1/2cm slices. In a large pan, add the oil (1/2 tbs, 1 tbs), the chicken slices. Cook on medium heat until fully cooked – about 7 minutes. Place the cooked chicken in a bowl and set a side. 

Note: Ensure the chicken cooked to a minimal internal temperature of 165F.

4

Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

5

Finish the rice: Lightly fluff the rice with a fork.

6

Assemble, Garnish & serve: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.

Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

black rice

1/2 cup

1 cup

chicken thigh

100 gr

200 gr

mini cucumber

1

2

cucumber marinade

1/3 cup

2/3 cup

radish

50 gr

100 gr

orange

1 medium

1 large

carrot

160 gr

320 gr

green onion

1

2

spinach

60 gr

120

red cabbage shredded

60 gr

120 gr

sushi ginger

1 tbsp

2 tbsp

siracha sesame marinade

2 tbsp

1/4 cup

sesame seeds

1 tbsp

2 tbsp

water*

1 cup

2 cups

salt*

1/4 tsp

1/2 tsp

Regina Naturopathic

Dr Craig Herrington, Naturopath

SPINACH
are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy. 

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

  • Finish the rice
  • Assemble, Garnish & serve 

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
12%
Price (SLGA): $13.04

HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price
(SLGA): $12.85

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

rainbow poke bowl

In this bowl, you will discover an explosion of colours, flavours and texture at each bite. This dish features juicy oranges, nutty black rice, tangy radishes, crunchy carrots and fresh cucumbers, all topped with a sesame sriracha mayo, sesame seeds, green onions  and sushi ginger. 

Featured Products

You Will Need

Preparation

1

Cook rice: Rinse black rice in a strainer. Place the well rinsed black rice in a pot, add salt (1/4 tsp, 1/2 tsp) and water (1 cup, 2 cups). Bring to boil on high heat. Reduce heat to low, cover, and cook 25 minutes or until soft and chewy.

2

Prepare the cucumber:  While the rice is cooking, rinse and dry all produces. Thinly slice the cucumber. Place in a small bowl cover with the cucumber marinade and let sit.

3

Prepare the vegetables:Thinly slice the radish and carrots. Cut the green onion in about 1/2 cm slices. Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.

4

Finish the rice: Lightly fluff the rice with a fork.

5

Assemble: In individual bowls, place the spinach, red cabbage, black rice, marinated cucumber, radish, orange and carrots.

6

Garnish & serve: Garnish with sushi ginger, green onion, sesame seeds and sriracha sesame marinade. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

black rice

1/2 cup

1 cup

mini cucumber

1

2

cucumber marinade

1/3 cup

2/3 cup

radish

50 gr

100 gr

orange

1 medium

1 large

carrot

160 gr

320 gr

green onion

1

2

spinach

60 gr

120

red cabbage shredded

60 gr

120 gr

sushi ginger

1 tbsp

2 tbsp

siracha sesame marinade

2 tbsp

1/4 cup

sesame seeds

1 tbsp

2 tbsp

water*

1 cup

2 cups

salt*

1/4 tsp

1/2 tsp

Regina Naturopathic

Dr Craig Herrington, Naturopath

SPINACH
are a great source of nitrates. Nitrates help keep blood vessels and the heart healthy. 

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Get kids in the kitchen 
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Cooking for kids?
Feel free to slowly introduce new vegetables to children. Use little or no sriracha sesame mayo depending on the child’s taste.

Making this recipe with kids?
Ask the child to help by completing step 4 & 6:

  • Assemble
  • Garnish & serve 

Recommended Wine & Sake Pairing

KENDERMANN CLASSIC RIESLING
Riesling is Germany’s most noble and popular variety. The Kendermann Classic Riesling is an elegant wine from this renowned grape.
Region: San Antonio Valley, Chili
Colour: White
Alcohol:
12%
Price (SLGA): $13.04

HAKUTSURU SAKE
Characterized by its well-matured, full-bodied taste and mellow flavours.
Region: Japan
Alcohol: 15%
Price
(SLGA): $12.85

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Rainbow bowl

This bright and colorful bowl is filled with the nutritious goodness of 3 superfoods: quinoa, spinach + red cabbage! This dish keeps you feeling full thanks to the combination of protein and fiber in these superfoods. This bowl is so easy to make you will be surprised how fast supper is on the table! This dish is filled with colorful vegetables and finished with a delicious  orange dijon dressing.

Featured Products

You will need:

Preparation

1

Boil Water for the Quinoa: Bring  the water (6 cups, 10 to 12 cups, 12 to 14 cups) to a boil in a pot on high heat for the quinoa.

2

Cook the Quinoa: Place the quinoa in a strainer and rinse well.

Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 mins. Using a strainer strain and rinse the quinoa. Ensure all water is drained from the quinoa

3

Prepare the Vegetables: Wash and rinse all produce. Cut the carrots and the cucumber in 1/2 cm slices. Cut the bell pepper in 1/2 cm slices. 

4

Assemble & serve: In individual bowls place the cooked quinoa, bell pepper, carrots, red cabbage, spinach and cucumber. Garnish with orange dijon dressing.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

quinoa

1 cup

2 cup

3 cup

mini cucumber

1

2

3

carrot

100 gr

200 gr

300 gr

sweet pepper

1

2

3

red cabbage

100 gr

200 gr

300 gr

spinach

60gr

120gr

180gr

orange dijon dressing

1/4 cup

1/2 cup

3/4 cup

Beyond Baby Nutrition

Lacey Engel, Registerd Dietitian

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.

Making this recipe with kids?
Ask the child to help by completing step 3 & 4:

  • Prepare the vegetables
  • Assemble & serve

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CABBAGE
A study found that women that regularly consumed cabbage and other cruciferous vegetables (broccoli, cauliflower, Brussel sprouts, kale) had fewer menopausal symptoms.

Recommended Wine Pairing

LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour:
Red
Alcohol: 12%
Price
(SLGA): $13.53

BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol:
13%
Price (SLGA): $13.52

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Nutritional Information

Rainbow chicken bowl

This bright and colorful bowl is filled with the nutritious goodness of 3 superfoods: quinoa, spinach + red cabbage! This dish keeps you feeling full thanks to the combination of protein and fiber in these superfoods. This bowl is so easy to make you will be surprised how fast supper is on the table! This dish is filled with colorful vegetables and finished with a delicious  orange dijon dressing.

Featured Products

You will need:

Preparation

1

Cook the Chicken and Boil Water for the Quinoa: Turn on the oven at 375F for the chicken. Bring  the water (4 cups, 8 cups, 12 cups) to a boil in a pot on high heat for the quinoa.

Place the lemon chicken  on a non stick lined baking sheet, coat the chicken with oil (1/4 tsp, 1/2 tsp, 3/4 tsp) and sprinkle with salt  (1/8 tsp, 1/4 tsp, 1/2 tsp). Once the oven is hot, bake the chicken for about 20 minutes*. Let rest for about 5 minutes and cut the chicken in 1/2 cm slices.  

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F. 

2

Cook the Quinoa: Place the quinoa in a strainer and rinse well.

Add the quinoa to the boiling water, reduce the heat to low/medium and cook uncovered until desired texture is reached: 15 – 18 mins. Using a strainer strain and rinse the quinoa. Ensure all water is drained from the quinoa

3

Prepare the Vegetables: Wash and rinse all produce. Cut the carrots and the cucumber in 1/2 cm slices. Cut the bell pepper in 1/2 cm slices. 

4

Assemble & serve: In individual bowls place the cooked quinoa, lemon chicken, carrots, bell pepper, red cabbage, spinach and cucumber. Garnish with orange dijon dressing.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

lemon chicken breast

220 gr

440 gr

660 gr

quinoa

2/3 cup

1 1/3 cup

2 cup

mini cucumber

1

2

3

carrot

100 gr

200 gr

300 gr

pepper

1

2

3

red cabbage

100 gr

200 gr

300 gr

spinach

60gr

120gr

180gr

orange dijon dressing

3 tbsp

1/3 cup

9 tbsp

Beyond Baby Nutrition

Lacey Engel, Registerd Dietician

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.

Making this recipe with kids?
Ask the child to help by completing step 3 & 4:

  • Prepare the vegetables
  • Assemble & serve

Regina Naturopathic

Dr. Craig Herrington, Naturopath

CABBAGE
A study found that women that regularly consumed cabbage and other cruciferous vegetables (broccoli, cauliflower, Brussel sprouts, kale) had fewer menopausal symptoms.

Recommended Wine Pairing

LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour:
Red
Alcohol: 12%
Price
(SLGA): $13.53

BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol:
13%
Price (SLGA): $13.52

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Nutritional Information

Greek pita

15 minute meal! Yes, you read that right… 15 minute meal! These super easy and quick pitas are perfect for a busy night! After making this recipe we are sure you will be ready to take on anything! This pita is served with meatballs, tahini sauce, black olives, cucumber, tomatoes and lettuce!  Yummy!

Note: The tahini sauce does not have a label.

Featured Products

You will need:

Preparation

1

Cook the meatballs: Heat oil (1 tbsp, 2 tbsp, up to 3 tbsp (cook in 2 batches to not overcrowd the pan)) in a pan on medium heat. Add the meatballs to the pan and cook them through – about 8 minutes. Turn the meatballs regularly to ensure they are fully cooked. 

2

Prepare vegetables and black olives: Wash and rinse all produce. While the chicken meatballs are warming, remove the pits from the black olives. Cut the cucumber and tomatoes in 1/2 cm slices.  

3

Assemble & serve: Open the pitas, fill with romaine lettuce, tomatoes, cucumber, black olives, meatballs and drizzle with the tahini sauce. Roll up the pitas and serve. 

Bon Appétit!

Ingredients

included

2 portions

4 portions

6 portions

meatballs

170 gr

340 gr

510 gr

tomato

100 gr

200 gr

300 gr

cucumber

1 small

2 small

3 small

romaine lettuce

30 gr

60 gr

90 gr

black olives

30 gr

60 gr

90 gr

tahini sauce

44 ml

88 ml

132 ml

Beyond Baby Nutrition

Lacey Engel, Registerd Dietician

Cooking for kids?
Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty.

Making this recipe with kids?
Ask the child to help by completing step 2 & 3:

  • Remove the pits from the black olives
  • Assemble & serve

Regina Naturopathic

Dr. Craig Herrington, Naturopath

TOMATOES
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Recommended Wine Pairing

LA VIEILLE FERME GRAND PREBOIS
A deep purple color, this ripe selection leads with lush aromas of raspberry jam, blueberry and boysenberry, all of which carry through to the fruit-forward palate. Medium tannins and ample acidity provide good framing to the fruity richness, resulting in a crushed velvet texture.
Region: Rhone, France
Colour:
Red
Alcohol: 12%
Price
(SLGA): $13.53

BOUTINOT PASQUIERS GRENACHE CINSAULT
This luscious and textural blend is very much a food wine; rich currant flavours provided by Grenache and tangy raspberry and spice from Cinsault before a dry and fresh finish.
Region: France
Colour: Rose
Alcohol:
13%
Price (SLGA): $13.52

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Cheesy farfalle

It’s PASTA time! When you combine  creamy sauce, butternut squash, green goodness,  tender farfalle, top it up with mozzarella and bake it, you’ve got a recipe for success. This dish is a hit in our family and we know you will love it too!

Featured

You will need:

Preparation

1

Roast the butternut squash: Preheat the oven to 400° F. Bring water (1 liter, 2 liter) and salt  (1 tbsp, 2 tbsp)  to a boil in a large pot for the pasta. Wash and clean all produce. 

Place the butternut squash on a lined baking sheet. Drizzle with oil ( 1/4 tsp, 1/2 tsp), and sprinkle with salt ( 1/8 tsp, 1/4 tsp) and pepper ( 1 pinch, 1/8 tsp) . Bake for about 10 minutes.

Remove from the oven, stir and cook for an additional 10 minutes. Set aside.

2

Cook the fafalle: the water is boiling, add the fafalle, stir, cover & cook 10 minutes or until desired texture. Drain the pasta & add back to the pot.

3

Make the sauce: Dice the onion in about 1 cm dices. In a medium pot add heat the oil (1/2 tsp, 1 tsp) on medium/high heat. Add the onion and leek to the pot. Stirring regularly,  cook on medium heat for about 7 minutes, until the onion is tender. Add oil (1 tbsp, 2 tbsp) and flour (1 tbsp, 2 tbsp) and cook for a minute stiring regularly.

Add the creamy sauce mix and water (3/4 cup, 1 1/2 cup). Combine, bring to a simmer and blend using an immersion blender or a blender. 

4

Finish the sauce: Roughly chop the spinach and add it to the sauce. Combine and set aside.  

5

Assemble & bake: In a baking dish (9×5, 9×9), add the farfalle, sauce, roasted butternut squash and combine. Top with mozzarella & parmesan and bake 15 minutes at 400° F or until the cheese is golden. Serve

Bon Appétit!

Ingredients

Included

2 portions

4 portions

butternut squash

1 cup

2 cup

farfalle

180 gr

360 gr

onion

1 small

1 medium

leeks

1/3 cup

2/3 cup

spinach

60 gr

120 gr

Creamy sauce mix

1/3 cup

2/3 cup

mozzarella & parmesan

1/3 cup

2/3 cup

water*

3/4 cup

1 1/2 cup

water*

2 litres

4 litres

salt*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

pepper*

1 pinch

1/8 tsp

flour

1 tbsp

2 tbsp

oil

1 tbsp + 1 tsp

2 tbsp + 2 tsp

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Make the sauce
  • Finish the sauce

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

beanball ricotta pizza

This ricotta beanball pizza is an amazing comfort dish! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing. 

Featured

You will need:

Preparation

1

Roll out the pizza dough: Preheat the oven to 450° F for the pizza. Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick. 

Gluten-Friendly: Skip this step as the pizza is already rolled out.

2

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the beanballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

3

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

4

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

Included

2 portions

4 portions

beanballs

140 gr

280 gr

pizza dough

1/2

1

signature pizza sauce

1/3 cup

2/3 cup

ricotta

1/4 cup

1/2 cup

mozarella

1/2 cup

1 cup

lettuce blend

70 gr

140 gr

mini cucumber

1

2

tomatoes

2

4

balsamic dressing

3 tbsp.

1/3 cup

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the salad 
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Orange tofu stir-fry

Take out your chopstick, find a good movie on Netflix and get ready for all the satisfaction of orange stir-fry take out and none of the guilt! This orange stir-fry satisfies even the strongest craving for takeout. This dish is super easy and is filled with carrots, roasted tofu, broccoli, mushroom and bok choy. The orange stir-fry sauce is filled with sweet orange juice, savoury soy sauce, fresh ginger and nutty sesame oil.

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You Will Need

Preparation

1

Cook the noodles:  In a large pot, bring water (1 litres,  2 litres) to a boil for the noodles. While the water is heating up prepare the vegetables.

Once the water is boiling, add the noodles and cook for about 5 minutes.  Drain the noodles in a colander or strainer. 

2

Prepare the vegetables: Wash and dry the vegetables.  Cut the broccoli* in bite size florets.  If you have a spiralizer, use it to cut the carrots in thin strips.  If you do not have a spiralizer, cut the carrots in thin match size pieces for a fun texture. 

Cut the mushroom in 1/2 cm thick slices. Cut the bok choy in 6 segment length wide. 

*Note: Get the stink outta here! Broccoli can have a strong smell. To minimize the smell, open the bag under running cold water. This will minimize the smell and rinse your broccoli at the same time. 

3

Roast the tofu: Cut the tofu in 2 cm dices. In a large pan, add the oil (1/2 tbs, 1 tbs), the  tofu and its marinade. Cook on medium heat 2-3 minutes, flip and cook an additional 2 minutes or until both sides a slightly crunchy. 

Prepare the stir fry: In the same  pan you cooked the tofu, add oil (1/2 tsp, 1 tsp), mushroom. Cook on medium heat for about 5 minutes. Add the orange stir fry sauce, the carrot and the broccoli. Cook on medium/high heat for about 2 minutes. Add the bok choy and cook a additional 2 minutes or until the sauce thickens and the vegetables are cooked but still crunchy. Add the roasted tofu and combine. 

4

Prepare the garnish, assemble and serve: Thinly cut the Thai pepper.* Separate the leaves of the cliantro. 

Serve the stir-fry and garnish with cilantro and Thai pepper. 

Note: *The Thai pepper is very spicy, add it slowly to your dish. 

Ingredients

Included

2 portions

4 portions

rice noodles

200 gr

400 gr

orange marinated tofu

175 gr

350 gr

orange stir fry sauce

1/2 cup

1 cup

broccoli

75 gr

150 gr

carrot

100 gr

200 gr

bok choy

50 gr

100 gr

mushrooms

50 gr

100 gr

cilantro

3 gr

6 gr

Thai chili

1

1

salt*

1/8 tsp

1/4 tsp

vegetable oil*

1/2 tbs

1 tbs

water*

1 liter

2 liter

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

BOK CHOY
It is known as a cruciferous vegetable. These types of vegetables are being studied for their anti-inflammatory properties and anti-cancer effects.

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served  with plum sauce.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 3 and 4.

  • Prepare the stir fry
  • Prepare the garnish, assemble and serve

Wine Pairings

STERLING VINTNER’S PINOT NOIR 
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: 
Red
Alcohol: 13.5%
Price
 (SLGA): $14.62

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Butter chickpea

This delicious butter chickpea is filled with warming spices like garam masala, ginger, curry powder, fenugreek and sweet paprika and a rich creamy sauce. The addition of carrots fills this dish with vitamins. This dinner takes comfort to the next level.

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Tools

Preparation

1

Preparation: Turn on the oven to 350F to roast the chickpea.

In the sink, place the rice in a strainer and rinse it well. In a pot, add the brown rice, water (1 1/3 cup, 2 2/3 cups ), salt (1/8 tsp, 1/4 tsp) and stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook 25 minutes or until the water is absorbed and the rice is tender. Remove the pot from the heat and set aside.

2

Roast the chickpea:  While the rice is cooking, place the chickpea on a non stick or lined baking sheet, coat the chickpea with oil (1/4 tbs, 1/2 tbs) and sprinkle with salt  (1/8 tbs, 1/4 tbs). Once the oven is hot, roast the chickpea for 10 minutes. 

3

Start cooking the vegetables: Wash and clean all produce. Dice the onion in 1 cm dice. Peel and slice the carrot in 1/2 cm slices. In a large pan on medium/high heat, add the oil (1/2 tsp, 1 tsp). Add the onion and carrot to the pan. Stirring regularly,  cook on medium heat for about 5 minutes, until the onion is tender.

4

Roast the spices with the vegetables:  Add the Indian spice blend and salt (1/8 tsp, 1/4 tsp) to the vegetables. Cook for 1 minute steering regularly.

5

Finish the butter chickpea: Add the greek yogurt & tomato paste OR coconut mylk & tomato paste (vegan only) and water (1 cup, 2 cups) to the vegetables. Bring to a simmer on medium heat. Cover and let simmer 15-20 minutes until the carrots are soft. Add the roasted chickpea to the pan. Combine. 

Thinly slice the Thai pepper and separate the cilantro leaves. 

6

Serve: In individual bowls, place the cooked brown rice and butter chickpea. Garnish with fresh cilantro and Thai pepper. Serve.

Note: Thai pepper is very spicy, add it slowly based on how spicy you like your dish. 

Bon Appétit!

Ingredients

Included

4 portions

2 portions

brown rice

2/3 cup

1 1/3 cup

chickpea

2/3 cup

1 1/3 cup

onion

1 small

1 medium

carrot

250 gr

500 gr

Indian spice blend

1 tbsp

2 tbsp

greek yogurt & tomato paste

Plant based

1/2 cup

1 cup

coconut mylk & tomato paste

vegan

1/2 cup

1 cup

Thai pepper

1

2

cilantro

3 gr

6 gr

oil*

1/2 + 1/8 tsp

1 +1/4 tsp

pepper*

1/4 tsp

1/8 tsp

salt*

1/8 + 1/8 tsp

1/4 + 1/4 tsp

water

1 1/3 + 1 cups

2 2/3 + 2 cup

Dr. Herrington's

Regina Naturopathic

CARROT
Like all colourful vegetables, carrots are a gold mine of antioxidants such as carotenoids, polyphenols and vitamins. Beta-carotene in carrots helps protect vision (yes your grandmother was right!). A high intake of carotenoids has been linked with a significant decrease in post-menopausal breast cancer, as well as prostate cancer. 

Cooking with Kids

Cooking for kids?
Go easy on the creamy curry spice blend as some children may not be used to indian spice blends. 

Making this recipe with kids?
Ask the child to help by completing step 4 & 5:

  • Roast the spices with the vegetables
  • Finish the butter chickpea

Recommended Wine Pairing

Beyerskyloop pinotage
Spicy wood notes against rich plum and berry fruit with restrained aromatic notes. Medium-bodied. Well-balanced.
Region: South Africa
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $17.77

Deinhard green label Riesling 
Pale straw colour; apple, melon and citrus with mineral notes on the nose; soft, off-dry wine with low alcohol and fruity flavours
Region: Germany
Colour: White
Alcohol:
10.0%
Price (SLGA): $14.02

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information