Super Greens Pizza

Broccoli is going out with a bang this week! If you are cooking your recipes in sync with me, you are likely up to your ears in broccoli and today is no exception. Today I am sharing a pizza with a crust made from… you guessed it, Broccoli! Yes, I know this is slightly unorthodox, but hear me out. Remember when rice cauliflower was all the rage, well now you can also buy riced broccoli! So great, I know! Well that got me thinking, if you can make cauliflower crust pizza, why not make broccoli crust pizza. And so… I did.



So to stick with a green pizza theme, I decided to only top this pizza with green things! This is where an arugula pesto, baby broccoli, zucchini ribbons, and more arugula comes into play. And because I am not completely insane, there is plenty of cheese too! now, that would just be downright crazy!

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Super Greens Pizza

  • Servings: 2
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greens on greens on greens


– 2 cups of riced Broccoli – 1 clove of garlic, minced – 1/2 cup mozzarella cheese, shredded – 1 egg, beaten – 1 cup of arugula – 1/4 cup sunflower seeds – 1/4 cup Parmesan Cheese – 2 TBSP olive oil – 2 oz of fresh mozzarella balls – 1/2 cup of baby broccoli – 1/2 cup zucchini, spiralized – 1 cup arugula


  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Rice broccoli (or better yet buy riced broccoli)
  4. Put the broccoli in the microwave for 8 minutes
  5. Add the garlic,1/2 a cup of shredded mozzarella cheese and egg into a bowl. Mix well.
  6. Pour the broccoli mixture onto the parchment paper. Use the back of a wooden spoon to evenly spread our the mixture into a circle.
  7. Bake the broccoli crust in the oven for 25 minutes.
  8. Meanwhile, make the pesto. Add the arugula, sunflower seeds, Parmesan, and olive oil to a food processor. Pulse until well combined.
  9. Next, in a small sauce pan add a tsp of olive oil, broccoli, and spiralized zucchini. Cook on medium heat for 5 minutes.
  10. When the crust is done, spread the pesto on broccoli crust. Top the mozzarella balls on the crust and then add the broccoli and zucchini.
  11. Add the pizza back into the oven for 5 minutes.
  12. Take out the pizza and top with fresh arugula.
  13. Enjoy warm!


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Broccoli Zucchini Chickpea Farro Risotto

Have you ever had the Spelt Risotto from Trader Joes? It is definitely one of my go to frozen foods at Trader Joes. One package is about 2 servings and has less than 3g of Saturated Fat. You have to be careful in the frozen food section at Trader Joes, I’m looking at you Barbecue Chicken Pizza. I would like to meet someone who can only eat 1/3 of that tiny pizza rather than the 15 g of saturated fat that makes up the entire thing.


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Even though the frozen version is convenient, it’s honestly just as easy to make it yourself. This is another recipe you can make once and it keeps all week. So all it takes is an extra 15-20 minutes on Sunday to have the same (and in many ways healthier, especially sodium wise) recipe.


Broccoli Zucchini Chickpea Farro Risotto

  • Servings: 2
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copycat of Trader Joes Spelt Risotto


– 1 cup of farro – 2 cups of water – 2 tsp of olive oil – 1 cup of broccoli florets (small) – 1 cup of zucchini (chopped) – 1/2 cup carrots – 1 cup of chickpeas – 3 oz cheese, shredded (I used a cheddar/Gruyere mixture)


  1. Add the farro to a pot with 2 cups of water. Cook on medium until all the water evaporates and the farro is tender about 8-10 minutes.
  2. In a large skillet on medium heat, add the olive oil and broccoli to the pan. Cook for about 3 minutes before adding in the zucchini and carrots, then cook for another 5 minutes.
  3. Drain and rinse the chickpeas.
  4. Using a cheese grater, grate 3 oz of cheese.
  5. In the pot of farro, add the vegetables, chickpeas and cheese. Cook for 203 minutes on medium heat until all the ingredients are incorporated.
  6. Enjoy warm!

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This is another great recipe to make ahead and eat during the week. I liked to add a pinch of fresh cheese after I heat it up in the microwave.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Spaghetti Squash Shrimp Pad Thai

Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. In fact, I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.


Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.



Spaghetti Squash Pad Thai

  • Servings: 2
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A healthier take on a personal favorite


– 1 spaghetti squash – 4 tsp of olive oil, divided – 2 cups of broccoli florets – 2/3 cup of edamame – 1/2 cup carrots – 1 egg – 8 shrimps – 2 TBSP of green onions, chopped – 2 TBSP cilantro, chopped – 2 TBSP peanuts chopped

For the sauce – 2 TBSP of peanut butter – 1 TBSP of soy sauce – 2 tsp of honey – 1 TBSP fish sauce – 1 tsp red chili paste – 2 TBSP rice vinegar – juice of 1/2 lime


  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half remove the seeds.
  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.
  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
  8. Pour the sauce into the skillet with the veggies and shrimp.
  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
  12. Enjoy warm!


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!


Asian-Style Broccoli with Brown Rice


This dish is deceptively simple and deceptively delicious. Some people have been known to eat this dish for lunch Monday through Friday for weeks maybe even months on end and never get sick of it. 


Why is it so simple? The rice is cooked for 3 minutes in a microwave. The veggies can be cooked all at once and last throughout the week. Plus, can you really screw up broccoli, carrots, and edamame? I think my sister, who has been known to once cook chicken legs for 8 hours, has a chance at not screwing this up. (She might even consider eating this as she has a rule about broccoli- must be covered in Chinese sauce otherwise its deemed inedible).


Why is it so good? It carries the perfect salty/sweet balance that can still be categorized as healthy. It’s a lunch that keeps you nice and full with over 1 cup of veggies, and plenty of fiber from brown rice. 


Asian-Style Broccoli with Brown Rice

  • Servings: 2
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The perfect combination of sweet and salty.


– 1 small-medium head of broccoli, cut into florets – 2/3 cup of edamame (frozen or fresh) – 1/2 cup, carrots, shredded – 1 TBSP sesame oil – 1 10 oz package of brown rice (about 2 cups) – 3 TBSP of sweet chili sauce – 2 tsp of soy sauce – sesame seeds


  1. Cook the rice in the microwave according to the directions.
  2. In a large skillet, add 1 TBSP of sesame oil and the broccoli florets.
  3. After about 5 minutes, add the edamame and carrots
  4. Pour the sweet chili sauce and soy sauce into the pan with the vegetables. Toss the veggies in the sauce.
  5. Carefully open the bag or rice and place into 2 bowls.
  6. Add half of the veggies to each of the bowl.
  7. Top with sesame seeds.
  8. Enjoy warm!

This dish keeps well in the fridge all week. Double the recipe and you can bring this dish into work all week.


So in the middle of all those Holiday parties, consider making enough for lunch all week and guarantee yourself at least one serving of veggies and one of whole grains every day this week.


Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Ingredient of the week: Broccoli




You can never have too many anthropologie bowls! Am I right?!

An anecdote about H. Pylori. In my health communications class, when we talked about testing campaign concepts, we always talked about a CDC campaign about H. Pylori. The campaign concept was to inform Americans that stomach ulcers are caused by H. Pylori bacteria and not stress. As I am sharing this story, I am slowing realizing that there is really no point to it besides to inform you that stomach ulcers are caused by H. Pylori and not stress. As a child who was often told I would give myself stomach ulcers, i think its a good tidbit to know. so yep that was the story. CDC tested a lot of concepts, most did not test well. One of the concepts had a caricature of a woman who looked exactly like the professor who taught the class. In case you have actually read through this nonsense story. This is the concept that won.

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Moral of the story: Eat Broccoli!



Miso Mushroom Soba Noodles

I LOVE mushrooms but I have only loved them for about 5 years. The first time I remember trying mushrooms was when I studied abroad in France. I stayed with a very sweet host family. On the first day, she asked me if there were any foods that I didn’t like, (in French of course). Any? For me it was more like name 5 foods that you like period. Thinking on the spot, I decided to come up with my 3 least favorite foods. Number 1 was easy-tomatoes and any food with tomato based product- I felt like that would cover a lot. I cannot remember what I said as number 2, but I chose ham as #3 because it’s a French staple so I assumed they served that a lot. I wanted to make a good impression, so I made an effort to try everything else. However, my host mother was pretty good at picking up on my facial expressions when I didn’t like something (I thought I was being discrete) and quietly stopped making some of things I really didn’t like. Did I mention she was really nice.

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Anyways that brings us to mushrooms. One day she served mushrooms with dinner. I am pretty sure I had never tried them before, trying was not really part of my vocabulary (to be honest, it still isn’t always part of my vocabulary) I decided to give them a try and it turns out-I liked them!

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I hope you like mushrooms too because I am sharing a week of recipes that all feature mushrooms.

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Today’s recipe is for Miso Mushroom Soba Noodles. Miso is a traditional Japanese seasoning that is made from fermented soybeans. Miso is naturally high in sodium, so be sure to use sparingly. The recipe calls for 1 tablespoon of miso paste which has 640mg of sodium-that’s a lot-so be sure to spread the sauce evenly among the two bowls. Miso pairs well with Japanese soba noodles, which are a buckwheat noodle.  Soba noodles are a healthier choice than traditional pasta with half the calories and no fat.

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My Miso Mushroom Soba Noodle recipe is the perfect weeknight meal ready in less than 30 minutes. I highly suggest you top your bowl with the sesame seeds-they really add the perfect texture and flavor!

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