Pepperoni, sausage, or other unhealthy toppings on pizza? That’s so last season! AMBA’s October recipe puts a fresh, delicious, healthy spin on homemade pizza. This recipe swaps traditional marinara sauce for pureed pumpkin. It is topped with chicken, peppers, and creamy part-skim mozzarella. You can also use other healthy toppings in a fun, family-friendly way, like sweet potato instead of pumpkin, or make it meatless with chickpeas or mushrooms instead of chicken.

You can make this recipe gluten-free using a cauliflower pizza crust instead of whole wheat.

Ingredients

• 2 prebaked 12-inch thin whole wheat pizza crusts
• 1-1/2 cups cubed cooked chicken
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1 tablespoon olive oil
• 3/4 cup canned pumpkin
• 2 chipotle peppers in adobo sauce, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup mild chunky salsa
• 1/4 cup thinly sliced red onion

DIRECTIONS

1. Preheat oven to 425°. Place crusts on ungreased baking sheets; brush with oil.
2. Combine pumpkin, minced chipotle peppers, salt, and pepper; spread over crusts.
3. Combine chicken and salsa and spoon over the pumpkin layer.
4. Top with cheese and red onion.
5. Bake until edges are lightly browned and cheese is melted, 12-15 minutes.
6. Let stand for 5 minutes before cutting. If desired, sprinkle with cilantro.
7. Serve and enjoy!
   

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In the springtime, seasonal salads are a smart choice and healthy go-to.

AMBA’s April recipe comes from a reader in North Carolina. It’s a bright green beauty filled with English peas, green beans, snap peas, and a minty pesto.

This delicious recipe serves 4, can be prepared in 30 minutes, and is a perfect complement to chicken, fish, burgers, or on its own!

Salad Ingredients

• 6 ounces green beans
• 6 ounces sugar snap peas, halved
• 1 1/2 cups frozen peas
• 1/4 cup whole almonds with skins
• 4 radishes, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 tablespoons sherry vinegar red wine vinegar
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup mint pesto
• 1/2 cup fresh mint leaves
• 2 ounces (1/2 cup) crumbled feta

1. Preheat the oven to 350°F.
2. Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Let cool and coarsely chop or crush them.
3. Bring a large saucepan of salted water to a boil. Prepare a bowl of ice water. Add the beans to the boiling water and cook for 3 minutes. Add the sugar snap peas and peas, and let cook for 2 minutes or until crisp-tender. (Total cooking time is 5 minutes.)
4. Use a slotted spoon to transfer the vegetables to the bowl of ice water. Swish them around for about 1 minute. Drain them in a colander and spread them on a paper towel-lined baking sheet. Pat dry.
5. In a large bowl, toss the beans, snap peas, peas, and radishes with the oil, vinegar, salt, and pepper. Add the mint pesto and toss again.
6. Taste and add more salt, pepper, or vinegar, if you like. Transfer to a bowl or platter. Sprinkle with the almonds, feta, and mint leaves.
7. Serve and enjoy!