These pizzas are a perfect meal size and just as delicious for lunch or even breakfast the next day!  In this photo, I used chicken sausage from the local butcher.  Mine has the arugula / spinach topping, which actually holds things together nicely - my husband's has organic mozzarella and slices of provolone.  He loves his cheese!

• 2 8" gluten free pizza crusts (Whole Foods)
• 4-6 Tbs homemade or organic tomato sauce
• 1/2 cup frozen spinach
• big handful of arugula 
• 1/4 onion sliced
• 1/2 bell pepper sliced
• 1 Tbs coconut oil or butter / ghee
• 1/2 cup chopped chicken breast, ground meat, sausage, black beans or other protein 

 
Directions
1.  Cook your protein, set aside
2.  Sautee onion and green pepper in  coconut oil until tender, set aside
3.  Warm the frozen spinach and wilt arugula in sautee pan, set aside
4.  Spread 2-3 Tbs of tomato sauce on each pizza
5.  Add toppings (greens last to hold things in place - it will shrink down a lot)
6.  Place directly on oven rack until crust is desired crispiness (about 10 minutes) (oven at 425)
7.  Remove and allow to cool slightly before cutting 

I received this recipe from a fellow Health Coach a couple months ago and made it at least a dozen times since... making a few little tweaks each time.  It is so easy and the chicken comes out tender and delicious every time!

I usually pair it with another veggie for dinner and keep the left overs to spread over my lunch salad the next day.

I have included directions on how to make a simple sauce to go on top, but you can also just make the chicken on its own.  Enjoy!

This meal is so delicious that I keep forgetting to take an 'after photo' before we start eating... coming soon!

2 large bell peppers 
1 small yellow onion (chopped)
2 cloves garlic (minced)
1 diced tomato (or 1/2 can tomatoes)
2 tbs butter
3 tsp basil
1 lb grass fed ground beef (can get frozen at Trader Joes)
Salt and Pepper
1/2 - 1 tsp Chili Powder and Cumin 
Dash of Cayenne and Cinnamon to taste

Directions:
- Rinse bell peppers, cut in half, clean out seeds and place face down on a cookie sheet
- Bake in oven on 350 for 15 minutes
- On medium heat in a large pan, add chopped onion to 2 tbs butter and saute until translucent 
- Add minced garlic and cook for 1 minute, making sure not to burn
- Add tomatoes and ground beef and stir until evenly cooked
- Let the liquid cook down for about 5 minutes, then add basil and season
- Spoon into bell pepper cups and serve (goes well with cheese on top too)

This is a quick, delicious summer meal.  I love the refreshing taste of the lemon dressing, and the spiraled zucchini has the texture of pasta al dente, but instead is a nutrition boost of veggies!

Ingredients

• 1/4 cup olive oil
  
  
• 1/4 cup fresh lemon juice
  
  
• Butter or coconut oil
  
  
• Sea / Himalayan Salt and ground pepper
  
  
• 1 1/4 pounds zucchini / summer squash thinly sliced or spiraled
  
  
• 1 pound boneless, skinless chicken breasts
  
  
• 1 bunch (about 8 ounces) spinach, chopped
  
  
• 1/2 red onion, thinly sliced
  
  
• 3/4 cup chopped pecans
  
  
• 1/4 cup grated Parmesan cheese
  
  
• 1 small handful fresh basil
  
  

Directions

1. In a large bowl, whisk together olive oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
   
   
2. In a large skillet, heat butter or coconut oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
   
   
3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and basil. Serve.
   
   

Credit: Adapted from Martha Stewart