Cranberry Goat Cheese Salad with Chicken

I was in the mood for spring and decided this salad would help me celebrate that it is coming soon. I started with Organic Romain Hearts. Added grilled chicken breast, diced organic apples, dried cranberries, goat cheese crumbles, and for crouton crunch without the gluten, I crumbled up some Cracklebred. To dress it I combined fresh lemon juice, balsamic vinegar, Celtic Sea Salt, Fresh Pepper and EVOO. Perfect.

Gourmet Gluten Free Pizza

 After making gluten free pizza almost every Friday night for a solid year plus, one gets quite over it. For several months I have made this for my family and opted to eat something else entirely; I could not bare the thought of eating it again. Then, because of a cleanse I was doing, I could no longer eat it, and the smell became very enticing again. Now that I am free to eat it, I decided I would make one regular for the kids, and vary the toppings to spice things up for the grown ups. This week I baked eggplant and added a few dollops of ricotta and loved it!

Prep eggplant...remove most but not all of the skin...slice vertically into thin slices and lay out on a cutting board or plate. Sprinkle with sea salt and let sit for 10 minutes. This draws out the moisture and some of the bitterness. While waiting, pre the dough...
Use Bob's Red Mill Whole Grain Pizza Crust Mix
Prep according to directions
While dough is rising, wipe eggplant with a paper towel to remove the moisture and some of the salt. Place in a baking dish with some EVOO and bake eggplant slices at 350* until tender and slightly golden on top
Use VERY WET hands when spreading out dough onto pans
Bake dough 7-9 minutes without toppings
Top with a little mozzarella directly onto the crust
Add a little bit of your favorite g free pizza sauce, sparingly
Top with eggplant slices (broken into smaller pieces) and ricotta cheese by the teaspoon full
Add more mozzarella, and a drizzle of EVOO
Bake for 10-12 minutes or until desired doness :)
Enjoy!