Easy Hawaiian Prosciutto Pizza


One 28 Oz. can pineapple rings, drained well and patted dry

1½ tablespoons avocado olive oil

1 large oval flatbread or pre-baked pizza crust (12" long)

½ cup marinara sauce

6 ounces prosciutto

½ red onion, thinly sliced rings

2 cups grated aged Mozzarella cheese

2 cups baby arugula

Prepare a grill or a grill pan on high heat, then brush pineapple rings with oil and grill until charred, 3 minutes each side.

Preheat oven to 500.

Put pizza crust on a baking sheet and spread marinara sauce on top in an even layer.

Top with prosciutto, red onion, cheese and grilled pineapple.

Bake pizza until the cheese is melted and the sauce is bubbly, 8 to 10 minutes.

Add arugula just before slicing and serving. Enjoy!
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Butternut Squash Soup


1 1/2 tablespoons refined coconut oil

1 large yellow onion, diced

1/4 cup red curry paste

One 2" piece fresh ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups low-sodium vegetable broth or water

1 medium butternut squash, peeled and roughly chopped (about 4½ cups)

One 13.5 Oz. can full-fat coconut milk

1/4 cup natural cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon kosher salt, plus more to taste

3 teaspoons freshly squeezed lime juice

1/2 cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts and sesame seeds, for serving

Select the Sauté setting on an Instant Pot and after a few minutes, add coconut oil.

When oil is hot, add onion with a pinch of salt and cook until starting to brown, 6 to 7 minutes.

Add the curry paste, ginger and garlic; cook until very fragrant, stirring frequently, about 1 minute.

Pour in broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.

Add butternut squash, coconut milk, cashew butter, tamari, maple syrup and salt, then stir to combine.

Secure the lid and set the pressure release to Sealing.

Select the Soup setting at high pressure and set the cook time to 12 minutes.

When the timer goes off, allow a natural pressure release for 5 minutes and then perform a quick pressure release.

Open the pot and stir in the lime juice, then using an immersion blender, blend until you have a smooth and creamy soup.

Alternatively, you can transfer the soup in batches to a blender, using a dish towel to cover the blender cap to prevent steam from expanding.

Once the soup is pureed, stir in the chopped cilantro, and if desired, garnish with coconut yogurt, scallions, peanuts and sesame seeds. Enjoy!
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