Looking for the perfect lunch? Always! We recently fell into Greenleaf Chop Shop in Beverly Hills and wondered why it’d taken so long for us to find it. Now we’re in the know on what what most healthy Southern California fast-foodies have already been munching on. Walking into Greenleaf is just like walking in to other upscale fast food spots, the difference being that you can order giant kale salads, baked sweet potato fries and other quick dishes stuffed with superfoods.
After scarfing up half the menu, we had to have a few of these recipes to share and asked Executive Chef Kristi Ritchey to let us in a few of her secrets. Chef Kristi transformed her own health with this menu of healthy items losing over 100 pounds herself thanks to a few of these dishes – and a little exercise, naturally.
This delicious recipe for to-die-for arugula and truffle pizza is served with goat cheese and parmesan shavings in each of the restaurant locations, but here has been modified as a drool-worthy vegan dish! Marinated tofu replaces the cheeses and gives this healthy pizza the richness we crave. Whip up these two recipes for a complete, simple and delicious lunch!
Vegan Green Truffle Pizza & Pineapple Kale-Aid
- Pizza Ingredients
1 10-inch whole wheat vegan tortilla (be sure to select a trans fat-free version)
4 ounces tofu, marinated in a garlic herb vinaigrette of choice
2 ounces caramelized onions
3 ounces mushrooms, sautéed with shallots
½ ounce baby arugula
½ teaspoon white truffle oil
Salt, pepper and chili flakes to taste
- Pizza Directions
Preheat oven to 500 degrees.
Puree the tofu and caramelized onions together to make a spread, and season to taste with salt, pepper and chili flakes.
Top the tortilla with the spread and mushrooms and bake in oven until golden brown and crispy. Top with arugula and truffle oil.
- Juice Ingredients
½ bunch kale, stems removed
2 cups pineapple, grilled
1 tsp lemon
- Juice Directions
Combine all of the ingredients into a juicer or blender.