Spring Pesto Socca-Pizza

A delicious and healthy pizza made with a secret ingredient: chickpea flour. With a crispy crust keeping it light, this savory pizza is topped with creamy pesto and roasted squash. 

Spring-Pesto-Socca-Pizza | www.8thandlake.com

Not sure what to call this guy...Pizza? Flatbread? Socca? Non-Traditional Pizza? All I know is that this is healthy PizzBreadCCa at its finest! There are some things in life that just grab and shake you to the core. Within the healthy food space that has happened three times for me: cashew/vanilla butter was the first, then energy balls, and now this. At first encounter, this style pizza had a way of wrapping it’s crispy golden-brown crust around my mind, holing on tight, essentially pleading for me to make it weekly. And how can one say no to healthy pizza?! Not me, I'll take one for the team. So I apologize in advance for the soon-to-be PizzBreadCCa pictures populating my Instagram. This is without a doubt a healthy pizza dream. With a light and crispy crust you can 'indulge' and eat the entire thing all in one sitting. Slather it with creamy pesto and roasted squash for a quickie of a meal that takes all of 15 minutes. No kneading of dough and no waiting for pizza delivery. Those are things of the past when you have this delicious homemade pizza right in front of you to feast on.

Buon appetito friends,

xx M

Serves: 1-2 large/small portions

Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients for the Pizza Crust:

2/3 cup chickpea (aka garbanzo bean) flour

1/3 almond meal

3 tablespoons water

1 tablespoon olive oil (+ 1 extra saved for the dough)

sea salt


Start by preheating your oven to 400F. In a small bowl mix all the ingredients for the pizza crust together and form a ball and mix for about 3 minutes. It's important that you mix the dough very well. It should start to resemble silly-putty in texture. Mix for the full 3 minutes. Pop into the fridge to set for 10 minutes. Then on a clean surface, using a rolling pin, roll out the dough into a circle (dough should be about 1/4" thick). Rub the top of the dough with the extra tablespoon of olive oil. Now place it into the oven to bake for 9-10 minutes, or until the sides are crispy and golden brown. Remove from the oven and top with anything you'd like!

For the pizza in the photo top with:

Arugula Pesto (recipe here)

Roasted Veggies - I go for winter squash

Radish slices

Hemp seeds (optional)

Any greens + fresh dill

2-Spring-Pesto-Socca-Pizza | www.8thandlake.com

Matcha Milkshake with Passion Fruit Whipped Cream

Matcha Milkshake with Passion Fruit Whipped Cream is a healthy take on the classic ice-cream milkshake. Enjoy it for breakfast or as a healthy sweet treat. 

Matcha-Milkshake | www.8thandlake.com

Mini Matcha Milkshakes with Passion Fruit Whipped Cream for those mornings when you wake up from a great dream only to realize that it's actually Monday, and no sorry you're not on a dreamy Hawaiian getaway with Jon Snow from Game of Thrones tending to your every need, slicing coconuts open with a machete and his bare hands (yup, this was an actual dream). For those mornings or for any where you want to start the day off on a delicious note, these matcha milkshakes are a welcomed treat. Toss every ingredient into the blender, flip the switch, and in a matter of minutes breakfast is all ready to go. Feel free to enjoy it with the added passion fruit cream, licensing an even more tropical vibe to your morning routine. Which is something you'll never see me turn down ;)

xx Marie

2-Matcha-Milkshake | www.8thandlake.com
4-Matcha-Milkshake | www.8thandlake.com

Serves: 2 mini milkshakes

Prep Time: 5 minutes | Cook Time: 5 minutes

Ingredients for the Matcha Milkshake:

- 1 cup almond milk

- 1 cup ice cubes

- 1/2 cup frozen pineapples

- 1 teaspoon matcha powder

- 1 frozen banana

- 1 scoop of yogurt

- 1 teaspoon honey (optional)

Top with:

1 passion fruit swirled with any yogurt



Simply blend all the ingredients in a food processor until combined! Then top with the passion fruit cream. Enjoy!

3-Matcha-Milkshake | www.8thandlake.com

So, what do you think?

Have you tried matcha milkshakes before? And what about passion fruit whipped cream? They're both easy ones, I promise. You need no more than a blender and a few ingredients. Hope you like it!

And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!

I also love seeing your take on any of the recipes from the blog so don't forget to tag me on Instagram - #8thandlake - so I can see your creations! 

You can also find me on Snapchat with more photos and clips of my everyday life - username - marie8thandlake and on Pinterest - to see what my dream reality would look like ;)

Lots of love from the west coast,

xx Marie

Mushroom and Bok Choy Dumplings over a Crunchy Asian Salad

Delicious Mushroom and Bok Choy Dumplings over a Crunchy Asian Salad Kit by Earthbound Farms! A healthy and quick lunch made with all the fixings. 


I’m not exactly sure of when I discovered dim sum but somehow it became a thing and for the past three years every Sunday has been spent inhaling dumplings by the dozen. And the most satisfying part is when the hostess makes her way to the table, lifts the lid off the bamboo baskets and a rush of steam circles the air. And there they are, under a cloud of steam, a bundle of hot, fresh dumplings. Magic.

But over the winter I was gifted a steamer. So now Sundays aren’t marked by going out for dim sum, but rather staying in and getting creative with the stuffing. I’ve partnered with TheFeedFeed & Earthbound Farm to bring you this exciting new Dumpling Recipe served over a crunchy Earthbound Farm Salad!

Filled with sautéed mushrooms and bok choy, these dumplings have an earthy aroma with a slight heat from the freshly grated ginger. In attempts to keep dumplings on the lighter side, I’ve also paired them with this delicious Asian Salad Kit by Earthbound Farm! And since the dumplings are tender pockets of sautéed veggies, the salad offers a nice contrast in flavors and textures. Bites of crunchy kale and cabbage, and nutty sunflower seeds mingle with the delicate dumplings, while a drizzle of tahini dressing wraps the meal in a lovely sweetness. Now this is how I like to start my Sundays.

The lovely Earthbound Farm

Earthbound Farm has been committed to organic farming since they started back in 1984.  The Chopped Salad Kits are one of the newest additions to their product lineup - and while I used the Asian Kit for this recipe, the kits also come in BBQ Ranch and Southwest!  Be sure to check out their website to find them at your nearest retailer!

This recipe was created in partnership with Earthbound Farm and FeedFeed. Thank you for supporting brands that support 8th and lake! 


Serves: 15 wontons

Prep Time: 15 minutes | Cook Time: 15 minutes


Ingredients for the Bok Choy Dumpling:

1 tablespoon sesame oil, or olive oil

1 tablespoon freshly grated ginger

3 garlic cloves, grated

2 cups mushrooms, finely chopped

2 cups bok choy, roughly chopped

1 & 1/2 tablespoons tamari (GF soy sauce)

1/4 cup chives, roughly chopped

1/4 cup green onions, roughly chopped

15 wonton wrappers

*Plus 1 package of Earthbound Farms - Organic Chopped Salad, Asian Kit



In a medium-saucepan over medium heat, warm the oil and add in the grated ginger and garlic. Let this cook for a minute. Now add in the bok choy, a tablespoon of water and sauté with a pinch of sea salt for 5 minutes. Toss in the mushrooms, with another tablespoon of water, and sauté for another 5 minutes.

Now add the sautéed greens and mushrooms, and the rest of the ingredients, except the wonton wrappers, into a food processor and blend for 10 seconds, or until the mixture breaks down and makes a nearly smooth batter. Depending on the size of your wonton wrapper, you will stuff the wontons with 1 - 2 teaspoons of filling.

For this recipe, I used square wonton wrappers but any will work. Dollop a small amount of the filling directly into the center of the wrapper and lightly wet the wonton rim with water. Leave enough room around the rim to be able to lift the sides, pinching at the top. This is how you seal the wonton – creating a stuffed packet, pinched at the top.

Now place your dumplings into your steamer basket and cook for about 8-10 minutes.

While dumplings are steaming - prepare salad according to package directions.

Place on top of the dressed salad and enjoy!