Pizza sits really well in my tummy. I just love pizza!!! It's not the triangle shape that I enjoy but rather the combination of flavors from the sauce, cheese, veggies and bread.
I have made so many different types of "pizza" from pizza french bread and dressed-up frozen pizza's to pita pizza's and flat-bread pizza's. Aside from ordering pizza from a local restaurant while traveling, I haven't ordered-out for a pizza in over 2 years. I'm not against ordering out but I'd rather prepare my pizza the way I like it and not have to wait for it to be delivered.
Here's my latest pizza creation. I didn't feel like adding toppings to the pizza so instead I made a little "hot" salad.
Pizza bread
French bread
Tomatoes
Garlic
Mushrooms
Red onion
Spinach
Chives
Cheese
Spices: pepper, chili flakes
Marinara Sauce
0% plain Greek yogurt
Olive oil
1. In a non stick pan, on medium heat, cook mushrooms, garlic and onions in a little olive oil. Cook until golden brown.
2. While veggies are cooking, toast bread and chop spinach, chives and tomatoes.
3. When bread is toasted, spread with a little greek yogurt and marinara and top with a few slices of fresh brick cheese (I used Swiss).
4. Top with tomatoes and chives and sprinkle with spices.
5. Top spinach with veggies. Enjoy!
The Jan/Feb 2011 issue of Nutrition Action is PACKED with AWESOME material. I wish I could type out the entire magazine for my blog readers but I will do my best to provide some great articles for your viewing.
I quickly flipped to the back page so I could read my favorite section of the magazine.
RIGHT STUFF and FOOD PORN
The food porn article was on Pepperidge Farm Petite Cakes (which I will feature in a separate blog) but what caught my eye was the Right Stuff article featuring Finn Crisp Thin Crispbread.
I am sure that my Trimarni athletes know how much I adore WASA crackers as the best pre-training snack (w/ PB) but in the case that we haven't worked together on coaching or sports nutrition, I LOVE WASA crackers. They are a staple in the Sumbal house and go great with cheese, on salads or crumbled on yogurt. I buy mine at Big Lots where they are half the price of Wal-mart.
Hope you enjoy the article.
Finntastic
"Packing so much goodness into something so slim and delicious takes real dedication" says the box of Finn Crisp Plus 5 Wholegrains Thin Crispbread.
Who knew? If you're a fan of Finn Crisp's Traditional Rye Crispbreads, you may have wondered how the company manages to squeeze so much flavor into one remarkably slender wafer (apparently, it's not that easy). Thank goodness Finn Crisp went to all that trouble.
The new 5 wholegrains crispbread adds, well, four other whole grains, "for an even tastier and healthier crunch." And, since the crisps are imported from Finland, the label reveals how much of each major ingredient you're getting. (Wouldn't that be handy to have on U.S. labels?)
The crackers are still mostly rye flour (65%) plus oat flour and oat flakes (8%), barley flour and wheat flour (4% each), and millet (1.7%).
Together, they deliver three grams of fiber for the tow-slice (1/2oz) serving that's listed in the Nutrition Facts, or six grams for the 1 oz. serving that most cracker labels show. And those grams are intact fiber, not the isolated kind (like inulin, oat fiber, wheat fiber, or polydextrose) that bakers use to make impressive (though misleading) fiber claims. It's the real deal.
Bonus: a 1 oz. serving has just 120 calories and 140 milligrams of sodium, so it won't stick to your rib padding...or pressure your arteries.
Spread on a dollop of hummus or a thin slice of Brie, or enjoy them sans topping. Finn is in.
I have made so many different types of "pizza" from pizza french bread and dressed-up frozen pizza's to pita pizza's and flat-bread pizza's. Aside from ordering pizza from a local restaurant while traveling, I haven't ordered-out for a pizza in over 2 years. I'm not against ordering out but I'd rather prepare my pizza the way I like it and not have to wait for it to be delivered.
Here's my latest pizza creation. I didn't feel like adding toppings to the pizza so instead I made a little "hot" salad.
Pizza bread
French bread
Tomatoes
Garlic
Mushrooms
Red onion
Spinach
Chives
Cheese
Spices: pepper, chili flakes
Marinara Sauce
0% plain Greek yogurt
Olive oil
1. In a non stick pan, on medium heat, cook mushrooms, garlic and onions in a little olive oil. Cook until golden brown.
2. While veggies are cooking, toast bread and chop spinach, chives and tomatoes.
3. When bread is toasted, spread with a little greek yogurt and marinara and top with a few slices of fresh brick cheese (I used Swiss).
4. Top with tomatoes and chives and sprinkle with spices.
5. Top spinach with veggies. Enjoy!
The Jan/Feb 2011 issue of Nutrition Action is PACKED with AWESOME material. I wish I could type out the entire magazine for my blog readers but I will do my best to provide some great articles for your viewing.
I quickly flipped to the back page so I could read my favorite section of the magazine.
RIGHT STUFF and FOOD PORN
The food porn article was on Pepperidge Farm Petite Cakes (which I will feature in a separate blog) but what caught my eye was the Right Stuff article featuring Finn Crisp Thin Crispbread.
I am sure that my Trimarni athletes know how much I adore WASA crackers as the best pre-training snack (w/ PB) but in the case that we haven't worked together on coaching or sports nutrition, I LOVE WASA crackers. They are a staple in the Sumbal house and go great with cheese, on salads or crumbled on yogurt. I buy mine at Big Lots where they are half the price of Wal-mart.
Hope you enjoy the article.
Finntastic
"Packing so much goodness into something so slim and delicious takes real dedication" says the box of Finn Crisp Plus 5 Wholegrains Thin Crispbread.
Who knew? If you're a fan of Finn Crisp's Traditional Rye Crispbreads, you may have wondered how the company manages to squeeze so much flavor into one remarkably slender wafer (apparently, it's not that easy). Thank goodness Finn Crisp went to all that trouble.
The new 5 wholegrains crispbread adds, well, four other whole grains, "for an even tastier and healthier crunch." And, since the crisps are imported from Finland, the label reveals how much of each major ingredient you're getting. (Wouldn't that be handy to have on U.S. labels?)
The crackers are still mostly rye flour (65%) plus oat flour and oat flakes (8%), barley flour and wheat flour (4% each), and millet (1.7%).
Together, they deliver three grams of fiber for the tow-slice (1/2oz) serving that's listed in the Nutrition Facts, or six grams for the 1 oz. serving that most cracker labels show. And those grams are intact fiber, not the isolated kind (like inulin, oat fiber, wheat fiber, or polydextrose) that bakers use to make impressive (though misleading) fiber claims. It's the real deal.
Bonus: a 1 oz. serving has just 120 calories and 140 milligrams of sodium, so it won't stick to your rib padding...or pressure your arteries.
Spread on a dollop of hummus or a thin slice of Brie, or enjoy them sans topping. Finn is in.