Loaded Baked Potato Pizza

A new twist on an old favorite. 

Baked Potato Pizza
recipe adapted from Clean Eating Magazine
Ingredients:
1 Yukon gold potato
6 slices turkey bacon like Applegate Farms
1 whole wheat pizza dough (try Whole Foods dough or Trader Joes)
3 T whole wheat flour
1/4 C plain Greek yogurt
1 C cooked broccoli florets
1-15 oz can chili, try Amy’s Organic Medium Chili with Veggies
3 green onions, chopped
1 C 2% shredded cheese 
Instructions:
Preheat an oven to 450 degrees F (230 degrees C). In a small pot place potato and cover with water by 1 inch.  Boil until soft.  Drain and smash with fork, add yogurt ans salt.  Prepare pizza dough on flour dusted counter. Oil pizza pan and dust with flour. Bake for 8 min.  Remove from oven and top with chili, dollops of potato, bacon, broccoli and cheese.  Bake in oven for 12 minutes or heated through and bacon is cooked. Enjoy!

Until next time…
look good, feel good, do good
Sara B.

Raspberry & Brie Flatbreads

I served this recipe up as an appetizer for Happy Hour last Friday!


Raspberry & Brie Flatbreads
from Clean Eating Magazine
Ingredients:
cooking spray
1-2 onions halved and thinly sliced
1 1/2 tsp rosemary leaves, chopped
fresh ground black pepper, to taste
14 oz store-bought whole wheat pizza dough, I used naan flatbread
3 1/2 oz brie, thinly sliced
1 1/2C raspberry, I used frozen
2 T basil leaves, chopped

Instructions:
Heat a large skillet on medium-low.  Coat with oil and add onions.  Stir occasionally untill onions are soft and golden, about 15 minutes.  Stir in rosemary and pepper.  Transfer mixture to blender.  Add 3 T of water and puree to form a chunky paste (this is your pizza sauce).  Spread onion sauce over top pizza/flatbread dough.  Leave a 1 inch border.  Top with brie slices and raspberries.  Bake pizza according to package directions (about 400-500F for 6-10 minutes).  Sprinkle with basil and serve!

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Until next time…
look good, feel good, do good
Sara B

Mozzarella Pizza

Here is a perfect meal for Meatless Mondays!
Mozzarella Pizza

Ingredients:

whole wheat pizza dough – I like Trader Joe’s dough in the cooler…yes you have to roll it out :), otherwise another whole wheat version is fine
large plum tomato, thinly sliced
sliced fresh basil (unlike my picture where I use whole leaves…sliced is easier to bite into)
slices of fresh mozzarella cheese(thin slices)

dried oregano
pizza sauce

Instructions:
Preheat oven to 450°F. If using dough, shape it into 6-8 inch circle on a lightly floured surface. Place dough on pizza crust pan (spray if using dough).  Layer tomato/pizza sauce, tomatoes, cheese and basil evenly. Sprinkle with pepper and oregano. Bake at 450F for 10 minutes or until crust is golden.

Until next time…
look good, feel good, do good
Sara B

Burger Pizza

Burger Pizza

adapted from Clean Eating Magazine

Ingredients:

8 oz lean ground beef (I use grass fed from Wallace Farms)

1 small onion, chopped

1/2 tsp Italian seasoning

sea salt and fresh ground black pepper, to taste

14 1/2 no salt added diced tomatoes, drained (can use fresh tomatoes as well)

3 T Dijon mustard or regular

1 C low fat ricotta cheese

1 C 2% mozzarella cheese

1 1/2 C baby arugula or baby spinach

1 whole wheat crust (I used whole wheat dough from Trader Joes)

follow directions on dough bag

mushroom slices (optional but as always I pile on the veggies where I can)

Instructions:

Preheat oven to 450F. Preheat a nonstick skillet on medium-high heat. Add beef, onion, Italian seasoning, salt and pepper and cook for about 5 minutes, breaking up beef with a spoon or spatula until no longer pink, Stir in tomatoes and Dijon mustard. Set aside. Place crust on a pizza pan and spread ricotta cheese over top. Top with beef mixture, spinach and top with mozzarella. Bake for 10 minutes or until cheese melts and dough is cooked. Remove from oven and let rest for 1 minute before slicing.

Enjoy!
Until next time…

look good, feel good, do good

Strawberry-Kiwi Dessert Pizza

Father’s Day weekend was kicked off with a date night as Cosi Cucina’s….one of my favorite local Italian restaurants in Des Moines.

Sunday, Trey woke up bright and early to celebrate (oh wait, that’s every morning)

Happy Father’s Day Dad!

ok, I’m bored

seriously, how do you get out of this thing…

we then ventured down to Winterset to celebrate Father’s Day with J’s dad and family.

His mom made this yummy dessert that I had to share with ya’ll. It has great curb appeal and would be fabulous for a summer picnic.

Strawberry-Kiwi Dessert Pizza

from my mother-in-law’s kitchen, who clipped it from the DSM Register

Ingredients:
For the crust:

3/4 C whole wheat pastry flour

1/2 C all purpose flours, plus some for dusting (you could probably use all whole wheat)

2 tsp baking powder

1/4 tsp salt

1/2 C low fat cottage cheese

1/3 C sugar
3 T canola oil

2 T skim milk

3/4 tsp almond extract (YUM)

For the topping:

1/3 seedless raspberry jam (maybe you can pick some up at the farmer’s market!)

2 T orange juice (my favorite is Simply Orange)

3 T coconut flakes, divided

2 kiwi fruit, peeled and thinly sliced

3 large strawberries, thinly sliced

Instructions:

To prepare crust, in small bowl whisk together the flour and baking powder and salt. Set aside.

In food processor, puree the cottage cheese. Add sugar, oil, milk, and almond extract, then process until smooth. Add the dry ingredients and pulse 5 to 6 times, just until dough clumps together. Turn out onto a lightly floured surface and using floured hands press the dough into a ball. Knead 2 or 3 times, but do not overwork. Dust with flour, wrap in plastic and refrigerator for at least 30 minutes.

Meanwhile, prepare topping. In small bowel whip jam and orange juice together. Set aside. To bake and assemble the pizza, position rack in the middle of oven. Heat the oven to 400F. Coat 12 inch pizza pan or large baking sheet or pie pan with cooking spray. On a floured surface, roll the dough into a 12 inch circle about 1/4 inch thick. Roll the dough back over the rolling pin and transfer to the prepared pan. Spread the jam mixture over the dough, leaving a 3/4inch border around edge. Bake until crust in golden and crispy, about 15-20 minutes (my mother-in-law under baked it just a tad to have a softer crust…I recommend this!) Transfer to a wire rack and cool for 15 minutes. Place the cooled crust on a clean pizza pan or large serving plate. Sprinkle evenly with half the coconut. Arrange the fruit on top and sprinkle remaining coconut. Serve immediately or wrap with plastic wrap and refrigerate up to 3 hours before serving.

Nutrition per serving (serves 8): 207 calories, 6g fat, 35g carbs, 4g protein

Until next time…

look good, feel good, do good

Product Reviews – Kashi Pizza & Ezekiel 4:9 Tortillas

Product reviews
Kashi’s Frozen Pizza


As I perused the aisle of the Health Market at Hy-Vee the other day I spotted these Kashi frozen pizzas for sale. I do love Kashi products so I thought I would give it a try… I’m a sucker for a sale.

the description sounds delicious!


Although this pizza actually looked like the pizza on the box with spinach, onions, red peppers, and feta galore….it may have actually tasted more like the box too 🙂
so that may be a little harsh, but overall I will not plan on purchasing again. It didn’t really satisfy J and I for dinner although it pairs nicely with a side of veggies.
Price: about $5.99/pizza

Ezekiel 4:9 Sprouted Grain Tortilla
another favorite of mine…Ezekiel products….love the bread!
While I was at Whole Food in Omaha the other week I discovered these….
fabulous ingredient label…no HFCS, partially hydrogenated oils, or even sugar here!


Although, J and I enjoyed their nutty flavor and health benefits over regular tortillas, they tend to be a little brittle and fall apart when wrap up.
I will probably stick with my go-to brand for whole wheat tortillas, Stacey’s Organics.
Until next time….
look good, feel good, do good