Tag Archives: onion

Pizza! Pizza!

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For a quick recap- it was the battery. whew! Replaced with the help up my husband and we are up and running.

What’s more perfect than starting your weekend off with a pizza? Well, maybe  a beer to go with it. Or maybe a nice large check to pay off my student loans so I can buy a new car.  Ok got a little off track there. Too much wishful thinking.

So, maybe I’ll just stick with the pizza, beer and an amazing husband who made it.

True story. A tired gal stumbles in the door from work to the smell of freshly baked dough in the oven. A smiley handsome man gives her a kiss, and says “Hi sweetie I baked you a pizza.”

Smiley handsome man pulls the pizza out of the oven with inquisitive eyes, and says what do you think?

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“I put meat on my side, but your side has zucchini.”  Tough question.

Tired girl smiles, and thinks the real questions are how did she get so dang lucky? And did you actually use Betty Crocker’s Cookbook (published in the 1970’s)??? Awesome!!

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Half and Half Surprise Pizza

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Pizza Dough from Betty Crocker’s Cookbook

1 package active dry yeast

1 cup warm water (105-115)

1 Tsp sugar

1 Tsp salt

2 Tbsp olive oil

2 1/2 cups whole wheat flour

Toppings

1 sliced Tomato

1 sliced Zuchinni

1 can sliced olives

1 bag of sliced mushrooms

1 sliced onion

1 cup freshly grated Mozzarella cheese

2 chopped turkey sausage links

1. Set oven to 425.

2. To make your dough: Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest about 5 minutes (while your arm rests as well).

3. Slice and cut your veggies.

4.  Press dough into greased baking pan.

5. Layer on your toppings.

6. Bake for 20-25 minutes until cheese in light brown.

Berry Happy Bodies is featured on Healthy Living Blogs today! Check out the interview here.

In terms of nutrition and health, this meal is a little heavier than we typically eat, but I will explain that it’s actually pretty good for you.Way better than getting pizza from a restaurant. You can control how heavy or healthy you want it by adding or cutting back on the cheese and oil, adding more veggies or making the dough thin or thick.  So in the end it’s actually a balanced ratio of whole wheat carbs, lean protein (with low fat cheese and turkey sausage), healthy fats (if you use olive oil) and veggies. Not too bad for pizza! You can check out other meals and snacks we’ve made at the Refuel/Recipes page here.

Fallin, Fallin, Falling..

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Now that the wedding is over and I don’t have to worry about the guests freezing during the big day, I can the enjoy the fall. Well here in Southern Cali it is more of a subtle change, but there is a definite crispness in the air.

It’s definitely time to hit up some warm comfort food, healthy style of course ;) . I’m going to talk up the nutrient value of this comforting meal. Protein from the lentils and non fat yogurt, fiber and minerals from spinach, onions, pumpkin, lentils, carbs from sweet potato, and lentils. Taste from garlic, onions, pumpkin and spices. Having it all together with a crock pot lending a hand= priceless.

Pumpkin Lentil Soup with Sweet Potato Fries

             Soup Ingredients and directions

1 large onion sliced

1 tbsp olive oil

2 garlic cloves minced

1 tsp cumin

1 pound lentils

1 can pumpkin puree

1/2 cup yogurt

3 cups Veggie broth

2 cups water

1/2 Tsp salt

1/2 Tsp Turmeric

1/2 Tsp freshly grated nutmeg

1/2 Tsp Cinnamon

1/2 Tbsp agave

approx 4 cups of spinach

1. Saute onions with olive oil until browned, approx 10 minutes. Add in garlic and cumin continue for 2-3 minutes.

2. Add onion and garlic to crock pot, set on high. Add in lentils, water, salt, remaining spices, pumpkin, yogurt, agave and veggie broth.

3. Cook on high for 2.5 hours, then add in spinach. Stir and cook for another 15 minutes.

Sweet Potato Fries

One bag of sweet potatoes

Sea salt and pepper to taste

Preheat oven to 400. Cut potatoes in half and arrange on baking pan. Place in oven for 10-15 minutes until slightly softened, so cutting is easier. You can try to cut them before softening, however I do not recommend. I’ve heard of thumbs being sliced, no one I know of course ;) .

Take potatoes out of oven, let cool for a few minutes. Slice or cut however you want. I went long and think because then the sweet potato melts in your mouth. Oh now you are craving them…

Spread cut potatoes onto baking pan, sprinkle with salt and pepper to taste. Bake for 8-10 minutes. Then flip and repeat for another 8-10 minutes.

Remove from oven, let cool and enjoy!

Both of us agreed the sweet potatoes totally make this meal. We felt full, warm and cozy afterwards. Next time going to try with some pumpkin beer. Then I will totally be in cozy heaven. We listened to internet radio while making this one, so no reviews today. Ok, Happy fall!

Less than two weeks and counting….

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So less than two weeks before the big day! What does one make for her and her fiance to get them through the last busy week of work and preparations before hopping on a plane to the east coast?? I had these requirements in mind: healthy, calorie conscious yet filling, comforting and satisfying. Hmmmm, the idea emerges a  frittata baked like a crust-less quiche. A quiche with no outer garments helping me to fit into my special ivory one! Ha, Score!

It started with the Whole Foods recipe Spanish Tortilla, and took on another whole life of its own. I love creativity when it works ;) . FYI, this makes 6-8 servings. I made a large quiceh so we would have leftovers to eat during the week. One less thing to do before we leave. Dinner for the week- check!

This meal is packed with protein from the eggs, and low fat cottage cheese, carbs from the potatoes and nutrients from the veggies and well everything!

Naked Quiche                                        

Ingredients

4 cloves of garlic

1 Tbsp olive oil

2 Tbsp vegetable broth

1 yellow onion chopped

1 3/4 pounds red potatoes, cubed

1 12 ounce bag of spinach

2 peppers sliced ( I used red and orange because that is what I had on hand)

5 tomatoes

5 bunches of green onions

3/4 cup low fat cottage cheese

1/4 cup Parmesan cheese, 1 tbsp for sprinkling over top

8 eggs lightly beaten

Salt and pepper to taste                               As you can see I like my potatoes in all shapes and sizes ;)

1. Preheat oven to 350. Heat olive oil in large skillet over medium-high heat. Add garlic and yellow onions, cook about 2 minutes. Add potatoes, peppers, and tomatoes, vegetable broth salt and pepper. Cover and cook for about 15 minutes until potatoes are tender.

2. While potatoes are cooking in separate pan wilt spinach, then add to potato mixture with green onions at the end of 15 minutes. Set on low heat.

3. In large bowl combine eggs, cottage cheese and Parmesan cheese.

4. Grease large 9×12 baking dish, with help of significant other, pour vegetables and potatoes in bottom of pan. Then pour egg and cheese mixture on top gentle mixing to make sure all vegetables are covered.

5.  Place pan in oven for 40-50 minutes. Take out, sprinkle Parmesan cheese over top and let cool for 10 minutes.

I would also like to take a moment to remember those who were affected on this day 10 years ago. Those families and friends are in my heart.