Daily Dietitian | Your life, only healthier!

Tomato Parmesan Soup

February 7, 2013Comments Off

Pin It

If you haven’t guessed it already but I am in a wild soup-craze! Cold weather just screams soup to me and a great way to get in some good-for-you-foods that tastes fantastic!

This soup is SUPER easy and it is packed with warm fuzzy yummies – if that makes any sense. I am a fan of grilled cheese and tomato soup. My first memories of this great match was back when I was in grade school. It was one of my favorite lunches. The cooks at my school made awesome food! Our school lunches were a lot different than they are these days. Everyday they made homemade goodies such as homemade buns, cinnamon rolls and let’s not forget about those cheese wrapped hotdogs in a homemade bun, oh my goodness! I would die to have one of those again! Each one of those foods have a nostalgic memory for me, especially tomato soup!

As I was coming home from church the other night, I was thinking about the tomato soup recipe I saved to make that night. I realized I didn’t have all the ingredients plus I was not too excited about the recipe because it involved more than 7 ingredients – I really, really despise long recipes, especially when I knew I just wasn’t going to have time because baby Lucy was going to have to eat soon. So I came home and opened up my frig and started a basic roux, just some butter, flour and milk. Once it was nice and thick I added some shredded Parmesan cheese.

The house smelled fantastic!

Next, I really needed use the left over tomato juice from the chili I made the other day – what a great way to use it up!

Stirred in a couple cups of tomato juice. Now the color is not that pretty so hmm . . . needs more tomato flavor . . .

I added a whole 6 oz can of tomato paste!

Now that looks better and it tasted AMAZING! Seriously, this soup tasted like a yummy grilled cheese melted a pool of tomato heaven!

So, how simple was that? I KNOW (that was my impression of Monica from Friends, I kinda like her Smile )!!!

This meal was cleared by my husband, whew, so it has to be a winner in my book!

Now, let’s talk about the health benefits of this soup: processed tomato products contain more antioxidants than fresh tomatoes, kinda crazy, but just think how many tomatoes it took to make that delicious tomato paste or sauce? Lots!

Nutrition Highlights:

Tomatoes contain all four major carotenoids: alpha- and beta-carotene, lutein, and lycopene. Lycopene is a major antioxidant, known to help fight cancers, such as pancreatic and prostate.
Tomatoes also contain great amounts of vitamin A, vitamin E and vitamin C.
Tomatoes are potassium-rich! One cup of tomato juice contains 533 milligrams of potassium; 1/2 cup tomato sauce contains 455 milligrams.

Topped with some shredded basil and Parmesan, now enjoy!

Look ONLY SIX INGREDIENTS! Woohoo!

Tomato Parmesan Soup

Ingredients

1 tbsp butter

1 tbsp flour

1 cup milk

3 oz Parmesan cheese, shredded

3 cup tomato juice, (preferably low-sodium)

6 oz tomato paste

Preparation

In a hot pot, start off by making a roux. Melt butter and add in flour. Whisk ingredients together and slowly add milk. Continue to mix well. Next add in the cheese until melted. Add juice and combine-well. Lastly add in the tomato paste and continue to mix thoroughly.

Breakfast Fruit Pizza

February 6, 2013Comments Off

Pin It

These little fruit pizza are a lot of fun to make plus they are super yummy! It is always nice to mix things up a bit at breakfast time and try something different. Missing breakfast can really cause quite a bit of havoc for the rest of the day. Many people that skip breakfast in the morning usually make up for calories at dinner time. I think we all have had some days when we come home for dinner and go a bit overboard. Breakfast can jumpstart your metabolism and tell your body it is time to wake up and burn some calories.

Now for the kiddos, these little pizza are perfect and really encourage them to eat a nutritious breakfast! Let them have fun and make a face (like above!). A study from the journal of Pediatrics, 2008, found that adolescents who ate breakfast daily had a lower body mass index than teens who never ate breakfast or only on occasion. There are also many studies that show that breakfast boosts a child’s performance at school, too!

I start off by using whipped cream cheese, mmmmm . . . .

I flavored the cream cheese with some cinnamon and sugar. This is also a great product, Tone’s Cinnamon Maple Sprinkle, to sprinkle on top .

Be creative and add any fruits! We drizzled a bit of honey over the top of the fruit. I have also tried agave nectar which has a lower glycemic index than honey, plus I think it tastes better.

Here’s to a simple, yet, yummy breakfast!

Breakfast Fruit Pizza

Ingredients

1 whole wheat English muffin

1 tbsp whipped cream cheese

1 tsp cinnamon

1 tsp sugar

2 tbsp fresh strawberries, chopped

2 tbsp blueberries

1 tbsp banana, chopped

honey or agave nectar

Preparation

Toast English muffin. Mix together cream cheese with cinnamon and sugar. Spread mixture onto muffins and top with fruit. Drizzle with honey or agave nectar.

Chipotle Sausage & Lentil Soup

February 4, 2013Comments Off

Pin It

I really love kale and sausage soups so I decided to put my own twist on this soup. I think it’s kind of funny how kale has now become this popular leafy green vegetable and not just a pretty garnish on a plate.

One serving size (1 cup) of kale contains only 36 calories plus a whopping 5 grams of fiber! It also contains a rock star amount of the daily requirement including: 15% calcium, 15% vitamin B6, 40% magnesium, 180% vitamin A, 200% vitamin C and 1020% vitamin K! Oh wait that is not all . . .kale is a good source of copper, potassium, iron, magnesium and phosphorus. Wow, no wonder kale is getting all this hype as the “Super Man” of greens.

Kale is a bit heartier than other lettuces, so the first step is to remove the fibrous stem. You simply just tear and pull away from the stem, saving the leafy greens.

Rinse and chop in bite-size pieces.

Here are the rest of ingredients for the soup. I forgot to show the onion, garlic and chipotle in adobe sauce because it was already on the stove. It was a crazy morning.

Love UNSALTED chicken stocks!

Look only 150 mg of sodium per serving! Most stocks and broths contain at least 800 mg of sodium, then once you add the rest of the ingredients to your soup, you may end up with a sodium-laden soup.

I love these chicken sausages, however, I always remove the casings. They are moderate in sodium, low in fat and provide a great source of protein (14 gms!). FYI the other week I bought Archer Farms (Target brand) chicken sausages and they do not have any casings!

And here is another rock star ingredient, red lentils! To me just plain ole lentils kinda taste like, well . . . dirt, even if I wash them, maybe the chef is at fault in this case, I don’t know? But I do really like red lentils!

In one cup of red lentils contain 230 calories, 17.9 grams of protein and 15.6 grams of fiber! With that much fiber, lentils are a great low-glycemic food, meaning it will not raise blood sugar rapidly.

Now I just chopped the onion and garlic in my handy-dandy food chopper. Sauté in a skillet and add the chipotle in adobe sauce. If you have never used chipotle in adobe sauce before, be aware it is hot if you do not remove the seeds. I bought a can of it awhile back and pureed (I did not remove the seeds) the entire contents of the can. I use about 1 tablespoons at a time and then I put it in a freezer bag. It really does give any recipe some wonderful flavor!

Add some ketchup to the mixture. I like ketchup in the recipe because it adds some sweetness that will help offset some of the heat.

I just added this mixture to the rest of the ingredients that were in a crock-pot but you definitely can add the rest of the ingredients over stove top. This a a pretty hearty soup, in some cases it could be classified as a stew. What a great way to get nutritious veggies and lentils for the day.

I will have to say the second day it tasted better Smile

Chipotle Sausage & Lentil Soup

Ingredients

Olive oil

1 sm onion, chopped

1 garlic clove, chopped

1 tbsp chipotle in adobe sauce

2 tbsp ketchup

1 green pepper, chopped

1 (15oz)can stewed tomatoes

1 (15oz) can crushed tomatoes

1 bunch kale, de-stemmed, washed and chopped

4 chicken sausage links, casing removed and diced

1 cup red lentils

2 cup unsalted chicken broth

Preparation

In a small pan, drizzle with olive oil and sauté onion and garlic. Add in the rest of the ingredient and simmer for 30 minutes or cook in a crock-pot on HIGH for 4 hours.

It would be a nice day to warm up with some soup! Enjoy!

What is for Dinner Next Week? Weekly Meal Menu!

February 1, 2013Comments Off

Pin It

I really, really try to plan out meals for the week before I go grocery shopping on Saturday mornings, but as you know life doesn’t always happen as planned. However, this next week will be different!

Here are some of my favorite SIMPLE (and good-for-you) recipes for the family.

Here is how I rate a recipe (this explains my cooking philosophy, it changes with the addition of each child, ha! aka, as life gets crazier and crazier)

1) Is the recipe easy to make? (Can I make this recipe while entertaining a 2 year-old and a 5 year-old and breast feed a baby? JK, but I think you get the picture)

2) Would my husband eat this?

3) Does the recipe involve balanced nutrition?

Well, folks let me help make this week a bit easier for the both of us, here is to a weeks worth of meals, plus shopping list!

MONDAY

Homemade Italian Breaded Chicken

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Entree	Side 1	Side 2
	Lettuce salad	Applesauce
	Green beans	Sweet potato fries (My kids will only eat Alexia Crinkle Cut Sweet Potato fries)
	Frozen Vegetable Edamame Blend Here are my favorites Archer Farms® Teriyaki-Flavored Mukimame Seasoned Vegetable Blend or Green Giant Healthy Weight Vegetable Blend	Grapes
	Grilled cheese	Clementines
	Fresh veggies	Dip/Ranch dressing

GROCERY LIST

Produce	Meat
Parsley Green onions Grapes Clementines Fresh cut veggies (carrots, cauliflower, etc.) Leafy greens Mushrooms (for pizza toppings) Broccoli (for pizza toppings)	1 lb ground beef Choice of meat for pizza 4 (4oz) chicken breast
Grocery	Dairy
organic ketchup spicy brown mustard Worcestershire sauce apple sauce whole wheat buns premade pizza crusts (Golden Home Brand) Parmesan cheese 8 oz pizza sauce Italian seasoning brown sugar low-sodium chicken broth or unsalted stock 1 can salmon 1 can black beans whole wheat bread Ranch dressing or veggie dip Salad dressing	provolone cheese (2 slices, may get in deli) eggs feta cheese shredded cheese (pizza blend) cheese slices
Frozen	Health Section
1 package Fiesta blend vegetables Edamame vegetable blend Green beans	whole wheat panko bread crumbs (HV HMKT) pineapple salsa Sweet potato fries

Well . . .I hope this menu makes life a bit easier next week! Please share any thoughts or suggestions about the meal plan? Would you like more weekly menus ideas?

What are some of your family’s favorite dishes?

Do you have a go-to meal or favorite product that is a must every week at your house?

Have a wonderful weekend!

Taco Veggie Pizza

January 31, 2013Comments Off

Pin It

So are you getting ready to make your favorite appetizers, dips and treats for the “big game” this weekend? Here is a perfect addition to your list that won’t break the calorie budget, plus the serving is huge! I just love it! I had this yummy satisfying pizza yesterday for lunch, great for a meal too! Wow all the exclamation points, can you tell I get really excited about this recipe!!! Smile I will have to say I am a bit proud of this recipe and I hope you get to try it!

I don’t know about you but I am struggling a bit with getting in adequate veggies each day this week. Really . . . a dietitian having trouble eating veggies? I will have to say I am a very normal (not sure if normal can be defined) human being that just loves food and . . . wants it be healthy 80% of the time, the other 20% of my food is set aside for my indulgences: cappuccinos, chips, cookies, etc.

This is pizza is very kid-friendly. My two-and-half-year-old devoured this pizza right up. Let me remind you he was asking for chocolate at the time, the kid really tests me! Even in the morning when he gets up he will say, “Mommy, I want chocolate (or candy)!” I say how about some blueberries! He says, ‘NO MOMMY! CHOCOLATE!” I search for other options . . . ah-ha . . . ooooh, look at this pizza! He almost bit my finger off when I gave him a bite. Whew, food challenge #34 diverted!

So we start off with some 100% whole wheat Flatout flatbread.

Place on a baking sheet, or in my case a pizza pan and drizzle with oil and toast in the oven.

Look, I found an olive oil/canola oil blend! Great price and great for baking too!

Now if you have had vegetable pizza, remember there is a large creamy cream cheese filling? So we substitute and use nonfat Greek yogurt! Personally I like 2% reduced fat Greek yogurt but this was what I could find.

Next add taco seasoning to the yogurt and combine well.

Don’t worry if you have extra taco seasoned yogurt, use the extras for a Mexican-style baked potato! Use leftover toppings below, too. What a great idea, I will do that later this week!

Here are the pizza toppings! I like to add peppers and broccoli too but I was out. Here we have chopped green onions, chopped cauliflower, spicy arugula mixed with some ice berg lettuce (trying to use both up) and diced cherry tomatoes.

Our flatbreads are nice and crispy! I also used this crispy flatbread as a dipper from Monday’s post Hearty Guacamole! What a great way to have crispy chips with the proper portion size!

Spread taco seasoned Greek yogurt mixture onto the flatbread.

Now it is time to top with veggies and cheese, oh and I totally forgot in the picture but drizzle some taco sauce or even salsa on top of the pizza and you have a winner!

This is just fantastic and I hope you enjoy this hearty, filling, yet satisfying recipe! I don’t like to call it healthy because once you tell your guests it is healthy they will think it is bland and will not taste good, so I disregard in calling it healthy, ha . . . maybe it’s just good-for-you-food that by the way just tastes AMAZING!

Taco Veggie Pizza

Serves 2.

Ingredients

2 whole grain tortilla

1 tsp olive oil

6 oz Greek yogurt

2 tbsp reduced-sodium taco seasoning

1 tomato, chopped

1 cup chopped broccoli or cauliflower

1 cup shredded lettuce

1/4 cup shredded cheese

taco sauce or salsa, optional

Preparation

Preheat oven to 350 degrees Fahrenheit. Place tortillas on baking sheet and drizzle with oil. Bake for 5-10 minutes or until crisp. Mix together yogurt and taco seasoning. Spread yogurt mixture onto tortillas and top with vegetables, cheese and sauce or salsa.

Nutrition Facts: 260 calories; 30g carbohydrates; 5 g fiber; 8 g fat; 8 g protein; 360 mg sodium; 4 g sugar

Coconut Chocolate Granola Bars & Bites

January 30, 2013Comments Off

Pin It

I am a huge sucker for granola bars, man, I almost don’t like having them in the house because I want to eat them all! Chewy, sweet, chocolatey goodness – granola bars always do a great job of satisfying an after-meal sweet tooth. I try to purposely buy a flavor that I may not care for (but my husband will like for his lunches) just so I don’t eat any at home. Well, needless to say I haven’t found a granola bar that I do not like, bummer! So, I tried to make my own and at least add some beneficial nutrients.

I started off with a combo of crunchy peanut butter and coconut oil. Heat in the microwave for one minute, until soft.

Coconut oil is a plant-based saturated fat that can actually be very good for you! Even though coconut oil is a saturated fat, because it comes from a plant your body can metabolize it easier than a saturated fat coming from an animal, make sense? Now in scientific terms, the saturated fat (from coconut oil) is called lauric acid which is a type of medium chain triglycerides, MCT. Lauric acid has been shown to increase the good HDL cholesterol in the blood. Other studies have found coconut oil to be beneficial in weight loss, skin care, anti-aging, boost thyroid function and even stabilizing blood sugar.

I bought bulk (organic) shredded coconut, unsweetened. Did you know the packages of shredded coconut contain a ton of added sugar? Look only 65 cents too! I don’t think I ever tasted unsweetened coconut until I found the bulk coconut. To the peanut butter/coconut oil mixture, I added oats, unsweetened coconut and chia flour. Try ground flaxseed if you don’t have chia flour. I am finally out of chia flour so you will probably be seeing flaxseed in my next recipes Smile .

Speaking of chia, this heart-healthy, anti-inflammatory seed is one of the highest plant-based omega-3 fatty acid
sources available. Chia can absorb nine times its weight in liquid and form a consumable gel that is helpful in controlling hunger and
reducing cholesterol.

Next we added chocolate, dark chocolate chips! Yum! We also added 1 tablespoon of honey to the mixture.

Now you can make this recipe into granola bites with the listed ingredients. Just spoon into small balls and freeze in the freezer. They are great to eat right out of the freezer.

Or you can add one egg to the mixture and bake them into bars! A versatile recipe for whatever you feel like, or just a recipe idea I tried and they both worked, ha!

Remember if you want to make the Granola Bites, just eliminate the egg and shape into balls with a cookie dough scoop and freeze!

Coconut Chia Chocolate Granola Bars (Serves 8)

Ingredients

3 tbsp coconut oil

3 tbsp peanut butter

1/3 cup unsweetened shredded coconut

2/3 cup old fashioned oats

4 tbsp chia flour, or ground chia

1 egg

1 tbsp honey

1/3 cup dark chocolate chips, chopped

Preparation

Preheat oven to 350 degree. In a glass bowl, combine coconut oil and peanut butter; microwave on HIGH for 1 minute. Add the rest of the ingredients and combine well. Spread mixture into an 8-by-8-inch glass baking dish and bake for 15 to 20 minutes.

Hearty Guacamole!

January 28, 2013Comments Off

Pin It

Tis the season for colds and flu, yikes! Well let’s just say I am bit behind on everything this past week when there is a sick baby in the house. I’m really not complaining because it’s actually a great excuse to sit down and cuddle plus she is already 7 1/2 months – I must cherish this baby stage! Yesterday, baby Lucy had a little fever and just wanted to be held, so I had to watch some TV, including “Love It or List It” and yes, for some reason I navigated toward a little “Kourtney and Khloe.” Just a little embarrassed to admit that but I guess I like to see Kourtney as a mom with two kids (they are the same ages as my two youngest kids). Really, it only last awhile because all the drama is always the same. Scott gets in trouble and Kourtney comes to the rescue, ha!

Anyway, for some reason I thought the big football game was this past weekend but maybe I just wanted a good excuse to make this awesome guacamole! It is super simple! I adapted the recipe from Nacho Guacamole. My recipe adaptation involves a can of diced green tomatoes with chilies and aduki beans. I opted for the canned tomatoes because the fresh tomatoes right now are obviously not in season and they just do not taste that great, plus no chopping!

The aduki beans are a great source of fiber, especially soluble fiber that acts as a sponge to “soak up” cholesterol. The beans are also good sources of iron, folate (helps reduce inflammation in bloodstream), magnesium and potassium (promotes low blood pressure). A serving size (1/2 cup) contains 5 grams of fiber and 7 grams of protein!

Avocados are great sources fiber, potassium, folate, and vitamin E. Don’t worry about the amount of fat in an avocado – it is healthy fat! Avocados contain monounsaturated fat that help lower LDL “bad” cholesterol, while raising HDL “good” cholesterol. This type of healthy fat may also help absorb certain nutrients like lycopene (found in tomatoes) and beta-carotene (found in carrots). How awesome is that? So the avocados and the tomatoes in this dish work together for optimal absorption!

Here is how to cut an avocado. Slice in half and remove the large seed. Score each half with a knife and spoon out the avocado.

To this mixture add lime juice and garlic salt and babaam, one awesome dip!

Yes, I have shown these chips before but they are definitely my new favorite tortilla chips, I wish they came in larger bags. I keep having to go back to the store to buy more.

So yummy, I have been eating this dip for all my meals. One batch down and one more batch to go, it won’t last long.

Hearty Guacamole (adapted from Hass Avocados)

Ingredients:

3 ripe, Fresh Hass Avocados, seeded, peeled and diced
1 can diced tomatoes and green chilies, drained (if you don’t like it too spicy, just use a half can)
1 can aduki bean, drained and rinsed
1 lime, juiced
¹/₄ cup shredded low-fat cheddar cheese
1/2 tsp. garlic salt

Preparation:

Place ingredients in a bowl and gently stir to combine. Chill until ready to serve.

Pizza Cakes!

January 22, 2013Comments Off

Pin It

I hope everyone is well rested from your three-day weekend, well, I should say I hope you were able to get a three-day weekend. I remember always having to work and wondering why are all these people in the store, oh yeah, some people get the day off, huh? So at the Mitchell house, my two youngest kids are recovering from a cold. My son, Cooper, does not like taking his vitamin D chewies whereas my oldest daughter, Reese, loves them and has not had a cold in a couple of months! So Mr. Cooper likes to drink from baby Lucy’s sippy cup and now poor little Lucy has a cold. I really think getting an adequate amount of vitamin D helps, especially since we are deficient in the Midwest. Anywho, speaking of vitamins, here is a antioxidant-loaded, nutrition powerhouse pizza cake . . . does that make sense?

The crust contains cauliflower, cornmeal, parmesan cheese, seasoning and chia flour! Oh, and an egg to keep it together.

I started off by steaming a pound of frozen cauliflower.

Here is my steamer! I love it but I need to use it more! Steaming keeps those vital nutrients in the plant instead of escaping off in water, if you boil them.

I steamed them for about 12 minutes and then put them in the food processor and pulsed them until they became super fine. The only downside to this method are the dishes! I was trying to find a steamable bag of cauliflower at the store but wasn’t able to find it, not a big deal though.

The cauliflower is so fine that it looks like mashed potatoes! You can also make a “fake-out” mashed potatoes this way with cauliflower too.

Just one serving of cauliflower (1/6 medium head) contains only 25 calories! Plus it is a great source of vitamin C, vitamin K, folate and vitamin B6. Cauliflower has been shown to help suppressed cancer cell growth and may even promote cancer cell death, especially in breast and prostate cancers! Bring on the cauliflower!

In a separate bowl, combine the seasonings and fillings. I started off with one tablespoon of Mrs. Dash garlic and herb seasoning. I always have Mrs. Dash seasonings on hand because they are super simple to use and can be added to almost anything. I am not a chef so I am clueless at mastering seasonings.

Add a half-cup of grated Parmesan cheese.

Next I added some corn meal to the mix.

And now comes the chia flour, loaded in fiber and a ton of other nutrients such as omega-3’s!

Seasoning, cornmeal, cheese and chia!

Now add mashed cauliflower and one egg. Mix together well and place in a greased cup cake pan.

Mold them into the cupcake pan and bake at 350 for 12 minutes. Next add sauce and cheese (you can add any meats too) and bake for an additional 10 to 12 minutes.

Yum! I thought it was a great way to eat your veggies in disguise and don’t forget the pizza sauce is a great source of lycopene, helpful in preventing prostate cancer.

Pizza Cakes

Ingredients

1 lb cauliflower, cooked/steamed

1/3 cup corn meal

½ cup Parmesan grated cheese

3 tbsp chia flour or ground chia

1 egg

1 tbsp Mrs. Dash garlic and herb seasoning

pizza sauce

meat, optional

shredded cheese

Preparations

Preheat oven to 450 degrees. Place cooked cauliflower in a food processor and pulse until finely chopped. In a bowl, combine cauliflower, cheese, chia flour, egg and seasoning. In a greased pizza pan, spread out mixture evenly and bake for 12 minutes. Add pizza toppings such as sauce, meat and cheese. Place back in the oven and for an additional 10 minutes or until cheese is melted.

Fiesta Soup!

January 16, 2013Comments Off

Pin It

Soup is on! I love making soups, perhaps it is my favorite dish to make! Plus soup is a great way to cut calories without eating less and feel hungry! Research has shown that people who start a meal with soup eat 20 percent fewer calories over the course of their meal! Wow!

So here is a SUPER simple soup that can be put together in just minutes!

RECIPE: 2 1/2 cups low sodium chicken broth, 1 bag (Fiesta Blend) frozen vegetables, 1 jar of salsa and 1 (15 oz) can of black beans. This time I used a different flavor of salsa, pineapple salsa. I think this put this soup over the top! It was fantastic! I really wanted to save the pineapple salsa since it is my favorite but it was the only jar of salsa I had on hand, good thing I put it in the soup because I made the best soup!

Dump all ingredients into a pot and heat thoroughly, that is it!

The chicken broth is very good as well, look at the sodium! Only 70 milligrams per cup, most broth contain 800 milligrams plus!

This soup is a great way to get in your veggies for the day plus a wonderful serving of fiber with all the beans! There are so many varieties of beans: black, kidney, garbanzo and navy! Loaded with antioxidants, this soup is perfect to help fight the flu! Filling yet satisfying, this soup is perfect on a cold January evening, especially when you keep your resolution! Enjoy!

Easy Homemade Pizza!

January 14, 2013Comments Off

Pin It

Easy as pie, right?! If you don’t know my cooking philosophy already from previous post, let me highlight it again, quick, simple and healthy! Yes, you are not going to see many in-depth, 15 ingredient, fancy, schamncy recipes on my blog. But you will see simple meals that I have put together while caring for my three children for the day. Talk about hard work, geez! I want to help the super busy parent that darts through the drive-thru and does not cook – let me help! Here is a super simple, healthy option for pizza! Check out this premade crust. This crust is 100% whole grain and super thin. The serving size is a 1/3 of the pizza! Plus there are three crusts in the package, what a deal!

And look at those nutrition facts, woohoo! Only 130 calories; 4 grams of fiber and 4 grams of protein, awesome!

Feel free to add any topping you like!

We added some pizza sauce, mushrooms, broccoli and cheese. Feel free to add any meats (I just didn’t have anything ready to go).

Bake at 425 degrees Fahrenheit for only 10 to 14 minutes. Add some sides and here’s to a great meal!

Thin, whole-grain crusts are a great way to cut the calories! Plus 2 1/2 slices is ONE serving, nom,nom, nommm (that me eating BTW).

We have pizza once a week, either Friday, Saturday or Sunday, maybe both! This is so simple and you don’t have to feel guilty about eating pizza (way to go staying on your New Year’s resolutions!).