Wednesday, August 26, 2009


I wanted to share a couple of recipes I think ya'll should try out

Whole Wheat Pita Pizzas with Vegetables

1 t. olive oil
1 medium red onion, sliced (I pretty much always leave onions out of everything. Don't love them)
2 garlic cloves, crushed with garlic press
1/4 t. crushed red pepper
8 ounces broccoli flowerets, cut into 1 1/2 inch pieces
1/4 cup water
1/2 t. salt
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 cup part-skim ricotta cheese
4 (6 inch) whole-wheat pitas
1/2 cup grated Parmesan cheese
2 medium plum tomatoes (12 ounces), cut into 1/2 inch chunks (I didn't have any on hand so I just sliced up some grape tomatoes)

1. Preheat oven to 450 degrees F. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring occasionally, until golden, 7-10 minutes. Add garlic and crushed red pepper and cook, stirring, 30 seconds. Add broccoli flowerets, water, and 1/4 teaspoon salt; heat to boiling. Reduce heat to medium and cook, covered, until broccoli is tender-crisp, about 5 minutes.
2. Meanwhile, in small bowl, with potato masher or fork, mash beans with ricotta and remaining 1/4 teaspoon salt until almost smooth.
3. Arrange pitas on two large cookie sheets. Bake until lightly toasted, about 3 minutes. Spread toasted pitas with bean mixture. Top with broccoli mixture and sprinkle with Parmesan. Bake until heated through, 7 to 10 minutes longer.
4. To serve, sprinkle pitas with tomatoes.

Each pizza: About 469 calories, 27 g protein, 64 g carbohydrate, 10 g fiber, 13 g total fat (6 g saturated), 29 mg cholesterol, 969 mg sodium.

I thought they were very the point where I could only eat half of the pita along with a side salad.

Carrot-Bran Muffins

1 cup low-fat (1%) milk
1/4 cup canola oil
1 large egg, lightly beaten
1 1/2 cups whole-bran cereal (not bran flakes) (I used All-Bran)
1 cup shredded carrots
1 1/4 cups all-purpose flour
1/3 cup sugar
1 T baking powder
1/2 t salt
1/4 t ground cinnamon
1 cup dark seedless raisins

1. Preheat oven to 400 degrees. Grease twelve 2 1/2 by 1 1/4-inch muffin-pan cups.
2. In medium bowl, with fork, beat milk, oil, egg, cereal, and carrots until blended; let stand 10 minutes.
3. Meanwhile, in large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add cereal mixture to flour mixture; stir just until dry ingredients are moistened (batter will be lumpy). Stir in raisins.
4. Spoon batter into prepared muffin-pan cups. Bake until muffins begin to brown and toothpick inserted in center of muffin comes out clean, about 30 minutes. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

Each muffin: About 185 calories, 4 g protein, 33 g carbohydrate, 4 g fiber, 6 g total fat (1 g saturated), 19 mg cholesterol, 259 mg sodium.

If you're having this for breakfast..have 1 muffin, 1 cup fat-free milk, and a mix of 1 cup strawberries and 1/2 cup sliced banana. I love these..they remind me of some muffins my mom used to make when we were kids.

Okay, I love you. <3 <3


Jenna Consolo said...

I LOVE that you're eating so healthy, Abby! You rock! And this sounds delicious!

YogaNana said...

Looks yummy -- especially the pizza. And I've got a whole pile of whole wheat pitas just sitting there waiting.