{Carrot ginger spice soup}

Summary: Nothing like a warm soup on a rainy day. This one is low in fat and high in vitamin C, antioxidants, beta carotene and TASTE. The ginger adds a zing of flavor while the freshly ground pepper will tingle … Continue reading

{Asian night – vegan style: quinoa stuffed lettuce wraps with hot peanut sauce}

Summary:  After a couple of sweet posts….I bring you something salty. Creating this dish was so much fun. You can either eat this quinoa as an “asian fried rice” or go ahead and make the peanut sauce and use as … Continue reading

{The martini salad: super simple, fresh & guilt free}

  Summary:  This salad is so fresh, light and delicious I could eat this everyday! You palate will be pleased and your body…thankful. The best part is that both the watermelon and cucumber have a high water content and are … Continue reading

{Be My Valentine Post: a Strawberry & Watercress Salad, plus inspiration for the day!}

Fresh flowers…plus an opportunity to use our Wedding china…love this day! Finished tablescape. ——- Summary: I love Valentine’s Day. For me it’s not about buying an expensive gift or making any grand gesture it’s about showing your loved one that … Continue reading

{Strawberry-rhubarb cream cheese spread: eat it as breakfast, snack or appetizer}

Summary:  Now I know what you must be thinking…don’t they sell strawberry flavored cream cheese? Yes they do. However, they use the regular cream cheese in the store bought kind, I prefer the 1/3 less fat kind. Plus I like … Continue reading

{Appetizer, Brunch or Light dinner: Potato, Spinach & Caramelized Onion Frittata}

{Appetizer, Brunch or Light dinner: Potato, Spinach & Caramelized Onion Frittata}

Summary:  This is a dish you will need to watch throughout the entire cooking process, however it only takes 20 min if you are a multi-tasker like me. I love frittatas. Ironically I rarely eat them as breakfast, for me … Continue reading

{An apology, an explanation, and a comforting Soup Recipe}

I would like to begin this post by apologizing for the lack of recent posts. I’ve had the “bad luck” of having two consecutive health related issues that led to my hospitalization this past week. Thanks to my healthy diet … Continue reading

{Experimenting with Eggplant: an Italian inspired vegetarian sandwich}

Summary: I had never successfully cooked eggplant before. I’ve always been drawn to this vegetable due to its lovely color, shiny cover and peculiar shape. Besides its appearance it also has a meaty attribute which makes it a perfect vegetarian/vegan … Continue reading

{Autumn is here: Bosc Pear & Glazed Pecan Salad}

Servings: 2 Summary:  I love Autumn flavors. Moreover I love Thanksgiving…I know it’s a little early for this post…but this salad brings together my favorite Autumn ingredients: juicy Bosc pears, glazed pecans & dried cranberries. However, I also love to … Continue reading

{5 min. Pesto Caprese Pizza}

Summary:

Craving greasy takeout pizza for lunch? Here is a quick alternative. Use whole wheat pita or flatbread as the dough. Spread sauce and top with your favorite vegetables. I used my favorite italian ingredients: fresh mozzarella, tomato and basil pesto. I was surprised to find out the nutrition facts about fresh mozzarella. According to “The Everything Family Nutrition Book,” mozzarella cheese can be a smarter choice than soft cheeses, such as Brie, and rich hard cheeses, such as cheddar, because mozzarella tends to contain fewer calories and less saturated fat. It is also a good source of protein. For more information check out the Livestrong website. Moreover, this yummy home made pizza is cooked in 5 min! Lunch in 5 min! Who can beat that? Plus it’s very tasty….the melted cheese, the hints of basil and garlic, the tomatoes….yum yum yum….Hope you get to try this quick and easy healthier italian recipe!

Ingredients:

1 whole wheat pita slice

4 tomato slices

2 fresh mozzarella slices

1/4 cup of chopped fresh spinach or basil

Healthy Vegan Pesto (click for my recipe)

Directions:

1- Preheat oven at 425 degrees on “bake”.

2- Chop 4 tomato slices. Take 2 slices of mozzarella cheese and slice them again to make 4 slices (this will help save some calories).

3- Take a whole grain pita as the pizza dough. Spread some vegan pesto. Layer with the tomatoes then with the fresh cheese.


4- Chop up some spinach and 1-2 basil leaves. Sprinkle them on top of the pizza. Don’t worry if it looks kind of messy, after baking the pizza the spinach will reduce in size and the mozzarella pieces will melt together.


5- Place the pizza in a cookie sheet/baking pan and bake for 5 min. Like crispy pizza? Bake for a total of 7-8 min.


NOTE: The amount of calories largely depends on the pita you use. I made my pizza with a 150 cal. pita slice and the whole yummy pizza ended being around  less than 300 cal.! So this is very reasonable for a light lunch or dinner. This also makes a great appetizer for any party.

Have you experimented with other pita pizzas? Please comment below!