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pizza with whole wheat crust and stewed tomato sauce

I came up with this recipe by using Bobby Flay’s pizza dough recipe, and swapping out regular flour for whole wheat flour. I created the sauce with classic flavors, but with a little twist from the stewed tomatoes. Top with your favorite cheese and pizza toppings, and that’s it!

I decided to use fresh mozzarella, olives, basil, and sauteed sweet onions and mushrooms that I cooked until golden brown on the stovetop. But, feel free to make it your own with any toppings you like!

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Here is how I made it:

Pizza with Whole Wheat Crust and Stewed Tomato Sauce Recipe:

for the crust:

3 1/2- 4 cups whole wheat flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 115 degrees F

2 tablespoons olive oil, plus two teaspoons

for the sauce:

1 6 ounce can of tomato paste

1 14.5 ounce can of stewed Italian-style tomatoes

1/8 cup parmesan cheese

1/4 teaspoon dried oregano

1 clove of garlic, finely chopped

toppings I used:

8 ounces fresh mozzarella, sliced

fresh basil, roughly chopped

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sauteed onions and mushrooms

 steps:

1. combine the whole wheat flour, yeast, sugar, and salt into the bowl of a standard mixer, and combine.

2. add the water and 2 tablespoons of oil, and beat until the dough forms a ball (if the dough is too dry, add additional water, 1 tablespoon at a time).

3. place the dough onto a floured surface, and knead for a couple minutes until the dough forms a firm ball.

4. grease a large bowl with the extra 2 teaspoons oil, place the dough into the bowl, cover, and let double in size for about an hour in a warm area.

5. cut the dough into 2 equal pieces, cover each with a towel or plastic wrap, and let sit for 10 minutes. (if you want to freeze one of the pieces for later use, wrap tightly in plastic wrap and freeze up to 3 months).

6. while the dough is rising, heat a saucepan to medium-high heat. Drizzle some olive oil in the pan, and add in your garlic for just a few seconds. Then add the tomato paste, stewed tomatoes, and dried oregano. With the back of your wooden spoon, mash down the large tomato pieces.

7. let the sauce simmer on medium-low heat until it thickens to a pizza sauce consistency, 5-10 minutes. Add in the parmesan cheese, and stir.

8. Heat your oven to 450 degrees F. Roll out 1 of your dough pieces, as thin as possible, on a floured surface. If you want a thicker crust, fold all the edges over.

9. place the crust on a large baking sheet, top with sauce, cheese, and other toppings of your choice and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Enjoy!

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coffee banana frappe

I know you are all probably thinking: “Is she crazy? Banana and coffee? Banana in a frappucino?”  At first I thought it sounded kind of strange too, but the banana really helps add a creamy rich consistency to the drink, while adding healthy vitamins instead of unnecessary fats.

When your bananas are getting too ripe and you don’t have time to eat them all, unpeel them, wrap them in plastic wrap or tinfoil and pop them in the freezer. It’s so convenient to always have them on hand for smoothies, and now this amazing frappe!

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Here is how I made it:

Coffee Banana Frappe Recipe:

1 frozen banana

1 cup coffee of your choice

1/2 cup of ice

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1-2 teaspoons agave nectar, depending on how sweet you prefer your drink!

steps:

1. Break up your banana into smaller chunks so it’s easier on your blender

2. Place all ingredients into your blender or food processor, and blend until smooth and creamy. Pour into a cup or glass, and enjoy!

 

 

 

 

grilled corn salad w/ avocado and chimichurri drizzle

This is a perfect side dish for the summer, with a little different twist. The chimichurri drizzle makes the dish pop with flavor and adds something exciting to a veggie side dish.  The whole recipe can be done in 15 minutes, but your guests will remember it forever.

Serve it warm, room temperature, or even cold!

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Here is how I made it:

Grilled Corn Salad w/ Avocado and Chimichurri Drizzle:

4 ears of corn

1/2 of a large avocado, cubed

1 cup packed fresh parsley

2 tablespoons fresh oregano
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1 glove garlic

2 tablespoons red wine vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

steps:

1. Place your ears of corn on an oiled barbecue or skillet on medium heat. Cook for about 10 minutes, turning corn every few minutes, until corn is tender and charred

2. Once corn has cooled enough to handle, use a serrated knife to slice the kernels off of the cob and into a serving dish

3. Finely chop the parsley, oregano, and garlic (preferably in a food processor)

4. In a small bowl, pour the oil, vinegar, salt, black pepper, and pepper flakes into the chopped garlic and herbs, and stir

5. Evenly place the avocado cubes on top of the corn, and drizzle with preferred amount of chimichurri sauce. Enjoy!

 

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oven “fried” chicken

My mom has been making this recipe for years, and now I make it all the time while at college. It’s such a simple dish that tastes like comfort food, but without all the calories! This recipe is great because it’s so easy to cut down  to just one serving, or multiply it out to serve a large crowd.

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Here is how I make it:

Oven Fried Chicken Recipe:

1 to 1 and 1/2 pounds thin chicken breast tenders

1/2 cup Italian style bread crumbs (I use Progresso)

1/2 cup Italian salad dressing (I use Newman’s)

1/2 cup grated or shredded parmesan cheese
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steps:

1. Preheat your oven to 450 degerees Farenheit

2. pour the Italian dressing into a small bowl, and the bread crumbs and parmesan cheese mixed together in another small bowl

3. dip each chicken breast tender into the dressing, and then into the bread crumb/ cheese mixture, coating entirely

3. place the chicken breasts on a baking sheet and bake in the oven for 15-20 minutes until cooked through. To get a golden brown crust on top, turn the broiler on for the last 2 minutes of baking, and watch chicken carefully so it doesn’t burn. Enjoy!

 

 

guilt-less chocolate banana pancakes with peanut butter syrup

Looking for a rich, decadent breakfast that won’t make you feel guilty the rest of the day? I created this healthier recipe for pancakes incorporating the best flavor combination ever discovered: chocolate, banana, and peanut butter.

I swapped out certain ingredients with healthier alternatives, and topped the pancakes off with a homemade, super simple peanut butter syrup without adding tons of sugar.

Here’s how I made them:

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Guilt-less Chocolate Banana Pancakes w/ Peanut Butter Syrup

for the pancakes:

1 and 1/4 cup skim milk (or your milk of preference)

2 tablespoons white vinegar

1 egg

2 tablespoons coconut oil, melted (I used Spectrum’s )

1 cup whole wheat flour

2 tablespoons white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda
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1/2 teaspoon salt

1/4 cup unsweetened cocoa powder (I used Sprout’s brand)

1 tablespoon ground flaxseed (I used Spectrum’s)

1-2 bananas, thinly sliced

for the peanut butter syrup:

2 and 1/2 tablespoons powdered peanut butter (I used Just Great Stuff)

2 tablespoons water

1 teaspoon agave nectar

1 teaspoon honey

steps:

1. in a small bowl, mix the 1 and 1/4 cups milk with the 2 tablespoons white vinegar, and let sit for about 5 minutes

2. meanwhile, in a large bowl, combine 1 cup whole wheat flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup cocoa powder, and 1 tablespoon ground flaxseed

3. whisk the 1 egg and 2 tablespoons melted coconut oil into the milk mixture

4. whisk together the wet and dry ingredients until there are no lumps

5. heat a large skillet to medium temperature, and coat with cooking spray

6. pour 1/4 cup of batter into the pan and place banana slices into the batter. once bubbles appear on the top of the pancake, flip with a spatula and cook until browned on the other side. continuing with 1/4 cupfuls until the batter is gone

7. in a small bowl combine, 2 and 1/2 tablespoons powdered peanut butter, 2 tablespoons water, 1 teaspoon agave nectar, and 1 teaspoon honey.

8. top pancakes with extra bananas and the peanut butter syrup, and enjoy!

 

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