Healthy Pizza, Finally, and Bacon is still Present

Eating healthfully can leave one wanting for comforts like pizza. I get it! I have begun using whole wheat naan bread and simple toppings to satisfy my craving for that bready, cheesy treat. The best part of making your own pizza is you control the amount of salt, fat and have the chance to add unique vegetables that are usually not available at the local pizzeria. This week, I've created two simple and straightforward recipes that will satisfy adults and kids alike. The first recipe features the traditional flavors of tomatoes, basil and mozzarella. As an added bonus, there are step by step pictures to make pizza night for family even easier to make Preheat oven to 400º.  Slice 2 roma tomatoes into ½ inch slices and then place on a baking sheet and top with 2 Tablespoons of olive oil and salt.  Step 1 Place in oven and roast tomatoes for 20 minutes. Step 2 Reduce oven temperature to 350º. Place 2 whole wheat naan flatbreads on a baking sheet. Top each flatbread with 1 Tablespoon of olive oil and 1/2 teaspoon of minced garlic, spread evenly. Step 3 Top each flatbread with 4 oz. of freshly sliced mozzarella. Step 4 Next, evenly distribute the roasted tomatoes on top of each flatbread. Step 5 Place flatbread in oven and bake for 10 minutes or until cheese is melted. Step 6 Top each flatbread with 1 1/2 Tablespoons of fresh chopped basil. {will need a total of 3 T. of basil} Step 7 Lastly, drizzle a Balsamic Reduction over the top to finish it off! (slowly heat 1/2cup of balsamic vinegar with 1 tsp. sugar in a small pot until it is syrupy. ) If you'd like a twist from the traditional pizza flavors, try the second pizza recipe that you have the method down pat!

Roasted Butternut Squash, Spinach and Bacon Flatbread "Pizza" -1 tsp. olive oil -1/2  medium butternut squash (about 2 lb), peeled, seeded, and diced -¼ lb. thick-cut bacon, sliced crosswise -Cornmeal, for sprinkling -2 whole wheat Naan bread -3/4 cup of mixed baby greens (spinach, bok choy, kale), sliced - 4 oz. of fresh mozzarella, sliced -¼ cup Parmesan, finely grated -2 tsp. aged balsamic vinegar, for serving (optional)   Preheat oven to 400°F.  Lightly coat a roasting pan or heavy baking sheet with oil , then scatter with butternut squash and bacon. Roast 25 minutes, tossing ingredients around once or twice so they brown evenly on all sides. Remove from oven and increase temperature to the highest setting, usually 500°F. Sprinkle a large (12-by-17-inch) baking sheet lightly with cornmeal.  Place Naan bread on baking sheet. Scatter with mozzarella and Parmesan. Scrape roasted vegetable and bacon mixture over bread. Bake until browned, about 15 minutes. Sprinkle with chopped baby greens and drizzle with balsamic vinegar, if desired.

Rosemary and Sage Chicken Burgers with a side of Apple Slaw

Herbs add health and flavor... Did you realize that herbs (and spices) such as rosemary, basil and sage have far greater concentrations or antioxidants and phytonutrients than most fruits or vegetables.  In fact, basil has nine times more phytonutrient power than the super food spinach!  Phytonutrients are found naturally in plants and help protect them from germs, fungi, bugs and other threats.  When we eat these plants we benefit from the power of their protective compounds. Normal body functions produce substances called free radicals that attack healthy cells.  When these healthy cells are weakened, they are more susceptilbe to cardiovascular disease and certain types of cancers.  Antioxidants, such as vitamins C and E and carotenoids, which include beta-carotene, lycopene and lutein help protect healthy cells from damage caused by free radicals. Antioxidants found in rosemary help stimulate your immune system and brain function, improve circulation, digestion and protect you from cancer causing toxins.

The Recipe!  Rosemary and sage combine their forces in this delish recipe and pack a healthy punch in the form of phytonutrients and antioxidants to kick cell damage out of the body.  Get your healthy dose of good green stuff with my Rosemary Sage Chicken Burgers.  The flavors combine to marry the grilling season of the summer and the crisp cool air of the fall.  Enjoy! Burgers -1 lb. ground chicken -1 TBSP chopped fresh rosemary -1 TBSP chopped fresh sage -1/4 tsp salt -4 whole grain buns -1 cup baby spinach leaves Chive Dressing -1/2 cup greek yogurt -2 TBSP chopped fresh chives -1 TBSP honey -1 TBSP Dijion mustard -2 dashes each salt and pepper Apple Slaw -3 green apples, peeled, cored and grated -1 tsp fresh lemon juice -1/4 tsp salt   Preparation Preheat grill or pan to medium high.  Combine ground chicken, rosemary sage and salt in a medium-sized bowl; form into four patties.  In a small bowl, combine chive dressing ingredients.  In a medium-sized bowl, combine slaw ingredients. Grill patties four minutes on each side or until juices run clear.  Toast the buns and spread each top with chive dressing.  Place burger on bun and top with slaw and several spinach leaves.  Serves four.

Oh My Basil!

Cooking with fresh basil is a culinary pleasure I like to indulge in as much as possible.  Thanks to its popularity, basil is readily available, even in winter months.  This time of year you'll find the leafy greens blossoming in backyard gardens, fragrant and especially delicious, so take advantage while it is abundant. Basil has many health benefits to.  I've included some tips to help you utilize the herb in ways beyond my recipe this week. 1.  According to botanist James Duke, author of The Green Pharmacy, basil has anti-anxiety effects.  It contains phytochemicals that studies suggest may lower cortisol, a hormone secreted when you're tense.  Simmer down on a hot or harried day by adding the herb to your iced tea: add 2 or 3 leaves (per serving) while your tea is steeping.  Lounge chair optional.   2.  The herb is a super source of iron with a little more than two cups of chopped Click to watch!  fresh basil leaves or 1 tablespoon dried providing 10 percent your daily value. That is right up there with spinach!  You could easily get your dose by subbing basil in for spinach in your salads, tossing into scrambled eggs or adding chopped basil to your vinaigrettes.   3.  Vitamin K is essential for helping blood clot and basil is full of it!  In fact, just two tablespoons of basil provides 29 percent of the daily recommended value. Practice your knife skills by chiffonading basil.  Check out this video where I'll show you how.   For best results with all these tips and suggestions, use fresh basil whenever possible.  When cooking with it, add to the dish during the last few minutes for maximum flavor.

Are you ready to do more than garnish tomatoes and salads or spike soups and sauces?  Great!  Let's use this herb at the peak of flavor and availability in a convenient and versatile sauce.  While pesto certainly highlights the bounty of fresh, summer taste, combining parmesan cheese, olive oil and nuts means it's tipping the scales at about 8 grams of fat per one tablespoon serving.  I'm going to keep the heart healthy fats from the nuts and olive oil, but substitute the parmesan to reduce the fat.  Let's get blending! Pumped Up Pesto Ingredients: -2 large bunches basil (about 5 cups fresh basil leaves) -2 to 4 cloves garlic, peeled and roughly chopped -1/2 cup extra virgin olive oil -2 TBSP lemon juice -1/4 tsp fine sea salt -1/4 tsp black pepper -1/4 cup raw walnuts -1/2 cup of cooked white beans (butter bean, northern beans, navy, etc). Directions: Combine all the ingredients in a blender or food processor.  You'll need some power to blend everything smoothly, so your Magic Bullet might not make the grade for this project.  I like to layer the blender in this order: walnuts, garlic pepper, sea salt, lemon juice, beans and basil.  Pulse the ingredients a few times until they begin to homogenize a bit, then transfer the power to medium speed and drizzle in the oil in a steady stream.  Blend well until the consistency is smooth.  Taste for seasoning, adding more salt or pepper to your taste. Pesto can keep well in the fridge for about three days and freezes extremely well. I would recommend making a second batch.  Just think...you'll be able to pull it out of your freezer, in the harsh cold of January and taste a little summer in your meal.

Kelly Bowlin