Healthy Swaps-Pita Pizza
Very-thin-crust pizza is very hip these days, but you can make your own, healthier version at home. Some people just don't find whole-wheat pizza crusts to be palatable (keep looking, though –– better tasting whole-grain products are coming out as fast as food scientists can develop them).
But you probably won't notice the difference when your crust is made from pita bread. Buy whole-grain pitas, spread your favorite (sweetener-free) tomato sauce over it, add toppings and shredded mozzarella, and voil. You can also make a great, crispy hors d'oeuvre by splitting the pita pocket, topping the two halves with pesto sauce and grated parmesan, and baking. Another option, courtesy of richielj in the Food Talk forum, is to spread roasted garlic over your split pita, top with some shredded cheese, and bake for 10 minutes on a preheated pizza stone. (Thanks, Rich!)
Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08
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While Charlie begins day 1 of hockey camp today, a group of brave campers near Boston are beginning a two-week "bionic pancreas" trial. I watched the video from last year's camp and lost it when Ed Damiano, the developer of the project, told eight girls that they were about to go bionic and that they would be completely controlled by the device for the next five days. Tears streamed down my cheeks. "Is everybody ready?" Damiano asked? ...