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
Creamy Onion Dip with Blue Cheese Leek and Potato Gratin Herbed Parmesan Biscuits Cucumbers with Mint Mustard Marinade Garbanzo Beans and Spinach (Gluten Free) Asparagus with Toasted Sesame Seeds Bulgur & Veggies Berries 'n Cream West Indies Shrimp
Because I apparently have a lot of free time on my hands and because I’m remarkably immature, I offer my first installment of a series I will call, “Typo.” If you’re like me, you might be lazy. You might have a pile of clean clothes on the side of your bed the size of an igloo that you promised your wife you’d put away weeks ago. You might also shorten words because one-syllable words are way easier to say than two. I often refer to Dexcom as Dex....