I am finding that I love making my own pizza. Especially since I don’t have to worry about making the dough from scratch. Our local grocery store has begun carrying whole wheat pizza dough which has been a godsend.
Tonight I put pesto with Basil and Olive Oil, plum tomatoes thinly sliced and a small bit of mozzarella cheese (still trying to quit the dairy…baby steps!) it was so easy and delicious. It’s also very nice to know exactly what is in/on my family’s pizza.
Tonight I needed something quick, easy and clean. Borrowing from a myrecipes.com recipe, I made some Organic Brown Rice Penne pasta and mixed in a chopped sweet orange bell pepper, sliced kalamatta olives, pesto, sun-dried tomatoes and Parmesan cheese. So good!
Tonight we ordered out in order to avoid the madness of pre-Hurricane shopping. I finally bit the bullet and tried a pizza where I would have to have tomatoes. Slices, not little tiny chopped bits. We ordered a Greek Pizza with oil, feta, tomatoes, spinach and oregano. Delicious!! And yes, I ate every tomato. This will be one that I make on my own in the future but I’ll be using whole wheat dough and organic ingredients.
Dinner tonight is a lovely and vibrantly colored organic vegetable radiatore pasta with Pomodoro Sauce with hormone-free ground turkey. Wonderful Bake At Home Whole Wheat Ciabatta Rolls round it all out. Can’t wait to eat!!
I have never been a tomato eater but the TJ’s Pomodoro Sauce is amazing. Sweet instead of acidic. I have found my new CE pasta sauce favorite!’
The chicken and the salsa are both marinating in Lite Coconut Milk with scallions. The chicken gets the whites of the scallions along with ground black pepper and sea salt. The salsa gets the greens of the scallions. The Mixed Greens are organically grown at our local Coonamessett Farm…Buy Fresh, Buy Local!! All that’s left to do is throw the chicken into a pan and then let the feast begin!
Our first CE meal was a wonderful Broiled Flank steak with Quick Kimchi and Basmati Brown Rice. I discovered the recipe in Clean Eating Magazine.
Not only did I, the resident non-veg eater, like it but so did my very picky 6 year old.
This was a very easy, quick meal to prepare and the flavor was fabulous!