The Best Fruit Pizza Ever

I love simple recipes that make me wonder "why didn't I think of this before?" Browsing through the spring issue of Z-Life Magazine, which has been showcasing some inspiring food articles, I found a quick and easy recipe for a fruit tortilla pizza. I used a whole wheat pita instead of a tortilla because it provided a sturdier base. With this version, you not only get antioxidant-rich fruits but equally potent cinnamon, nuts and peanut butter for extra nutrients and lasting satisfaction. The base is Greek yogurt instead of cream cheese, so again more protein and nutrients. It's perfect for breakfast or as a late night guiltless calorie-controlled snack. Try a little Nutella or drizzle of melted dark chocolate chips instead of the peanut butter if you need a chocolate fix. 

Best Fruit Pizza

Ingredients

1 Thomas' Sahara Whole Wheat Pita (or other small pita)

2-3 T vanilla Greek yogurt

Cinnamon

1/4 cup chopped apple

3 T fresh or frozen (defrosted) berries

Sprinkle of slivered almonds or other chopped nuts (or try sunflower, chia, or flax seeds as an alternative to nuts)

1 T peanut butter, melted

Directions

1. Spread Greek yogurt evenly over the whole pita. Sprinkle with cinnamon.
2. Sprinkle with chopped fruit and nuts.
3. Using a teaspoon, drizzle peanut butter over fruit.
4. Enjoy immediately!

Drink Your Veggies

Click on the pic for Spinach Fruit Smoothie recipeSure you could have had a V-8, but now there are endless fruit and vegetable drinks to help you get your recommended 5-9 servings of produce a day. Maybe it's the popularity of "cleanses" and juice fasts that these drinks have secured so much shelf space in supermarkets. I don't buy these drinks because of the cost and high calories, but I can see the appeal of drinking produce because it's less intimidating to gulp down than to chew through 5-9 servings! A downside is that you lose out on the fiber you'd get from the whole food, but you'll still benefit from their phytochemicals and antioxidants. Over the summer I'd started blending up my own shakes with whole fruits and greens like kale or spinach. 

But now that the weather is cold, I don't crave those frosty frappes. So I searched for pureed vegetable soup recipes that allow me to enjoy a nice warm drink of veggies. I make a large pot to keep in the fridge and drink a reheated cup a day. To be honest, you could probably use any vegetable soup recipe and blend it up. Adding at least one starchy vegetable like sweet potato, butternut squash or pumpkin squash will help to thicken it. 

This week I chose a carrot peanut soup inspired by a recipe from the Moosewood Restaurant Daily Special cookbook (Clarkson Potter Pub, 1999). The original recipe includes chili paste, which I omitted, but still produces a flavorful satisfying soup with richness from the peanut butter. It makes a great evening snack and will give you that last boost of antioxidants before bed!

Carrot Peanut Soup

Ingredients

1 T canola oil

1 large onion, thinly sliced (about 2 cups)

2 pounds carrots, peeled and thinly sliced (about 6 cups)

1 celery stalk, thinly sliced

1 t salt

6 cups water

2 T peanut butter

3 T lite soy sauce

2 T lime juice

Directions

1. In a soup pot on medium heat, warm the oil and add the onions, carrots, celery and salt. Saute on high heat for 5 minutes, stirring often.
2. Add the water, cover, and bring to a boil. Lower heat and simmer until the carrots are soft, about 25 minutes.
3. Stir in the peanut butter, soy sauce, and lime juice. In a blender, puree the soup in batches (or use an immersion blender).  

There are some great online resources to get you excited about fruits and veggies, such as Fruits and Veggies More Matters and the Centers for Disease Control (CDC) and Prevention. I like CDC's handy calculator that estimates how many servings of fruits and veggies you need daily based on your age and activity level.