baby weight loss due to cold | Homemade Pesto Pizza

baby weight loss due to cold

Had I known sooner how easy it is to make tasty pizza at home, I would have started making it so much sooner.  My best friend Karen and her husband are wonderful cooks.  Many years ago, we used to do a rotating Thursday night dinner club where wed take turns eating at each others houses.  I always looked forward to the Thursdays when it was their turn to cook! Karen often shares her recipes with me and this homemade pizza is one of her latest.  She texted me the pics of her pizza with directions and I knew immediately I wanted to try it. 

She said she was still experimenting with cooking temps and times, but I read that the trick to cooking pizza at home is to get the oven very hot (500 degrees) and heat the pizza stone (I used a baking sheet) to very hot as well by preheating it in the oven for at least 30 minutes.  I did that with this thin-crust pizza and baked it for about 12 minutes.  It turned out so good!  

I think the thing that intimidated me before about making pizza at home is the crust.  But Karen recommending buying frozen premade crust and just rolling it out.  

I bought my dough at Whole Foods, but I know they sell it elsewhere.  My package comes with two frozen dough balls that you thaw in the fridge for a day or on the counter for about an hour or so.  I rolled the dough with olive oil so it wouldnt stick. 

This is a pesto pizza with spinach, mushrooms, red pepper, mozzarella, a little feta and a couple cloves of garlic.  I steamed the spinach on the stove, then made sure to squeeze any excess water out.

Mix the prepared pesto with a couple drops of olive oil so it spreads easily onto the rolled dough. 

Then top with all the ingredients.  

Like I mentioned above, I preheated the oven and cookie sheet for about 30 minutes at 500 degrees.  The pizza baked for about12 minutes. 

I will definitely be making this again.  It will be fun to experiment with different variations of ingredients too. 

Do you make pizza at home?  What are your favorite toppings?

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pregnancy weight loss hormone | Nordstrom 100 Gift Card Winner!

pregnancy weight loss hormone

Thank you all for your readership and comments on this blog.  Im thrilled to celebrate you today and couldnt wait to see who won the $100 gift card to Nordstrom!  And the winner is . . . .

Thank you to everyone who entered! Have a great weekend!

Via healthemily.tumblr.com

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baby weight loss diarrhea | Healthy Coleslaw

baby weight loss diarrhea

Cole slaw is a great side side dish thats a wonderful additional to so many meals.  I particularly love it with barbecue and made it as an addition to slow cooked pork shoulder last week.  To make a healthy cole slaw, I used the Americas Test Kitchen  Healthy Family Cookbook recipe, which uses buttermilk, light mayo, and lowfat sour cream.  The result is less calories and less fat- a 1-cup servings has 70 calories and 2 fat grams.  Note that this recipe takes about two hours (non-work time) before its ready, so plan accordingly.  You can also make the coleslaw ahead and refrigerate in an airtight container up to one day.  Just taste before serving- you may need additional cider vinegar, salt, and or pepper. 

INGREDIENTS

1 head cabbage (cored and sliced thin)- I used a bag of prepared cabbage and carrot mix

2 carrots, peeled and shredded 

1 teaspoons salt 

1/4 teaspoon pepper

1 cup buttermilk

1/4 cup light mayo

1/4 cup lowfat sour cream

3 scallions, sliced thin

3 tablespoons minced fresh parsley

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon honey

DIRECTIONS

1.  Toss the cabbage with the salt in a colander and let it sit for an hour until wilted.  Rinse and drain the cabbage in cold water and dry thoroughly.  Then add in the carrots.  (Cabbage is naturally full of water which will end up watering down your cole slaw thus dulling its flavor unless you draw out some of the water first.  Salting and draining the cabbage releases most of its liquid resulting in crisp crunch and better flavor.

2.  Whisk all of the other ingredients in a bowl until smooth.  

3.  Pour the dressing over the cabbage mixture and toss to coat.

4.  Cover and refrigerate until the flavors have blended (about an hour). 

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weight loss during pregnancy gestational diabetes | Arugula Salad with Apples Almonds Honey Roasted Onions

weight loss during pregnancy gestational diabetes

Arugula Salad with Apples, Marcona Almonds, and Honey Roasted Cipollini Onions

Im sure many of us are starting the new year with fresh resolve to eat well and make positive changes to better our health.  In some ways, the holiday sweets are a blessing because I always feel a little in need of sugar detox by January 1st!  You know you need more vegetables when you start craving them and all I could think about when we got back from our holiday travels was a big fresh salad.

I tossed this together with mostly things I had on hand, though I did have to run out for the cipollini onions and some fresh arugula after being away for the past week.  You can be chopping the apples while the onions are roasting and preparing other parts of your meal if you serve this as a side dish.  We had it with a roasted salmon fillet but it would be great with grilled or roasted chicken as well.  Its also got enough going on that it would make a great light supper or a lunch salad.

Im not a fan of raw onions and have always found the flavor too harsh.  Roasting onions completely changes their taste and you get a golden, complexly sweet little burst of flavor instead.  This is a great way to add the flavor of onions to a salad without feeling like you need to chew a pack of gum afterwards!

Ingredients - makes 4 side salads

12 cipollini onions, ends removed and peeled

4 tbsp. olive oil, divided

2 tbsp. balsamic vinegar

2 tbsp. honey

½ tsp. dried thyme

4 handfuls of arugula

1 pink lady apple, cored and cut into thin slices or 1” chunks

¼ c. salted marcona almonds

¼ c. dried cranberries

¼ c. crumbled feta cheese

Cider Vinaigrette (recipe follows)

Preheat the oven to 375º.

Heat 1 tbsp. olive oil in a small, ovenproof sauté pan over medium-high heat.

In a medium bowl, whisk 3 tbsp. olive oil, balsamic vinegar, honey, and thyme.  Season with salt and pepper.  Add onions and toss to coat. 

Add onions and sauce to hot pan and cook about 1 minute.  Place pan in the oven and roast the onions until they’re soft and golden, about 15 minutes.

Place a handful of arugula on each of four salad plates.  Divide the remaining ingredients among the four plates.  Top each salad with three roasted onions.  Drizzle with dressing and serve.

Cider Vinaigrette

This is one of my favorite vinaigrette recipes for a salad that includes fruit, especially apples or pears.  If you can’t get apple cider, substitute apple juice.  I’ll often double the recipe and keep the dressing in the fridge for a few weeks so I can pull it out whenever I want it!

Ingredients

¾ c. cup apple cider or apple juice 

2 tbsp. cider vinegar 

2 tbsp. minced shallots 

2 tsp. Dijon mustard

½ c. extra virgin olive oil

Combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the dijon, olive oil, ½ tsp. salt, and ¼ tsp.pepper.

*This post was brought to you by contributing author Jennifer from The Chronicles of Home.  Thank you for this recipe Jen- Im excited to try the salad with the salmon or chicken like you suggested.

To visit Jens home decor and DIY website, go HERE or click the picture below.

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pregnancy weight loss exercise plan | Homemade Granola

pregnancy weight loss exercise plan

I came across a great recipe for homemade granola on Christinas blog, This Woman Cooks and she graciously agreed to share it here.  Her blog is full of lots of recipes and the cutest pictures of her little baby girl!

Christinas original homemade granola recipe called for 3 tablespoons plus 1 teaspoon vegetable oil and 1/4 cup of brown sugar so I would make a couple easy tweaks to make it healthier.  First, I  would omit the brown sugar altogether, and second, I would substitute the same amount of canola oil as it is  lower in saturated fat than vegetable oil and contains omega nutrients, which is considered to be better for your heart.  

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via This Woman Cooks

Source: slightly adapted from Baked: New Frontiers in Baking

Servings: 1 pound

2 cups rolled oats

1 teaspoon cinnamon

1 teaspoon salt

3 tablespoons plus 1 teaspoon vegetable oil (substitute canola oil) 

1/4 cup honey

1/4 cup firmly packed dark brown sugar- (omit) 

1 teaspoon vanilla extract

1/3 cup almonds

1/3 cup whole hazelnuts

1/3 cup dried cranberries

Preheat the oven to 350. Line a baking sheet with parchment paper.

In a large bowl, toss the oats with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined. Pour the honey mixture over the oats and use to hands to combine.

Using your hands, grab fistfuls of the mixture, so youll have a couple of clumps for texture. Pour the mixture onto the baking sheet and spread it out, leaving a few clumps here and there.

Bake for 10 minutes, then remove from the oven to flip the granola with a spatula. Sprinkle the almonds over the granola and return to the oven. Bake for 5 minutes, then remove from the oven again and flip. Sprinkle the hazelnuts over the granola. Return the baking sheet to the oven and bake for 10 more minutes. Remove from the oven and let cool completely. Sprinkle the cranberries over the granola and use your hands to transfer it to an airtight container. Granola will keep for 1 week.

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Thank you Christina (This Woman Cooks) for sharing this recipe today ! I hope yall will stop by and say hello!

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Have a great weekend!

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