Mediterranean Pizza | Recipe

Mediterranean Pizza

I love healthy pizza! We make it whenever we get a chance. Like when I made a roasted vegetable pizza with my girlfriends. This is a healthy variation with feta cheese instead of loads of mozzarella. You may want to call it a flat bread. Pizza or flat bread, I think you’ll love it.


  • Pizza dough, whole wheat if desired
  • 5 Roma tomatoes, sliced thinly
  • 4 Cups spinach, finely chopped
  • 1/2 Red onion, thinly sliced
  • 1/2 Cup kalamata olives, chopped
  • 3/4 Cup Feta cheese
  • Ground black pepper
  • Oregano
  • Marjoram
  • Olive oil
  1. Preheat the oven to 450 degrees F and put your pizza stone in the oven to heat. This is the key to a good pizza, a very hot stone.
  2. While your oven heats place spinach in a bowl with a lid. Microwave for 1 minute.
  3. Move spinach to a towel or paper towel and blot to remove moisture and cool.
  4. When stone is hot, place rolled dough on the stone.
  5. Brush 1 teaspoon olive oil on the dough.
  6. Sprinkle marjoram over on the olive oil.
  7. Evenly spread the tomato slices on the pizza.
  8. Top with spinach, feta cheese, red onion, and olives.
  9. Drizzle 1/2 teaspoon olive oil over the pizza.
  10. Sprinkle with oregano and ground pepper.
  11. Bake for 20-25 minutes or until golden brown.

Enjoy! What are some of your favorite pizza toppings?

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How Do Vegetarians Get Protein?


“How do you get your protein?” As a vegetarian, it’s a question we hear all the time. I had a friend ask me this recently. From that experience, I realized that it’s an honest question coming from people who are curious about how others live their lives.

Sometimes people assume vegetarians eat nothing but kale and quinoa for every meal. 🙂 Or maybe they think we eat nothing but pasta and breads all day (some do) but most, educated, vegetarians do not. In my experience of meeting other vegetarians, they have become so after careful introspection of their personal beliefs and information about food.

To give you a bit of  background, there are varying degrees of vegetarianism. Sometimes people consider pescitarians as vegetarians because they only eat fish. I consider this at the lighter end of meat eaters. The first group is lacto-ovo vegetarians (If I had to identify with a group this would be it) they eat plant based food but will also eat food that is derived from animals such as milk, cheese, honey, and eggs. I consider this group as simply, vegetarians. There are varying degrees of this group including people who will not consume dairy but will use honey, etc. It’s a matter of personal preference. Finally there are vegans, they will not eat products derived from animals, only plant foods. Belonging to this group can take work because there are a lot of hidden animal products in food. It is by no means impossible, just takes a good bit of research and dedication. Even something as simple as white sugar is not considered vegan because companies processes involve bone char (read more about it here).  If you are interested, I think a good place to start with veganism is Alicia Silverstone’s The Kind Life and book The Kind Diet. I’m not going to tell you that one group is better than the other or that you should join one group or any group. I like to keep this site open to people of all food beliefs and tastes. I tend to post veggie recipes because it’s what I like. I hope this gives you a basic knowledge of where vegetarians are coming from.

Now, on to protein. Food contains the following macro-nutrients: Protein, Fat, Carbohydrates, and Fiber. Source. Sometimes you’ll hear someone say “I’m not eating carbs”. Which is virtually impossible, so many foods have all of these in varying degrees. They will end up eating carbs in one way or another, there are carbs in broccoli. What these dieters avoid are mostly breads, pasta, etc… As a side note, whole wheat bread contains protein.

Protein is used for rebuilding cells in the body. The protein you eat is broken down and the amino acids from the foods are the building blocks used to help restore your cells. Source. Protein is important to your daily diet but so is eating, fiber, carbohydrates, and (YES!) fats. I’ll stop being sciency and move on to the daily values.

From the CDC: “In general, it’s recommended that 10–35% of your daily calories come from protein.” They suggest that Women ages 19 – 70+ should consume 46 grams of protein. Source. Take a look at the protein values of these foods:

Breakfast Foods:

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Healthy Vegetable Pizza | Recipe

Vegetable Pizza2

This weekend I was joined by two of my girlfriends, Amanda and Laura. I love spending time with them they’re fun to be with and share my love of healthy food. We wanted to make pizza with a healthy spin, and this is what we came up with. I hope you will give it a try!

Vegetable Pizza

Healthy Vegetable Pizza

  • Whole wheat pizza dough
  • Pizza sauce
  • 1 Eggplant
  • 1 Zucchini
  • Baby Bella Mushrooms, sliced
  • Onion
  • Fresh basil
  • Red peppers
  • Olives
  • Mozzarella cheese
  • Italian seasonings
  • Garlic salt
  1. Slick eggplant, zucchini, onion, and red peppers thinly.
  2. Place these vegetables on a foil lined cookie sheet.
  3. Broil the vegetables until they start to brown. Transfer to a plate. You will have to do a few cookie sheets of vegetables.
  4. Pre-heat the oven, with the pizza stone inside, to 400° F.
  5. Place whole wheat pizza dough on the pizza stone and top dough with a generous amount of sauce.
  6. Work with one vegetable at a time, place eggplant filling in a circle on top of the sauce, then do the same with the zucchini, onions, peppers, olives, and mushrooms.
  7. Sprinkle with mozzarella cheese or sprinkle or a bit of Parmesan cheese if you want a healthier version.
  8. Add your favorite seasonings.
  9. Bake in the oven until top has browned. Approximately 25-30 minutes. I find that it’s better to use my nose and eyes to tell when the pizza is done rather than a clock.

Vegetable Pizza3

Vegetable Pizza

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Quick Broccoli Tofu Rice Bowl | Recipe

Image copyright Lindsay Ann Loft.

Sometimes you have to put together a quick meal. You don’t have to head to a drive through to do so. This meal translates really well into lunch. Make a bunch and put it in travel containers.


  • Brown Rice Cooked, 1 Cup per serving
  • Broccoli, steamed 1 cup per serving
  • Trader Joe’s Savory Baked Tofu, 1 block per serving
  • Low sodium soy sauce
  • Pepper


  1. Heat up a skillet or George Foreman grill.
  2. Spritz skillet with your olive oil sprayer and brown tofu on each side.
  3. Slice tofu into rectangles.
  4. Assemble bowl with 1 cup rice, then 1 cup broccoli (or your favorite veggie), add pepper and a bit of soy sauce. Top with tofu.
  5. Enjoy.

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Quinoa Stuffed Peppers | Recipe

Quinoa Stuffed Peppers7

I found myself with a few extra peppers  and thought I would try something new. This makes a great meal because you can use whatever vegetables you have on hand.  I like the combination of mushrooms and spinach with the spicy seasoning. My Mom gave me a jar of potlatch seasoning, which is supposed to be a seafood spice rub but I added a teaspoon to the filling for a little seasoning. Feel free to mix things up, I like the spiciness that the seasoning and pepper jack cheese provides.

Quinoa Stuffed Peppers


  • 2 Peppers, any variety
  • 1 Cup quinoa, cooked (2 cups water to 1 cup quinoa)
  • 1 Teaspoon potlatch seasoning
  • 1 Cup mushrooms, chopped
  • 2 Big handfuls of baby spinach
  • 2 Cloves garlic, minced
  • 2 Shallots, chopped (or sub onions)
  • Pepper jack cheese


  1. Preheat oven to 400 degrees F.
  2. Spritz a frying pan with olive oil and saute mushrooms until they begin to brown.
  3. Remove mushrooms and place in a bowl.
  4. Spritz with olive oil again and saute shallots and garlic until fragrant. Try not to burn/brown the garlic.
  5. Place shallots and garlic in the bowl with the mushrooms.
  6. Saute two big handfuls of baby spinach, they will cook waaaay down so don’t be shy about using a lot of spinach.
  7. Add spinach to the mushrooms mixture and stir until all ingredients are combined.
  8. Add cooked quinoa and potlatch seasoning.
  9. Cut peppers in half and remove the seeds. If they are lop sided, slice a tiny bit off of the bottom to create a platform. If this leaves a hole place the cut piece inside the pepper to patch the hole. I did this and it worked well, no spilled filling.
    Quinoa Stuffed Peppers2Quinoa Stuffed Peppers3
  10. Sprinkle a little cheese on the bottom of the pepper, fill halfway with the filling, add more cheese, and add more filling.
  11. Cover with aluminum foil and bake for 45 minutes.
    Quinoa Stuffed Peppers4
  12. Remove foil and sprinkle a little cheese on top.
  13. Bake until cheese has melted, another 5 to 10 minutes.
  14. Serve with a side salad and enjoy!

Potlatch Seasoning

Quinoa Stuffed Peppers6

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