Follower Sunday: Thank You Readership! Grocery Store Dietitian Dispels Nutritional Myths; Guest-Chef is an advocate for Cerebral Palsy with Healthy Recipes

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my colleague, Gina Casagrande, RD,  and her recipe:  “Oat Bran Pizza Crust (Wheat-Free).”

My name is Gina and I am a grocery store dietitian.  I know that food is the best medicine, but it can also be our worst enemy. I've been living with IBS my entire life and have recently changed my own diet dramatically, having cut out foods such as wheat, onions, and garlic. My passion is helping people make simple changes in their diets, which can have a huge impact on their health and their quality of life.  Something as simple as switching to a whole grain pizza crust can add fiber and loads of nutrients to a delicious meal, and for the thousands of Americans who can't eat wheat or gluten, incorporating whole grains from gluten-free sources is becoming more and more important.   I enjoy working with people to help them figure out the best foods for their body and their lifestyle.  Healthy living can and should be fun and delicious!

 

Oat Bran Pizza Crust (Wheat-Free)

INGREDIENTS:

3 cups oat bran flour
1 (.25 ounce) package active dry yeast
2 T extra virgin olive oil
1 t oil (for your fingers when spreading the dough)
1 t salt
1.5 T sugar
1 cup warm water

DIRECTIONS:

1) Preheat oven to 375 degrees
2) Combine and mix the flour, salt, sugar, and the yeast in a medium sized bowl. Next, add the EVOO and water.

3) Coat your hands with some oil, or non-stick spray. Use your hands to spread the dough evenly on a pizza pan, the larger the better.
4) Add topping as desired. Cook for 20-30 minutes (depending on your oven and how crispy you like your pizza!)

 

(It sort of stuck to the side of the bowl. I just scrapped it off and put it back into the ball.)

 

 

 

Toppings:

• Sauce or EVOO

• Mozzarella cheese (Organic, I usually buy organic dairy) (~3/4 cup)

• Chunks of grilled chicken (Trader Joe's) (~3 ounces)

• Green pepper (~1/2 cup, only on Nick's side)

• Spinach (~1/2 cup, only on my side)

• Tomato (~1/4 cup, only on my side)

Basil (~1 T)
Garlic (~2 t)
Cayenne (~1/2 t)

 

 

My Rating: 9 out of 10
** While this pizza was AMAZING I will use a larger pizza pan the next time I make it. The pieces were really thick and that made it difficult to get the middle crust completely cooked. It was so thick I could barely eat my two pieces.  **

Nutrition Facts for the CRUST Only
(Serving Size: 1/8 of the pizza)

** This crust received a C+ rating, but once you add some healthy toppings, like lots of veggies and calcium-packed cheese, it will be a healthier meal!! Also, it is better than a crust made with white flour, as this one provided almost 5 grams of fiber per slice! **

 

Enjoy this great Wheat-free recipe from Gina!

Visit Gina at The Candid RD

Thank you for reading,

Anthony

Follower Sunday: Thank You Readership! Pillsbury Bake-Off 44th Contest Open-Face Burrito Pizza

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, you have a healthy recipe to prepare for yourself or for your loved ones.  Today is an Open-Faced Burrito Pizza from Debbie Limas and Pillsbury!

INGREEDIENTS:

1. 2 T extra virgin olive Oil
2. 1 can(13.8 oz.) Pillsbury refrigerated classic crust
3. 1/2 chopped  onion
4. 1 clove garlic, chopped
5. 1 can black beans, drained
6. 1 tsp. cumin, ground
7. 1 tsp. coriander, ground
8. 1 tsp. black pepper
9. 2 cups of cooked rice (any variety)
10. 1 Tbsp. of salted or unsalted butter (Land O’Lakes)
11. 1 can (4.5 0z.) green chilies
12. 1 Cup fresh (refrigerated) salsa
13. 1 Bag (8 0z.) shredded Mexican cheese blend (2 cups)
14. 2 Tbs. chopped fresh Cilantro, if desired
15. 1 Cup Green Giant Valley Fresh Steams Nibblers frozen Corn, thawed, drained

PREPARATION:

• Preheat oven to 350 degrees.
• Brush 1 teaspoon of oil on a 15x12 inch cookie sheet.  Unroll pizza crust dough on cookie sheet  into 12x9 inch rectangle; brush with 2 teaspoons oil.  Bake 10 minutes.
• Meanwhile, in 12-inch skillet, heat remaining 1 Tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes,stirring occasionally, until onion is tender.  Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.  Stir in rice and butter.  Stir in chilies.  Remove from heat; set aside.
• Using slotted spoon,spread thin layer of salsa over partially baked crust.  Layer with 1/2 cup of the cheese and the bean mixture.   Sprinkle with 1 tablespoon of the cilantro, the corn and the remaining 1 1/2 cups cheese.
• Bake 20 to 30 minutes longer or until the edges of the crust are golden brown and the cheese is melted.  Garnish with the remaining 1 Tablespoon of Cilantro.

Prep time: 30 minutes; Start to finish: 1 Hour; Serves: 6

Source:  Debbie Limas  North Andover, MA

Follower Sunday: “Thank You Readership!” Guest-Chef, Registered Dietitian and Mother has Heart of Gold for Others: Wins Public Service Award and Shares Pizza Surprises

Dr. Sandra Frank is a registered dietitian and licensed nutritionist with over 30 years experience. She received a Doctorate degree in Nutrition Education with a minor in Nutritional Biochemistry. Her research identified success factors related to weight maintenance and presented the findings at the ADA convention in 1986. Most recently, she was honored with the 2009 Public Service Award by the Florida Dietetic Association due to her dedication and contributions in community nutrition. Some of her activities included: writing grants for Meals-On-Wheels and the Ryan White Foundation; coordinating the Dietetic Technician Program; and appointed by the governor to sit on the Ombudsman Council. She is the author of “Menu Solutions”, a guide to designing menus and recipes for modified diets. The book is used in some universities to teach therapeutic cooking classes. Dr. Frank is the proud mother of Jake, the 1992 Broward County Theme Child for United Cerebral Palsy (UCP). Through her association with UCP, Dr. Sandra has helped make the menus for many of the group homes in South Florida. Dr. Frank works for Bon Appétit magazine and the Tribune’s Sun-Sentinel newspaper for the last 20 years. She has designed websites, an online newsletter and a wellness calendar that focuses on food, nutrition, food safety and disability rights. The following are the websites and blogs developed by Dr. Frank. One of the websites is maintained by her son Jake.

Weighing-Success. The original website which contains the links to all the other websites. In addition, there are numerous educational resources, lifestyle calculators, menu planning tools, shopping tips and a lot more. Wellness News. Current News and Resources in Nutrition, Food, Health, Weight Control, Recalls/Safety and Disability Rights. Encourages awareness and inspires ideas for Journalists, Educators, Consumers and Health Professionals. Up-dated daily. Contains the wellness calendar.  Twitter; Facebook; Blog Sandra J. Frank, Ed.D, RD, LDN   LinkedIn. E-mail. recipenews@gmail.com

Dietitians-Online. Created to promote the Registered Dietitian and provide reliable on-line food and nutrition information to the media, consumer, health professional and educator through the knowledge, dedication and talents of the Registered Dietitian. Highlights RD Blogs and videos.  Facebook Wheelchair (Ability) Connection Demonstrates the courage, strength and spirit of those we call "Special". Listen to their voices, see their faces and read their stories. Learn how the "Special", exceptional family and caregivers are handling challenges. Discover and share resources for assistance, equipment, or changes in the law. Meet the heroes.  Facebook

 

   

      Jake and his Uncle

My son Jake was born with Cerebral Palsy. He uses a power wheelchair to move around and he is able to use his right hand to eat finger foods. Finger foods are popular in our home.

Between having a mother who is a dietitian and an uncle who is a baker, Jake grew up with an interest in food and cooking. He loves mixing together different spices and foods in order to design a culinary surprise.

When Jake was about three years old, I noticed he was working with dough during his occupational therapy. He seemed to enjoy the feel and taste.

Later that day, I bought some refrigerated dough from the bakery and Jake chose the ingredients for the topping. We made the most amazing pizzas in unusual shapes and flavors. This become a tradition we continue every Sunday evening.

Many of the ingredients have varied through the years as Jake discovered new foods, but some special ingredients stayed the same.

 

Pizza Surprises, makes 6 small pizzas, 1 pizza per person.
Ingredients.
Time with your child.
Self-esteem, discovery and accomplishment
Fun, messy and a lot of love and laughter
Plastic Gloves
13 x 9-inch Baking Pan or Pizza Screen
Dough.
1.5 to 2 pounds, Refrigerated Pizza Dough from Bakery; divided into 4, 4 ounce portions and
  2, 3 ounce portions. Keep the dough refrigerated until one hour before you are ready to use.
Once the leavening agent in the dough is activated, the dough should be used within two hours. Any unused dough left unrefrigerated for more than two hours should be discarded.
Toppings.* The list includes sauces, cheeses and toppings we have used throughout the years.
Prepare the toppings first. Use plastic gloves to avoid cross contamination. If your child is unable to wear gloves due to tightness, divide their ingredients into small cups for individual use. Here are 3 of our favorite pizzas. The amounts listed are recommended for two individual pizzas.

Barbecue Chicken Surprise Pizza,  makes 2 individual pizzas.
One pizza equals. Calories: 411; Fat: 7 g; Saturated Fat: 1 g; Cholesterol: 42 mg; Dietary Fiber: 3.2 g; Sodium: 704 mg

4-6 Tbsp Barbecue Sauce
4 ounces Chicken, cooked, diced
1/2 cup Pineapple Tidbits, own juice, drained (reserve juice to drink in beverage)
2, 4 ounce portions of refrigerated pizza dough
Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into any shape, make sure it is flat and even. Once you have the desired shape, place the pizza dough on the baking pan.
Spread one Tbsp barbecue sauce over each pizza dough, top with cooked chicken and pineapples. Add remaining barbecue sauce. Spread your toppings evenly over the surface of the pizza. Place in oven and cook for 20 minutes or until the crust has browned. Take it out of the oven and let it cool down before you serve. To prepare as a finger food, cut into one-inch shapes.

Salty Surprise Pizza,  makes 2 individual pizzas.
One pizza equals. Calories: 454; Fat: 22 g; Saturated Fat: 7 g; Cholesterol: 40 mg; Dietary Fiber: 3 g; Sodium: 1506 mg (without anchovy Sodium is 683 mg)

1 Tbsp Garlic Olive Oil
1/2 cup Spinach, fresh, chopped
2 ounce Bleu or Feta Cheese
1 Anchovy (for Jake)
2, 4 ounce portions of refrigerated pizza dough
Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into any shape, make sure it is flat and even. Once you have the desired shape, place the pizza dough on the baking pan.
Spread garlic olive oil evenly over each pizza dough, top with 1/4 cup fresh spinach, one ounce bleu or feta cheese and one anchovy. Spread your toppings evenly over the surface of the pizza. Place in oven and cook for 20 minutes or until the cheese has melted and the crust has browned. Take it out of the oven and let it cool down before you serve. To prepare as a finger food, cut into one-inch shapes.

Sweet Surprise Pizza, makes 2 individual pizzas.
One pizza equals. Calories: 423; Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 10 mg; Dietary Fiber: 2.5 g; Sodium: 240 mg.

2 Tbsp Brown sugar
4 Tbsp Chocolate Syrup or Caramel Topping
1/2 cup Favorite Light Ice Cream
Whipped Cream Topping
Sprinkles
2, 3 ounce portions of refrigerated pizza dough

Preheat oven to 400 degrees F. Spray 13 x 9-inch pan with a Non-Stick Cooking Spray. Roll or pound the dough into a square shape, make sure it is flat and even. Place the pizza dough on the baking pan.

Top dough with brown sugar and chocolate syrup or caramel topping. Spread evenly over the surface of the dough. Place in oven and cook for 20 minutes or until the crust has browned. Take it out of the oven and let it cool down before you add the remaining ingredients. When you are ready to serve, add 1/4 to 1/3 cup of your favorite light ice cream. Top with whipped cream topping and sprinkles.

To prepare as a finger food, add a small amount of ice cream and sprinkles. Fold pizza in half. Place whipped cream topping on the side for dipping.

*Toppings we have used throughout the years. The list includes cheeses, sauces, vegetables, fruits, meats and miscellaneous foods and condiments. The combinations are endless.

Cheese
  Mozzarella
  Provolone
  Parmesan
  Romano
  Goat Cheese
  Feta
  Gorgonzola
  Bleu

Sauces
  Marinara
  Pesto
  Melted butter with garlic
  Olive oil
  Alfredo Sauce
  Barbecue Sauce
  Chocolate Sauce

Meat and Miscellaneous
  Anchovies
  Black and green olives
  Chicken, cooked, diced
  Ground beef
  Italian sausage
  Pepperoni
  Steak strips

Vegetables
  Bell peppers, all colors
  Broccoli, cooked
  Jalapenos, sliced
  Mushrooms, sliced
  Onions, white
  Spinach leaves
  Sweet Potato, mashed
  (add cinnamon, brown sugar and butter)
  Zucchini

Fruits
  Pineapple tidbits
  Fresh strawberries

• Sandra J. Frank, Ed.D, RD, LDN  
  E-mail: recipenews@gmail.com