Health Update and Summer Pizza

It's been a while since I've updated on our lifestyle changes around here. I mentioned that our family is cutting back on sugar and white flour at the beginning of the summer. Well, summer is nearing its end and I'm happy to report it's going super well and we're planning on continuing it into the fall!

I've started making a bigger deal about eating veggies and fruit; started replacing most sugar with honey; replaced white pasta for whole grain or garden; started adding wheat flour into my bread making; and started buying hormone-free chicken...and no one is really complaining!

Every once in a while Steven makes playful jokes about my "healthy" recipes, but I am really careful about trying not to push anything weird on him and the kids.

We're not juicing carrots or anything!

I will not give you grand illusions about our eating habits. I believe strongly in moderation and will not pretend we don't eat out occasionally or eat white bread once in a great while. In fact, for Shiloh's party we had quite the sugar intake, while still offering granola bars, fresh strawberries, and carrot cupcakes.

We, by no means, are perfect, {the diet coke still has a home in my fridge} but I feel much happier about the direction we're headed.

And...I have lost several more pounds!!!

I have 6 more pounds to go before getting to my goal weight!

I don't even really feel like I've been sacrificing that much to get to this point. I'm doing the 30 Day Shred by Jillian Michaels DVD and following the guidelines I wrote above and that's about it! I still drink my chocolate milk occasionally or munch on some chocolate chips, but I'm really not missing too much these days.

I have to say, this sermon by our new pastor on Sunday was a huge rebuke to me and encouraged me to stick with the changes I've tried to install in our family.

If you want something super convicting to listen to while you do the dishes or fold laundry, I highly recommend listening!

I can't leave without giving you all my favorite meal we've enjoyed over and over this summer. It's simply delicious, healthy, and doesn't require that much time to make. It is now my favorite pizza...I would rather eat this than eating out any day of the week. Just perfect for summer nights!

Corn, Pesto, and Tomato Pizza

Ingredients:

Cherry tomatoes or 3 small plum tomatoes

1/4 teaspoon salt

1/4 teaspoon pepper

pizza crust (I wrote out my favorite wheat one below or you can just buy a Boboli at the store)

1/3 cup pesto

1/2 cup fresh corn kernels

1/4 cup grated parmesan

1 teaspoon sugar

8 ounces fresh mozzarella (found in the specialty cheese area near the deli)

3 Tablespoons fresh basil leaves

Slice the tomatoes and place on a paper towel. Sprinkle with the salt and pepper and let stand for 20 minutes.

In a small bowl, stir together the corn, parmesan cheese, and sugar.

Roll out the pizza dough and spread the pesto all over the top.

Cover the pesto with the corn mixture, mozzarella cheese, and tomatoes.

Bake in a preheated 450° oven (the longer preheated the better) for about 15 minutes. The cheese will be melted and the crust golden brown. Sprinkle with torn basil leaves.

Sorry I don't have an after picture of this pizza...trust me, it is divine!

Recipe from www.bakedbree.com

Whole Wheat Pizza Crust

Ingredients:

1 cup whole wheat flour

(I've tried using all whole wheat flour and we're not quite there yet. A good compromise is using 1 1/2 cups wheat and 1/2 cup all-purpose)

1 cup all-purpose flour

1 package quick rising yeast (2 1/4 tsp.)

1 teaspoon salt

1/2 teaspoon sugar

3/4 cup hot water (120-130° F)

1 Tablespoon extra virgin olive oil

Combine flours, yeast, salt, and sugar. Combine hot water and oil in a measuring cup. With the mixer mixing, gradually pour in enough of the water/oil combo to form a sticky ball of dough. The dough should be quite soft. If it seems dry, add 1 - 2 tablespoons warm water; if too sticky, add 1 -2 tablespoons flour. Mix until the dough forms into a ball, and then mix for 1 more minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10-20 minutes before rolling.

Meanwhile, preheat oven to 450° - 500°.

Roll and top the pizza as desired onto a pizza stone or inverted baking sheet. Place on lowest oven rack and bake the pizza until the bottom is crisp and golden, 10-14 minutes. Serve immediately.

Recipe slightly adapted from www.eatingwell.com