It’s National Nutrition Month as designated by the American Dietetic Association (ADA), so on this Tasty Thursday we’d like to share one of the recipes endorsed by the Academy of Nutrition and Dietetics (AND). It can be found on its website eatright.org.
This recipe, created by Roberta L. Duyff, R.D., is made with the great pizzas of Italy in mind. In Italy, fire-roasted pizzas feature many regional, flavorful ingredients, sometimes topped with fresh herbs after they’re baked. This vegetarian version with its grilled flavors offers a delicious way to enjoy fresh vegetables — eggplant, tomato and onion — on a whole-grain crust, topped with fresh basil. It can be cooked in the oven or on a grill – warmer weather will be here sooner than we think!
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Grilled Eggplant-Tomato Pizza Recipe
1 medium eggplant, unpeeled, cut in 3/4-inch thick slices
4 tablespoons olive oil
1 unbaked 12-inch whole-wheat or regular thin pizza crust
1/4 cup pesto sauce
1 large tomato, sliced
1/2 small onion, thinly sliced
1/4 cup sliced kalamata olives
2 ounces (1/2 cup) part-skim mozzarella cheese, shredded
1 ounce (1/4 cup) Parmesan cheese, shredded; or feta cheese, crumbled
1/4 cup fresh basil leaves
1. Brush eggplant with olive oil. Grill over a medium-high fire for about 10 minutes until soft. and cooked through, turning to brown evenly. Cool slightly.
2. Place pizza crust on a baking pan. Spread pesto sauce evenly over crust. Arrange grilled eggplant, tomatoes, onion and olives on top. Sprinkle with cheese.
3. Just before serving, cut basil leaves into thin strips. Top pizza with basil.
1. For oven, roast the eggplant and bake pizza at 425°F.
2. For grill cooking, slide uncooked pizza on the grill. Lower the lid. Grill over indirect heat. until the crust golden brown and the cheese melts, about 12 to 15 minutes.
Calories: 230; Calories from fat: 160
Total fat: 18g; Saturated fat: 4.5g; Trans fat: 0g
Cholesterol: 15mg; Sodium 300mg
Total carbohydrate: 12g; Dietary fiber: 5g; Sugars: 4g
Not only is it time for another Tasty Thursdays recipe, but based on the weather forecast for this weekend, it looks like we’re going to get snowed in again. The following recipe is like an elixir of comfort if you like coffee and enjoy a warm beverage on a cold day. Add vanilla and some other aromatic and delicious ingredients and you have an ideal winter season drink. Ah!
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4 cups of water
6 cinnamon sticks
2 vanilla beans, split*
1 tablespoon (15mL) honey
1/3 cup (75mL) finely ground Viennese or Italian roast coffee
6 packets of sweeteners
3/4 cup (175mL) 1% low fatone of the three main nutrients in food. Foods that provide fat are butter, margarine, salad dressing, oil, nuts, meat, poultry, fish and some dairy products. 2. Excess calories are stored as body fat, providing the body with a reserve supply of energy and other functions. milk, steamed
- Combine water, cinnamon sticks, vanilla beans and honey in 3-quart saucepan. Heat on medium heat to boiling, stirring frequently. Stir in coffee and sweetener. Remove from heat. Let steep 5 minutes.
- Strain coffee into 6 small mugs. Discard cinnamon and vanilla. Top evenly with steamed milk and serve.
* Vanilla beans can be split open lengthwise with a small knife. This adds more flavor to the coffee. The tiny vanilla seeds can be used on top of the steamed milk. If vanilla beans are not available, use vanilla extract to taste.
Cholesterola type of fat produced by the liver and found in the blood; it is also found in some foods. Cholesterol is used by the body to make hormones and build cell walls.: 2mg
CarbohydrateAnother word for sugars. The main source of energy for the body. Carbs get digested quickly and easily into glucose. Carbs are the foods that affect blood glucose the most. Examples of carbs are fruits, starchy vegetables, breads, pastas, rice, sugar, syrup and honey.: 5g
Protein1. One of the three main nutrients in food. Foods that provide protein include meat, poultry, fish, cheese, milk, dairy products, eggs, and dried beans. 2. Proteins are also used in the body for cell structure, hormones such as insulin, and other functions.X: 1g
This recipe, adapted from a recipe published by the American Diabetes Association, partners of Saint Peter’s University Hospital, calls for the use Pure Via® Sweetener.