I’ve been slacking on these posts lately but today I got around to trying something new that was worth posting. This is my latest attemp at making a recipe from the Runner’s World Athlete’s Palate Cookbook. For any runners who are interested in healthier nutrition options I would recommend this book. I got it for Christmas two years ago and I still go back to it.
I decided to try this one tonight because it was the one pizza recipe in the book that I had not yet tried and I figured that anything involving back steak had to be good.
This recipe was really easy to make. I prepared it while my two year old was watching Lady and the Tramp on DVD without her noticing I was in and out of the house to grill the steak. If you are interested in this recipe you can find it on pp. 150-151 of the book.
I made one alteration to the recipe by using green onions instead of roasted shallots. I think the green onions worked just fine. My wife and my two year old certainly did not complain. I definitely plan to make this recipe again.
Also, if you are a craft beer fan like I am I will mention that a pale ale paired well with the meal…
I came across tonight’s recipe over the weekend when looking for anothe healthier pizza option. If you are interested in this one you can find the recipe here.
The is a healthier option as far as pizzas go because it makes use of lower fat varieties of ricotta and goat cheese instead of only being loaded with mozzarella. I did not make my own dough which would have made it better but I was able to find a whole wheat option at the grocery store.
For a pizza that essentially just a blend of cheeses it has a lot of flavour. The four cheeses go well together and if you put enough thyme on it that also helps give it more flavour. I liked this option so much it was my go to snack after my run at the dome last night. It so easy to make I think It took longer for the oven to warm up than it did for me to make it last night.
Tonight’s recipe was one I found on the Runner’s World website. You can find it here. I did a quick search for a healthy pizza option and came up with this one.
This one was a hit in our house. The kids loved it as well. I did not have a pizza stone to make it but it still turned out good. This one will definitely stay in our rotation for pizza night.
The only thing I would suggest is maybe cutting back on the salt as it was a little salty with salt in both the cheese mixture and salad.
If you have not already done so there is still plenty of time to get entries in for the giveaway of a copy of 4:09:43 Boston Through the Eyes of the Runners.
Last week I mentioned that one of the items I received for christmas was a copy of the Athlete’s Palate cookbook from Runner’s World. For the second week in a row the recipe I am posting comes from that book so I guess you can say the book is already a hit here. This recipe is found on page 154.
This recipe involves topping a pizza with spinach, three cheeses (mozzarella, provolone and feta), olive oil, garlic and Italian sausage. Like most pizzas it is really quick and easy to make.
I liked the flavour provided by the blend of the three cheeses and the inclusion of spinach provides some great nutritional benefits. The recipe was a hit with my family so I am two for two with this book so far.
After not posting one of these features for the past few weeks I finally got around to trying a new recipe I could post here. Tonight’s recipe came from the November 2013 issue of Runners World. If you have a copy you can find this one on page 101.
This is a relatively easy and quick recipe to make although we made the crust and sauce last night in order to save on preparation time tonight. Once again to make the dough for the crust we used the following recipe.
The sauce is easy to make. You just have to wait to roast a head of garlic then you blend it with white beans, the juice of half a lemon, fresh thyme, olive oil and ricotta cheese. Once you have the sauce on the crust you just add sliced zucchini, mushrooms and chicken. You can also top with caramelized onions as per the actual recipe in Runners World but since I am not a fan we did not add any.
We ended up having enough for two pizzas so one served for dinner tonight and the second one will serve for easy lunches for the family tomorrow.
I’ve posted a few different pizza recipes on Wednesdays since I have been doing this feature. Let’s face it, pizza is a quick and easy meal to make at home when you are busy. My wife and I do make an effort to come up with healthier options when making pizza.
Tonight was another example. Toppings for this pizza were tomatoes, purple cauliflower and zucchini from our garden. I was not sure about the idea at first but it turned out to be a good combination.
It will be even better next time when we also have tomatoes from our garden to put on it. In addition if we have more time, using home-made sauce and dough recipes I have posted on here in the past would also make it that much better.