I am going to go ahead and assume everyone likes pizza.  What is there not to like about it?  The only thing that holds me back from having a diet of pizza for breakfast, lunch and dinner is the high amount of carbs.  It was last summer, when I jumped on the low carb bandwagon and HAD to come up with a way to have pizza low carb style.  We are talking life or death situation here if I could not create a low carb pizza.  Luckily, I found these low carb tortillas at my favorite place....Costco.
I used these tortillas as a substitute for the typical bready crust.  Because it was summer time, I made a fresh pesto sauce in place of  a pizza sauce.  Be careful when you buy pizza sauces at the store because some can have extra added sugar.  I coated the tortilla with the freshly made pesto sauce, then added some grated mozarella.  The amount of cheese is really up to you.  I prefer mine with cheese and the hubby orders his with extra cheese.  Then I sliced up some local tomatoes and sprinkled the pizzas with some garlic powder and italian herbs.  To make it a meal, I cooked up some chicken cut into small pieces and added it to the top.  I tossed it in the oven at 425 degrees until the cheese was melted and golden brown.
For those interested in the pesto recipe:
Summertime Pesto

1 1/2 Cups of Basil leaves
3 garlic gloves
1/3 cup of toasted pine nuts
5 tbsp Parmesan cheese
Sprinkle of salt
1/3 cup of olive oil

Toss the first five ingredients into a food processor and slowly add the oil to the mixture.  Once the mixture turns to a paste its ready to be used. 

**Pine nuts can be pricey, but I have found that Trader Joes has the best price.
How about wings for dinner?  These little guys are easy to make and super tasty.  No leftovers in this household. 
I made these wings before, but I was looking some more flavor.  They needed something else so I added some garlic powder and cayenne pepper.  And what I came up with was, Parmesan Garlic Wings (with a hint of spiciness).

Parmesan Garlic Wings

3-4 pounds of chicken wings
1 1/2 cups grated Parmesan cheese
3 tbsp. dried parsley
1 1/2 tbsp. of dried oregano
3 tsp. of garlic powder
3 tsp. paprika
1 tsp. cayenne pepper
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 cup butter

1. Preheat oven to 350 degrees.
2. Rinse off wings and pat dry with paper towel.
3. Combine the Parmesan cheese ( I used a microplane to grate my cheese), parsley, oregano, garlic powder, paprika, cayenne pepper, salt and pepper in a bowl.
4.  Line you baking pan with foil and give a quick spray or dab of olive oil.  (This will save you lots of cleaning time)
5. Melt the butter in a shallow dish.
6. Dip each wing in the butter, then coat with cheese and seasoning mixture.  Arrange coated wings in foil lined baking pan.
7. Bake for 1 hour and Enjoy!
The hubby set the table to prepare for the feeding frenzy!  Don't forget to eat your veggies....
I was the lucky one who got to try them out first.  Yummy!
One of my favorite types of food to eat is Thai food.  I love how the food is so spicy and the yummy coconut flavors.  I do like Thai food spicy, but not to the point where I need to order a gallon of milk as a side dish.  The hubby on the other hand, loves his food so spicy his meal comes with a side of wet towel for sweat removal.  True story.  Being the daredevil I am, I always order the same meal when we go out for Thai food.   What is it that I order?  Green Curry with Tofu.  The hubby and I went out this past weekend to a cute little Thai restaurant nearby and we both ordered Tom Kha soup as an appetizer.  The hubby ordered the bowl which and was close to the size of our bathtub and I ordered the cup which was more like the kitchen sink.
Tom Kha Soup in a bathtub
Green Curry with Tofu...numnumnum

Let's try making this at home.  I was pointed in the right direction to a good recipe for Green Curry on the back of Thai Kitchen Green Curry Paste.
Thai Green Curry with Tofu
1 block extra firm tofu
14 ounce can Coconut Milk
1 tbsp Green Curry Paste
1 tbsp Fish Sauce
2 tbsp Brown Sugar
1/3 cup Chicken Stock
2-3 cups of fresh veggies of your choice (I use a mix of brocolli, red and green bell peppers, water chestnuts, carrots and snow peas)

1. Cut up tofu into small blocks and cook in skillet with a little bit of olive oil.
2.  In a saucepan, simmer Coconut Milk and Green Curry Paste for 5 minutes
3.  Stir in Fish Sauce, Brown Sugar and Chicken Stock, simmer for a few minutes.
4.  Add in the cooked tofu and fresh veggies.  Simmer for ten minutes.

I use so many veggies in this meal because I prefer the extra veggies over rice.  The meal is very filling and there is always enough for seconds or leftovers.
Last nights dinner was Jalapeno Poppers and Thai Chicken.  I had some jalapenos that needed to be used, so poppers it was.  After a prior pepper incident, I recommend using  gloves when handling these hot little suckers.  I made some homemade hot sauce last summer for the first time.  I cut up about 12 habeneros (not using gloves) and within an hour my precious hands felt like they were up in flames.  I knew to be extra careful and not touch my eyes afterward, but where was the warning about not touching them with your bare hands?!?  For the next 24 hours my hands went through an inferno. NOTHING makes the pain go away. NOTHING.  Lesson learned.  So with this handy little advice here's the recipe:

Jalapeno Poppers

10 Jalapeno peppers
4 ounces Cream Cheese (softened)
3/4 cup Cheddar Cheese
1/2 tsp garlic powder
1/2 tsp salt

1. Cut jalapenos lengthwise and deseed
2. In a bowl, mix the Cream cheese and Cheddar cheese then add in the garlic powder and salt
3.  Stuff the peppers and place in a baking dish (I sprinkle a little extra cheddar on top)
4. Cook for about 15-20 mins at 450 degress (until golden brown)

Let me start off by saying that the picture does not even do this meal any justice.  I made a Thai Chicken in the slow cooker.  The hubby put all of his fixings (sour cream, cheese, salsa, jalapenos)  and chicken in a wrap and I dumped it all on a bed of lettuce.  It is some of the best tasting chicken I can make.  Well I don't do much.  The slow cooker does all the legwork.  I cook the chicken tenders for 2 1/2 to 3 hours on high.  Or you can cook it for 6 hours on low.  Try this recipe ASAP.

Thai Chicken

1 pound chicken tenders
1 cup chicken broth
2 garlic cloves
1 tbsp lime juice
2 tbsp creamy peanut butter
1 tbsp soy sauce
1/2 tsp ground ginger
1 tbsp red curry paste
3 drops of stevia
1 1/2 tbsp coconut flour

1. Place chicken in slow cooker. 
2. In a blender, combine broth, garlic, lime juice, peanut butter, soy sauce, ginger, curry paste and stevia and blend until smooth.  Pour over chicken.  Cover and cook for the 3 hours on high or 6 hours on low.
3.  Remove chicken with slotted spoon and place on cutting board.  Set aside. Leave slow cooker on.
4.  Remove 1/2 cup broth and add coconut flour to broth to make a smooth paste.  Return the mixture to slow cooker and wisk until smooth.
5.  Shred the chicken and return to slow cooker and stir to coat it.

Use the chicken to make a taco, salad, sandwich, etc.
Last night we went to a Passover Seder and celebrated with very special friends.  Let's just say I ate a lot because the food was AWESOME (Thanks P.T.).  Since I ate so much yesterday, I am eating on the lighter side today.  It's a soup and salad kinda day for this Little Miss Runner.  For lunch I made some Tortilla Soup.  I found the recipe in Bob Greene's Best Life cookbook.
Tortilla Soup
2 tbsp. olive oil
1/2 yellow onion, diced
4 garlic cloves, minced
1/4 tsp. ground cumin
Salt and pepper
4 cups chicken broth
1/2 roasted chicken, (meat shredded)
14 ounce can Fire Roasted Diced Tomatoes
2 tbsp fresh lime juice
2 medium tortillas, cut into strips
1/2 avacado
                                                                                                     1/4 cup shredded Monterey Jack cheese

1. In a large stockpot heat 1 tbsp of the olive oil over a medium-low flame
2. Add the onions and saute until soft.  Add the garlic, cumin, salt and pepper and saute for another minute.
3.  Add the chicken broth, turn the flame up to high, and bring to a simmer.  Add the shredded chicken, tomatoes and lime juice.  Season with salt and pepper and remove from heat.
4.  In a small skillet heat 1 tbsp. of olive oil over a medium flame.  Add the tortilla strips, stir occassionally until they are brown.  Sprinkle with salt.
5.  Ladle soup into bowls, top with cubed avacado, shredded cheese and tortilla strips.
I prefer to use Imagine No-Chicken Broth.  My fabulous Mom told me about this gem.  It's a great vegetarian substitute for chicken broth.  My favorite tortillas are the ones above and they just so happen to be found at the greatest place on Earth.  For those of you that are unfamiliar with the greatest place on Earth, it is Costco.  Not are they only found at the greatest place on Earth, they are low carb, 6 net carbs to be exact.  Double bonus!

As you can see from my picture of the soup, I forgot the avacado.  How could I not have an avacado for tortilla soup???  Well, I technically did not forget it, rather the one I had was waaaaaay too overripe. 

Workout: Spin Class 45 min.
Has anyone ever tried spaghetti squash?  If you have, why have you been holding back on how amazing this little gourd is?  Not only was this foreign object easy to make, it was tasty too!  I made Spaghetti Squash Alfredo and topped it off with cooked extra firm tofu and steamed broccoli for dinner tonight.  If you want something quicker toss some cooked pasta sauce from a jar on the squash and dinner is served. 

Spaghetti Squash w/ Alfredo Sauce, Brocolli and Tofu

1 Spaghetti Squash
3 tbsp. butter
3 tbsp. heavy cream
1 garlic glove, minced
1/4 cup grated Parmesan cheese
1 tsp. parsley
1 tsp. basil

1. Rinse the squash off  then cut in half (lengthwise).  Be prepared to use some muscle to cut through it.
2. Scoop and discard the seeds inside
3. Place the halves in a microwave safe dish with 1/4-1/2 cup of water
4.  Cover the dish with plastic wrap and cook on high for 12-15 minutes
5. Let the dish stand for 5 minutes before using a fork to scrape the "meat" out into a bowl
5. Stir in the remaining ingredients until the butter is melted

I topped mine off with a protein and veggie to make it a meal or you can use it as a side dish.  It's a great low carb alternative to pasta.
Last night I made some Curry Chicken and a Thai Cucumber Salad.   Double thumbs up.  The hubby can even vouch that it was a good meal because he polished off the would be leftovers.  A few years ago my cooking would have received two thumbs and four paws down.  Even Temp wouldn't eat my food!  My cooking had no flavor.  Blah!  I honestly believe spices have saved my cooking.  It's a great way to add a lot of flavor without sacraficing your diet. 
Curry Chicken
1-1 1/2 lb. of chicken breast or tenders
1 medium onion
1 tbsp. butter
1 tbsp. curry powder
1 cup heavy cream
3-4 garlic cloves, crushed
1/2 cup water

1. Preheat oven to 375 degree
2. Place chicken in shallow baking pan.  Chop onion and scatter it over the chicken.
3. Melt the butter in a small skillet, and saute the curry power in it for a couple minutes.
4.  Mix together the cream, garlic, water and sauteed curry powder and pour over the chicken.  Bake, uncovered for 1 hour to 1 hour 20 minutes, turning over the chicken every 20-30 minutes.
5.  To serve, arrange the chicken on platter.  Take the sauce in the pan (it does not look pretty-but tastes amazing) and scrape into your blender.  Blend with a tad more water or cream, if neccessary, to get a rich golden sauce.  Pour over chicken.  (I forgot this step as you probably can see from my picture)

Thai Cucumber Salad
1/2 small red onion
3 medium cucumbers
1 jalapeno
2-3 garlic gloves, minced
2 tbsp. fresh grated ginger
1/2 cup rice vinegar
1/2 tsp. salt
1/4 tsp. pepper
5 drops of liquid Stevia

    1.  Dice the onion
    2. Remove the seeds from the jalapeno and mince.
    3. Slice the cucumber as thin as you can
    4. Put the onion, jalapeno and cucumber in a bowl.  In a separate bowl, combine the garlic, ginger,  vinegar, salt, pepper and stevia.  Pour over the veggies and mix well.
    5. Chill for a few hours before serving.

Where's the doggy bag?

Workout: 45 min spin class
Here's another recipe keeper.  This morning I made some protein pancakes to go with our normal breakfast of eggs.  I like to make a double batch because these little pancakes are great for snacking on later and the hubby eats them up right away.  I was in the mood for some pumpkin today so I added 1/3 can pumpkin.  I didn't notice too much pumpkin flavor so I added in a few sprinkles of pumpkin pie spice and they tasted great.  I also added in a few sprinkles of the pumpkin pie spice to my coffee.  Delicious!!

Whey Protein Pancakes

2 eggs
½ cup ricotta cheese
¼ cup vanilla flavored whey protein powder
½ tsp baking powder
1/8 tsp salt


1. Coat skillet with non stick cooking spray, olive oil or butter
2. Mix together eggs and ricotta until smooth.  Mix in whey powder, baking powder and salt.  Add in any other additional seasonings if you desire (ie Pumpkin Pie Spice)
3. Drop batter onto skillet a tablespoon at a time.  When the bubbles on the surface of the pancakes  break, flip and cook the other side.
4.  Top with jam, butter, peanut butter, syrup or fresh berries

Last night I tried a new recipe.  Result: It's a keeper!  I made a Sausage, Egg and Cheese Frittata.  I know, it sounds like a breakfast dish.  It doesn't bother me though.  I could eat eggs for breakfast, lunch and dinner.  On any given week, the hubby and I go through about 3-4 dozen of eggs.  Holy smokes!!  But hey...they are cheap, healthy, and easy to make.
Sausage, Egg and Cheese Frittata
3/4 lb. of chicken sausage
1/2 cup diced green bell pepper
1/2 cup diced onion
8 eggs
1/4 tsp. pepper
1 cup shredded Sharp Cheddar cheese
1 cup shredded Swiss cheese

1. Preheat oven to 350 degree F
2. In a large, heavy, oven-proof skillet, start to brown the sausage into crumbles over medium heat.
3. When some grease has cooked out of the sausage, add in the green bell pepper and onion and cook until the sausage is done.
4. In a large bowl, mix the eggs and pepper, and add in the Cheddar and Swiss cheeses.
5.  Pour the egg and cheese mixture over the evenly spread sausage and veggies.  Bake for 25-30 mins.

The great thing about this recipe (and many others) is that you can change ingredients to your liking.  The recipe called for pork and since I do not eat pork I went with a chicken sausage.  For vegetarians, try a meatless crumble.  Recipes are not set in stone, so work with them to make it what you want.

I'm not here to list off every bit of food I shoveled into my mouth each day.  First off,  the list would be looooooooooooong. I do love me some grub!  Secondly, somedays my meals are boring and monotonous.  What can I say, I'm a creature of habit and I like to eat the same breakfast everyday.  And third, I don't think there is a third (I just felt I needed that third there).  I'm here to pass along some recipes and staple food items that I think are worth repeating.

Happy Cooking!

Workout: 4.53 mile run (8:57 pace, 1.0 incline, treadmill), .25 mile warmup,
 .33 mile cooldown= 5.11 miles