Homemade Pizza…Delivery eat your heart out!

I LOVE homemade pizza, but some recipes can be a lengthy process.  I found this recipe online and now use it as my “go to” if I forgot to take something out for dinner before going to work in the morning, or if I’m tired of eating pasta (poor newlyweds diet).

Pizza Dough:

2 1/2 Cups Whole Wheat Flour, 2 tsp baking powder, 1 cup water, 2 tbsp canola oil (I use extra virgin olive oil) and a pinch of salt.

I also had some dried basil and oregano to give the dough some flavor too – add any herbs you like.

Instead of baking the dough – which you can do (400F for 15 minutes) – you can cook it in a skillet for a few minutes on each side until bubbles start to form, or if it is summer time cook on the grill.

 

Once the dough is ready add sauce and your favorite toppings.  I fill mine with veggies and low fat shredded mexican cheese.  Yum!

Ready for the oven!!  Preheat the oven to 350F and cook until the cheese is melted and toppings are hot.

In minutes you are ready to eat!! Pair this with a nice side salad and your last minute dinner is ready to go!  If you have extra dough keep it in the refrigerator or freezer for a quick easy meal.

My favorite tip to make this even EASIER is to use whole wheat wraps as the crust and top with your choice of toppings, or fold it in half with your choice of stuffings and make a quick calzone!  I learned this from my friend Erin who is a registered dietitian.

Thanksgiving Day, no need for stretchy pants, Cupcakes. YUM!


It’s inevitable that on Thanksgiving day the table will be filled with family, friends, love, and gratefulness.  And of course, pies, cookies, cupcakes and other dreamy delights.  These mini bites of heaven are both delicious and calorie friendly so you can still enjoy indulging a bit on the holiday without slipping into a food coma.  I found this mini muffin tin in Bed Bath & Beyond and I love using it for little cupcakes and muffins or any family gathering.  This recipe was a pumpkin spice cupcake with a marshmallow buttercream icing.  Doesn’t sound ultra healthy, however these were made with pure pumpkin puree and greek yogurt and because they are mini so are the calories. Enjoy!

With me baking up a storm my husband was kind enough to make us dinner.  I had to to snap a picture…Chad and vegetables!! Victory!

Ok, back to cupcakes…

How adorable!!

Happy Thanksgiving everyone!!

Another Thanksgiving Tip:  Before you dig into the turkey, stuffing, and cranberry sauce, start off with a salad with fresh, colorful veggies.

Try not to skip breakfast or lunch thinking “well I’m going to eat enough later” – this could lead to overeating later because you are so hungry.

Enjoy!

H2O

This was my first attempt at underwater photography using a basic digital camera.  I am very excited with how they came out and a BIG thanks to my models (one of my best friends Kelsey and my future sister in law Stephanie)  You guys did great and I appreciate all your hard work!  Can’t wait to do it again!

Getting Ready….

In just two short weeks my first wedding season as a photographer will begin.  Three weddings before my own in July plus five more after.  I am so excited to plunge into the water and feel so blessed that I have the chance to work with some pretty amazing couples.  Not only will I be doing wedding photography this summer but I will also be trying my talents out in fine art photography which has been taking over my mind lately.  Ideas never stop coming to me and keep me up at night wide-eyed and smiles.  Thank you everyone for your support and love; looking forward to the next couple of months!

K

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