Healthy Recipe: A Colorful Veggie Pita Pizza Inspired by the Former First Lady


Recipe by Leandra Rouse | Photo by Samantha Emmons

March is Women’s History Month, so we thought it could be enjoyable to discover a few of our nation’s favourite feminine heroes by means of the lens of meals. And when speaking about wholesome meals, there are few trendy leaders who’ve been as impactful on our nationwide well being as Michelle Obama. The Let’s Move marketing campaign made enormous coverage modifications that improved the dietary requirements for public colleges—the best shift to those requirements that has been seen in over 20 years. 

And what is especially excellent about the manner Michelle Obama thinks and speaks about meals is the pleasure she brings to the topic. She is an individual who loves an amazing meal and practices common wholesome consuming habits. To discover pleasure in wholesome meals is the secret sauce to long run well being. So with that in thoughts, we now have created a fast, healthful after-school snack in honor of the Pizza-loving, Chicagoan change-maker.

In an interview with The Hill, Michelle Obama shared that her favourite meals was pizza and that she loved a veggie pie weekly. That assertion, paired along with her college lunch modifications for extra complete wheat, low-fat dairy and greens, was the inspiration for this dish.

This recipe makes use of complete wheat pita bread as a base to avoid wasting you the time spent making pizza dough. And tops it off with low-fat mozzarella and a colourful array of greens. We prefer it topped with arugula and parmesan cheese, but when serving to a household with choosy youngsters, you’ve the choice to depart off the contemporary arugula or change it with spinach or a fried egg. Because pita comes totally cooked, start by cooking the greens individually and grating the cheese. Once every ingredient is prepared, assemble them on the pita and warmth simply till the cheese is melted—about 7 to 10 minutes. This recipe makes an amazing afterschool snack or a fast and light-weight dinner. And as a result of it follows the Let’s Move tips, we expect Michelle would approve.

INGREDIENTS:

One cup of sliced bell pepper, a combination of colours

½ small onion, sliced skinny

1 teaspoon olive oil

Four tablespoons grated low-fat mozzarella cheese

Four tablespoons of pizza sauce

Four complete wheat pita bread rounds

One cup loosely packed arugula

One tablespoon shredded parmesan cheese

INSTRUCTIONS: 

Preheat the oven to 350.

Slice the onions and bell peppers lengthwise.  Add the olive oil to a sauce pan and warmth over medium. Once oil is scorching, add the onions and bell peppers to the pan and saute till delicate—about ten minutes. Remove from warmth and put aside. 

While the greens are cooking, grate the mozzarella cheese and put aside. Remove pita bread from the bundle and set on a baking sheet. 

Add a tablespoon of mozzarella to every pita and layer with roasted greens. 

Cook the pita pizza in the over for five to 7 minutes, or till the cheese is melted. 

Remove the pizza from the oven. When able to serve, high with a handful of arugula and a shaving of parmesan. 

Makes 4 servings.  

NUTRITION FACTS (PER SERVING): 

Calories 200

Protein 9 g

Total fats 4.5 g

Saturated fats 1 g

Cholesterol 5 mg

Carbs 35 g

Fiber 1 g

Total sugars 3 g

Added sugars 0 g

Sodium 360 mg



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