However, back in college, I discovered BBQ Chicken Pizza. I only needed to sample one slice and I was hooked. MMMmmmMMMMmm. [...]]]> It’s no secret that I can always go for a slice of pizza. I am definitely a crust girl, so thin, cardboard slices need NOT apply. I like a hearty crust. *sigh, goo-ga-ly eyes*

    However, back in college, I discovered BBQ Chicken Pizza. I only needed to sample one slice and I was hooked. MMMmmmMMMMmm. In my opinion, this is probably the only kind of pizza that goes BEST with a thinner crust. So last night, I set out to make my own! And to add some nutritional value? How about a homemade whole wheat crust?

    Both Brandon and I agreed that it was not the most flavorful crust. I really think incorporating a little honey to the mix could have added something extra. But it was the perfect thickness for a BBQ Chicken Pizza and for being whole wheat, it does the job! Very dense and hearty!

     This was my first time ever making my own crust…it was kind of fun (although Brandon had to do all the kneading since my hands are malfunctioning). I’m not gonna lie though, we did have a spare pre-made crust in the fridge JUST in case. ha

    But luckily we were both pleased with our efforts overall and Brandon rated it a 7 out of 10 (not bad). It made about 4 larger slices (I cut one slice in to TWO) and I brought the last large slice in for lunch today.

What is YOUR favorite kind of pizza?????????????

BBQ Chicken Pizza on Whole Wheat Crust

Makes 4 large slices or 8 small slices

~1 cup cubed grilled chicken breast
~2-3 T BBQ sauce
~1/2 cup Pizza Sauce
~3/4 cup part-skim mozzarella cheese
~1/4 cup low-fat blue cheese
~1 T chopped fresh parsley (optional)

Directions:
Place BBQ sauce in a bowl, add chopped chicken, stir to coat, and let marinate for at least 10-20 minutes. After baking the whole wheat crust for ~10 minutes (see recipe below), spread pizza sauce evenly over crust, add mozzarella cheese, chicken, and blue cheese. Bake at 425 degrees for ~10 minutes. Remove from oven and slice. Sprinkle with fresh parsley, if desired.

Whole Wheat Pizza Crust (Makes 2, 8-10″ crusts)
Again, forget where I got this recipe from!! I am awful!!

1 1/4 cup whole wheat flour
1/2 cup all-purpose flour
1 packet Baker’s dry active yeast
3/4 cup water
1/2 tsp salt
1/4 tsp sugar
1/4 tsp olive oil
1/4 cup ground flax seed

Directions:
Mix flour, salt, sugar, and yeast in a medium bowl, gradually add water. Knead with your hands until smooth and then add the olive oil and flax seed. Roll out on to lightly floured surface and knead for ~ 7 minutes.
Transfer dough into a new bowl coated with cooking spray, cover with saran wrap, and leave to rise in a warm spot ~2 hours ( I preheated my oven to 350, shut it off, and placed the bowl in the oven with the door slightly cracked). Punch down, and allow to rise another hour. (I found it does not rise that much). Bake for 10 minutes at 425 degrees F. before adding toppings.

Nutritional Profile (based on if one pizza was cut into 4 slices)
1 slice = 226 calories, 7.1 g Fat (3.2g sat, 1.4g poly, 2.0g mono), 31mg cholesterol, 505 mg sodium, 229 mg potassium, 25g carbohydrate, 4.1g Fiber, 17.0 g Protein
*High sodium

    Unfortunately, I could not figure out the nutritional information because the nutrition facts on the company’s [...]]]> After stoppping at The Great Harvest Bread Company in Ann Arbor, MI, I bought a Cinnamon Swirl loaf and had a craving to make french toast! I debated about sharing this breakfast because it’s not exactly healthy, but it IS delicious so I posted anyway.

    Unfortunately, I could not figure out the nutritional information because the nutrition facts on the company’s website would not download onto my computer. SO, I have no idea how many calories are in a slice of this bread and frankly I don’t care because I have a rough estimate in mind. I am going to count this breakfast of Cinnamon Swirl French Toast as my “discretionary calories” for the day and not worry about it. I am sure it far exceeds what I would treat myself to on a normal day but since I eat healthy 80-90% of the time, I know that the rest of the day will be nutritious! I accompanied the slices with a small glass of milk and a 1/2 cup of frozen berries. Does it count that the employees said this loaf is made with whole grains?

Just look at all the savory cinnamon oozing. The bread was so moist and  rich that I felt like I was eating dessert for breakfast (no syrup or butter necessary)! This was way better than a donut!

    While it was a break from our usual morning breakfast, Brandon and I agreed that we would freeze the rest of the loaf because this is definitely a breakfast to save for when you have the ultimate sweet tooth!

Cinnamon Swirl French Toast
Makes 2 servings

5 (1/2″ thick) Slices of The Great Harvest Bread Company’s  Cinnamon Swirl Loaf
2 eggs
1/2 cup of milk (preferably skim but if you must compromise, 1% is good too)
1/2 tsp vanilla
1/2 tsp cinnamon
dash of nutmeg
Cooking spray
Heat skillet over medium heat. While the pan is heating up, beat together eggs through nutmeg and dip the slices of bread in the egg mixture until soaked through. Spray skillet with cooking spray and place slices in the pan to toast. Once browned on both sides and heated through, these guys are ready to eat! Most of the egg mixture was leftover because the slices were very small and I don’t think I let them soak long enough. You could probably get away with one egg and a 1/4 cup of milk and still have enough for 5 slices. Just know it still tasted amazing!!
*This recipe works great with whole wheat bread too, I just use 4 slices instead of 5!! It’s how I usually make French toast and all the egg mixture is usually gone!

I am a HUGE fan of banana bread. I really do not think a person can go wrong when they whip up this tasty treat. I just made a banana nut bread recipe last weekend but it did not fill my banana nut bread void. The last recipe I tried had a strong apple flavor [...]]]>  

I am a HUGE fan of banana bread. I really do not think a person can go wrong when they whip up this tasty treat. I just made a banana nut bread recipe last weekend but it did not fill my banana nut bread void. The last recipe I tried had a strong apple flavor because I substituted applesauce for the fat and it basically overwhelmed the banana flavor. In this recipe, all the flavors were right. The bread was moist enough to melt in your mouth and contained bursts of banana-y goodness ( descriptive, I know ha).
 PLEASE try this recipe today! You will not regret it! I must give credit to the blog of Joy the Baker. She constructed this recipe from a Weight Watchers version and I have had the urge to try it for several weeks now. I added walnuts to her original version because I love the crunch and addition of healthy fats to the recipe. The walnuts do add a few additional calories and grams of fat but it’s healthy fat that your heart will thank you for!  So, whether you want to add a slice to you breakfast in the morning paired with a glass of milk and some fruit OR savor a slice as an afternoon snack, you simply cannot go wrong.

     The aroma from the oven is devine, so be prepared to have your mouth watering when this bread leaves the oven. I’m surprised I had the willpower to cut and photograph without trying a slice first

      Trying my best to capture the crispy crust and moist center. Yum yum yum…

 Oatmeal Banana Nut Bread
Adapted from JoytheBaker
1 1/4 c. All-Purpose Flour
1/2 c. packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
4 medium overripe bananas
1 c. uncooked Old Fashioned Oats
1/3 c. chopped walnuts
Preheat the oven 350 degrees and spray 1 loaf pan with cooking spray. Combine all dry ingredients including the oats and cinnamon. Mash bananas in a separate bowl, adding the oil and 1 whole egg. Mix thoroughly. Add the wet ingredients into the dry flour mixture. Mix well, forms a thick batter. With a hand mixer, beat the egg whites until medium stiff peaks form. Fold the whites into the batter in three separate additions. Fold in chopped walnuts last. Pour into prepared loaf pan and bake 45-50 mins. Allow to cool 5 minutes and then flip out onto a wire rack.
Nutritional information per slice (10 slices per loaf): 221 calories, 5.4 grams fat (0.8 grams saturated fat), 44.8 grams carbs, 3.5 g fiber, 5.3 grams protein