A Rambling Brain Post, and a VERY TASTY FLATBREAD PIZZA

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Sometimes, on the worst days, all it takes is a little flatbread pizza.

Wake up at 4am to help my husband finish packing and then drive him to the airport. Think I've thrown a travel pack of Pepto into his belongings, but I have no memory of where I've put it, so I double the effort and throw a second one in.

Make it home from the airport before the sun's up. Contemplate letting my dog take a piss because I know she's going to need to before I wake back up after the nap I'm about to take. Decide not to because I can barely keep my eyes open.

Nap. Nap. Wake up and text my husband. Nap.

Wake up at 8:45, walk the dog, pick up her warm gooey poop, hold my breath as I walk it to a trash can in the park.

Return home, ignore breakfast, ignore the kitchen.

Look at the laundry list of chores that need to be done on top of regular, actual work. Feel a little guilty about how desperately I want to mope on the couch.

Finally decide to make my breakfast at 10am. Mother freaking pizza.

Get giddy as the aromas of oregano and melted mozzarella fill my house. 

Feel like a genius.

Deal with the kitchen. 

Scrub bathroom floors.

Send important work emails.

Vacuum. Vacuum. Vacuum.

Run errands, come home and wash laundry and dry it and make the beds.

Finally sit down at a computer.

And write.

Easy-As-Pizza-Pie Flatbread White Pizza

Ingredients:

• 1 Flatout Bread Wrap (I used 100 calorie whole wheat)
• 1 tbsp olive oil
• 1/2 cup freshly shredded mozzarella
• 2 tbsp feta cheese
• 1 tbsp white onion, chopped
• 1 handful spinach
• 1/2 tbsp italian seasoning (any kind of mixed seasoning will do, or you can simply use oregano in its place)

Directions:

1. Preheat your oven to 350 degrees.
2. Place flatout bread wrap on a baking sheet. Spread olive oil around with a spoon to smooth it out and distribute evenly.
3. Add shredded mozzarella (freshly shredded truly is the best!), feta, and white onion. Distribute spinach evenly.
4. Sprinkle italian seasoning like it's freaking fairy dust all over that thing.
5. Bake for 10 minutes, or until the edges have begun to get brown and crispy.
6. Cut. Serve. Devour.

Pine Nut, Spinach, and Herb Risotto

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This is my comfort food. Savory, salty, and full of spinach and pine nuts, which give the recipe a bit of extra crunch!

I generally try to eat pretty light. That means a lot of salads, fruits, quinoa, etc. Veggies galore.

But honestly, sometimes a girl just needs a little more. And that, my friends, is when I turn to risotto.

Four score and seven years ago - or maybe like two - I used to frequent a Memphis restaurant for their wonderful risotto. It was to die for. And just the right portion size to let me finish the plate without feeling like a naughty girl.

For this recipe, I used Trader Joe's Mushroom & Herb Risotto as a base. You don't have to! This will work just as well with regular risotto and a combination of spices (salt, pepper, parmesan cheese, oregano, thyme, parsley). But, if you do have a Trader Joe's nearby, here's a wonderful way to spice up their risotto. And no, it doesn't taste a thing like mushrooms (bf hates mushrooms and didn't notice - victory for me!).

Pine Nut, Spinach, and Herb Risotto

Ingredients:

• 1 package Trader Joe's Mushroom 7 Herb Risotto (or 1 cup Risotto)
• 1 cup Spinach
• 2 tablespoons Pine Nuts
• Sea Salt (We used Pink Himalayan Sea Salt)
• 1/4 cup Feta Cheese

Directions:

1. Cook Risotto per box instructions.
2. With 5 minutes left in cooking, add Spinach and Pine nuts and cover, stirring occasionally to ensure that the spinach gets heated and the nuts are well mixed.
3. When you remove risotto from heat, add and stir in feta cheese.
4. Sprinkle sea salt on top of risotto after serving on plates.
5. Serve in Pitas if you're feeling fancy (and hungry!).

Tofu Bi Bim Bop

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Bi Bim Bop tastes like the heartiest salad you've ever had. A single fried egg adds buttery moisture while adding health benefits, too. Tofu is a light substitute for meat and is coated in Italian seasoning to pack a lot of flavor punch. Stir it all together and life couldn't be better. Well, maybe with more Sriracha...

I have wonderful memories of true Bi Bim Bop. When I lived with a gaggle of girls in Memphis, there were inevitably a few Saturdays when we woke up at noon and required spicy food and a "Friends" marathon. Bi Bim Bop was always the go-to. Oh, and a Route 44 Diet Cherry Limeade from Sonic. Don't forget that. 

Since then, I frequently find myself wanting Bi Bim Bop. Have a cold? Want Bi Bim Bop. Don't have a cold? Still want it.

But the problem was that I had no idea what was technically in Bi Bim Bop. So I made my own. And it is definitely not the same. It's better :) Instead of rice or noodles, you've got everything good for you... chunks of smooth, seasoned Tofu. Lots of Spinach to mix in. Chives (mmm!). Feta Cheese. Sriracha. And an egg.

Below are the technical directions, but don't be fooled: If you cook all these ingredients and throw them together in a bowl, you will have succeeded. With this dish, you'll end up stirring it all together, anyway!

Tofu Bi Bim Bop w/ Italian Seasoning

Servings: 2 per recipe (or bump it up to 4 by using 4 eggs)

Ingredients:

• 1 package Tofu, extra firm, cubed
• 2 tablespoons White Wine Vinegar
• 1 tablespoon Italian Seasoning
• 2 cups Spinach, ripped
• 1 cup Spinach, not ripped
• 1 tablespoon Chives, sliced
• 2 eggs
• 2 tablespoons Feta
• Sriracha, to taste

Directions:

1. Lightly grease a pan (I do this by adding a small amount of olive or canola oil, then using a paper towel to move it around and soak up any excess puddles).
2. Cut up Tofu into small cubes and place in a pan over medium heat.
3. Pour white wine vinegar over the cubes and then distribute about half of the Italian Seasoning
4. Flip and season Tofu. After 2 minutes, flip the tofu. Sprinkle Italian Seasoning on top. Then, repeat a third time 2 minutes later. This doesn't have to be exact, but is a nice way to coat at least 3 sides of your tofu in the italian seasoning. If you'd prefer to skip this step, feel free to just cook for 4 minutes before proceeding to the next step, and add the rest of the italian seasoning then.
5. Add ripped up spinach and chopped chives on top of and in between the tofu pieces. Cover and cook for 2 minutes. Then, break two eggs over the mixture. Try to keep the yolk intact and let it cook alongside the spinach and tofu. 
6. After 2 minutes, add feta cheese, sprinkling over other ingredients in the pan. Cover and cook for another minutes.
7. Remove from heat. 
8. To serve, first place 1/2 cup of Spinach (the Spinach you didn' rip) in a bowl. Spoon out the parts of the tofu, spinach, feta and chive mixture that is not touching the egg first, then top by spooning the egg (and whatever else has become connected to it during cooking) on top. Try not to break the egg!
9. Add Sriracha, to taste
10. When ready to eat, use a knife and fork to break the egg yolk and stir everything together. Then eat!

Avocado Grilled Cheese

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Crispy bread. Melted, delicious, sharp cheddar cheese. Avocado, cilantro, and onion spread. And tiny bits of spinach in between. It's like Guacamole and Grilled cheese had a baby. 

Avocado hipsters. Let's face it. They're everywhere. I'd like to assert that I've loved avocados since long before they were cool. Ask my mom. She'll tell you I loved guacamole even as a baby. That's proof of my eternal coolness, I'm pretty darn sure. I'm also darn sure that I loved corgis before they were trending. My family is now on their third corgi. We're corgi-obsessed. We have corgi coffee mugs, corgi t shirts... you get the jist. Well, all of these avocado and corgi hipsters can come beg me for love. I am the original, okay?!

Nothing like a good rant, amirite? [No. You're not. You need to move on.] Okay...

ANYWAY. Back to reality. I love avocado. I love cheese. I especially love grilled cheese. So it seems as though I should have created this easy concoction long ago... 

Avocado Grilled Cheese

Servings: 1 (but you will have enough leftover avocado spread for 2-3 additional sandwiches... or lots of chips!)

Calories: 215

Ingredients:

• 1 Avocado
• 1 tbsp Cilantro, chopped
• 1 tbsp Feta Cheese
• 1 tbsp Onion, chopped
• 2 pieces bread (I use Sara Lee's 45 Calories and Delicious bread... yes, that's the actual name... but feel free to class it up and use Sourdough if you don't mind the calories)
• Thinly sliced white cheddar cheese, to taste (or use a pre-sliced piece... but I promise you that white cheddar cheese will WOW your tastebuds!)
• 4-6 leaves of Baby Spinach

Directions:

1. Remove avocado skin and seed. For those of you who are sick of making a mess while skinning and seeding avocados: Cut a ring on the whole avocado, cutting it into two long halves. Then, on each half, carefully cut the inside (but do NOT cut the skin) into a tic-tac-toe pattern (intersecting lines). Then, use a spoon to spoon out the squares and put them into a bowl.
2. In a bowl, use a fork or large spoon to mash avocado 'meat' into a spread.
3. Add cilantro, feta, and onion, then mix well.
4. If using cheese that is not pre-sliced, cut thin pieces of cheese and set aside.
5. Spread a layer of avocado on one piece of bread.
6. Put this piece of bread down on a grill, stovetop grill, or panini press. Add a layer of spinach on top of the avocado spread, then add sliced cheese and top with the second piece of bread.
7. If making this on a stovetop grill, be sure to cover the pan and occasionally use a spatula to press down on the sandwich. Once the bottom side begins to brown, flip the sandwich and continue cooking until the other side browns as well. If using a panini press, cook until you see the browning lines on the bread and the cheese is melted.
8. Remove from heat, cut in half, and serve! 

Notes:

• We dipped these in Sriracha (which I am obsessed with, making my tongue really tired of the heat).

The Ultimate Salad of Health

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Today, I'm sharing a crazy-good-for-you salad recipe. Justin and I make salad for lunch at work every day. This is one of our recent favorites.

Fat calories in this salad come almost exclusively from avocado. If you nix the avocado, you'd ring in at about 145 calories instead of 270 -- but, for someone who is active and working out, adding those healthy fats is a good thing (and a 145 calorie lunch just isn't enough, folks).

Items to incorporate into your salads (if you're not already doing it):

• Kale: Either raw or steamed, Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale also has at least two major chemicals (sulforaphane and indole-3-carbinol) that are known as potent cancer-fighting and cancer-blocking chemicals. (Wiki for Kale)
• Scallions (Green Onion): High in fiber means Scallions will fight off bad cholesterol. They also score well on the fullness to nutrition scale (meaning they are high on the list for helping you feel full while also being high on the list for nutrition!). Scallions are also a strong anti-inflammatory, which helps for sore muscles! (Nutrition Data for Scallions)
• Spinach: As far as any salad base goes, Spinach is by far one of the most nutritious, while also being easy to handle and rip. Replacing iceberg or romaine lettuce with spinach for more vitamin C (an antioxidant), iron (helps prevent anemia), magnesium (can help protect against heart disease) and vitamin K (good for bones and blood). (The Tribune on Spinach vs Romaine)
• Egg Whites: Add some protein to your salad without overloading on calories! One hard boiled egg white packs 3.6 grams of protein in just 17 calories. Other awesome nutrients in an egg white: Selenium and Riboflavin! (LiveStrong on Egg Whites)

The Ultimate Salad of Health!

Ingredients:

• 2 cups Chopped Spinach
• 1 stalk Chopped Scallions (Green Onions)
• 1 leaf Chopped Kale
• 3 rinsed and sliced strawberries (or other berries)
• 1 large Egg, hard boiled, egg whites only
• 1/2 Avocado, without skin or seeds
• 1 tablespoon Feta Cheese
• 1/2 tablespoon Diced Walnuts

Directions:

1. Combine
2. Toss with low-fat dressing (such as Newman's Own Asian Ginger)
3. Serve!

Recipe | Insalata Mista (Mixed Salad)

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Do you love this salad, jam-packed with protein and fiber? Lend me some sugar...
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I HAVE A DREAM... that, one day, this country will rise up and rise up and live out the true meaning of this creed: "We hold that this truth should be made more evident: That NOT ALL SALADS ARE CREATED EQUAL!"

• Your regular restaurant-ordered salad has a bed of huge, dry, leafy greens that are too big to fit in your mouth without successfully smothering your cheeks in dressing.
• Your regular restaurant-ordered salad has a few festive bits and pieces thrown over that bed of leafy greens.
• Your regular restaurant-ordered salad's "festive bits and pieces" are comprised of baked, battered, and/or fried crud like croutons, fried tortilla strips, or breaded chicken, which add heaps of calories and saturated fat for your net intake for the day.

The solution? This salad.

• This salad has no bed of huge, leafy, too-big-for-your-mouth greens. Instead, you've got bite size pieces of nutrition-packed spinach.
• This salad has far more than "a few" festive bits and pieces. Instead, you've got a bowl full of delicious festivity, interspersed by the occasional spinach loveliness.
• This salad's festivity is neither baked, battered, nor fried. Instead, the festivity includes chick peas and black beans, which are full of protein and fiber, and tomatoes, which add important nutrients (like phosphorous, calcium, iron, Vitamin A, and Vitamin C) to your diet.

Nutritional Information for Main Course*

Nutritional Information for Side Dish*

Last week, Justin and I were thinking about dinner. We were hungry - hungry enough for more than just a leafy salad - but not willing to throw lifestyle to the wind and pig out. We came (to Jewel). We saw (the veggies). We conquered (...the world?). Here's the recipe...

Recipe | Skinny Spinach and Asparagus Dip

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Let's talk about things we love, shall we? Ok, I'll go first... You know what I love? I love the taste of the totally-bad-for-you spinach dips you can get for $6.95 at T.G.I.Fridays or Applebees or some equally unimpressive yet easy restaurant. But I never order them.

In fact, I can't even remember the last time I walked into a T.G.I. Friday's, sat down, and ordered a Spinach and Artichoke dip. Really. I know it exists... but I can't remember doing it.

Why? Because it's so bad for you. Like, ridiculously bad for you, throw your diet out the window, you're overdosing on sodium kind of bad.

That's crap to me. Why do those restaurants insist on sour cream and butter and salt (oh my!)?

There's got to be more to life than that, right? (Am I dramatic enough yet?)

Okay, so that's my first favorite thing (and a total tangent about the health content of chain restaurant dips). My second favorite thing? Greek Yogurt. Why? It's good for you. And you can put it in just about anything.

Do you see where I'm going with this? Unhealthy spinach dips + super healthy greek yogurt = ???

Any guesses? Did I just hear you say "Skinny Spinach and Asparagus Dip?!" WOW! Good guess. That's IMPRESSIVE!

And so, by using Greek Yogurt instead of the typical sour cream base, this comfort appetizer goes from HORRIBLE to HEALTHY.

Looking for other healthy appetizers to use? Check out the food section of my website or go specifically to Lettuce Wraps, Grilled Eggplant Nachos, Spicy Pumpkin Fries, or Whole Wheat Quesadillas.