Greek Pizza

I wanted to jump on here and share another amazing recipe that I came across the other day.  This one, too, hails from the www.theroadfromfattofit.blogspot website.  This gal has really come up with some GREAT eats!  Pizza is one of my very most favorite foods in the world.  Ever!  I've never met one I didn't love!  However...in this new eating quest, it's not really lifestyle approved.  That said...I found something that is amazing and that I think I might even like BETTER than my normal pizza!  Here it is!  I hope maybe you will like it too!

Greek Pizza

Ingredients:

For the Crust-

2 eggs
4 oz. cream cheese
1/4 cup grated parmesan cheese
1 1/4 cup shredded mozarella cheese
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp Italian seasoning

Toppings-

12 Kalamata Olives
1/2 cup artichoke hearts
1/2 cup fire roasted tomatoes
1/4 cup shredded mozarella
1/2 cup feta cheese
1/4 cup pizza sauce
1/3 cup red onions


Directions:

Preheat oven to 375°.

Spray a 9X13 glass baking dish with non-stick cooking spray and line with wax paper.  (Note...I used my big pyrex casserole dish and sprayed it, but did not line it...worked great).  After lining the dish with the wax paper (if you use it), also spray the paper with non stick cooking spray.

In a large mixing bowl, mix the cream cheese and eggs with a hand mixer on medium speed until well blended.

Next, add in the Parmesan cheese and all three spices.  Stir in thoroughly.  Stir in the mozerella cheese until all of the ingredients are completely mixed together.

With a rubber spatula, scrape the mixture into the glass baking dish and spread around evenly, lining the entire bottom of the dish.

Bake on the middle rack for 20-25 minutes.  If you like a crispier crust, you can leave it in the oven longer.  Just be sure to keep checking on it so it doesn't burn.

When the crust is done baking, let it cool on a cooling rack while still on the wax paper, but not in the dish.  (Note...I just dumped mine out on the rack to cool)  After the crust cools, slide a spatula under the crust to loosen it from the wax paper but leave it on the paper and place it back in the baking dish.  (Note...at this point I simply transferred my cooled crust to a nonstick pizza pan.)

Top with sauce, remainder of the cheese, and the toppings of your choice.  Bake for 15 to 20 minutes.  Let cool, slice and ENJOY!!!!!!!

She notes that she has tried other variations like Garlic Bacon Chicken Alfredo with cream sauce and a couple of different versions of supreme pizza too.  You can pretty much pile on all the meat and veggies you want and still have a super low carb version!

For the Greek Pizza...
If cut into 8 slices- 3.25 grams of carbs per slice
If cut into 6 slices- 4.10 grams of carbs per slice

This is stunningly delicious and it makes the house smell AMAZING!!!!!  Get baking!  It's a good one!

Eating the Good Stuff

It seems the entire nation is on a quest for health.  To be fitter, leaner, stronger, faster, lighter, tighter.  It's particularly noticeable right now, as it's January and this quest is at the top of SO many people's New Year's Resolution list.  I, for one, do not do New Year's Resolutions.  I have no use for them whatsoever.  I see no point in putting off until tomorrow (or next month, or January 1) what can, and should be dealt with today.  There is nothing magical about January 1st.  It's just the next day on the calendar, really.  And so...my own personal quest into the world of fitness and health has absolutely nothing to do with any kind of resolution.  I've actually been at it for quite some time.  It's changed a lot over the years.  I've aged, had babies, had babies grow up into children and now teenagers.  My metabolism and body have been all over the place.  I've packed the pounds on in mass quantities under the guise of growing babies, three times.  Then worked and sweated them all away again.  I've hated running, barely able to finish a mile, then grown to enjoy and consider myself a runner, logging 10 miles as my farthest distance to date.  I've definitely felt the impact of the "Big 4-0".  Especially on my metabolism.  The last three to four years have been spent greatly focused on keeping that aging metabolism from slipping totally into sloth mode.  I've tried all sorts of things...diets, cleanses, classes, gadgets, online weight tracking, counting points, counting calories...you name it.  As much as I exercise though...and I AM active and DO move VERY regularly...I have found that what it really is all coming down to is not so much my movement...but my MOUTH.  More specifically...what I put IN to my mouth.  And I have to say that I HATE that.  Mostly because I really am fond of eating.  But I am having to make changes at 40 that I have not had to worry about before.    My body, seems to be rebelling and not appreciating things with wheat and gluten these days.  Sigh.  I am a lover of all things pizza, and pasta and bread.  And convenience.  None of which is compatible with the no wheat and no gluten situation.  I'm having to experiment, try new things, step out of my comfort zone...COOK (which I am most definitely NOT a fan of).  I'm learning a LOT.  And thought I'd share it here...because you never know...someone else might benefit from my adventure!

I'm calling this blog Life On the Edge.  Sounds strange, right?  But it's actually become my motto lately. AS much as possible, I am trying to eat from the EDGES of the grocery store and to buy and consume as little as possible from the shelves in the middle of the store.  Why?  Because the food on the edges of the store are your less processed, natural, spoilable, fresher foods.  They have the shortest ingredients lists.  They are better for your body, cleaner, greener...less complicated.  Well...except for the fact that you have to cook them.  That part is not less complicated...at least for me.  But that's another story! 

Eating this way is newer for me.  For my whole family.  I like my life the way it is.   Could easily live every single day with a nice bowl of Frosted Flakes as my breakfast (or could have until I developed a lactose intolerance).  I have never been one to crave a big, protein packed breakfast...at all.  Never awakened looking for meat or eggs.  Just coffee.  I do awaken looking for that magical, dark elixir...but not the food!  Not eating breakfast is a metabolism killer though...so I have had to address that.  Eating cereal is full of dairy, and wheat and gluten....all of which disagree with me...so I have had to address that.  That has sent me to the drawing board and plunging into website, after website researching recipes and low carb, gluten free food ideas that I think I can live with.  I've come across some keepers and wanted to share them here.  The one I am sharing today is for Breakfast "Muffins".  They are high protein and LOW carb...wheat free!  Simply yummy.  AND...wildly convenient (which is HUGE for this mom on the go), at least when I make them ahead of time so they are READY when I need them....they are wildly convenient.  Of course...I have to cook them...but have decided they are VERY worth it!  I hope you will enjoy this discovery as much as I have!  I found this recipe at http://theroadfromfattofit.blogspot.com.  This gal has some really great recipe ideas.  You might hop over there yourself and check them out!

Holly's Ham and Swiss Breakfast Muffins

Ingredients

6 Eggs

3 Laughing Cow Light Swiss Cheese Wedges

3.5 oz.  Canadian Bacon (I used a package of Hormel Canadian Bacon Pizza Slices)

1/4 Cup Salsa

3 Mushrooms (I used Baby Bellas)

Salt and Pepper to taste

(2 Tbs. Peace and Love )

Directions

Preheat oven to 350* and spray a muffin pan with non-stick cooking spray

Dice up Canadian bacon and mushrooms

In a large mixing bowl,  mash up the 3 cheese wedges with a fork.  Crack all 6 eggs into the bowl and mix well with the cheese.  

Add Canadian bacon, mushrooms, salsa, and a pinch of salt and pepper to the bowl and mix all ingredients together.

Spoon into muffin pan (I used a ladle)  - This batch will fill 8 of the 12 spots in the muffin pan.

Bake for 25 minutes.  Serve and Enjoy!!

This recipe makes 8 Breakfast Muffins.  The whole batch is 14 grams of net carbs total.

If made into 4 servings - 3.5 Grams of net carbs per serving

If made into 8 servings - 1.75 Grams of net carbs per serving 

I used real bacon in these...because I don't worry about fat counts AS much and did not use very much.  I cooked up 8 slices and so it came out to be about one slice per muffin.  I also added green onions and left out the mushrooms...because I hate mushrooms.  I did not bother topping them with sour cream or chives....just grabbed them ate them!  Delicious!  These are totally easy enough and within my own personal cooking skill level...which is highly UNadvanced!  Give them a try!