Today went by so fast, I felt like my head was spinning. Mondays are usually really busy for me after a lazy weekend, but today seemed to be worse than usual. I had to get up really early to read about the new patients that came in over the weekend, and didn’t have time to eat breakfast. I barely had time to eat a little lunch in-between meetings. I came home to an inbox filled with emails awaiting replies, dishes piled up in the kitchen sink, two large bags full of laundry sitting by the door, and an apartment that was supposed to be cleaned over the weekend… It seems like so far this week in the battle of “work-life balance” work is definitely winning :/ Continue reading
After living in San Francisco for 2 1/2 years and having never been to the Farmers’ Market at the Ferry Building once, I decided I didn’t want to let anymore time pass without checking it out! Yesterday morning I woke up, grabbed my bag & sunglasses and ran down to catch the Muni over to the Ferry Building. Maybe part of the reason I have never gone is because I am not a huge fan of riding the Muni, however in the morning it isn’t too crowded. When I got to the Ferry Building, it was filled with people walking around, enjoying the beautiful, sunny day in the city.
Every Saturday (and some days during the week as well), a large Farmers’ Market is held at the Ferry Building. There is a great variety of organic fruits and vegetables, flowers, as well as freshly baked bread (inside the Ferry Building) and other homemade treats. My favorite part of the day was the samples of dark chocolate coffee toffee being handed out as I walked around – so good!
Another item crossed off of my “San Francisco To-Do List” while I am living in this amazing city!
What did you do with your Saturday?
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It was a gorgeous day in the city today, but unfortunately I was roaming the hospital all day and only got to enjoy the beautiful view from the floors. I am so glad it is Friday! That means a weekend of sleep and COOKING! This entire week I have been too tired to cook very much after coming home from a long day. I guess I am still adjusting to work-life.
Growing up, we frequently had Friday night pizza nights, and most of the time my mom and I made homemade pizza from scratch. Although it is a long process (mostly waiting for the dough to rise), it is worth it in the end! To this day, I rarely order pizza because I enjoy homemade pizza much more. Sometimes it is so nice to stay in, eat homemade pizza and watch a movie on a Friday night.
I remember my old colleague coming back from a doctor’s appointment and telling me he had told her pizza is the most unhealthy food you can eat. Now, this was a problem for me because I consider myself to generally have healthy eating habits – except for my love for pizza! I agree that most pizza by delivery and store-bought contain a huge amount of fat and sodium, but when I make my pizza from scratch I add much less sodium (I even use a no-sodium pizza sauce when I can), use a minimal amount of low-fat mozzarella cheese, and try to top it with freshly cut organic vegetables. How can that be unhealthy ? It is definitely much more work than calling up your favorite pizza place and having them deliver a pizza to your door in 30 minutes, but it is better for you and so FRESH!
In other news, I am excited to announce that I am the newest member of the Cooking Light Bloggers’ Connection. I am so excited about this, and can’t wait to share some of their delicious, healthy recipes with you guys!
Now back to this homemade whole wheat vegetarian pizza….
- 1 package dry yeast (2¼ tsp)
- 1 cup warm water
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp olive oil, divided
- 2 cups pizza sauce
- 1½ cups low-fat mozzarella cheese
- 2 cups artichoke hearts, sliced in half
- 1 cup frozen organic chopped spinach
- 2 organic tomatoes, thinly sliced
- 1 organic red bell pepper, chopped
- 1 cup non-fat feta cheese
- 1 cup fresh organic basil leaves
- Pepper to taste
- Add yeast, sugar and warm water to a mixing bowl. Let stand for 7 minutes.
- Add salt and whole wheat flour and mix with a wooden spoon or a hook attachment if using a stand mixer.
- Add olive oil and remaining flour a little at a time while mixing.
- Continue to mix until dough is clearing the sides of the bowl without sticking (add more flour if needed).
- Turn onto a floured surface and knead for 10 minutes (or continue mixing with the stand mixer using a hook attachment for 8 minutes).
- Place dough in a lightly greased bowl and cover with a dish towel.
- Let the dough rise for 1 hour in a warm place, then punch down.
- Allow the dough to rise another hour, chopping the vegetables while you are waiting.
- Preheat oven to 425 degrees F.
- Cut the dough in half and roll one half as thin as you would like your crust to be with a rolling pin on a floured surface.
- Transfer the dough to a greased pizza pan, and repeat for the other half of the dough (or save for later in the refrigerator up to 2 days).
- Top the dough with ½ tbsp olive oil and spread around the top.
- Spread 1 cup of pizza sauce around the dough, and top with cheese and vegetable toppings. Sprinkle with pepper if desired.
- Bake each pizza for 15-20 minutes.
- Remove from oven and top with fresh basil before serving.
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This week has been so busy for me, so I haven’t had time to do very much cooking However, I have an excited giveaway for you guys!! My San Francisco Kitchen has partnered up with CHOBANI to give one lucky reader an assorted case of 6-oz Greek yogurt flavors! There are many ways to enter using the Rafflecopter widget below, and the giveaway will be open for 1.5 weeks. You can enter daily by tweeting about the giveaway – remember, the more entries you get, the bigger chance you have at winning some delicious yogurts! Continue reading
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The other night after work, Fabi brought me home a HUGE pack of fresh organic strawberries he picked up on his way home. I have mentioned on here a million times that strawberries are my favorite fruit, so I was ecstatic to see a huge box of fresh strawberries come through the door! After a few days, I realized the box was a little too big for the two of us to finish within a few days before they go bad, so it became a challenge to find ways to use them up towards the end. Today I used some to make this fresh strawberry orange smoothie. This smoothie recipe reminds me of this smoothie place in the mall we had growing up, and my mom, brother and I would always get a strawberry smoothie. I could always tell there was oranges inside, and I loved the taste. They are so good! This strawberry orange smoothie is the perfect breakfast to start your day, since it is light and won’t weigh you down and make you sluggish.
- ½ cup plain, non-fat Greek yogurt
- ¼ cup organic soy milk
- ¼ cup orange juice
- ½ cup fresh organic strawberries, hulled
- ½ cup frozen organic strawberries
- ½ orange, peeled
- 1 tsp honey
- Place all ingredients in a blender and blend until everything is chopped up and smooth.
Did you know that April is national soy foods month (http://bit.ly/13Vm8jV)? I recently started incorporating more soy products into my diet since I went more vegetarian (not fully there yet…). I still LOVE the texture of Greek yogurt in my smoothies, so I haven’t completely let that go yet. Instead of using milk, I use soy milk now. Soy foods are packed with protein and fiber, and are a tasty way to reduce calories, saturated fat and maintain a healthy weight. Many soy products like veggie burgers cook and thaw faster than traditional meat sources so that means more time and convenience—who couldn’t use more of both?
If you want to learn more about soy foods, here is a message from SANA:
The Soyfoods Association of North America (SANA) provides information about the health benefits and nutritional advantages of soy. SANA offers fun recipes and convenient ways to incorporate soy into meals for everyone – from athletes to families. SANA is dedicated to spreading the word about soy, especially during National Soyfoods Month in April!
This sponsorship is brought to you by the Soyfoods Association who we have partnered with for this promotion.