Grilled Pizza Dough Recipe

• 1 1/2 cups warm water
• 2 1/2 tsp dry active yeast
• 2 tsp sugar
• 2 tbsp olive oil - for in the dough
• 2 tsp sea salt
• 2 tbsp cornmeal
• 3 1/2 cups flour - separated into 2 cups whole wheat white and 1 and 1/2 cups all purpose flour

 

• 2 tbsp olive oil- to brush over the dough before grilling
• 1 tbsp parmesan cheese
• 1 tbsp minced garlic
• Mix these 3 ingredients prior to grilling the dough

 

Instructions

1. Stir together warm water, yeast and sugar in mixer bowl.
2. Cover and allow the yeast to become foamy for about 5 minutes.
3. Add 2 tbsp olive oil, salt, cornmeal and flour.
4. Knead for 3-5 minutes with mixer.
5. Put 2 tbsp olive oil into the bottom of a glass bowl and use some of it to oil the sides.
6. Add dough to the bowl and then turn dough so that all sides are covered with oil.
7. Cover bowl and let the dough rise for 20 minutes (longer if you have enough time).
8. Heat grill to medium high heat.  Spread out dough onto a piece of wax paper and brush with the olive oil, parmesan cheese and garlic mixture.  Place the oil side down directly on the grill grates.  It will cook literally for 3-5 minutes and should come up from the grill when ready to flip.  Before flipping brush the top with oil mixture.  When you flip, reduce heat to low or turn off grill.  Add toppings.  This side will take only 3-5 minutes again or until toppings are melted/cooked.

 

I used sauce banana peppers, pepperoni, mozzarella cheese, grilled sweet orange and red peppers for my toppings.  Use whatever toppings you like and don't be afraid to experiment.

Honey Lime Sriracha Chicken Skewers

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

 Juice of 1 lime

2 garlic cloves, minced

1-2 tsp Sriracha- 2 if you like spicy

 2 tablespoon cilantro

1 pound skinless, boneless chicken breasts

Olive oil spray




Mix all ingredients together and let marinate for about an hour, longer if possible.  After marinating, heat grill to medium high heat.  Place the chicken on the skewers.  Right before chicken goes on the grill, spray lightly with the olive oil spray to prevent sticking to the grill.  Cook about 4-5 minutes per side or until chicken is done inside.  You can take one off of a skewer to test.  I serve this with grilled onions, peppers and mushrooms.  I also like to serve with 1/2 cup brown rice.  This is a very good tasting meal.  Enjoy!!

6 Week Healthy Eating Challenge

6 Week Healthy Eating Challenge

I cannot believe it but we are already approaching week 5 of the 6 week challenge and I am so excited by the turn out and participation.  If you were not aware of the challenge, do not fret- there is another one right around the corner.  I have not established a start date yet but will in the near future and I will be posting it on here.  Also, there will be flyers available at Cardiology One if you are interested.  If you would like more information, please call 330-489-1386 and ask for Becky Wolfe.  I would love to share more about what the next series will hold.  The last few weeks, we have been talking about:

• Mindful eating- how to enjoy what you like but on your terms.  Eating the food that is maybe not so healthy but eating it in moderation.  I noticed that the people who have attended seemed to pick up on this and I am so proud!!!
• Meal planning- how to plan healthy convenient meals and not spend forever doing it!!!  We discussed how to grocery shop in the most effective ways.  We also discussed how to search the internet to find some healthy alternatives to some not so healthy meals (one of my favorite websites is Skinnytaste.com)
• Stress!  Who doesn't have stress.  We talked about ways to manage stress and how to get around it.  We all deal with it, but sometimes we do not use the best coping mechanisms.  We discussed different healthy ways to cope with the everyday stressors we face.
• This week- March 6th, we are talking about emotional eating.  Do you ever think that your emotions control the food choices you make?  Ever eat when you are anxious, stressed, angry, sad, depressed, etc.?  Please come check it out if you notice this.  We will discuss ways around making choices based on emotions.
• The 6th week will be a review week and an introduction to the next series.  If you are interested in meeting particular goals, this may be the series for you.  Stay tuned for more information about the upcoming series!!!

Easy Salsa Chicken

So this is super easy.


6 uncooked chicken tenders
1 jar salsa.  Avoid salsa with any added sugar.  Just buy something fresh to add to the chicken
spinach
100 calorie flatbread
little sprinkle of cheddar cheese


This is great for a warm lunch.  Add chicken to the crock pot.  Add salsa.  Turn on low high for 2 hours or low for about 3 hours.  You want to cook long enough for the chicken to shred easily.  Shred the chicken, then add about a 1/3 cup to a flatbread.  Add tons of spinach and a little cheese.  If you want to melt the cheese or warm the flatbread, place in a nonstick skillet and warm on both sides.  This is super yummy and filling.  Eat with a side of fruit such as pineapple or strawberries for a complete meal.  Use the extra chicken to top a salad and add salsa for your dressing.  Enjoy!!!

Crock Pot Balsamic Chicken

This recipe is awesome!  I have already made it 3 times in a month.

4 chicken breasts
1 14.5 ounce can of diced tomatoes
1 medium onion thinly sliced
4 garlic cloves- I use the pre-chopped garlic in a little jar so I use 2 tbsp
1/2 cup balsamic vinegar
1 tbsp olive oil
1 tsp each of: dried oregano, basil and rosemary
1/2 tsp thyme


Place chicken breasts into the crock pot.  Add the onion and seasonings.  Then add the balsamic vinegar and oil.  Add the tomatoes on top.  Cook on high 4 hours.  Serve with a side of veggies or whole wheat angel hair pasta.  Would also go great with spaghetti squash.

Recipe courtesy of skinnyms.com. Check out their website for other great recipes.

Another New Year!

So, I have let this part of our page slide a little so I plan to make up for it.  I am going to post at least a few recipes this weekend.  Starting February 6th, we will be starting a "6 Weeks to a Healthier You Challenge" at the office.  Please join me from 6-7 PM for 6 Thursdays as I am going to be challenging you all to think differently about food.  I want to see people eating more fruits and veggies and eating less processed foods.  I want to see people get excited about making healthy food choices.  There is so much information out there, I want to make it as easy as possible to get started.  Each week, there will be a "challenge" to stick with for the following week.  We will meet and you will have the option to use the scale at Cardiology One if you would like to weigh in.  Also, I will provide copies of healthy recipes and a homework assignment for the next week.  Don't worry.... the homework assignment is designed to promote you to think about food but maybe just a little differently.  I am so excited and I hope you will join me!  Have a happy and healthy 2014!


Becky Wolfe

Sausage and Spinach Stuffed Peppers

I found a recipe that inspired me to make a little healthier version of these Sausage Stuffed Peppers.  The original recipe called for sausage taken out of the casing.  To clean it up a bit, I used 85% lean ground turkey and added some spices to make it taste like sausage.


3 medium sized yellow peppers, cleaned and cut in half lengthwise, seeds removed

2 cups fresh baby spinach

1 pound 85% lean ground turkey

2 tbsp olive oil

1 and 1/2 tbsp garlic

1/2 medium  onion

3/4 tbsp red pepper flakes

1 and 1/2 tbsp fennel seed

2 tbsp goat cheese, optional

parmesan cheese, optional


Heat oven to 400 degrees.  Place the cleaned and seeded yellow peppers in a glass pan.  In frying pan, heat the oil and add the onion and cook for about 5 minutes.  Then add garlic and red pepper flakes.  I used about 3/4 tbsp of the red pepper flakes and it did give the meat a nice spicy flavor.  If you do not like spicy, add a little less or if you like very spicy add a little more.  Next, add the ground turkey. Cook the ground turkey until there is no pink left, then add the fennel seed.  Cook for just another 2 minutes.  Add the spinach and goat cheese until spinach is wilted and cheese melts into the meat mixture.  When this is done, spoon into peppers evenly.  Place in oven for 30 minutes if you like the peppers a little more tender.  If you like a firmer texture for the peppers, I would bake for 20 minutes.  You can top with a sprinkle of parmesan cheese when they are finished.  Enjoy!!