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About Soft Crust Pizza

Regular pizza dough usually calls for about 3 cups of flour (if you want to make pizza at home). You can make a big pizza with all that flour, but one slice of a 16-inch pizza could have 34.0 grams of carb just for the crust. You can see what you are up against. Regular pizzas are true carb killers. This crust has 7.7 grams of carb per serving.

SERVING SIZE,1 slice (12-inch pizza).
CARBS PER SERVING, (CRUST ONLY): 7.7 grams of carb.

½ cup cold water
1/3 cup hot water
4 Tablesps olive oil
1 package rapid-rise yeast
¾ cup stone ground whole-wheat flour
½ cup whole almond meal
½ cup soy protein powder
salt (about ¼ Teasp or to taste)

Preheat oven to 450ºF. Lightly oil a 14-inch pizza pan.

Combine the cold water, boiling water, and olive oil in a medium-size mixing bowl. Add the yeast and stir. While the yeast activates (it needs to adds sugar), combine the stone ground whole-wheat flour, almond meal, soy protein powder

Good to be Healthy Pizza

This recipe uses Swiss chard. Like all dark leafy greens, they grow in cooler weather. So you will find fresh local Swiss chard at farmers markets right now. It should be brightly colored, crisp and free of tiny holes that may be a sign of insect damage. Wash it just before using. Otherwise, it stores well in the refrigerator in a plastic bag. This recipe also calls for red miso, Japanese fermented soy paste. It lends a dairy like flavor to the pesto sauce. Find it in the dairy case at your local health food store. This pizza is tasty and satisfying without the cheese.

Too Good to be Healthy Pizza

1 Kabuli Whole Wheat Pizza Crust (available at Wild Oats)

1/3 cup non-dairy pesto (recipe below)

½ bunch Swiss chard

10 sun dried tomatoes

12 Kalamata olives

3 water packed artichoke hearts

Preheat oven to 450 degrees. Wash the chard and trim any rough ends. Chop the leaves into bite size pieces and the stems into ¼ inch pieces. Place

Enjoy Fresh Fall Apples

Apple Caramel Bars

1 cup all-purpose flour

1/4 cup brown sugar, packed

1/2 cup butter

2 large eggs, beaten

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/4 cup all-purpose flour

2 Golden Delicious apples, cored and diced

1 cup caramel candies, unwrapped and cut into quarters

1/2 cup chopped nuts

Pre-heat oven to 350 F. Lightly grease a 9-inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs, vanilla, 1/2 cup brown sugar and 1/4 cup flour. Stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving. Makes 16 bars.

Boudin Blanc (White Sausage with Apples)

This is a traditional dish

Cool Snacks in Summer

Juice Pops

Summer isn’t complete without homemade juice popsicles. Simply fill a popsicle mold or an ice tray with your favorite fruit juice. Cover the ice tray with clear plastic wrap and poke a toothpick through the plastic into each square. Place the tray into the freezer until the popsicles are frozen solid.

Frozen Monkey Treats

Here is a healthy snack that your kids will go bananas for! Peel a banana and cut it in half. Insert popsicle sticks into the cut ends. Dip the bananas into yogurt or melted chocolate, and then roll the bananas in chopped nuts, crushed cereal, or coconut shavings. Place the bananas on a small waxed paper-lined baking sheet and set the sheet into the freezer for an hour or so. Fun to make and even more fun to eat!

Fruit Fizzy

Don’t plan your summer party without this refreshing drink. Pour one can of Sprite (it doesn’t have caffeine) into a blender, along with small ice cubes. Add several large strawberries, a handful of blueberries, or other favorite fruit to the mix. Blend the mixture until it has the texture of a slush. Pour into a glass

Homemade BBQ Sauce

The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.

You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.

Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either

Veggie Comfort Burgers


  • 1/2 cup grated zuchinni, after wrapping in kitchen towel/ cheesecloth and squeezing out the water. (Zuchinni adds a wonderful texture and moistness to all kinds of dishes, including potato pancakes, meatloaf, and even carrot cake.)
  • 1/2 cup grated potato. You can leave the skin on if you like, but it’s probably better to remove it. To reduce cooking time, you can also add roughly-mashed cooled boiled potatoes (i.e., just potato, no cream, milk, etc.).
  • 3 canned shiitake mushrooms, finely minced. (You can use any mushroom, but shiitakes are reputed to aid in improving blood flow in human bodies.)
  • 1/2 small onion, grated.
  • 1 tsp of grated or finely minced garlic.
  • 1 tbsp ground cumin.
  • Salt and black pepper to taste.
  • Sprinkle of crushed red pepper flake [optional].
  • 1/4 cup chickpea flour for protein. If you cannot find this flour, grind your own from dried chickpeas.
  • 1/2 cup white flour. (You should “cut” besan with regular white flour, to reduce the chances of burning your burgers/ pancakes. Once you’ve burned high-protein ingredients once, you’ll know better.)
  • 2 eggs, beaten.
  • 2-3 tbsp vegetable or canola oil. You can use olive oil, but it has a low smoke point and burns easily.
  • 1 tbsp butter.
  • 3-4 small (bocconcinni) mozarella balls, sliced thinly

Low Carb Breakfasts

Sausage and Egg “Muffin”

6 oz Ital. sausage
6 eggs
1/8 cup heavy cream
3 oz cheese
OPTIONAL: salsa, bacon, onion

Preheat oven 350. Spray 3 super large muffin tins with PAM. Cut up links and put two in bottom of each tin. Mix eggs and cream and salt & pepper. Pour some in each tin. Sprinkle with half the cheese. Pour remaining egg mixture in and sprinkle with rest of cheese. Bake about 20 min.(time may vary) until eggs are done and golden. Remove from oven and let sit few minutes. Use spoon to remove “muffins”.

Serves 3 @ 2.3 carbs
W/O Sausage: 3 @ 1.6 carb
These puffed up about 2″ and were really tasty

Fake French Toast II

2 eggs
dash cream, dash water
dash cinnamon
1 pkt Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)

Beat all ingredients except rinds. Crumble rinds and let soak in egg mixture until thick gloppy batter. Heat butter in frying pan, and pour in batter, spreading around pan. Fry until brown on one side, flip and brown other side. Serve with maple syrup.
Serves 1 @ 2.3 carbs

Chicago Deep Dish

Chicago-Style pizza is a deep-dish pizza style developed in Chicago. The term also sometimes refers to “stuffed” pizza, another Chicago style. True Chicago-style pizza features a buttery crust with generous amounts of cheese and chunky tomato sauce. If and when you are in Chicago, be sure to visit these deep-dish establishments:

  • Aurelios
  • Connie’s
  • Edwardo’s
  • Giordanos
  • Gino’s East
  • Home Run Inn
  • Jake’s
  • Lou Malnati’s
  • Nancy’s
  • Pizzeria Uno
  • Rosati’s

Chicago Deep Dish

1 package rapid-rise active yeast (1/4 ounce)

1 cup warm water, between 105 to 115 degrees F

1 teaspoon granulated sugar

2 1/2 cups flour

1/2 cup yellow cornmeal

1/4 cup olive oil

1 pound shredded mozzarella cheese

1 pound cooked Italian sausage, crumbled

1 (28 ounce) can diced tomatoes, well drained

1 teaspoon dried sweet basil

1 teaspoon dried oregano

1/2 cup grated Parmesan cheese

1. In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to

Cook Lobster Tails and Tournados


Frozen uncooked lobster tails, thawed – 4oz to 5oz


Cayenne Pepper

Using kitchen shears, cut through the shell, down the center right to the end of the shell only. If not completely thawed, hold under room temperature tap water to speed the process up. Spread the shell apart slightly and cut meat down the center being careful not to cut all the way through. Insert a finger under the meat (between the cartilage) and gently bring meat to top of the shell. Push the shell together so meat stays on top of the lobster shell.

Spread the softened butter generously in a think layer over meat. Sprinkle lightly with the cayenne pepper and arrange on a shallow baking pan. If you’re not quite ready to serve you can refrigerate them until ready.

Bake in oven at 550 degrees Fahrenheit for about 7 minutes. Serve with melted butter in little bowls or dishes for dipping.

For poached lobster tails place the thawed lobster tails in boiling salted water, cover and let simmer for about 10 minutes. Remove cartilage and serve as is, or loosen and cut up meat and replace

Chicken Pizza

Ingredients for Chicken Marination:
1/2 kg chicken boneless
1/2 tbsp roasted cumin powder
1 tsp white pepper powder
1 tbsp ginger garlic paste
1 tbsp Worcestershire sauce
Salt to taste

Ingredients for Pizza Topping:
Capsicum cut in squares
Butter Mushrooms cut into halves
Black Olives
Green Olives
Mozzarella cheese
Cheddar cheese
Pinch of Oregano
Pinch of Rosemary

Cooking Instructions:
Marinate all chicken pieces in the spices listed above for chicken marination and leave them for 30 minutes. After that you can either steam the marinated chicken or you can shallow fry it. To cook chicken on steam, you have to boil water in a deep sauce pan and place chicken pieces on the strainer and put the strainer over boiling water. Then cover the pan and cook on low heat for 15 minutes until chicken becomes tender. If you want to shallow fry chicken pieces, put 2 tablespoons of vegetable oil in a pan and then put marinated chicken pieces and cook for 10-15 minutes until chicken become dry and tender. Now you have to assemble the pizza. Take a pre-made pizza dough and spread it onto your pizza pan. Now make a layer of pizza

About Tempting Pizza

This is a quick recipe. Dissolve yeast in slightly warm water. Keep it aside for 5 minutes and stir it time to time. Combine flour, salt, sugar and oil in a bowl and knead it but add water/yeast mixture as well. Start kneading the pizza dough carefully to bring flour into the center of bowl. Kneading should be continuous so that the dough remains smooth. If dough looks dry, add a little more water to give moisture. Similarly, if it is sticky, then add more flour. Knead until it is smooth and elastic.

Roll it into a ball and cover with a damp cloth to avoid moisture escape. Let it rest for about 20 minutes at some warm place, with an appropriate distance from the stove. Beat dough with your palm to expand it and to remove gas bubbles which are formed while fermenting. Roll dough gain into a ball and place it in a greased bowl. Cover it with some plastic wrap and store in refrigerator.

Now it is ready to use. Place dough on floured counter top or wooden board. Flatten it with your hands or rolling pin. Push the dough evenly onto the

Make Guacamole Dip

Assemble the following kitchen items:

  • Cutting board
  • Sharp knife
  • A shallow-lipped dish or bowl, preferably with a flat bottom
  • A potato masher, hand-held is better than an electric whipper

Ingredients (for one batch, feeds 2-4 people as a side dish or dip for chips):

  • 2 Haas avocados*
  • Fresh cilantro (usually comes in a small bunch or plastic bag in the produce area)
  • 2 Roma tomatoes
  • 2 fresh limes (not lime juice)
  • Sour Cream (fat-free is OK)
  • 1 package of Guacamole seasoning (Schilling, McCormick, or Lawry)
  • Cumin (a spice)
  • Your favorite salsa (homemade or favorite brand)
  • Favorite tortilla chips

* Do not use green-skinned “Chilean” avocados. Haas (or “California”) avocados have a very dark skin, almost brown, and the skin has a “wrinkled” appearance. To select avocados that are “ripe” (ready to use), pick up the avocado, hold it in your palm (like you are holding a ball), and squeeze very gently, but with some pressure. The avocado should “give” a little (that is, not feel solid or too firm). If it is “squishy” (really soft), then try another one. Don’t buy too far ahead of time (I like to get them the day before). DO NOT REFRIGERATE prior to making the guacamole.

Making the

Crab and Corn Bisque


1 pt. lump crabmeat

1/2 c. (1 stick) butter (do not substitute margarine)

1-1/2 c. finely chopped sweet onion

4 T. all-purpose flour

6 c. fresh corn kernels (see ‘Recipe Note 1’ below)

2 tsp. salt

1 tsp. coarsely ground black pepper

1-1/2 qt. heavy cream

3/4 c. thinly sliced green onions, white & green portions

3-4 additional green onions, thinly sliced for garnish


Gently pick through the crabmeat to remove any bits of shell or cartilage, being careful not to break up lumps of crabmeat; set aside. Melt butter in a 5- to 6-quart Dutch oven over medium heat. Add chopped onion and saute until translucent (approximately 10 minutes). Whisk in flour, then add corn kernels. Continue to cook over medium heat for 5 minutes, stirring frequently. Add salt and pepper, then stir in heavy cream and lower heat. Cover and cook over low heat for 20 minutes, stirring occasionally — do not boil (see ‘Recipe Note 2’ below). Stir in sliced green onions, then very gently fold in crabmeat, being careful not to break up lumps. Return bisque to a simmer over

Walnut Chocolate Circles Cookie


2 sticks (1 cup) salted butter, softened

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

pinch of salt

1 cup walnuts, toasted and finely ground

2 1/4 cups all-purpose flour

Vanilla Icing:

1 cup powdered sugar

1/4 teaspoon vanilla extract

1-2 tablespoons milk


Large bowl

Small bowl

Cookie sheets

Plastic wrap


Step 1: In a large bowl, beat butter with an electric mixer set on medium-high for 30 seconds.

Step 2: Add sugar, cocoa powder, vanilla extract, and a pinch of salt. Beat until combined.

Step 3: Beat in ground nuts.

Step 4: Beat in as much flour as you can with the electric mixer, then stir in remaining flour with spoon.

Step 5: Shape dough into a 2-inch-diameter log. Wrap in plastic wrap and refrigerate for 4-24 hours or until firm enough to slice.

Step 6: Preheat oven to 350 degrees F.

Step 7: Lightly grease cookie sheets.

Step 8: Cut log into 1/4-inch slices. Place slices 1 inch apart on prepared cookie sheets.

About Grilled Pizza

To start off with your cooking of one of your favorite grilled pizza recipes you should have a good conditioned grill to cook the pizza with. It will take about 10 minutes to cook the grilled pizza and preparation time of about 5 minutes. So, within 15 minutes you have your grilled pizza right in front of you, ready to be munched in.

How to cook any of the pizza in your long list of grilled pizza recipes? It is just like cooking a regular pizza out in the oven, the difference is you are using grill to cook it. Prepare the crust for the pizza then brush it with a little of olive oil on each side. Choose your favorite toppings and make sure they come on handy so when the grill is ready you can put them on top of the crust after which, put the lid of the grill down and wait till the crust turns to crisp. The cooking time would depend on how thick the crust is and how hot your grill is. Do not get off your eyes out of the grill to avoid burning of your grilled pizza. After it

Info of Low Fat Banana Toasts


2 egg whites

1/2 cup of skim milk

1 mashed banana

1 tsp sweetener

1/2 tsp ground cinnamon

8 slices of whole grain bread

1 Tbs low fat butter (Cannola based is best)

This is what you do:

First, whisk together the egg whites, skim milk, banana, sweetener and cinnamon till mixed well.

Then, soak the bread slices into the mix on both sides.

Next, coat a large nonstick frying pan with cannola oil spray.

Finally, melt the low fat butter, and add the soaked bread slices onto the pan till they turn golden.

Serve immediately, and top with a teaspoon of honey, or go to my website and get the low fat syrup recipe for this delicious dish.

2 toasts equal 1 serving.

Info of Fortunate Lemon Chicken

Fortunate Lemon Chicken


4 whole boneless chicken breasts, skin off

½ cup cornstarch (corn flour)

3 tbls water

4 egg yolks – beaten

salt, pepper

shallots – chopped

Lemon Sauce

½ cup lemon juice

2 tsp powdered chicken stock

2 tbls cornstarch (corn flour)

2 tbls honey

2½ tbls brown sugar

1 tsp grated ginger

1¾ cups water

For the sauce combine all the ingredients in a saucepan and stir over a low heat until it boils and then thickens.

Cut chicken breast fillets into 3-4 pieces, lay flat and pound slightly.

Place cornflour in a bowl and slowly add the water and egg yolks. Add salt and pepper to your liking.

Dip chicken pieces into this batter, drain well.

Place a couple pieces of the battered chicken at a time into deep hot oil and fry until lightly browned.

Drain on absorbent paper.

Slice chicken further if required.

Arrange on plates, sprinkle with shallots and spoon over hot lemon sauce.


Basics of Standard Pizza Recipe

Deep dish pizza which has been around since the late 1900’s and comprises of a thick bread crust of around and inch deep or more.

The brick oven pizza which is backed in a wood fired brick over gives a unique flavor to the pizza. These types of oven are used for Neapolitan, and measure around ten inches in diameter. The toppings need to light and thin as the pizza are only baked for a couple of minutes.

The Greek type stylepizza recipe comprises of a base and tasty toppings which include ingredients such as onion, tomato, mushrooms, broccoli, mozzarella and manouri cheese, black olives, basil, bell peppers and olive oil.

The Chicago style recipe is a deep dish pizza which is traditionally from Chicago. The pizza has a butter crust with tomato sauce and a generous helping of various cheeses. Many people also stuff the crusts with various toppings.

A pizza which is well known for its thin base and broad slices is the New York style. These pizza dish are served with traditional pizza toppings which include mozzarella, tomato and a light sauce. The crust is made from a high gluten flour

Strawberry Jam


  • 1-pint strawberries, hulled and sliced
  • 2-tablespoons fruit pectin
  • ½ teaspoon butter
  • 1-cup sugar
  • 2 8-ounce jelly jars


  1. In a medium sized bowl, crush the strawberries with a potato masher
  2. In a skillet, combine the crushed strawberries, pectin, and butter.
  3. Stirring constantly, cook over medium-high heat, until the mixture boils.
  4. Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
  5. Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.

Must know about Personal Pizzas

-1 Teaspoon Active Dry Yeast. Dry yeast is used in many baking products as a leavening agent. It converts food sugars present in the dough into a carbon dioxide gas which in turn makes the product rise. After baking, the result is a more fluffy, puffed up bread that is more appetizing than a hard cake. Some benefits of using yeast in baking include an addition of fiber and vitamin B found in s. cerevisiae, the most common strand of yeast.

-1 Teaspoon Honey. Honey is a viscous sweetener produce by bees and other related insects. It is used in our pizza recipe as a sugar substance for the yeast to act on as well as a flavor agent. Honey gets is sweet taste from the glucose chemicals it possesses. It has been used for thousands of years all around the world. With only sixty four calories in a tablespoon, it is a great alternative to sugar when sweetening foods and beverages.

-1/8 Teaspoon Salt. While it is often looked at as unhealthy, salt can be used to amplify flavors in foods. It has had a culinary use for the past eight thousand years and can