Polenta Three Cheese Pizza

know how hard it is to bake a gluten-free pizza crust.  Sticky, dense, or rock-hard… You might as well serve up melted cheese on a cardboard box.  Bleck.

But never fear, Polenta Pizza to the rescue!  Crisp, fiber-full, and just the right density.  I don’t even miss regular wheat pizza!

polenta

This was the perfect vehicle for my FODMAP “cautious” lactose challenge.  Bring on the cheese, baby!  {BTW, this girl tolerates milk products just fine!}

Polenta Three Cheese Pizza

Gluten-Free
Serves 4
Adapted from Living FODMAP Free

gluten free

Ingredients:

  • 36 ounces (2 packages) pre-cooked polenta
  • 3 Tbs water
  • 2 Tbs corn starch
  • 2 Tbs gluten-free all purpose flour
  • 1 Tbs green onion, chopped {omit white part for Low FODMAP friendly}
  • 1 C tomato sauce
  • 1 Tbs green onion, chopped
  • 1 C shredded mozzarella cheese
  • 1/4 C shaved parmesan cheese
  • 1/8 C goat cheese
  • pepperoni (if desired)
  • 1/2 C spinach

Instructions:

  1. Preheat oven to 450 degrees.
  2. Place one package polenta in Kitchen Aid Mixer, using whisk attachment to break apart.  Repeat with second package.  Add water, corn starch, gluten-free flour, and 1 Tbs green onion.  Mix until smooth and forms dough ball.  Add additional water by the tablespoon if necessary.
  3. Press dough out evenly on to a pizza pan and bake for 35 minutes {Or until cooked through. Test this by using a toothpick – if it’s cooked, the toothpick will come out clean}.
  4. Mix green onion and tomato sauce together.  Spread over cooked pizza shell.
  5. Add cheese, and other desired toppings, and place in oven for an additional 25 minutes, or until cheese turns golden brown.
  6. Remove and let stand 5-10 minutes before serving.

_____

 

gluten-free

This crust is to die for.  Crisp and light, not too dense.

I chose to add some green onions to my tomato sauce, because I wanted a little extra flavor.  I am still avoiding garlic and onion, so my tomato sauce contained the basics – tomato and basil.  I used Pomi, which took me forever and a day to find at the grocery store.  Next time you are at the grocery store, just try and find a pizza sauce without garlic and onion.  Practically impossible!

Low FODMAP

gluten free salad pizza recipe

And please don’t forget to add some veg to the pizza.  Let’s be civilized, here.

spinach pizza gluten free recipe

polenta pizza gluten free recipe

gluten free pizza slice

Ohhhh yes, yes, yes.  That’ll do!

Enjoy!

 

Brown Sugar Pork Chops + Spicy Cinnamon Sweet Potatoes

This is your last reminder!  If you haven’t done so already,

remember to update your RSS feeds and bookmarks to the new URL: StephanieRDN.com!

If you don’t update your feed reader to the new URL, you will no longer receive new post updates, and we wouldn’t want that!  Happy reading!

_____

I never knew how much I loved pork, until I gave this recipe a whirl. Oh. my. god. Rich and juicy and full of flavor. Talk about a twist on traditional comfort food. Not to mention, pulled together in less than an hour. That’s what I’m talkin’ about.

First things first. Wine.

sweet potatoes and wine

Pinot Noir, please.

Pinot Noir and Pork

Then chopping.

quartered sweet potatoes

Cube your sweet potatoes, place them in a gallon-sized freezer ziploc, add olive oil and spices, then toss.

basket of spices

One of the three baskets of spices in my kitchen. We love flavor.

While the sweet potatoes are baking, get started on your pork.

brown sugar pork

After the sweet potatoes have baked for 15 minutes, start searing your pork. Enjoy the delicious aroma of butter and brown sugar. Mmmmm…

brown sugar pork recipe

My mouth is watering. Time to get cooking!

_____

Brown Sugar Pork Chops + Spicy Cinnamon Sweet Potatoes

{Low FODMAP friendly}
Prep time: 15 minutes
Cook time: 35 minutes

brown sugar pork chop recipe

Ingredients:

Brown Sugar Pork Chop

  • 2 pork loin chops, approx. 1″ thick each
  • 4 Tbs brown sugar
  • 2 Tbs butter
  • salt and pepper to taste

Spicy Cinnamon Sweet Potatoes

  • 2 sweet potatoes, cubed
  • 2 Tbs olive oil
  • 1/4 tsp cinnamon
  • 1/4 salt
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • Dash of ground cayenne red pepper {more if you like the heat}

Instructions:

Sweet Potatoes

  1. Preheat oven to 400 degrees.
  2. Cube sweet potatoes.  Place in ziploc freezer bag and add olive oil and spices. Toss until well coated.
  3. Spread potatoes evenly on baking sheet and place in oven for 15 minutes.  Flip.  Bake for 15 more minutes until soft.
  4. If desired, drizzle with additional olive oil and toss to coat before serving.

Brown Sugar Pork Chops

  1. Season top and bottom of pork chops with salt, pepper, and brown sugar.  Let set 15 minutes while sweet potatoes bake.
  2. Heat frying pan on high heat.  Add butter to pan and melt.  Add pork chops, searing each side for 2-3 minutes.  Turn heat down to medium and cook through to an internal temp of 145 degrees {approx. 15 minutes total cook time}.
  3. Give pork chops 3 minutes to rest before digging in, and enjoy!

_____

recipe pork chop sweet potato corn

The crisp, caramelized crust is out of this world, and contrasted with the tender inside – divine!

And let’s compare nutrition facts:

  • 3 oz Pork Chop – 137 calories, 4 grams fat, 65 mg cholesterol
  • 3 oz Chicken Breast – 140 calories, 3 grams fat, 72 mg cholesterol

Pork isn’t so scary, right?

And how ’bout the sweet potatoes?  Bursting with antioxidants Vitamin A and C to help support a healthy immune system, keep your eyes bright, and your skin glowing.

Now that’s what I call a meal!

recipe healthy pork chops and sweet potatoes

Nom!

 

What I Ate Wednesday {Dietitian Edition!}

Since I started this blog 3+ years ago, I have never done a “What I Ate Wednesday” post.  Shocking, isn’t it? I figure people might want to see what a Dietitian eats on an average day.

So without further ado, here’s what I ate!

My mornings always start with one {or two} big cups of coffee with cream and sugar. Yes, REAL half and half and REAL sugar. None of that fake shizz for this girl. Give me creamy, sweet delicious coffee or give me death {or at least that’s what it feels like, ha!}.

Coffee and Makeup

I also try to drink at least 1/2 a Nalgene (1/2 L) in the morning too.

Before I head out the door I mix up a smoothie. They are always 1/2 spinach and 1/2 some mixture of frozen fruit {blueberries, pineapple, mango, blackberries, peaches, and bananas are what are in my freezer presently} and a scoop of protein powder. NOM. This one here is of the pineapple-mango-strawberry variety.

20140422-194835.jpg

Once I get to the hospital, I sometimes have another cup of coffee {the RDs just got a Keurig!} while I’m screening patients and organizing my day – today I forgot my mug, so no extra cup. My morning zooms by and then all of the sudden it’s time for lunch. Today we had a special menu for Earth Day! Seriously, my hospital has the BEST food!

Earth Day Menu

#SpoiledDietitian

Bacon, Potato Kale, Tomato, Fried Egg

HR was also handing out plants and herbs this morning in honor of Earth Day. I picked out a succulent, mostly because I am terrible at remembering to water plants. Today also kicked off the start of CSA deliveries for Sierra Vista employees from Talley Farms. I haven’t joined up yet, but am seriously considering splitting a box with one of the other RDs.

After work, I popped a couple of my Blueberry Muffin Energy Bites that I whipped up last night.

blueberry muffin energy bites

And while I was at it, I took an #OOTD pic while chowing down.

OOTD banana republic
+ Draped V-Neck Pullover Sweater – Banana Republic
+ Leopard Print Pencil Skirt – Anne Taylor
+ Studded Black Flats – Michael Kors {older from Nordstroms}

After getting a nice workout in, Jaime and I headed to our favorite quick takeout joint, Tiki Hut, for rice bowls. I had a Caribbean Chicken brown rice bowl with broccoli, snow peas, and carrots. And a healthy glass of Edna Valley Pinot on the side. Duh.

Tiki Hut and Wine

And last but not least, I satisfied my sweet tooth by a slice of No Bake Carrot Cake Cream Cheese Bars. Helllooooo! So, so good!

20140422-214140.jpg

So there you have it! A {food} day in the life of an RD. Perhaps not everyone’s idea of “perfect” eating {bacon and cream! gasp!}, but hardly anything to scoff at. Full of fiber, color, and variety. And most definitely {if not most importantly} satisfying. I love good food, and I love sharing my love with you! Hope you enjoyed!

Eat Well!

*********************************************************

The WIAW Dietitian Tag! #WIAWRD

This blog post is a part of a ‘dietitian tag’ to see what other registered dietitians from around the world really eat!

To carry on this tag all you need to do is:

1) Copy and paste this orange section (marked within the ******) to the bottom of your WIAW blog post.

2) Tweet/Facebook the link using the hashtag #WIAWRD (What I Ate Wednesday Registered Dietitian).

3) Add your blog post link below.

4) ‘Tag’ 2-3 other dietitians to carry on the tag via email! – I tag

Carlene {Healthfully Ever After}

Danielle {Healthy Vittles and Bits}

Kristen {Swanky Dietitian}

What I Ate Wednesday – Dietitians

*********************************************************

Work-Out Wrap Up + Menu Planning {4.7 – 4.12}

Yo, yo, yo! How’d your week go? I do have to say, mine was incredibly productive in terms of checking things off the ole’ to do list – Sat in line at the DMV for my car title, got my car insurance all squared away, mailed off 100 cookies {not even kidding} to my grandma for her 88th birthday, had a successful fundraiser, and got in some kick butt workouts.  I’m already seeing some changes in my body!

iworkoutcat

Yep.

So without further ado, here’s my workouts for the week:

Monday :: {40 sec on // 10 sec rest :: burpees in between rounds}
1. In & Out, Ski Abs, Push Up Jacks
2. Tuck Jumps x 8 & Squat Jumps x 8
3. Tricep Push Ups & Knee Touch – L&R Alternate
4. Push Up & Knee To Elbow – L&R Alternate
5. Cross Over Bike Abs
6. Monkey Push Up & 1/2 Burpee & Turn Jump
7. Oblique Donkey Kicks
8. Switch Lunge & Toe Touch
Cardio :: 4 mi run

Tuesday :: {50 sec on // 10 sec rest} x 3
1. Kettle Bell Swings – 12#
2. 5 Jump Squats & 5 Pulse Squats
3. Wood Chops – 5 x Left & 5 x Right – 12#
4. Front Lunge & Abs Twists – 12#
Cardio :: 60 min cycle

Wednesday :: {8 reps x 8 sets} ** LOVED this set
1. Bicep Curl – 12#
2. Flys – 12#
3. Squat & Press – 12#
4. Straight-Arm Lift – 12#
5. Tricep Dips
6. V Knee Tucks
7. Elevated Push Ups
8. Bent Over Row – 12#
Cardio :: 5 mi run + 1 hr 15 min Yoga

Thursday :: {50 sec on // 10 sec rest} x 2
1. Surfer Jumps & Tuck Jump Push-Up
2. Dive Bombers
3. Woodchopper + 2 Push-Ups – 12#
4. Bent Over Row & Two Squat & Presses – 12#
5. Bunny Hops – 10 Center, L & R
6. Lateral jump + 2 Push-ups
Cardio :: Hike

Friday :: {50 sec on // 10 sec rest} x 2
1. Squat & Press – 12#
2. Walk-Out Plank Push-Ups
3. Jump Lunge x 2 + Burpee
4. Deadlift + Row + Bicep Curl – 12#
5. Mountain Climbers x 4 + Push-Up

Saturday :: Rest {worked a 9+ hr day!}

Sunday :: {40 sec on // 10 sec rest :: burpees inbetween rounds}
1. Elevated 1 Leg Push Ups – L&R Alternate
2. Straight Arms Lifts & Clean & Press & Squat & Press – 12#
3. Plank Cross Knees to Elbow
4. Side Oblique Plank Top Leg Lift & Elbow Knee Tuck – Left Side
5. Side Oblique PlankTop Leg Lift & Elbow Knee Tuck – Right Side
6. Scissor C Sit Abs – L&R Alternate
7. Straight Leg Crunch & Tuck Jump & Switch Lunge Toe Touch – L&R Alternate
8. Reverse Crunches
9. Plank High, Low Push Up
Cardio :: 3 mi run

AND of course, my plank-a-day!  Who still working on their ABS this April? Half way there!

Here’s what I have planned for the rest of the week:

Workout 4.14 4.20

_____

Besides making a workout plan, I also want to get better at planning my dinner meals.  Not only will creating a weekly menu help to save a little $$$ {I’m saving up for a vacay back to WA!}, but it’ll also to take out the guess work after long days at the hospital.  If I have a plan, I stick to it.

Monday :: Shrimp and Asparagus Risotto
Tuesday :: Out to eat {Bon Temps}
Wednesday :: Apricot Glazed Turkey Burgers Stuffed with Goat Cheese + grilled squash
Thursday :: Cheesy Cauliflower Bake + whole roasted tomatoes and broccolini
Friday :: Out to eat {Ember – So excited to try this new restaurant!}
Saturday ::  Roasted Marinated Lamb with Lemon and Rosemary Potatoes + roasted asparagus
Sunday :: Easter Dinner with Jaime’s Mom

Yum! My mouth is already watering.

Make It Count!

 

I ate SO much.

Last night was the CTC Fundraiser at CPK, and it went fantastic!

Processed with VSCOcam with b5 preset

Jaime and I decided to go all out.  For the cause, of course.  We started with drinks – Chimay for him and a Santa Barbara Pinot for me.   And an appetizer.  The Blanco Flatbread. Whipped truffle cream?  Oh yes.

Processed with VSCOcam with b1 preset

For our entrees, Jaime went with his fav, the Original BBQ Chicken.

Processed with VSCOcam with c1 preset

I chose the California Veggie Pizza on whole wheat + goat cheese (duh).  So, so good.  Love me some broccolini.

Processed with VSCOcam with c1 preset

To top it all off, we just had to get dessert.  No sharing either.  Jaime is chocoholic, and I on the other hand could pass on all that, so Belgian Chocolate Souffle Cake for him and I went with the melt-in-your-mouth Butter Cake.   No pictures, but I assure you it was fabulous.

After our meal we spoke to the manager who said lots of people had been coming in all day with our flyers!  Let’s hope our efforts paid off in the form of a big, fat check!

Now we are off to the opening of the Avila Farmer’s Market!  Our goal is to pick up some field greens and fresh fruit for smoothies.  Funny story- Jaime told me this morning that his smoothie (made from frozen fruit) was too cold.  Ha!  Fresh it is then!

Hope you all have a great weekend!