Easy Vegetable Pizza from Eat Right America shared by A Texas Artist Laurie Pace

Easy Vegetable Pizza
Serves: 4
Preparation Time: 10 minutes
 

Ingredients:
4 large whole wheat pitas
2 cups (500 mL) pasta sauce, no or low salt
1/2 cup (35 g) chopped shiitake mushrooms
1/2 cup (80 g) chopped red onions
10 ounces (285 g) frozen broccoli florets, thawed and finely chopped
1 cup (113 g) shredded mozzarella soy cheese (Soya Kaas is a good one)
Instructions: Bake pitas in oven at 200 degrees for 15 minutes. Lay flat on baking tray and spoon on the pasta sauce. Sprinkle evenly with the mushrooms, onions, and broccoli and cover lightly with soy cheese. Bake in the oven at 200 degrees for 30 minutes.

I cannot use soy so I use real cheese...but it is soo good.




For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

New Prescription for Life Recipe Vegetable Shish Kebabas

New Prescription for Life - Vegetable Shish Kebabs

I received an email from Whole Foods. They had decided to buy the site... www.eatrightamerica.com  and join it to their help for America to be more healthy. Most of you know I joined Eat Right America in January.

From their guidance, videos on healthy eating and their fabulous recipes, I have lost 20 lbs and my cholesterol has dropped almost 20 percent.  

The new site is now entitled....Whole Foods Wellness Club.    It is simply a subscription to better eating and better health.  

ON this blog I will be sharing some of the fabulous recipes as well as adaptations Stacey and Terry and I have made along the way.

This is the Day that the Lord hath made...let us Eat Right America...and give Thanks to Him.

Vegetarian Shish Kebabs

Serves: 4
Preparation Time: 20 minutes

Ingredients:
2 cups (390 g) brown rice, cooked (optional)
MARINADE
1/4 cup (63 mL) pineapple juice
2 cloves garlic
1/4 cup (63 mL) Dr. Fuhrman's Riesling Raisin Vinegar
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
VEGETABLES
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch (2.5 cm) slices
1 large zucchini, slilced into 1-inch (2.5 cm) slices
1 cup (165 g) fresh pineapple chunks

Instructions: If using brown rice, cook according to package directions. Whisk marinade ingredients thoroughly. Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinade, in refrigerator overnight, or at least 4 hours. Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is done. Brush on any additional marinade while grilling. May be served over a bed of brown rice.

Note: The longer this marinates the better the flavor!

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty recipe.

                                   Stacey Beth and Laurie 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –