Veggie Dinner!

Good Morning Central Park!!

I was able to walk to work this morning,which is my favorite way to start the day. A little bit of excersize, and lots of people watching! New Yorkers – What’s your favorite walking path in the city?

I’ve been hammering through my Swag bag from the Healthy Living Summit pretty consistently the past two days. I’m a sucker for a good protein bar! I’ve given the Nugo bars a try for breakfast the past two mornings.  And they’re great. I really loved the pretzel dark chocolate bar. The combination of salt, and chocolate is definitely a favorite of mine, remember?  

mmm pretzels and chocolate and sea salt!

And today – I tried something else, the Trenta  Iced Coffee from Starbucks , which was huge, and I did not finish (shhhhh, don’t tell anyone I was not woman enough to finish the largest ice coffee in midtown. My street cred would be ruined).

Giant coffee = Jumpy Shoshana!

Anyways, yesterday I was determined to make something plant based for dinner (a la Dawn) and set out to make Mushroom burgers – but, got a little sidetracked.

I purchased a pretzel baguette from the bakery at Food Emporium (which is the best bread ever.  It’s a pretzel, you put things on!) And decided to make it into a pretzel pizza (of sorts), and I added a side of roasted asparagus and spinach bites.

YUM!

 

 

 

 

 

 

 

 

 

 

Pretzel Baguette Pizza

Pick any type of “baguette” bread. I chose pretzel, and scooped out the middle of the bread to cut out some of the hefty calories.  It’s easy, and yummy! Make them!

Yields 4 Servings (or 2 servings for really hungry people)

Prep time: 10 Minutes
Cook time: 10 Minutes

Ingredients

2 Portobello Mushroom Caps, sliced

1 clove of garlic

Olive Oil

1 Baguette

1 small can of tomato sauce

½ small ball of fresh mozzarella
1. Sauté mushrooms, garlic and olive oil
2. Cut the baguette in half length wise, and cut each piece in half width wise
3. Scoop out the middle of the bread, and sprinkle with olive oil
4. Spread sauce on the bread, and top with mushrooms, cheese
5. Broil in the oven until crispy

empty baguette and filo shells

Pre-Melting of the Cheese!

To make the spinach bites, I just filled the Filo pockets we got in our HLS swag bag with spinach, sprinkled with mozzarella and salt/pepper and broiled with the pizza.  They were delicious. Three of the filo pockets have 45 calories so it was a nice little side dish, with few added calories.

Filo Shells!