Let me just say, when it comes to taste and color, there is just no comparison to store bought spinach and this smoothie ROCKED.
I was also lucky enough to be the recipient of some freshly cut asparagus (thanks neighbor!) and knew exactly what I wanted to do with them. Most of the time, I like to dress my asparagus up simply with a little olive oil, garlic, salt and pepper and bake at 400 F for about 10 minutes. Pretty simple and straight forward. But between the spinach, basil and asparagus I had sitting around and my intense craving for pizza the other day, I decided a spring greens pizza was in order.
This pizza is light and nutrient (veggie!) dense with a good dose of healthy fats from the pesto. I used naan bread as my base, because it's quick, healthy and the perfect size for a personal pizza.
[Yields 1 personal sized pizza]
1 naan round
1/4 c. basil pesto sauce (see recipe below)
1/4 c. mozzarella cheese, shredded
1-2 asparagus spears, peeled into strips
1/2 c. spinach, shredded into small pieces
Preheat your oven to 375 F. Place naan bread rounds on a pizza stone, or lined baking pan, and spread with 1/4 c. basil pesto each (see recipe below). Top with 1/4 c. cheese of choice (I like mozzarella for this recipe but parmesan would work well also!) Top with strips of peeled asparagus and shredded spinach. Place in the oven for 8-10 minutes. Remove from oven, crack open your egg and gently place on center of pizza. You may consider making a small indentation in the center to keep the egg from running off the side! Place pizza back into the oven and switch oven to low broil for approx 2-3 minutes. Watch closely to ensure that the pizza crust does not burn and removed with egg is cooked to desired consistency (I like mine slightly runny).
Congrats to Wendy from Winchester, who is the winner of my giveaway from Mountain Primadonna! I hope to do another giveaway soon!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
My Motto for 2018
2017 End of Season Wrap Up
Training Updates: 3rd Quarter 2017
Asian-Inspired Fish & Veggie Platter (The Recipe Redux)
Peace is always beautiful
Tart Cherry & Orange Sports Drink
Crew Report: Tahoe Rim 100
Dark Chocolate Peanut Butter Ice Cream
Stress Buster Trail Mix
Proud Athlete Of
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