Don't let it slip away

Tortilla Enchilada Pizza is a fusion recipe made using Tortilla as the pizza base layered with Red Enchilada Sauce as the pizza sauce, lots of raw veggies as toppings and finished with good sprinkle of cheese. You can roast this over stove top or bake in the oven till crispy and the cheese has melted. This Mexican flavored Pizza is our new thin crust favorite these days. Serve it as appetizer, snack or even as a meal. A must try!!

Fridays are usually Pizza nights for us and thin crust is my new favorite these days. Rather than making base from scratch (lazy me), love using Tortilla  which makes such an excellent thin crust alternative. Use whole wheat or multi-grain tortilla for that healthier twist. I usually plan this pizza when I have a batch of my Homemade Red Enchilada Sauce in refrigerator/freezer as that quickens the pizza making process even more. Be it this Tortilla Pizza or my Vegetarian Black Bean and Cheese Enchiladas this sauce sure is nice to have on hand. Raw veggies chopped to the shape you like and you are ready to assemble the pizza. Without spending too much time you can make a better than Pizza-Hut or Dominos Pizza at home with the added advantage of nutrition and full-control of what you are feeding your family.

If you are a Pizza lover like me, you are definitely going to love this healthy homemade version. This Pizza tastes best when served crispy so make it just when you plan to serve it.

Now to the recipe....

On most weekdays, I grab a quick breakfast on my way out the door.  I usually don’t have a lot of time in the morning yet I know how important it is to eat a good breakfast.  But on days when I have the luxury of a little more time, I like to give myself a little extra treat Health Cabin shipping.

Smoothie bowls are all the rage right now.  A little more substantial than a smoothie, smoothie bowls are thicker and as the name suggests, you eat them in a bowl with a spoon instead of drinking them with a straw.  While smoothies are usually something you take on the go, smoothie bowls are a little more special because you can sit down and enjoy them as a meal.  Plus, you can also top them with a bunch of yummy and nutritious toppings.  Diced fruit, berries, granola, nuts, seeds, edible flowers or pretty much anything else you can think of.  The sky’s the limit hong thai travel!

I usually go with Greek yogurt as the base for my smoothies and smoothie bowls but today I decided to try something a little different and used Silk Dairy-Free Yogurt Alternative.  Made with soy, this creamy product has a taste and texture similar to yogurt.  It also boasts 6 grams of protein per serving and is an excellent source of calcium and Vitamin D.  Plus, it’s non-GMO and uses no artificial flavors, colors or high fructose corn syrup.  It’s a great option for those who are lactose intolerant, vegan or anyone avoiding dairy products in general ipv d2.   
It comes in several flavors but I decided to use vanilla so that I could dress it up with my own flavors and ingredients.  I usually tend to gravitate towards traditional toppings on my yogurt like berries, granola and nuts. But today, in honor of Top it Tuesday, I was in the mood for something a little more exotic.  Tuesday is the perfect day of the week that could use a little bit more love.  So I made a tropical smoothie bowl, blending the Silk vanilla dairy-free yogurt alternative with frozen mango and coconut milk.  To stick with the tropical theme, I topped it off with some more mango, slices of vibrant, green kiwi and dried coconut flakes.  And finally, for extra texture and a boost of omega-3s, fiber and antioxidants, I sprinkled on some chia seeds.  This smoothie bowl is the perfect dish to get you going in the morning and it will make you feel like you’ve been transported to a tropical paradise, all in the comfort of your own home.

Does the holiday frenzy have you wondering what’s for dinner? It’s not all about cakes and cookies and I’m writing for Minute® Rice to give you one of my favorite quick dinner recipes so you can get back out there and tackle your “to-do” list Beauty Mama.

This holiday season I vowed to do things a little differently, especially after such a busy November. I would enjoy this month, I would pick away at my lists and never feel overwhelmed. The minute I did, I would stop and hang out with my family.In the end, anything that I put aside for a few hours or days wasn’t really that important anyways ego one ct. What I didn’t want was my family going in different directions every night shopping for present, goodies, decor items, etc. and eating out here and there. Besides the cost factor during an already costly holidays season, I wanted my family seated around the table eating a healthy meal.

Seafood is my go-to when it comes to making dinner fast. It’s so easy to prepare and takes just minutes . Minute Rice is another great pantry staple, regular Minute® White Rice is ready in just 5 minutes and now they have their Minute® Multi-Grain Medley that includes Thai red rice, wild rice, long grain brown rice, and quinoa that is ready in just 10 minutes! I’m always trying to provide a healthy, yet filling side dish to my family but usually it takes a while to prepare. Not anymore! While I’ve got the rice simmering, I prepare my fish, and toss in a vegetable and we’re good to go　office furniture!
 
So, save on time and calories this holiday season with one of my favorite recipes and then you wont feel so guilty about a few extra holiday cookies! Looking for more ways to use Minute® Rice? Then check out www.minuterice.com for over 400 recipe ideas and more information about the Minute Rice family of products.
This is a sponsored post written by me on behalf of Minute  Rice.

Don't expect explosive flavors with this one but do expect clean subtle tastes of fresh ingredients wrapped in one healthy dish. The vegetables are grilled so flavors are quite mild but the bottled grilled peppers and the balsamic vinegar give it a boost. I also garnished it with fresh mint from my garden pots and these little potent leaves gave it quite a fresh minty twist. Can you already imagine how it tastes like?

When cooking on a griddle or barbecue grill, it's more favorable to our health because we just put the ingredients on the hot grill without adding anything. Then I add the salt, balsamic vinegar and extra virgin olive oil after they are cooked which gives it a whooping healthy edge because like what we all know, extra virgin olive oil is shining in nutrients. It is very rich in polyphenols, most of which are antioxidants. So the oil, together with the grilled vegetables, this pasta dish is excellent in its nutritional value.

I created this Pasta Salad with Grilled Vegetables recipe Skinny Ms. It's a site that gives you tips, information and recipes on how to follow a healthy lifestyle.

There is just something about biscuits. I know it's a southern thing, and I am an unabashed Yankee, but I love (LOVE) a good biscuit.

I implore you to overlook the gluten-free and vegan aspects of these because they taste like the real thing. But more moist, because they're full of butternut squash. Can you even handle it? I can't. I had to give most of the batch away because I would have eaten all eight in one sitting.

Eat them with BBQ, like we did, or as a breakfast sandwich stuffed with a fried egg. Or just each a few, slathered in butter, as a meal. The recipe makes eight, after all.

But seriously, these are delicious by anyone's definition because they're easy, forgiving, and adaptable. If you aren't a fan of butternut squash, swap in pumpkin, acorn squash or even sweet potato puree. If thyme isn't your thing, rosemary works fantastically, or replace with freshly ground black pepper (just reduce the amount), or leave out the spices entirely. And make sure you use fresh, rather than dried, spices if possible because they are the most pungent and will impart the most flavor.

The best way to have fresh spices on hand without having to spend a fortune on those little plastic clamshells constantly is to buy them when they're on sale and freeze them, rinsed and fully dried, for up to 6 months. For these, I used thyme from my CSA last fall that I had frozen for a rainy day (and by rainy, I mean wanted a biscuit).

These biscuits are crisp on the outside and moist and squishy on the inside, and their texture is ripe to absorb a salty pat of warm butter. They're made with oat flour, so they're a little heartier than your typical biscuit, which makes them worthy of a place on your plate, rather than a nearly-forgotten side than sits next to your plate while you devour your meal. The squash is slightly sweet, and the thyme is pungent without being overpowering; they balance each other perfectly. 

Try these. They're familiar and surprising, healthy but still carby and comforting, and most of all, they just make the meal.