shrimp & pesto pizza

Last weekend I was working on some shrimp recipes for a project and when I mentioned the thought of shrimp pizza to the Taster he got a little excited. Before I knew it there were multiple topping ideas being tossed out, but in the end, we went with pesto (as the sauce), red onion, roasted red pepper, goat cheese and shrimp a top none other than my favorite sprouted tortilla.

It had been weeks since I had had my beloved tortilla pizzas and as soon as I realized they were no longer a thing of the past, I was the excited one.

This pizza concept would work on any crust, I also made it on some Middle Eastern Flatbreads for my cousin who I wasn’t sure how he would feel about the sprouted tortilla. For the record, he said he liked them both the same. :) Score for kids eating whole grains!

I love these pizzas vegetarian, but I must say that I’ve been slacking on protein lately, and I can definitely tell. So an added opportunity for some additional protein from the shrimp is a score for a healthy adult!

 

Shrimp & Pesto Pizza

Yield: 2 Pizzas

Serving Size: 2

Ingredients

  • 2 Sprouted Tortillas (I use French Meadow)
  • 2 Tbsp prepared pesto
  • 1/4 cup red onion, sliced
  • 1/4 cup roasted red pepper, sliced
  • 2 oz goat cheese
  • 4 oz cooked shrimp

Instructions

  1. Pre-heat oven to 375 degrees.
  2. Bake tortillas for about 5 minutes.
  3. Remove from oven and spread pesto over tortilla.
  4. Top with red onion, red pepper, goat cheese and shrimp.
  5. Bake for another 5 minutes until toppings are hot and cheese has melted.
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P.S. Happy Halloween! I’ve got to find some sort of costume to wear tonight for trick-or-treaters…help!

ask the nutritionist: probiotics

Whenever anyone asks me what vitamins or supplements they should take, most of the time I always answer with probiotics.

(source)

What are Probiotics? 

  • live microorganisms (aka good bacteria!)

 

Benefits of Probiotics: 

  • can help with digestion and nutrient absorption
  • can help immune function
  • can treat diarrhea
  • prevent and treat yeast and urinary infections
  • treat irritable bowel syndrome
  • prevent and treat eczema in children
  • prevent or reduce the severity of colds and flu

 

How can we add them into our diets? 

  • supplements
  • kefir
  • probiotic drinks
  • yogurt
  • miso
  • fermented foods like kombucha, saurkraut, kimchee, etc.
Do you make sure you are getting probiotics? 
I’ve been a huge believer in probiotics for the last few years and I must say, I think it helped with some digestive issues I had always had. When I travel to Haiti or have been on antibiotics, I take more!  I take a supplement on a daily basis as well as consume foods fermented foods and yogurt. 

daily eats: 7.2.11 {food show edition}

Rarely do I talk about work on the blog, but I thought it would be fun to share a “day at a food show” with you all.

I’ve been doing food shows for about 4 years and I’ve certainly learned a lot along the way. I should probably say my stomach has learned a lot along the way.

Saturday 7.2.11 – Gluten Intolerance Group Show – Orlando, Fl

7:15 Realize I’ve overslept. Roll out of bed and down to the fitness center for a quick 25 minute treadmill workout.

Lesson #1: Always, always bring work out clothes, shoes, etc. Even if you end up not using them or not having time, if you DO have the chance, you’ll be really glad you have them.

Breakfast: Coffee + water + 2 hard boiled eggs + apple + raw macadamia butter

Lesson #2: Always start the day off with a decent breakfast. Or you’ll be snacking the ENTIRE day. (Trust me, it took me a long time to finally learn this)

Make an endless amount of Gluten-Free Quesadillas – always a favorite at these events. Simultaneously, resist the urge to eat half of the brownies you cut up. :)


Snack on a few kale chips before lunch.

Lesson #3: Bring your own snacks/typical snacks – there are never veggies at food shows, and always an abundance of sweets.

Lunch: Caesar Salad +salmon + roasted vegetables. This was a really good conference lunch – it was delicious!

Lesson #4: Eat a real lunch. Eating all samples will leave you with a belly ache and completely unsatisfied.

Snack on some GF Quesadilla pieces, because they are good and taste a GF cupcake. Resist all other show snacks. (Gets a lot easier after you’ve done a ton of them.)

The pool looked to inviting to skip so after the show ended, I grabbed my book, a beer and a seat in the sun. I drank 1/2 my beer, read about marketing remarkable products and literally turned into a pile of sweat. I decided not to pack a swim suit on this trip, because I’ve never had time to use them in the past.

Lesson #5: Always pack a swim suit – even if you don’t think you’ll have a chance to use it.

Then it was time for a rest and some computer work, along with Diners, Drive ins and Dives and some kale chips. (A rather awful combo to be completely honest as Guy was touring the country on the search for BBQ and I was hungry ;) ) I was really wishing I had some hummus on hand for a little snack, but no such luck so I stuck with part of a go picnic meal.

Dinner was interesting. We headed to the Boardwalk at Epcot and stopped into the ESPN Club for a drink. When it came time to head somewhere for dinner and we asked the bartender for a dinner recommendation, he laughed, reminded us that it was a holiday weekend and we DIDN’T have a reservation, told us we were eating there and handed us a menu. We laughed, realizing it was a little crazy that we would just be able to walk in somewhere :)

Dinner: I had trouble deciding between the two most opposite items on the menu – the Muffaletta Burger and the Veggie-Hummus Sandwich. I ended up making a great decision on the burger and ate about half of the burger and fries, leaving pleasantly full.

Lesson # 6: Order what you are craving! When I’m in the mood for a burger and fries I get one – I eat plenty of salads and veggie sandwiches to balance it all out!

I hope you enjoyed this twist on the daily eats posts!