I’m getting back in the diet groove, on foot every day and eating better. But given I’m home and can prepare more often, it’s alluring to stray. What help us binge when there are so many great low- and no-fat choices on the market?
I recollect a summer stay we attended for years where the dining room sign was: “Take what you want, but eat what you take.” There’s a great doctrine in knowing it’s not vital to eat all ” and that’s something weight specialists have told me by the years.
As we work to eat better, I’ve found a number of great recipes, inclusive this Portobello Pizza that takes the place of periodic pizza to soap-box reviews.
Portobello Pizza :
1 considerable (3-ounce) portobello fungus cap
Fat-free in progress mist (olive oil season is best)
14 crater Ragu sun-dried chopped tomatoes and honeyed basil sauce
Garlic (fresh or powder), to taste
14 crater part-skim mozzarella cheese
Dried basil, to taste
Heat oven to 350 F. Wipe the portobello hat washed of any dirt. Trim fungus branch even with hat or eliminate it completely.
Place fungus hat on foil and bake for 5-10 mins before you move forward with the toppings. Remove from oven.
If you find extract on the tip of the fungus hat after you take it out of the oven, only pat it dehydrated with a paper towel.
Spray both sides of the fungus hat with in progress oil. Place on a baking dish, gill side up.
Cover easily with the salsa and garlic (if using uninformed garlic, bones it really tiny or bake it until soft). Then tip with the cheese and dusty basil.
Place in the oven and bake for 6-8 minutes, or until the cheese is well melted. Broil is to final notation or two if you wish your cheese browned on top. Serve immediately. Most people pick to eat this pizza with a blade and fork.
Nutritional review per serving: 160 calories, 7.5 grams fat, 4 grams fiber.
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Nutrition