Jun 19, 2009

Pizza!


Sometimes, you gotta have pizza. It's been a hard week (you know, just living in my neurotic, worry addicted brain) and I worked even harder (fulfilled wife, masseuse, assistant, culinary student, copy writer, blogger and social media consultant duties). So as I was driving west on Olympic, I called house husband and asked him to order me a small cheese pizza with whole wheat crust. He did.

Above is my mangled pizza. I was so excited to eat it I forgot to shoot it! I eat the crust first (cuz that's the least sexy part) so that's why it looks tore up.



House husband and I also split a spinach salad: spinach, artichoke hearts, mushrooms, tomatoes, avocado and mozzarella cheese. I order it chopped and toss it with their fat-free honey mustard dressing (it would be Earth, Wind and Flour). Good stuff.



House husband's spicy sausage and peppers, sans pasta. He also had some passion fruit sorbet.

Friday workout: 3.7 mile run with husband (he doesn't want me to call him house husband...we'll see)

Ahh the weekend. I hope I actually relax a bit. We have no plans, except for therapy at 9:00am. Excited to see Fred as we have drastically cut down our sessions when husband got laid off.

What are you up to this weekend?

xo

2 comments:

  1. We went to the farmers' market this morning, and probably are just going to lounge around. I want to go out for a walk at some point. I did a little bitta yoga earlier too.

    Your torn-up pizza looks delicious. I love a good whole wheat crust :)

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  2. that pizza looks savory, missus! i love me some whole wheat crust.

    as for baking without sugar... it depends on what you are baking? like cupcakes? or like meals? i don't think i've had refined sugar in my house for about three years... for a while i switched to stevia, only to find out it's pretty craptastic in most baking.

    here are the sweetner staples i keep around.

    +agave nectar - it's liquid, sort of like honey. i use it in my baking projects - you can google around to find a good swap out ratio. i probably use this the most - and usually use less than is called for. i usually combine half agave with half or another sweetner.
    +turbinado sugar - refined, great for a swap out or brown sugar or molasses
    +applesauce - i make my own and can it, but you could buy a natural applesauce. it's really perfect for baking because you can substitute it for quite a bit of oil and sugar.
    +dates - i keep mejool dates around for a lot of baking -i just throw them in the food processor.

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