I generally (except when I forget) track all of my food and activity levels (and have been for a long time), but what I realized recently was that while I think what I am eating is healthy, I could very well be cheating myself out of precious nutritional needs (or even words extra unknown calories)!
Over the past few years my philosophy on food has changed (I will post on this soon). Basically I went from eating really low calories (and lots of no calorie chemicals ala Splenda), to eating wholesome foods that not only taste good but also give my body the MUCH needed nutrition it was craving.
With my nutrition philosophy changing, so did my cooking habits. I went from purchasing breads (and english muffins - my favorite) to making them weekly for my family. I went from eating boxed pasta to exclusively making it from scratch. I went from eating canned soup (yuck) to making big vats of soup and freezing it in Mason Jars (my favorite and must have kitchen essential).
So with all that said, I am now going to be featuring nutritional information for each recipe I post! That way if you are like me and want to know exactly what you are putting into your body, the info will be right there!
I did a post about Honey Wheat Pizza Crust a while back and wanted to show you what you can now expect!
Honey Whole Wheat Pizza Crust -
- 1 tsp honey
- 1 1/2 cups warm water (turn the water on your sink to hot and let it run for about 1 min, just until its just about too hot to touch with your finger)
- 1 packet of active dry yeast
- 1tsp olive oil
- Pinch of salt
- 2 cups of whole wheat flour
- 1 cup of white bread flour, plus more for keading (you can use all purpose if you don't have bread flour handy)
- Preheat oven to 425 degrees (and if you have a pizza stone place in oven and let heat up for 45 minutes to an hour)
- In a large bowl, dissolve yeast in warm water. Lets stand for 10 minutes (make sure the yeast has activated, you will know when you see it bubbling and popping on the top of the water...if you do not see it bubbling on the top it has not been activated and you need to dump it and start over).
- Stir in the honey, olive oil and salt.
- Mix in the flour until mostly combined (it will look like small flour chunks) and dump it out onto a floured surface
- Knead for 10 minutes. If the dough is sticky, keep adding in flour until it is not sticky to the touch anymore.
- Once its into a ball, put it into a buttered bowl and let rise for 1 hour
- After its risen (aprox doubled in size) punch it down and divide into 2 to 4 balls (depending if you want large/thicker crusts or thin individual crusts (nutrition info below is for 4 balls).
- Let small balls rise for 30 min or so
- Roll out and spread your favorite toppings.
- Bake for 8 to 12 minutes (until the cheese is bubbly and the crust is golden)
*You may see me play with the format of the nutrition information...but you get the picture and I am so excited to be adding this feature!
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