Blueberry Pizza with Honeyed Goat Cheese and Prosciutto

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 1

Don’t think for a second that this is some bizarre pregnancy craving. This is legit, amazing food. And why people will turn up their noses to goat cheese…well, I’ll never understand. Goat cheese is just…dreamy.

Also dreamy is the thought of days I could sleep without 8 bathroom breaks each night (if you think I’m exaggerating, well, you’re wrong. Sadly.) Or the nights when we didn’t have to have so much white noise to mask my snoring. Or what about eating Tums like they’re magic jelly beans at 3am? Yeah, dreamy. As miraculous and beautiful as creating life truly is…it comes with unpleasantness, too.

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 2

I sit at my desk and by 3pm I could fall asleep right then and there. Shoot, I think I could fall asleep standing at times.

Most days I try to hit the gym or do SOMETHING to break a sweat, but I’ll be honest…that’s getting harder and harder to do. I’ve come to rely on my personal trainer, our appointments, and his encouragement to get me through a few workouts each week. This poor 25-year-old stud muffin had no idea what he was getting himself into when we started our training months ago. Trainers probably aren’t accustomed to having their clients get rounder and heavier and less fit by the week, but he gives me lots of words of encouragement…which is just what I need.

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 3

By dinner time, it’s time for whatever will come together in 15 minutes or less. I used to think 30 minutes was a quick meal, but these days, that number is cut in half. And sadly, dishes still won’t wash themselves or magically relocate to the dishwasher. But I stay hopeful.

By 8pm, I’m generally perched on my yoga ball with my baby belly hanging out, rocking from side-to-side and front-to-back trying to find some relief from all the baby PRESSURE. Mr. Prevention generally laughs at my pathetic state and rarely fulfills my requests for a back rub while I grumble about wanting to eat something more…but not get indigestion.

That said, these Blueberry Pizzas with Honeyed Goat Cheese and Prosciutto are worth suffering the worst indigestion in the world (not that they would cause any unless you’re super duper pregnant). Just…yum. So very yum (and ready in 15 minutes with very little hands-on time!).

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 4

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 4 ounces goat cheese, softened
  • 2 Tbsp honey
  • 3 pieces naan or flatbread
  • ¾ cup fresh blueberries
  • 3 oz prosciutto, thinly shaved
  • 2 tsp fresh thyme leaves
  • freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, combine goat cheese and honey until well blended. Spread the goat cheese mixture over the surface of the naan, evenly dividing between the 3 pieces. Top each pizza with ¼ cup blueberries and bake for 10-12 minutes or until naan becomes just golden.
  3. Remove from the oven and add prosciutto and thyme to each pizza. Sprinkle with a pinch of black pepper, if desired. Slice and serve.
Notes
Nutrition Information
Serving size: 1 "pizza" Calories: 373 Fat: 13.7 Carbohydrates: 48.7 Sugar: 12.7 Sodium: 757 Fiber: 2.0 Protein: 14.7 Cholesterol: 37

 Heeey, Thursday! Glad you’re here already :-D Four day work week – lovin’ it.

 Be well,

sig4

Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing

Fruit, Chicken, and Quinoa Salad 1

It’s weird to be thinking about upcoming events…and needing a babysitter. It’s bizarre to think that in a few weeks, I’m going to be a MOM. Pinch me!!

It’s beyond my comprehension as to why Mr. Prevention agreed to go to Babies R Us with me last weekend to return a few things and finish gathering must-have items off our registry. I know the rainy weather was the only reason he was agreeable, but he was quickly regretting his decision when the shopping trip turned into a Babies R Us excursion that absorbed the ENTIRE afternoon. Hey, at least we saved over $200 with my amazing couponing skills!

Fruit, Chicken, and Quinoa Salad 2

I knew I had lost him by the first aisle. Go figure, breast milk storage bags and slow flow vs. medium flow bottle nipples didn’t hold his attention…not even for a second. I figured the experience would improve when we got around to the strollers, but he just plopped down on the display shelving and price compared on Amazon and other online retailers, inquiring over and over again, “Well, why do you want this one instead of this one?”

Duuuuuuuuuuude. I listen to other women and have done exhausting amounts of research on…all things baby.

He should really learn to pick his battles.

Fruit, Chicken, and Quinoa Salad 3

When I whipped up this Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing on Tuesday night, I informed him that “it would probably be a good pizza night” for him. I know he’s not a quinoa lover and would give the side-eye to this meal. It’s his loss if he’d rather have a frozen pizza, and I wasn’t going to try to convince him otherwise.

When he helped himself to a serving, he said it was almost sweet enough to be dessert (thank you, summer produce!) and he piled away a huge helping of the dish…never resorting to pizza for dinner. I didn’t hear a peep about pizza – just that he enjoyed this recipe. It was also enjoyed by my diabetes cooking club and last week, in the cafeteria at work. Yeeep, it’s a winner!

Fruit, Chicken, and Quinoa Salad 4

5.0 from 1 reviews
Fruit, Chicken, and Quinoa Salad with Citrus Poppy Seed Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 (about 1⅔ cups each)
 
Ingredients
Salad:
  • 1 cup quinoa (uncooked), rinsed and drained + 1⅓ cups water
  • 1 quart strawberries, quartered
  • 1 pint blueberries
  • 1 mango, diced
  • 1 pint raspberries
  • 1½ lb boneless, skinless chicken breast, cooked and sliced
  • 1 cup walnut halves
  • ½ cup (2 oz) feta, crumbled
Dressing:
  • Juice of 1 lime
  • ¼ cup apple cider vinegar
  • ⅓ cup honey
  • ⅓ cup olive oil
  • ½ tsp salt
  • 1 Tbsp dijon mustard
  • 1 Tbsp poppy seeds
Instructions
  1. In a small saucepan, add quinoa and water and cook on high. Once it comes to a boil, reduce the heat to low and cover. Let cook for 15 minutes; remove from heat and keep covered for 5+ minutes. Fluff with a fork and allow to cool completely. Note: you can do this step 1-2 days in advance.
  2. Meanwhile, whisk together dressing ingredients in a small bowl.
  3. Once the quinoa is cooled, toss it with the citrus poppy seed dressing in a large bowl. Add the fruit, cooked chicken, and walnuts; toss well. Serve chilled or at room temperature with about 1 tablespoon of feta crumbled over the top of each serving.
Notes
Recipe adapted from Krafted Koch
Nutrition Information
Serving size: 1⅔ cups Calories: 474 Fat: 21.8 Carbohydrates: 44.4 Sugar: 23.1 Sodium: 284 Fiber: 6.0 Protein: 26.8 Cholesterol: 41

 We’re having maternity photos taken tonight – I’m excited! I have just a few photos of myself pregnant, and I’m glad I’ll have something more to remember my pregnancy by :)

Be well,

sig4

Blueberry Arugula Salad with Brown Rice + Weekly Menu

Blueberry Arugula Salad with Brown Rice 1

My heart is completely and totally torn right now. Do I want summer to continue…or am I ready for fall?

I can’t enjoy the jet ski that Mr. Prevention purchased so timely (NOT!) a few weeks ago. Pregnancy aside, the weather so far this weekend has been sauna-like…sans the sun. What the heck, weekend? Let’s keep the temps, shed some of the humidity, and puhhhlease, take the mosquitoes with you. My toes are begging you as they are littered with swollen, itchy skeeter bites and this 2 showers-a-day business really wears a woman out, let me tell ya.

Blueberry Arugula Salad with Brown Rice 2

This summer just seemed to FLY by. Next weekend is LABOR DAY, people. How did this happen?!

…How did I survive summer without melting into a puddle? I’ll never know, but there were a few close calls.

Thanks to the intolerable weather yesterday, we spent about 4 hours in Babies R Us. Sadly, that is no exaggeration. Mr. Prevention had gone back and forth on whether or not he was going to tag along and within an hour he was sorely regretting his decision. That said, I am feeling pretty prepared for baby Shea (and super impressed by my couponing skills). Not really prepared, because how you can you ever been 100% ready for a newborn, especially as a first time mom…but at least we have all the essentials. Now it not only looks like a pink bomb went off in the house, but there’s pack-n-plays and swings occupying what used to be nice, empty space that kept our home seeming fairly clutter-free.

That’s all in the past, I imagine.

Blueberry Arugula Salad with Brown Rice 3

So with summer coming to a bittersweet end, it’s time to enjoy what summer has to offer. Like blueberries and local greens. In a really unique salad, that is, without a doubt, a little far-fetched…but soooo delicious (500 farmers market-goers tested and approved!).

Because next weekend starts college football. And my chili contest. And a 3 day weekend (!). And September…as in, the month before my due date making me very, very pregnant, very, very anxious to meet our little girl, and at the same time, very, very sad to see another Michigan summer come to an end. We tolerate the winters to savor the summer, guys. That’s no lie. So for a few most days, I’m soaking up summer.

Blueberry Arugula Salad with Brown Rice 4

Blueberry Arugula Salad with Brown Rice
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Salad:
  • 5 oz fresh arugula
  • ½ cup brown rice, prepared according to package directions and cooled
  • ¾ cup fresh blueberries
  • ¼ cup fresh basil, chiffonade
  • 1 oz (about ¼ cup) blue cheese
  • 1 oz (about ¼ cup) slivered almonds, toasted
Dressing:
  • ½ cup fresh blueberries
  • ¼ cup balsamic vinegar (I used a blueberry balsamic)
  • ¼ cup olive oil
  • ½ tsp salt
  • black pepper, to taste
Instructions
  1. In a large bowl, combine the arugula, cooked brown rice, blueberries, and basil; toss well.
  2. Meanwhile, combine all dressing ingredients in a food blender, food prep, or cylindrical container to puree with an immersion blender; blend until smooth.
Notes
Dressing recipe makes 1 cup of dressing which will dress this salad x4 (1/4 cup per 5 ounces of arugula, basically). The nutrition information reflects the recipe's actual use, which is ¼ of the dressing recipe.
Nutrition Information
Serving size: 1 salad (1/2 salad recipe, ⅛ dressing recipe) Calories: 423 Fat: 20.5 Carbohydrates: 37.5 Sugar: 7.0 Sodium: 416 Fiber: 7.5 Protein: 10.5 Cholesterol: 13

I have a ton of tomatoes and basil, hence the pizza. I have lots of blueberries and grilled chicken from the freezer, hence the fruit & quinoa salad, as well as the blueberry pizza (have the goat cheese that needs to be used up, too!), flank steak in the freezer that is nearing the end of its freezer life expectancy, and 2 dozen farm fresh eggs that will be made into chilaquiles (along with homemade salsa using home grown tomatoes and jalapenos!). I’m a woman on a mission this week!

Weekly Menu: August 24th – 28th

 Be well,

sig4

Lemon Blueberry Pancakes + Weekly Menu

Lemon Blueberry Pancakes 1

This weekend is the National Blueberry Festival weekend in our neck of the woods. P.S. I so want this t-shirt. 5K/10K yesterday, blueberry pie eating contest…the list goes on and on. All weekend, all blueberries.

On my way to and from work, I pass all the vacationers (and locals) picking blueberries. Blueberries so big you can see them on the bushes 100 feet away in your car as you pass by at 60 mph. If I weren’t wearing heels, it would be my before and after work routine to stop and pick.

Co-workers have acres and acres of berries and will often invite us over to pick…for free. Deliciousness and antioxidants are abundant in southwest Michigan come August, there’s no doubt about it.

Lemon Blueberry Pancakes 2

I haven’t actually picked blueberries yet this season, but I’m hoping to very soon.

A few weeks ago, I picked up a 5 lb box at the farmer’s market in South Haven and those were gone in a week. Then, our friend Kylie visited and brought the BIGGEST (and oh so sweet!) blueberries when she came – another 5 lbs gone…in less than a week. And on my way home from work on Friday, I swung by one of the farms for a 5 lb box, minutes after the field workers had returned for the day with flats full of the delicious berries.

Should I gush a little more by sharing that 5 lbs of blueberries runs anywhere between $10 and $14? Heaven!

Lemon Blueberry Pancakes 3

Needless to say, there’s been a lot of berry-eating going on. Raw, baking, freezing, smoothies…you name it.

And nope, I’m not sick of blueberries…at all, whatsoever.

This morning I’m going to make a version of these Giant Whole Wheat Apple-Oat Breakfast Cookies with blueberries and cranberries, but last week was these Lemon Blueberry Pancakes. Not only are lemon and blueberry a flavor pair that tops all flavor pairings, but they’re quick and easy to make, use every day ingredients, and a serving of 3 ‘cakes comes in under 300 calories. Oh yes, please!

Lemon Blueberry Pancakes 4

Lemon Blueberry Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 (3 pancakes each)
 
Ingredients
  • 1 cup whole wheat pastry flour or white wheat flour
  • ½ cup all-purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • Zest of 1 lemon
  • ½ tsp salt
  • 1 large egg
  • 2 Tbsp canola oil
  • 1 cup unsweetened almond milk
  • 2 Tbsp freshly squeezed lemon juice
  • 1⅓ cup fresh blueberries
Instructions
  1. Preheat an electric griddle or skillet over medium heat.
  2. In a medium bowl, whisk to combine the flours, baking powder, sugar, lemon zest, and salt. In a second bowl, whisk together the egg, oil, milk, and lemon juice.
  3. Pour the wet ingredients into the dry and mix with a spatula until nearly combined; fold in blueberries.
  4. Drop batter on hot griddle by the ¼ cup, spreading to create a 4-inch diameter pancake. Cook 2-3 minutes or until bubbles rise to the surface and the pancakes are slightly golden; flip and cook an additional 2-3 minutes. Serve immediately.
Notes
Recipe from P.S. Heart, and originally Pastry Affair
Nutrition Information
Serving size: 3 panckes Calories: 297 Fat: 9.5 Carbohydrates: 47.3 Sugar: 93. Sodium: 702 Fiber: 6.0 Protein: 6.5 Cholesterol: 46

Weekly Menu: August 10th – August 14th

Someone will be happy to find out it that it’s another beach day today! Thank you, weekend, for being perfect! #worththewait

Be well,

sig4

Arugula-Basil Pesto + Weekly Menu

Arugula-Basil Pesto 1

I’m trying something new — photos with no black and white boarders. They look naked and it’s weird! But, change is good. Or can be good.

I think I freak Mr. Prevention out every time I say, “This may be our last time doing blahblahblah or going to blahblahblah before Shea is here.”

Or I’ll say, “Eighty-two days to go…less than twelve weeks.”

It’s like he breaks into a cold sweat and he sees his life as he knows it flash before his eyes.

Arugula-Basil Pesto 2

As as we were sitting on the beach today I was reading aloud parts of my baby book I thought he’d find interesting.

Newborns sleep approximately 16 hours a day. He seemed to like that fact.

Newborns also cry about 2 hours a day and by the age of 6 months, they cry 3 hours a day, on average.

My personal favorite: by the end of year 1, a baby has gone through approximately 3,000 diapers (8.2 per day).

Whoa. Just…whoa.

Arugula-Basil Pesto 3

 Change isn’t always easy…and it’s often a little scary. But not always.

Just the same as last year, Wednesday mornings are like Christmas when my CSA box arrives on my front porch. I get to plow through the box and brainstorm what I’ll do with all the beautiful, organic loot that will soon fuel my body with all of its nutritiousness. But at the beginning of the CSA season (which it is currently, being that this is Michigan and all), I get a TON of leafy greens and quickly run out of ways to enjoy them.

Last year, I did a lot of salads and pastas. This year, I’m enjoying pesto for the time being. I’ve detoured from the traditional basil only version of this classic and wow, I’ve been missing out.

Arugula-Basil Pesto 4

Arugula-Basil Pesto
Author: 
Prep time: 
Total time: 
Serves: makes 3 cups (24 servings, 2 tablespoons each)
 
Simple and delicious! This recipe makes enough pesto for 3 lbs of pasta...so look to freeze some of it for later. Pesto freezes and reheats amazingly well so you can enjoy summer's best all year long.
Ingredients
  • 4½ oz fresh arugula
  • 4 oz fresh basil1
  • ½ cup pistachios
  • 1½ cups extra-virgin olive oil
  • ⅓ cup grated Parmesan
  • 1 tsp salt
  • 5 cloves garlic, peeled
Instructions
  1. Combine all ingredients in a food processor, food prep, or blender. Scrape down the sides, as needed to incorporate all ingredients fully. Use as desired, such as over pasta, in dips, as an appetizer, etc.
Notes
I divided this recipe into thirds (about 1 cup each). Each third will work perfectly with 1 pound of dry cooked pasta.
Nutrition Information
Serving size: 2 Tbsp Calories: 143 Fat: 15.1 Carbohydrates: 1.3 Sugar: 0.3 Sodium: 122 Fiber: 0.6 Protein: 1.3 Cholesterol: 1

Weekly Menu: July 20th – July 24th

I’m heading out for a run/walk before I lose all motivation…the beach does that to a girl!

P.S. Soooo sorry for the long downtime. I’m getting some upgrades worked on that will make Prevention RD faster, better, and prettier :-D Thanks for your patience :)

Be well,

sig4