Pizza and Vegetables? Awesome recipe as part of the “National Nutrition Month®”

By: Hannah Gill and Andrea Figueroa

Every summer during camp we always encourage you to try new vegetables as part of your meals. In the spirit of “National Nutrition Month®”today we are sharing a delicious Tortilla Pizza Recipe that’s quick and delicious. It’s a perfect recipe to share with family and friends and it gives us the opportunity to experience with vegetables as toppings for our pizzas.

Here is a reminder of the Health Benefits of Vegetables:

• Eating a diet rich in vegetables and fruits as part of an overall healthy diet may reduce risk for heart disease, including heart attack and stroke.
• Eating a diet rich in some vegetables and fruits as part of an overall healthy diet may protect against certain types of cancers.
• Diets rich in foods containing fiber, such as some vegetables and fruits, may reduce the risk of heart disease, obesity, and type 2 diabetes.
• Eating vegetables and fruits rich in potassium as part of an overall healthy diet may lower blood pressure, and may also reduce the risk of developing kidney stones and help to decrease bone loss.
• Eating foods such as vegetables that are lower in calories per cup instead of some other higher-calorie food may be useful in helping to lower calorie intake

For more information on visit “National Nutrition Month®” http://www.eatright.org/nnm/#.UxjfSMzTmM8

Tortilla pizza

Ingredients:
Whole-wheat tortilla wraps
2 tablespoons spaghetti sauce
¼ cup reduced fat shredded mozzarella

Makes one serving

Directions:
1. Pre-heat oven to 350F, place whole-wheat tortilla wrap on a baking tray and spread the sauce over the surface.
2. Sprinkle the shredded mozzarella over the whole pizza
3. Place in the oven at 350F for 8-12 minutes until the cheese is melted.

Try adding toppings to your pizza such as left over roasted vegetables to add a portion of veggies to your evening meal or serve with a side salad.

Camp Pennbrook encourages you to try Quinoa with this recipe!

Looking to increase your fiber intake? Why not experiment with different whole grains? Give this quinoa recipe a try.

 

Quinoa salad with black beans and corn (From KidsEatRight.org):

Ingredients:
I cup quinoa
2 cups water
1 can black beans, rinsed and drained
1 cup fresh corn kernels
3 cups green onions chopped
3 medium tomatoes chopped
1 small red pepper seeded and chopped
2 tablespoons olive oil
Juice from 1 lime
2 teaspoons cumin
1 glove garlic, minced
black pepper to taste

Directions:

1.        Cook quinoa in boiling water for about 15 to 20 minutes, or until all the water is absorbed and the little "tails" appear.

2.       Place the warm quinoa in a large bowl. Add the beans, corn, onion, red pepper, and tomato. Mix olive oil, lime juice, garlic, black pepper and cumin and stir into quinoa mixture.

3.        Salad can be served warm or at room temperature