Basically what Merriam-Webster is trying to tell us is this bread is second to NAAN! The best part is you can buy it pre-made from your local grocery store and make yourself a Naan pizza in 15 minutes! I’ve rounded up 3 stellar flavor combo’s two savory and one sweet for you guys to try today. Scroll down to check out the Naan Pizza’s or perhaps it sparks you to create your own combination!

Naan pizza provides the ultimate combo of nutrients your body will always need. This includes your protein, starches (carbohydrates), fat, and veggies/fruit. When incorporating these items into each of your meals daily you will find yourself with a satisfying and nutrient dense meal. Let’s take a peek now at what this looks like!

Naan Pizza Combo #1:

Spicy Italian

For those who don’t like to explore new avenues with your taste buds here is a tried and true classic pizza for you with my own twist. I used Bilinski’s fully cooked spicy italian chicken sausage here and a knockout pizza sauce with minimal ingredients. If you want to find ways to make a pizza with better ingredients start by looking at what is in your pizza sauce! You’d be surprised to find a whole load of sugar in most this includes pasta sauces too.

Naan Pizza Combo #2:

Balsamic Peaches n’ Cheeze

This is a seriously classic flavor combo inspiration brought to you by the many peach, feta, and pecan salads I’ve tried through the years. An overall classic combination that you just can’t go wrong with. So I said why not try and make it into a pizza!

Naan Pizza Combo #3:

Blueberry Basil with Honey

This combo is going to sound extremely strange but I think we can all agree honey is a game changer. So in this case don’t knock it ’til you try it! Seriously, this pizza will rock your world and forever change pizza night.

I hope you guys fall in love with these combinations just as much as I did. This is also a super fun and simple family night meal. All you do is create a pizza topping bar meaning you don’t have to do any cooking except turn on the oven and put a sheet pan in there. Let your guests piece together their own pizza and have them cook it to their own liking! An interactive dinner and minimal cooking and clean up for you! I call that a win win scenario.

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What Are Resistant Starches?

As you can see there is a boat load of delicious root vegetables (sweet potatoes & parsnips) that are toasted and sprinkled into this salad. Other common root vegetables include carrots, beets, squash, etc. These root veggies also known as “starchy” vegetables have been researched heavily due to recent discoveries of how you can increase the amount of resistant starches in them.

Resistant starches increase especially in potatoes when you let them cool first, this goes for your pastas, and rice as well. That’s why meal prepping isn’t such a bad idea after all since you will let the food sit in the fridge before eating it Monday for lunch allowing for more resistant starches to form.

Why Do We Want Resistant Starches?

Let’s STARtCH with the basics…(I’m hilarious)! Alright so starches are the main energy source for the body, these are also known as carbohydrates. Resistant starches do exactly that, RESIST being broken down via our digestive enzymes. This means the food travels all the way through your stomach, small intestine, and arrives in your colon (aka large intestine) unchanged. When food is able to arrive in your colon unchanged it allows the bacteria to ferment the starch into highly beneficial compounds.

Main Proven Benefits of Resistant Starches:

• Improved Gut Health
• Reduced Adiposity
• Improvement in Insulin Sensitivity (blood sugar lowering effects)
  • due to slowing absorption of glucose into the bloodstream
• Improved Calcium Absorption (adolescents & post-menopausal women)
  • Leading to improved bone mineral density

Other Resistant Starch Foods:

1. 1. Raw Oats (these have a higher amount vs. cooked)
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   2. Cooked and Cooled Rice
   3. Green Bananas (great for freezing for smoothies)
   4. Cooked and Cooled Potatoes
      • Try making these “Chili Cheese Sweet Potato Fries”
   5. Cooked and Cooled Pasta
   6. Legumes
   7. Corn

Milla’s Recipe Tips & Tricks:

If you do not have the time to buy fresh veggies and then cut them into tiny pieces you have two options:

1. Cut into larger cubes and roast
2. Buy precut root vegetables cubes from the frozen section and roast

Also when it comes to the pear just place it on the same sheet pan you are making your root veggies on, just make sure to save some room on the side or middle of the pan! Happy roasting you guys and hope you enjoy it!

References:

1. 1. Michael J Keenan, June Zhou, Maren Hegsted, Christine Pelkman, Holiday A Durham, Diana B Coulon, Roy J Martin; Role of Resistant Starch in Improving Gut Health, Adiposity, and Insulin Resistance, Advances in Nutrition, Volume 6, Issue 2, 1 March 2015, Pages 198–205, https://doi.org/10.3945/an.114.007419
   2. Dahl, Wendy J. et al. Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber, Journal of the Academy of Nutrition and Dietetics , Volume 115 , Issue 11 , 1861 – 1870, https://doi.org/10.1016/j.jand.2015.09.003

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Most people when they make bolognese they will use ground meat and tomato sauce and throw on a bed of spaghetti. Well, today I’ve mixed it up to get you more veggies into your dish. PLUS that extra bit of iron by using Bison meat! I think Bison adds a whole different level of flavor to those typical meat dishes. You can dress it up with all sorts of Italian/herbal seasonings too!

A couple of suggestions if you do not have fresh tomatoes on hand you can use a can of tomatoes. You can also swap out the cilantro for a different herbal blend if you’re not a fan! I’ve used an Italian blend by simply organics and it is absolutely delicious.

I typically buy grass-fed & finishes as that is my personal preference. I like to know where my meat comes from and how it has been handled. Other bison works well too but I don’t know if it is as tasty as the grass-fed goodness that’s out there! If you try it with something else please let me know!

My suggestion is to double the batch and you can have the leftovers for your lunches throughout the week! Find the Recipe Below!

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Don’t feel like you MUST stick with the same veggies listed in the recipe. I typically use the base of this recipe to clean out my fridge every couple of weeks. Throw your leftover veggies in and somehow it all turns out super delicious no matter what!

Check out which eggs are the best for this recipe HERE to give you guidance on the labels you see when you grocery shop!

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The main ingredient is typically dairy based but now with all the diary free options these days I decided to play around with the best one yet for cooking needs. Kite Hill’s newest plant based plain greek yogurt.

Salmon

Let’s talk about fatty fish and good, better, best of the different kinds that are available in stores. Let’s dive right in and look at the common names we will find for how fish are raised. There is conventional, farm raised, sustainably caught and wild-caught salmon. We will take a look at what each of these labels mean to allow you as a consumer to make your own decision!

Conventional/Farm-Raised

This typically means the fish have been farmed in underwater pens or aquacultures near the shoreline. Since they are close to the shoreline they are also at risk for being close to where a lot of runoff and toxins may be located. This leads me to discuss the fact that all fish are at risk for absorbing chemicals. The contaminants can come from their environment and the foods they eat. Poor fish farming practices can mean a poor diet for the fish as well. Common items in poor farming practices include a diet of soy, corn, animal by-products, antibiotics, and adding colorants to the fish to make it the pink color we expect in the grocery store. I would say if you do not have the budget for responsibly raised fresh fish then opt for responsibly/sustainably caught and canned fish products instead.

Sustainably-Caught/Responsibly Farmed

Although these fish are still farmed in the same types of underwater pens or aquacultures they usually have a standard to uphold when labeling “sustainable” and “responsibly farmed”. This is not to say that they are all equal unfortunately. Typically sustainable fish farming can provide quality, consistency, and a year-round supply of fish to consumers. Look for markets that have had their fish third party verified to ensure the fish sourced comes from environmentally responsible aquaculture. This will include standards of not using antibiotics, colorants, growth hormones, & animal by products in the fish feed. Whole Foods has a particular seal which upholds these types of criteria by utilizing the “responsibly farmed” blue seal on their packaging.

Wild-Caught

Finally, we have wild-caught fish which is all the rage currently. Since these bad boys are caught in the wild they are less likely to have the build up of contaminants. It is also good to note that they will typically have a different type of diet as compared to farmed fish. This gives them a different nutritional profile when compared to their counterparts. However, as the world population continues to grow these wild fish stocks are rapidly depleting. Many are saying that sustainably farmed fish are what will allow us to continue to eat fish. Otherwise we will see many species go extinct if all we continue to eat is wild-caught fish. Some stores like Whole Foods has information on the way they source their wild caught seafood as well to help you see if they utilize sustainable practices.

In conclusion, be aware of where the fish comes and how it is sourced. The best resource is the Monterey Bay Aquarium Seafood Watch App which can help you locate sustainable seafood. They have tons of resources for you to make educated consumer decisions when grocery shopping. At the end of the day the choice is yours which is why I gave you the run down of the different options. I believe it is always good to be well read on topics that we can directly impact as consumers!

Now let’s get to making the tastiest salmon spread you’ve ever made!

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Below you can find the additional science backed benefits of Tempeh and where it actually comes from. Recipe is located at the bottom!

Pictured above is what is known as Tempeh (temp-aye, at least that’s how I pronounce it).

What Is Tempeh?

Tempeh is a soy product, and what I like to call the cousin to Tofu. However, the two have very different processing methods, and their taste/texture are completely opposite. Tempeh contains the entire soybean and undergoes fermentation creating the firm block you will find in any grocery store.

Fermentation of tempeh is what reduces the phytic acid in the soy allowing for the body to readily absorb the minerals soy can provide. To be specific, you can find high amounts of Manganese, Phosphorous, & Riboflavin (Vitamin B2) among other vitamins and minerals. Overall, the minimal processing and fermentation allows for a higher protein, fiber, and vitamin content compared to tofu. Making it an ideal ingredient for this tempeh burger recipe.

Flavor & Texture:

Tempeh has a tendency to be more nutty and earthy tasting compared to tofu. Let’s be real tofu doesn’t taste like anything and takes forever to prepare. This is why I’m not a huge tofu maker myself!

The texture is the best part about tempeh, it can withstand some serious cooking. All the while absorbing marinades or any spices so well! Those of you who may be vegetarian or vegan this is a great alternative if you are longing for a thicker consistency in the protein department.

So let’s get to cooking!

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