• Feeds

homemade pizza

After my 30 minute powerwalk yesterday morning, I was craving cold cereal with milk.  I made up a bowl with 3 different types of cereal and 1% milk.

  • Trader Joe’s O’s
  • Uncle Sam’s Flax Cereal
  • Bob’s Red Mill Museli

It was a good mix of cold and crunchy.  Topped with a super ripe banana for potassium.

It was a crazy day at work, so all of a sudden it was 2 o’clock and I was more than ready for lunch!

Good thing I packed a salad from home.

CSA lettuce topped with tabouli, chopped raisins, sunflower seeds and feta cheese.

With a yogurt and apple on the side.

After a mid-afternoon snack of a Brownie Larabar, I was ready for our pizza party!

I chopped up some peppers, kale and chicken sausage for toppings.  Cooked before makingthe pizza.

Dough and Pizza sauce from Trader Joe’s:

Whole wheat and my favorite garlic and herb dough!

Their dough and sauce are made with simple ingredients!

Pizza #1 – Whole Wheat dough with mozzarella cheese, chicken sausage, green pepper and feta cheese.

We cook our pizza on a preheated (in a 400* oven) pizza stone, which works great!  I pre-bake the dough for about 5 minutes, add the toppings, then cook for an additional 7-10 minutes.  They come out great everytime!

Pizza #2Garlic & Herb dough with mozzarella cheese, red pepper and sauteed kale.

I enjoyed a slice of each (minus the chicken sausage, which I removed) and they were both delicious!

Pizza really is a simple meal to make, especially if you use pre-made dough and sauce.


saratoga, day 3 – putman, local & maestro’s

Yesterday it stayed overcast and rained off and on all day long.  But, we were king of excited since we were so tired from our Friday and Saturday adventures, so we explored and ate some good food!

A breakfast buffet was served by our wonder host at the B&B.

Fruit, yogurt, homemade muffins, blueberry cake and egg sandwiches with cheese and sausage.

I filled my plate with some yogurt, fruit, granola, a muffin and blueberry cake.

After our trek up to Lake George for the morning, we headed back into downtown Saratoga for some lunch.  The first day that we arrived here we spotted Putnam Market and had been eying it ever since.  They sell specialty grocery items, but also serve sandwiches, soups and salads.

I decided on 1/2 sandwich and soup which sounded delicious on this rainy day!

The Tallulah Sandwich raw milk gruyere, avocado, sprouts and herb mayo on a whole wheat wrap (minus the mayo!).  With some veggie chips on the side.

And, the Tomato Parmesan Soup.

Both the soup and sandwich were awesome!  If you are ever in the Saratoga area, definitely hit up this market!

After some afternoon downtime, we decided to head out for some dinner.

First, we stopped at The Local Pub & Teahouse again!  We loved it so much the first time, that we knew we had to go back.  We sat at the bar, sipped some beers, munched on some nachos and just enjoyed each others company on our last night of our mini vacation!

Then, we headed over to our dinner spot – Maestro’s, An America Bistro.

This restaurant received very good reviews, so we decided to give it a try.  They also offer a $25 prefix every night of the week!  For $25, you can choose 1 appetizer or salad, 1 entree and 1 dessert.  They limit the selection to a few of each off of their main menu, but the selection is awesome!

I started with the Spring Field Greens Saladarugula, pecans, dried cherries and goat cheese dressed in balsamic.

For my entree, I decided on the Risottofuji apples, caramelized onions, yellow oyster mushrooms and ribiola cheese.

Brant ordered the entree special of Blackened Red Fish with gruyere polenta cake and greens.

Both of our entrees were unbelievable!  And, we both have 1/2 to enjoy as leftovers today.  We were stuffed…but, still had room for dessert.

We ordered 2 desserts to share since they came with our meal.

The Monkey Bread.  This was basically a cinnamon roll – wow!

And, the Fresh Fruit Cupwith blueberries, strawberries and whipped cream.  Served with a butter cookie which we didn’t touch.  This hit the spot after a full meal.

Then they came out with their platter of house-made dark chocolate with the check.  We politely each took a piece, but only had a small bite each because we were so stuffed!

The chocolate was an awesome addition to the meal!  I love restaurants that leave chocolate or mints with the bill.  It makes you leave on a great note.

We were stuffed!  And, thoroughly enjoyed our meal.

panini’s & poppyseed pancakes

I was exhausted last night, but luckily had dinner waiting for me when I came home!  Brant whipped up some Tomato, Basil, Mozzarella Panini’s with Sweet Potato Fries.

On seeded whole grain bread, which was amazing!

I had him spread some Roasted Red Pepper & Artichoke spread from Trader Joes on mine.  This spread is incredible, try it!

It was delicious once pressed.

Paired with sweet potato fries, even more amazing!

To make the fries he just cut them up and sprinkled them with seasonings.

While he cooked, I sipped on a Pomtini!

A great, quick Friday night dinner!

I had a snack yesterday afternoon that I just have to tell you guys about because it was so good.  Apple clusters from Trader Joes!  They are delicious!

Has anyone noticed my obsession with Trader Joe’s, yet? 🙂

Anyways, on to breakfast this morning, which was also made by my husband!  Poppyseed Pancakes from 101cookbooks.com, which were so different and so good!

Poppyseed Pancakes

adapted from 101cookbooks.com

We cut the recipe in half to serve 2 (with 2 pancakes still leftover)


  • 1 cup white whole wheat flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/6 cup poppy seeds
  • 1/4 cup sunflower seeds, toasted until deeply golden
  • 1 1/8 cups organic buttermilk
  • 1 large organic egg, lightly beaten
  • 1 tablespoon butter, melted
  • 1/2 cup rolled oats (added)


1. Combine all ingredients in a medium bowl and mix.  Be careful not to over mix!

2. Heat up your skillet (or pan) and cook pancakes!

3. Cook until golden brown.

4. Serve with citrus maple syrup (recipe to follow) or syrup of your choice!

Citrus Maple Syrup

from 101cookbooks.com


  • 1-2 oranges, peeled and chopped into small bits
  • 1 lemon, peeled and chopped into small bits
  • 1/4 cup turbinado sugar (or other natural cane sugar)
  • 1/4 cup pure maple syrup


1.  Cut up oranges and lemon and place in a small pot with sugar ad syrup.

2. Heat over medium heat until sugars melt and become syrup.

3. Simmer until pancakes are ready to keep warm!

Serve warm pancakes with a dollop of plain greek yogurt (if desired) and citrus syrup.  Garnish with sunflower seeds.

This was a great pancake recipe.  I am normally not a pancake or waffle fan, so when we make them, I like them to be different and more filling.  This was perfect!  Heidi has phenomenal recipes on her website – check them out.

We are off to explore for the day.   See you later on.  Happy Saturday!!