I’ve always believed that a little creativity in the kitchen can go a long way. So I enjoy experimenting with ideas to help you eat balanced meals that nourish your bones. Sometimes, I surprise myself with the delicious results.
Here’s what happened last week. It was well past lunchtime, and my stomach was growling. I was craving something that I hadn’t eaten in a long time: pizza.
With the Osteoporosis Reversal Program, you know that practically no foods are out-of-bound, so long as you eat them in the right proportion. I usually keep organic pizza in my freezer, which I combine with a generous portion of organic mixed greens.
My Latest Culinary Adventure
Much to my dismay, there was no pizza. Instead, I caught a glimpse of miniature quiches, packed in a colorful box. I closed the freezer and opened the refrigerator, trying to figure out what else I could eat. When I slid open the vegetable bin, two zucchinis stood out among a bunch of carrots, a bag of organic spinach, and a few bright red tomatoes.
Suddenly, I had an idea. What if I made my own pizza? And better yet, what if the pizza would fit the 80/20 pH balance?
Inspired by the miniature quiches, I created the Pizzini, and enjoyed a delicious and satisfying lunch. Today, I’d like to share with you my brand new Pizzini recipe.
2 zucchinis, cut in 2 inch segments
2 tomatoes, diced
1 cup spinach, chopped
1/4 cup cheese, shredded
1 tablespoon olive oil
Black pepper to taste
Tomato sauce (optional)
Pre-heat oven to 350 degrees F.
Scoop out each zucchini slice to make room for filling. Keep the center part for later use.
Drizzle the zucchini cups with olive oil and pepper, and roast for 20 minutes.
Heat remaining olive oil in skillet and sauté the tomatoes, spinach, and leftover zucchini centers.
When zucchini is done, fill the cups with the tomato mixture, sprinkle the cheese on top, and bake in the oven until the cheese melts.
Serve with tomato sauce if desired.