Category Archives: Food & Health

5 Surprising Foods You Can Actually Make With Pizza Dough

5 Surprising Foods You Can Actually Make With Pizza Dough


With a little imagination, pizza dough can be used for much more than pizza.

Using just one type of dough, you can make an entire bread basket filled with dinner rolls, crackers, pita bread, breadsticks, and flaky bread!

I never imagined that pizza dough could be so versatile, but somehow, this one mixture is able to create five completely different types of bread with almost no additional preparation!

Check out some other ways to use your pizza dough below!

Dinner Rolls

  1. Form pizza dough into small balls.
  2. Coat a baking dish in olive oil and place dough balls in dish. Bake at 400°F for 20 minutes.

Flaky Bread

  1. Shape pizza dough into a loaf and use a knife to cut three slits into the top of the loaf.
  2. Coat dough with olive oil and bake at 400°F for 20 minutes.


  1. Use a rolling pin to roll the pizza dough out and coat with olive oil.
  2. Use a fork to poke holes all over the pizza dough. Coat the dough with salt and sesame seeds and bake at 400°F for 10 minutes.
  3. Crack into small pieces and serve with your choice of dip!

Pita Bread

  1. Cover work surface with flour and roll out dough into the shape of a pita bread.
  2. Coat a skillet with olive oil and heat pita bread until lightly brown on each side.


  1. Roll out pizza dough into thin strips.
  2. Place dough strips on greased baking sheet and bake at 400°F for 15 minutes.

Click here to watch a video on 5 Ways to use pizza dough

Taken from

Chinese Eggplant Stir-Fry

Makes 4 servings

  • 4 Chinese eggplants (about 1 1/2 pounds)
  • 1 bunch green onion
  • 2 tablespoons ginger, minced
  • 2 cloves garlic, minced
  • 1 red chili pepper, diced
  • 3 dried dates
  • 1 tablespoon black vinegar (or substitute balsamic vinegar)
  • 1 tablespoon tamari
  • 1 teaspoon toasted sesame seeds, for garnish

Preheat a wide sauté pan or wok over high heat. To prepare the eggplant: Cut in half lengthwise.  Then cut into thick, 3/4-inch half-moons. Place in a single layer in the preheated pan and let sear, without moving, for about 5 minutes. When well-charred, flip and char on the second side, another 3-4 minutes. Remove from the pan and return the pan to heat. You may need to work in two batches, depending on how wide your pan is. Be sure not to overcrowd the pan or the eggplant won’t brown properly.

Meanwhile, trim the ends of the scallions. Cut into thirds, about 3 inches long.

Add the scallions to the pan and let char for about 5 minutes. Then stir and continue cooking until brown all over.

To make the sauce and finish the stir-fry:

Mince the dried dates. When the scallions are charred around the edges, add the ginger, garlic, red chili, dates, and vinegar. Add 1/2 cup of water.

Return the eggplant to the pan. Sauté 3-5 minutes over high heat, until aromatic and eggplant is tender. Stir well to combine. Add water as needed to prevent burning. Pour in the tamari and turn off the heat. Taste and adjust seasoning. Garnish with toasted sesame seeds and serve immediately.

Tips: Exclude the seeds of the red chili if you want less heat.  You can easily bump up the flavors here by doubling the amount of garlic, red chili, or ginger you use.

Recipe by Chef Katie Simmons.  Katie is a personal chef based in Chicago, and a graduate of the T. Colin Campbell Plant-Based Nutrition Certificate program. Her Plants-Rule website features delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a fitness instructor.

Per serving (1/4 of recipe):

Calories: 95.22; Calories From Fat: 8%; Total Fat 0.89 g; Saturated Fat 0.14 g; Cholesterol 0 mg; Sodium 143.82 mg; Potassium 643.43 mg; Total Carbohydrates 21.63 g; Fiber 7.63 g; Sugar 13.05 g; Protein 3.3 g; Calcium 25.56 mg; Iron 50.97 mg; Vitamin A 387.74 IU; Vitamin C 0 mg

Nutrition Fact:

Ginger has been used in Indian ayurvedic medicine for centuries as an arthritis treatment. In vitro studies show that it has anti-inflammatory effects, blocking enzymes that produce inflammatory prostaglandins. The same action has been demonstrated in blood tests with human volunteers.

Taken from:

Tortelloni Soup

This reminds me when my husband was in the Army and we were stationed in Italy. Every Friday we went down to the local hand made pasta shop. Enjoy!



BOIL broth in a large stock pot. Stir in pasta; cook, stirring occasionally, for 5 minutes.

REDUCE heat to medium; stir in zucchini, chicken, garlic and oregano. Cook for 5 minutes.

REMOVE from heat; add spinach. Sprinkle with cheese before serving. Season with ground black pepper, if desired.

Taken from

Police Your Portions

Does your steak take up more than half your plate? Think about cutting your serving of beef in half. That’s because it’s best to try and fill half your plate with veggies or a mixture of veggies and fresh fruit, says Newgent, so that it’s harder to overdo it on the more caloric dishes (like cheesy potatoes or barbecue sauce–slathered ribs—yum!).

-Provided by Health Magazine

Tune It Up

Running with music is a great way to get in a groove (just make sure it’s not blasting too loudly, or you won’t hear those cars!). To pick the ultimate playlist, think about what gets you going. “I know several elite athletes that listen to what we’d consider ‘relaxing’ music, such as symphony music, while they do a hard workout,” says Andrew Kastor. So don’t feel like you have to download Lady Gaga because her tunes are supposed to pump you up—go with any music that you find uplifting.

-Provided by Health Magazine

Ice Ice Baby

After a grueling workout, there’s a good chance you’re going to be feeling it (we’re talking sore thighs, tight calves). Relieve post-fitness aches by submerging your lower body in a cold bath (50 to 55 degrees Fahrenheit; you may have to throw some ice cubes in to get it cold enough) for 10 to 15 minutes. “Many top athletes use this trick to help reduce soreness after training sessions,” says Andrew Kastor. And advice we love: “An athlete training for an important race should consider getting one to two massages per month to help aid in training recovery,” adds Kastor. Now that’s speaking our language!

-Provided by Health Magazine