November 2014 archive

Sprouted Bread Pizzas!

sprouted bread pizzas

Happy Election Day! So thankful to live in a county where we have the freedom to vote. If you haven’t voted yet, please vote–but make sure you are educated about who you are voting for!

Thanks to a school holiday today, you’re getting 2 recipes from me in 3 days. This is definitely a record! I’m excited to be able to post these pictures that I’ve had for about a month!

If you’re like me, I like already knowing what I’m going to fix for dinner one night a week. Like a standing tradition. For us, that night is Friday night. We have pizza night-sprouted bread pizza night to be exact! If we have plans or if we are heading out of town, then we have our pizza night Thursday night. We love pizza…we always have loved pizza. Since we’ve changed the way we eat, the idea of delivery from one of the well known pizza restaurants makes me cringe. I can’t do it. Making pizza at home requires a little more work…but the key word here is LITTLE. This pizza is really easy and tastes great! Best of all, it is made with sprouted bread.

Here’s a little background about why we eat sprouted bread. When David was diagnosed with cancer I started doing a ton of research–most of you know that already! I learned that sugar ‘feeds’ cancer cells…brain cancer imparticular.  When you eat refined carbohydrates…like bread…your body metabolizes those foods just like it would sugar. I know that everything you eat turns into glucose, but there are some foods that seriously spike your blood sugar! White bread, for example (and MOST conventional store wheat bread even) is so refined that digesting it causes a major blood sugar spike. Not good for David…not good for any of us. We tried avoiding bread for a while when we were living in Houston during his treatments…that didn’t go so well. Thankfully I came across sprouted bread and we’ve been enjoying it ever since! Don’t get me wrong…it is a learned taste. Sprouted breads are flourless and made from sprouted grains. We only buy organic sprouted breads. These breads are lower glycemic and do not cause the major blood sugar spikes that conventional breads do.  They also have a lot more protein and nutrients than regular bread. Food Babe has a very educational post you should read before you buy any bread again…fascinating and true. It’s frightening how much we DON’T know about the foods we consume daily. Read her post here, then come back for my pizza recipe! Okay…now that you are probably scared and checking your pantry to see what’s in the bread at your house–I will share a secret with you. I’ve tried just about EVERY sprouted bread product on the market. *Note: I am not a dietician and am not experienced with diabetes. If you have diabetes/other health concerns, please discuss any dietary changes with your doctor.

Here are some things you need to know:

1. These breads really ARE healthier. 2. They DO NOT contain flour. 3. They aren’t gluten free (just FYI for friends with gluten intolerance). 4. They can be a little dry and my family likes them more when heated or toasted. 5. Your kids will eat sprouted bread–Wells does and loves it.

Alright…my personal favorite is Alvarado Street California Style Complete Protein.the best sprouted bread

It has no added oil, sugar, or flour. This is my go to for sprouted bread. You can buy it at Whole Foods and Earth Fare (in the freezer section) a loaf costs about $4.99. I think this bread is more moist than other sprouted breads. I love eating almond butter and jelly (organic-without added sugar) sandwiches. I’ll refrigerate them during the day and heat the sandwich for 10 seconds before eating it. DELICIOUS! I also use this bread to make my sprouted pizzas. Here’s a tip for all sprouted breads: you’ll buy them frozen because they don’t have any preservatives. Refrigerate just the portion of the loaf you’ll use in 1 week–that way the rest stays fresh in the freezer!

For breakfast David, Wells, and I all love Ezekiel Cinnamon Raisin Bread.ezekiel cinnamon raisin breadIt has no added oil, sugar or flour. It’s SUPER TASTY toasted with just a tad bit of organic butter or ghee. You can also top it with almond butter or a little bit of honey. We go the butter route though. Cinnamon raisin bread + coffee=morning delight! Try it, you won’t be sorry!

Whew, that was a long aside…but I did want to explain why we eat sprouted breads and why they are healthier. They are more expensive…but like I’ve said before, one way we save a bunch of money is by rarely eating out. The money we save by eating at home allows me to purchase higher quality foods!

Okay-back to the pizza! I use the Alvarado Street bread as the crust for this pizza. Here are a few pictures to show the steps, then I will post the recipe!

sprouted pizza ingredients

Here are the ingredients. From Whole Foods: organic shredded mozzarella, uncured pepperoni, Alvarado Street California Complete Protein Bread. From Trader Joes: Organic baby spinach, organic marinara (this one doesn’t have any added sugar), organic mushrooms, organic squash (or any other veggies). I love making this pizza because it’s a great way to use up any left over veggies I have in my fridge.

IMG_4035Let’s get started! Spread 1-2 T of sauce on each piece of bread.

sprouted pizza ingredients

Sprinkle your chopped veggies and sliced pepperonis over the sauce and top them with wilted spinach (I wilt mine in the microwave).

sprouted pizzasTop with some mozzarella cheese.

sprouted pizzas

Bake (on rack or pizza stone) for 8-12 minutes, or until the cheese is melted and the edges are slightly brown!

sprouted bread pizzasSlice with a pizza cutter before serving!

quick healthy salad

Here’s a quick and easy salad I serve with pizza. Whole Foods/Rosewood Market: Trocomare seasoning, Annie’s organic oil and vinegar dressing. Trader Joes: organic arugula, organic tomatoes.

sprouted pizzaChop tomatoes, chop arugula (I usually stick some scissors in the bowl and roughly chop it just a little bit), toss with dressing! Quick, easy, and delicious meal! HEALTHY too!

Let me know if you try this!


Sprouted Bread Pizzas!


  • The ingredients below are for 4-6 pizzas.
  • 4-6 Sprouted Bread slices (I use Alvarado Street California Complete Protein)
  • 1-2 T (per pizza) Organic marinara or pizza sauce
  • 1-1.5 cups of chopped veggies (mushrooms, squash, onions, etc...)
  • 1 cup wilted spinach
  • 3/4-1 cup of organic shredded mozzarella
  • 1/2 c chopped pepperoni
  • Of course you can add more or less of an ingredient--make these to suit you!


  1. Preheat oven to 425 F.
  2. Heat the spinach in the microwave to wilt (in a glass bowl, put a few T of water, and heat for about a minute, covered. It's wilted when it's limp and darker green). Drain the water.
  3. Spread marinara sauce on the slices of sprouted bread.
  4. Sprinkle the chopped veggies and pepperoni on top of the sauce.
  5. Top with mozzarella cheese.
  6. Bake for 8--12 minutes (depending on your oven). Pizzas will be done when the cheese is melted and the edges are slightly brown!


Refined Sugar Free Granola-Delicious and Healthy!

IMG_7530Happy November…can you believe it’s November? I know that November follows October, but seeing November 1 as the date on my phone yesterday was still shocking…I immediately started thinking about how close Christmas is! Time really flies. Another example of time flying was today when I went to my blog and realized that I haven’t posted anything in TWO MONTHS! What? How could that be? It seems like I just posted yesterday….Luckily, I know what the problem is. I need a blog fairy. Someone, ‘some fairy’ to be exact, that can come visit my house once a week…take notes as I am cooking, take pictures, edit them, and then type the posts as I dictate. That would be great. Feel free to message me if you’d like to volunteer. Joking aside, I like posting–it’s just that other responsibilities get in the way and at this point I have to prioritize. I’m not allowing myself to feel ‘guilty’ for not posting. I give myself permission to do it when I get around to it, but I don’t add it to my ‘to do’ list. That way it’s enjoyable when I can do it and I don’t have to feel like I’m ‘just crossing something off of my list.’ That said, I’ve wanted to post this recipe for a while. When we changed our diet over two years ago one thing I found VERY frustrating was that it was impossible to find affordable granola that was also low sugar. Next time you are shopping for granola check out the back of the package. Granola, in general, has a TON of added sugar. Not welcome in our home. I tried to few recipes and then modified one to suit our needs. This refined sugar free granola recipe is the result!

refined sugar free granola ingredients

When shopping for ingredients for this granola, I do not purchase organic nuts. Mostly because organic nuts are very expensive–well, let’s be honest…nuts in general are expensive. Nuts are safer than most conventional food items, so I feel fine making this granola with conventional nuts. I DO purchase raw nuts. Raw nuts have more beneficial nutrients than pre-cooked nuts…and I plan to roast them a bit anyway to make this granola. Other than the nuts, the rest of the items I do specifically purchase organic: oats, cinnamon, coconut oil, apricots (optional), and honey. Everything pictured above is from Trader Joes-except the coconut oil, sea salt, and cinnamon. You can buy organic coconut oil from Trader Joes (they are just sometimes out of it)…it’s the same price at Whole Foods (just FYI). I buy organic cinnamon from Earth Fare (bulk spice area) and refill my cinnamon container. Check out this post for more details about that! This granola is REALLY easy to make, stores well, and is a filling and healthy snack! We use it in cereal, yogurt, with fruit…the options are endless. David and Wells love it. David’s brother John is a huge fan too!

refined sugar free granolaFirst, place all of the dry ingredients in a bowl and mix together. This includes: oats, all of your nuts and seeds, salt, cinnamon, and that’s it. Next, mix all of your wet ingredients together. You will need to heat the coconut oil to liquefy it. It doesn’t take long…about 30 seconds in the microwave. Add the almond butter, vanilla, and honey to the coconut oil. I like to use a fork and/or a small wire wisk to mix the coconut oil with the other ingredients.
refined sugar free granolaNext, pour the wet ingredients over the dry ingredients and toss together. Using two spoons to toss the mixture (like tossing a salad) works well! Make sure you coat all of the dry ingredients!

refined sugar free granola

Next, line two cookie sheets with parchment paper. If you haven’t ever used parchment paper you will want to hug me for this tip! I buy the unbleached parchment from Whole Foods. I don’t like the idea of our food cooking on paper that has been bleached with chlorine. It’s not expensive and saves A TON of time. You won’t have to wash the pans…at most you’ll just need to wipe them down. It’s a huge time saver. Bake the granola for 10 minutes on 350, stir, and then bake for an additional 10 minutes. The granola should be golden brown on the edges when you are done. Do NOT overbake…you don’t want your granola to taste ‘charred.’ Tip: Be careful–nuts can get overdone REALLY quickly. If you stir it after 10 minutes and set a timer for 10 more you should be good. It has worked for me….and I’ve made this a TON!

refined sugar free granolaThis is what it looks like when it’s done! Let it cool completely. Some of the nuts will be chewy until they are fully cooled. After they are cooled, they will be crispier.

This is a GREAT snack. Here are a few serving suggestions:

  • Serve with almond milk/milk as cereal (or serve with cereal)
  • Serve with chopped organic apricots (I cut them with scissors) they are lower sugar than raisins or cranberries (but those are good additions too)!
  • Serve with yogurt
  • Eat plain (this is my preferred way)–I eat it with a spoon!

You can store this covered for at least a week. We’ve never had any left past a week–so I don’t know how long it keeps, exactly! I store it in a glass dish with a lid on the counter. I hope you enjoy this as much as we do. Feel free to experiment with your favorite nuts/seeds. Note: I would NOT use pistachios. I tried it and they tasted charred. We don’t eat peanuts if we can help it–other nuts are just so much healthier. Actually, peanuts are legumes, not nuts…almonds are a healthier option. More on that later. Anyway, leave me a comment if you try it. Post any questions you have or suggestions! I enjoy hearing from people who are reading my posts! Happy November. I’m going to really focus on my blessings this November-will you join me?

refined sugar free granola

Granola-Delicious and Refined Sugar Free!

This granola is delicious, refined sugar free, healthy, and makes a great snack!


  • 5 cups organic old fashioned oats
  • 1 cup raw almonds
  • 1 cup raw pumpkin seeds
  • 1 cup raw pecan pieces
  • 3/4 t salt (I use celtic sea salt)
  • 1/2 cup organic coconut oil, melted
  • 1/2 cup almond butter (I use creamy)
  • 1/4 cup organic honey (I use raw)
  • 3/4 t vanilla
  • 1/4 t cinnamon
  • Organic apricots, chopped (optional)


  1. Pre-heat your oven to 350 F.
  2. Mix the oats, seeds, nuts, salt, and cinnamon together in a large bowl.
  3. Heat the coconut oil until it liquefies.
  4. Mix the almond butter, honey, and vanilla in with the coconut oil. Use a wisk or fork if needed.
  5. Pour the liquid mixture over the dry ingredients.
  6. Toss together like you're tossing a salad.
  7. Spread (in a single layer) on a parchment paper line baking pan (or two).
  8. Bake for 10 minutes, stir, then bake for 10 more minutes.
  9. The mixture is done when the edges are golden brown.
  10. Be careful not to over bake or the nuts will taste charred.
  11. Allow the mixture to cool completely.
  12. Toss in chopped apricots (if desired).
  13. Store in an airtight container.
  14. ENJOY!


Adapted from 'Joy the Baker' homemade granola.