Archive of ‘Recipes’ category

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!


Mexican Lasagna-(Meatless and Easy!)

Mexican Lasagna, meatless and easy

So this is my first “Meatless Monday” recipe post. I’m posting on a Tuesday…but all day I’ve been thinking it’s Monday since yesterday was Labor Day…schedule changes really throw me off. We spent Labor Day weekend at the lake with family and it was awesome. By awesome I mean relaxing. It was a blessing. Before we left the lake Monday, I sat down with my sister (Wimberly) and we worked on our meal plans for the week. We are actually sisters and sister-in-laws because she is married to my husband’s brother. Figure. That. Out. Crazy, but really awesome. I was helping her plan some easy and healthy meals for the week. I love meal planning. Each week I make at least one dish that works well for left overs. B.C. (that’s how I refer to our life before cancer)…we didn’t eat left overs. I still cooked a lot, and we ate ‘healthy’…but the way we eat now takes ‘healthy’ to a whole new level. Now that I have a two year old, work full time, and keep the Todd house going, I love leftovers. This dish is excellent left over. I should know. We just ate it tonight. Again. Meatless Monday and Tuesday. Yeah.

I’m not a fan of recipes that say they’re ‘easy’ but the ingredient list is 40 ingredients long. I usually click off of a recipe or turn the page when I get to an ingredient I don’t recognize. Good news…this recipe REALLY is easy and it’s healthy! In fact, my sister (yes, Wimberly again) called me tonight and said, “That mexican lasagna is delicious and it was REALLY easy.” I keep telling her to trust me. I can be trusted.

Reasons you should cook this dish:

  1. 25 minutes, tops, start to finish.
  2. Only one pan to clean.
  3. Affordable.
  4. Healthy.
  5. Really good. David said it was one of his favorites–does he know it’s meatless?

Here are the ingredients.

Meatless Mexican LasagnaI shop at least two stores each week (Trader Joes, Whole Foods, and/or Earth Fare). I buy the highest quality products for the best price. Around Cinco De Mayo, David, Wells, and I were shopping in Whole Foods. Wells sees shopping in Whole Foods as his personal opportunity to taste everything in sight. There was a display with ‘Mexican Lasagna.’ I don’t remember the exact ingredients…but this is my version-inspired by the one we tasted at Whole Foods.

I love dinners that are quick and don’t have an extreme clean up. I’ve also made some great shortcuts so that you won’t be chopping anything while making this dish.

Let’s get this party started.

First, combine the frozen three pepper blend and half of the bag of frozen corn in a saute pan. Add a little water and saute for about 10 minutes until all the ingredients have thawed.

Mexican Lasagna

Next, add 2 cans of refried beans, 2 jars of mild salsa, and 1 can of black beans (rinsed and drained) to the pepper and corn mixture. Don’t worry about cooking this mixture, just stir it together.

Mexican LasagnaNow your filling is done! Yes, the whole filling is done! You’re ready to layer. Make sure you’re using a large pan. I used my large lasagna pan…larger than a 9X13. You can always use two pans if needed. Here’s how you layer it. Thin layer of salsa mix on the bottom, tortillas, salsa mix, cheese, tortillas, salsa mix, cheese, tortillas, salsa mix, finish the top with cheese. I tore the tortillas so they would cover the dish, but not overlap. Fancy, I know.Mexican Lasagna

Bake at 350 for 30-35 minutes…just until heated through. Serve with sour cream and cilantro. Note: You will have to chop the cilantro (I know I said earlier you wouldn’t have to chop anything). Just for the record…I cut cilantro with scissors, so I really didn’t chop anything.

Mexican Lasagna, Meatless and EasyViola. Easy. Delicious. Healthy. Meatless Any Night. Try it. You’ll be glad you did. Let me know what you think! Please leave a review and/or comment!

Mexican Lasagna-(Meatless and Easy!)

Rating: 51

25 minutes

Cook Time: 30 minutes

Total Time: 1 hour

10-12 servings

Serving Size: a large piece!

A delicious, easy, and meatless Mexican Lasagna! Adapted from a tasting of Mexican Lasagna at Whole Foods Market.


  • 1 16 oz bag frozen organic pepper blend
  • 1 8 oz (or 1/2 of a 16 oz bag) frozen fire roasted corn
  • 2 cans organic refried pinto beans (I used roasted chili and lime)
  • 1 can organic black beans (rinsed and drained)
  • 2 16 oz jars organic mild salsa
  • 1-2 cups of mexican blend shredded cheese
  • 1 8oz pack of organic corn tortillas (small, 12 per pack)
  • Organic sour cream and cilantro for garnish


  1. Preheat oven to 350 F.
  2. Saute the frozen peppers, 8 oz of frozen corn, and 1/4-1/2 cup of water in a large saute pan until thawed (about 10 minutes).
  3. Add the refried beans, black beans, and salsa to the pepper/corn mix. Stir until combined.
  4. Spray or wipe down a large baking dish (or two small dishes) with olive oil.
  5. Begin to layer the lasagna. Spread a thin layer of filling on the bottom of the pan, top with tortillas (single layer/tear them to fill in gaps), filling and cheese. Repeat 2 more times (tortillas, filling, cheese). Bake at 350 F for 30-35 minutes (or until heated through). Serve with sour cream and cilantro!

Enjoy. We sure did. Two nights in a row. There’s still some left too. (Don’t worry I won’t feed David and Wells the same meal three nights in a row!) Oh! I’m new to Twitter…and currently don’t have any followers. I’m trying to get all of my social media links set up. If you’re on Twitter I would really appreciate some love. cancerchanges1. Thanks for reading my blog.

Watermelon Summertime Salad…Mmmmm!

Watermelon Summertime Salad

Watermelon Summertime Salad

photo provided courtesy of

Lilla’s Notes: I made this watermelon summertime salad for our family 4th of July celebration at the lake a few weekends ago. It was the first time I’ve made it and I thought it was the perfect mix of summertime fruit with a slightly tangy dressing. I bought the bagged organic arugula from Trader Joe’s…and that worked out perfect! To make it even easier, I also bought my favorite inexpensive cheese from Trader Joe’s instead of shredding my own. It’s Parmesan, Romano, & Asiago Cheese…and it’s raw and under $3.00! We enjoyed it with hotdogs, hamburgers, and sweet potato fries! Tips: Don’t make the salad too far ahead–or the dressing will wilt the arugula. You can make the dressing ahead of time and let it sit a little while before mixing it with the salad! Yum, Yum!



Homemade Peanut Butter Larabars

Homemade Peanut Butter Larabars

Homemade peanut butter larabars

photo provided courtesy of

Lilla’s Notes: Currently I am doing The Daniel Fast with my sister, Ashley. On this fast I cannot eat any sugar–at all–whatsoever. I was craving something a little sweet and these homemade peanut butter cookie larabars really hit the spot! I’ve made these twice already. Wells loves helping me push the buttons on the food processor. I bought organic dates from the Whole Foods bulk bin–$3.00 cheaper per pound than buying the organic ones in the fridge section. Also, the ones I bought were already pitted! I used unsalted roasted peanuts from Trader Joes. The first time I made thin bars–I was trying to make them a good deal smaller than an actual Larabar. The second time I rolled them into little balls…well, more like mashed them into balls. Tip: I love these cold! So, I keep them in the refrigerator. Kid friendly–Wells loves them too. He calls them his peanut butter cookie balls! I upped the nut amount a tad to make them a little less sweet…I was craving something savory too! One last note…I made these once with raw peanuts. I had to toss those and try again. The consistency and taste were not even close to the ones I made with the roasted and unsalted peanuts. Although I typically love raw nuts, skip the raw peanuts for this recipe…you’ll be glad you did!

Almond Butter Balls

Almond Butter Balls

almond butter balls

photo provided courtesy of

Lilla’s Notes: I LOVE these almond butter balls! I use Trader Joe’s crunchy, raw almond butter! I also use a lot more flaxmeal than the recipe calls for. You can buy organic flaxmeal on the oatmeal isle of Whole Foods or Earth Fare. Usually it’s made by Bob’s Red Mill-you need the ground kind. I also like to add chopped walnuts for an extra crunch! I love to put these in the freezer and pop them out a few minutes before I want to eat one. They remind me of an ice cream Snicker’s bar and days spent at the pool as a kid. We used to run up my dad’s tab at the snack bar with our sugary purchases….Tips: I heat the chocolate chips on low and haven’t had a problem. You need to salt the almond butter balls while the chocolate is still wet. I salt a few then dip some more. Also, freezing the balls before you dip them in chocolate helps them hold together. I use a fork to roll the ball in the chocolate (two forks on either side…not one through the ball).

Delicious Paleo Chocolate Chip Cookies

Delicious Paleo Chocolate Chip Cookies

delicious paleo chocolate chip cookies

photo provided courtesy of

Lilla’s Notes: I’ve made a ton of cookies with almond meal, but these are the most delicious paleo chocolate chip cookies I’ve made! I use Trader Joe’s Almond Meal (4.99 for a 1 lb bag). I also use 70% cacao organic chocolate chips. These have MUCH less sugar than those with less cacao content. I use Equal Exchange Chocolates brand. Found on the baking isle of Whole Foods. I also use either all Coconut Oil (Trader Joes brand, organic) OR I use half organic salted butter/half coconut oil. Sometimes David requests a little butter flavor (I know you’re all shocked that he still likes butter-haha!) These freeze really well! Tips: One bag of Trader Joe’s almond meal is a little over 5 cups-I usually bake large batches! Also, I use unbleached parchment paper from Whole Foods to make the clean up easier! Another helpful hint is that as these sit on the counter they can become mushy. I like to keep them in the fridge. They are good cold, or even better heated a little in the microwave right before they are eaten! They store very well if you separate them with parchment paper in a glass container or ziploc bag!

Quick Healthy Breakfast Ideas


quick healthy breakfast ideasOrganic Steel Cut Oats (quick cooking in the microwave)-the cheapest way is to buy the 24oz cylinder from Earth Fare. Whole Foods doesn’t carry quick cooking organic steel cut oats. We love these with organic chia seeds, a few walnuts, and frozen blueberries. The blueberries really cool down the hot oatmeal very fast! A bit of honey is a great way to sweeten it too!
quick healthy breakfast ideasEzekiel Cinnamon Raisin Bread-I buy this from Whole Foods or Earth Fare because Trader Joe’s doesn’t keep theirs frozen…I think it tastes fresher when it’s been kept in the freezer. Toast a piece! I eat mine plain! David like a little butter. Almond butter is good as well!
quick healthy breakfast ideasTrader Joe’s Organic Corn Flakes…I try to avoid cereal because I know there are WAY healthier options. Problem is David is a HUGE cereal fan…and consequently, Wells loves it too. We try to switch it up and definitely don’t eat it every morning. When we do, we will eat this. David has switched to using half organic almond milk/half organic milk. If I eat cereal, I use all almond milk. The texture is a little different…but there is virtually O sugar!
quick healthy breakfast ideasNature’s Path Pumpkin Flax Granola. I found this incredible treat when we were in Houston while David was going through treatment. Most granolas have A TON OF SUGAR! This one has much less than the others. A box of this lasts us a REALLY long time. We put a dash in with the organic corn flakes–it adds a special crunch and a delicious flavor. Easy to find in stores-EF, WF, TJ.
quick healthy breakfast ideasVega protein smoothie. Sometimes if I work out in the morning I need something light and cold. David and I have both tried to like the Raw proteins…they are organic….but the texture is too grainy for us. We will mix this smoothie powder with organic almond milk, 1/4-1/2 frozen banana, and a few ice cubes. Delicious, filling, and provides 2 servings of veggies!

Do you have any favorite quick healthy breakfast ideas that you’d like to share? If so, please leave a comment below!

Almond Meal Banana Nut Muffins

Almond Meal Banana Nut Muffins

These are a great for breakfast, snack, or dessert! We love these!

Almond Meal Banana Nut Muffins

photo provided courtesy of

Lilla’s Notes: Hands down the best almond flour muffin recipe I’ve tried…and trust me, I’ve tried a bunch! I use Trader Joe’s Almond Meal for this recipe. Also, I regularly buy more bananas than we eat and freeze the leftovers in a big bag. I break them in half before freezing them. That way I always have a stash to use for recipes! I only put half of the honey this recipe calls for. I also use 2 bananas, not three. We find them plenty sweet and super delicious! I use Trader Joe’s Organic Coconut oil in these, not butter. Also, I LOVE to add frozen blueberries–MMM! Banana/blueberry muffins! This past weekend I added 70% cacao chocolate chips…those were delicious with the bananas as well! Tips: I don’t put the chopped nuts. Wells likes these better without the added nuts. I LOVE that these are packed with protein too! We do like to heat them before eating and David likes to add a tiny dab of butter! I, however, don’t need the butter! Delicious!

A green drink a day…green drink recipe

Lilla's Green Drink RecipeI’m taking liberty to change an old adage. Not that I don’t like apples…but in our life this is more appropriate! A green drink a day keeps the doctors away….hopefully that will be true in our case! I started making this green drink recipe when I realized that we couldn’t possibly eat as many vegetables (especially green leafy vegetables) as we could drink. This is our favorite green drink recipe. It’s the one I make each morning and we carry with us…David to work, Wells to daycare, and mine goes to school with me. We have these nifty lifefactory glass bottles–although there are lot of different ways to transport them. Wells uses this cup. can make it in the morning, keep it cold, and shake it and enjoy at anytime of the day. This is a super healthy, vitamin and mineral filled snack..not to mention you’re drinking a TON of greens! I was in Whole Foods this morning and noticed that local, organic kale is $2/4. That’s a great price! When we first started drinking these I did add more fruit to help us adjust to the flavor…this is the recipe I use now. It’s easy to adjust to your taste by adding a little more fruit and/or coconut water. Soon you will adjust to the taste and may like the drinks less sweet like we do! PS-Wells LOVES these! He gets super excited when I turn on the Vitamix. He happily squeals “green drink!!”



Lilla’s Green Drink Recipe (Makes 3 servings)

  • 2 c organic baby spinach
  • 4 c organic kale leaves
  • 1/2 organic frozen banana
  • 1 c organic frozen berries
  • 1 1/2 c water
  • 1 1/2 c coconut water
  • 2 T organic ground flax seed
  • 4 ice cubes

Directions: Place all of the ingredients in a Vitamix/Ninja/blender in the order listed above. Blend until a desired consistency is reached. Drink immediately or cover and refrigerate. If refrigerated, shake before drinking!

Tips: Avoid the tuscan kale from Trader Joes. It has a very strong flavor and is very rubbery. If planning to store and drink later, store in a bottle that doesn’t have much room left for oxygen. That way the drink will hold most of it’s nutritional properties better. Wash/rinse containers immediately…the remains of a green drink can really get stuck and become a pain to clean if left unrinsed!