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I have been inspired to create this blog, as a sort of 'branch' to my original blog...Marital Status: W.  I don't want others to think that my life is all about grief and sadness...I am forging forward with this new passion my Rick lovingly shared with and wellness.  I am exploring options and opportunities that will enable me to share my previous love affair with food in a more nutritious and appealing fashion.  I am still an avid foodie, I am just a foodie in transition.

I was a little surprised when my post entitled, Butter Girl Goes Organic had more views than many of my other posts.  When I shared this with my vibrant hairdresser; she replied, "Well yeah, people probably think it is something kinky!"  Really??  Call me naive, but that never crossed my mind and honestly, I don't like to think of what that could even possibly mean!  Oh well, I like to pretend it is because others have an interest like mine...creating lifestyle changes and learning how to adapt our diet preferences into a more healthy lifestyle.

Because I don't have a degree in nutrition, I wanted to first gather data prior to posting recipes to this new blog.  I wanted to be able to share nutritional benefits for each recipe.  But I couldn't wait.  We are at the apex of garden season, which means an abundance of fresh fruits and veggies are out there waiting for you....which are not only easy to prepare, they have so many nutritional benefits to offer!  We will just have to forge onward (for the time being) with the assumption that if we are cooking recipes that are fresh, organic and simple...that has to be worlds better than something that we pick up from a drive- through window or out of a prepackaged container! 

Much to my surprise, I have had  an amazingly positive response from my teenage son regarding my new outlook on health and wellness.  For years I have delighted in preparing for him...steamy, aromatic, sugary concoctions from my kitchen.  Initially, I thought he would stick up his nose at my new healthy eating style...but much to my surprise, he is delighted (and probably relieved) with my new offerings!  

Last night I experimented with a whole wheat bruschetta style pizza and his response..."I feel like I have just eaten in a gourmet restaurant.  I had to share this easy, homemade pizza with you...that even has the approval of a hungry teenager!  

Garden Bruschetta Pizza
Don't panic when it comes to making your own pizza dough.  It is easy and actually faster than you might imagine.  You don't have to go through the lengthy process of letting the dough rise when making pizza crust.  Working with yeast breads, we are often intimidated by the time involved.  Mix. Rise. Punch down. Rise. Shape. Rise again!  This all takes too much time!  This recipe is also a keeper, because you can top it with whatever suits your fancy.  Give it a try and let me know what you think!

Mix in a bowl:
1 1/4 cups unbleached flour
1 pkg. dry yeast                                                            
1/2 tsp. sea salt
1 cup warm water (120 degrees)
2 Tbsp. extra virgin olive oil

Stir until nicely blended and then add:

1 1/4  cups whole wheat flour

I gradually added the whole wheat flour, 1/4 cup at a time...kneading it in with my hands.
When the dough is smooth and elastic; cover and let rest for 10 minutes.  
While the dough is resting, prepare the toppings of your choosing.

The star of my bruschetta style pizza, was simply:

Roma tomatoes from the garden, fresh basil...also from my garden and shaved Parmesan cheese.

OK, here is where I put a Connie spin on my pizza crust...I am always trying to make things look pretty and cute!

On a lightly floured surface, I rolled the dough into two 12" X 10" rectangles.  After placing on a a pan lined with (lightly greased) parchment paper,
I folded and crimped the edges of the cute!

Lightly brush the dough with olive oil and then prick with a fork...this will prevent unwanted bubbles when the dough is cooking.

Bake for 15 minutes in a 400 degree oven and then top with:
A layer of shaved Parmesan and diced  Roma tomatoes

Bake an additional 10 minutes.

Remove from the oven and top with basil and more Parmesan.

My son and I enjoyed our delicious pizza with a fresh spinach salad

and his favorite fresh summer fruit salad!

Side note:  Growing up, my Mom used to always drown fresh fruit with sugar.  Recently, I have started to simply drizzle our fresh summer fruits with organic honey and a sprinkle of cinnamon.  Zach says it's like "fruit on crack"...I don't want to know what that means either!

Enjoy the fruits of this summer season!



  1. Fan.Tas.Tic!

    Whenever you feel the need to experiment with your recipes on your neighbors, we're just down the street... :-)

    We have fallen in LOVE with an avocado oil we bought at Whole Foods, infused with chili. If you like a little spice, I think you could sub the avocado oil for the olive oil.

    I'm also wondering (because I'm a kitchen idiot, also experimenting with this healthier lifestyle), could you sub spelt for some of the flour? (it is my understanding that, very simply put, our bodies recognize spelt more as a protein than as a grain, and that it holds many health benefits as compared to wheat flour??) Just a couple of ideas for you to ponder...

    I love this journey you're on. Keep posting your ideas, I'll use them!!

  2. I love the idea of the avocado oil Amy and will explore the spelt as well...see you are already steps ahead of me...but I'm learning!

    Once Zach leaves for college, I will certainly be looking for recipe testers...don't be surprised when I knock on your door! XXOX

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