Mar 12 2012

Sneaky Pizza


Lately I’ve been thinking of ways to sneak more super-foods into our diets. I would say the kid’s diets, but we all eat the same food. I don’t cook differently for them than I do for the adults.

I’m still not sure why people continually underestimate their kids ability to eat healthy food, but they are all capable of it.

It takes between 10 and 20 times for their newly developing taste buds to adjust to the taste of a new food. If my kids don’t like something, they just tell me their taste buds don’t like it yet. I say, “thank you for trying, we’ll see how they like it next time”.

And you know what? Eventually,  without fail, their taste buds do like it. It may take quite a few tries but it happens. After almost a year of trying olives and mushrooms, and not liking them, now they ask for them almost every day.

This is one of those meals where it doesn’t even matter because you can’t taste the spinach. I just throw it in there because I’m always trying to make meals as healthy as possible.

I use gluten-free sandwich bread for these to make them as quick as possible.

Each one of these has a whole cup of iron, calcium, fiber and antioxidant-rich spinach.



Serving Size 4 Small Pizzas

2 Gluten-Free Bagels, or Bread  Slices, or Pizza Rounds if you can Find them Рor Simple Mills Mix

4 Cups organic baby spinach

1 tsp olive oil

4 tbls marinara (You can use this recipe if you want to make your own)

4 tbls non-dairy cheese (I really like Daiya for this)

Toppings of your choice.


Preheat the oven to 375.

Sautee spinach in olive oil in a medium pan and puree with a blender, or other puree device you may have.

Spread 1/4 of the spinach on each sandwich half. Top each half with 1 tbls marinara, 1 tbls cheese, and top with desired toppings.

Bake for about 7 minutes.