Recipe of The Week: Buffalo Chicken Pizza

5 06 2012

I’m a sucker for Mellow Mushroom, a pizza “chain” (only because they have a few locations in the south) with great beer selection AND great pizza.  I actually just took my brother and sister there when they were visiting Orlando.  Good times were had, since I hadn’t touched pizza in months (and hadn’t seen the siblings for just as long)!

One of my favorites is their Buffalo Chicken pizza.  The problem with that is, like most Buffalo Chicken pizzas, is the amounts of sodium-laden sauce and blue cheese dressing in the recipe.  Those two things are deathtraps in the war against obesity, for sure!

That’s why I’m glad Muscle & Fitness came up with this healthier version.  Basically, it replaces the usual suspects with their lower sodium/fat counterparts.  The only thing I’d change is maybe making the pizza a thing-crust and use a low-carb tortilla or naan bread to control portion size.

If you’re feeling SUPER creative,  here a link that teaches how to make a pizza crust out of quinoa, which will give a boost of protein.

Happy cooking!

Advertisements




Your “Tasty Tuesdays” Briefing (5/22/12)

22 05 2012

Your protein bar sucks.

I learned this a few years ago.  Being in a time crunch on the way to and from Fort Lauderdale,  I’ve pulled over to buy one while gassing up my car.  I also grabbed one on the go when I was working a long shift at the restaurant where I was Kitchen Manager during college.  My thought at the time was that protein bars with high amounts of protein were perfectly fine for consumption, right?

Yes, at one point, this was a good option.

I couldn’t have been any more wrong.  Sure, a bar can promote 32 grams of protein per serving,  but upon further inspection, it’s not the highest quality protein.  Using the MetRX “Big 100” as an example,  take a look at the nutrition label and remove protein content from the equation.

Couldn’t have been ANY more wrong..

That is a meal chock full of fat, sodium and sugar.  While it’s only 5 grams of saturated fat, those three pieces of nutrition each contain 25% of your daily needs!  When you’re eating small meals every 2-3 hours (as you should be),  that’s a recipe for disaster.

Anything with a novel on it’s packaging ain’t worth it!

Also, take a peek at the ingredients list.  I don’t claim to have a degree in biomedical sciences or chemistry, but I can only tell you what purpose a handful of the ingredients serve.  The rest (i.e. xantham gum, brown rice syrup) serve as filler.  Nothing more.  Even breaking down where the protein is coming from, it’s good to see that it’s isolate sources, but soy has been known to be a less stable building block for muscle-building than whey.  The soy crisps in this particular bar are also the source of most of the sodium content in the bar!

What does this all have to do with today’s “Tasty Tuesday,” you ask?  Well, today’s recipe is how to make a protein bar using fewer ingredients (more importantly, that you can actually pronounce).  I’ve always been a big advocate for making as many of your meals as possible, since that means you know what you’re putting in your body.

So I hope you enjoy your “Tasty Tuesday,” GymGeeks!  If you want to share your thoughts on the topic of protein bars (or want to share what’s on your plate today),  feel free to share it here and over at Twitter or Facebook.  I’m up for a lively debate today! 🙂

Jonathan








%d bloggers like this: