Posts tagged #Food

Guest Post~ Food Makeover: Pizza Edition

Hey everyone!! I'm so excited for today's first guest post here on 3 Wittle Birds! My friend Robyn over at Miss GM NO is sharing her Vegan Pizza recipe with you all today! Robyn is passionate about  REAL FOOD and is on a mission to change the food industry! You are going to love her! 

Food Makeover: Pizza Edition

Most of us think healthy pizza is just about as mythical as the elusive unicorn, but I am here to tell you you’re wrong!

It CAN be done.

pizza pic
Give your pizza a “BAKE-OVER”!  This vegan, gluten-free pizza is killer…and easy to make. Take a look at my recipe below and give it a try! ;)

Okay before I give you my secret recipe…. let’s get one thing straight.  Take the image of your typical pizza- the smells, the tastes etc and throw it out the window. You have to be open-minded people.  This is NOT going to taste identical to Lou’s, or Giordano’s etc. But just because it doesn’t taste JUST LIKE that, doesn’t mean it taste’s bad.  It is just different.  It’s also different in the fact that it wont pack on the pounds, in fact it will do just the opposite.  So take your pick. :)

MY version of pizza has nearly 1/3  of the calories, 1/2 the fat, 1/20  the saturated fat, 1/100 the cholesterol, less than 1/2  the carbs,  1/4 the sodium and 2 times the fiber as a typical thin crust Domino’s cheese pizza!  Yes- Domino’s Pizza has 100 times more cholesterol you read that right.  Crazy.  Talk about a heart attack in a box…. The ONLY good thing about this junk pizza is the protein but even that is a stretch.  It’s not healthy protein..

Let’s look at the breakdown for both!

Miss GM NO!’s Vegan Pizza ( for 2-3 people)

4 Brown Rice Tortillas ( found in the freezer section at places like Whole foods)

1 Cup (approx) of Organic ( no added sugar) Tomato Sauce

1 Package Vegan Gourmet Mozzarella Cheese

To Taste: Organic Olive Oil, Garlic Salt, Italian Spices

Pre-heat oven to 350.  Place each tortilla on a foiled baking sheet and drizzle a bit of olive oil on both sides.  Sprinkle with garlic salt and bake until golden brown ( about 15 mins). You want the crust crisp!

Then,  put about 1/4 C. of the tomato sauce on each pizza and top with about 1/2 cup cheese.  Sprinkle Italian seasonings to your liking on top as well.

Please directly under broiler for about 5 minutes BUT please watch them!  Every oven is different.  **You will need to foil the edges of the pizzas as well because you don’t want them to burn under the broiler.

When they come out the cheese will look perfectly melted but a little more viscous than dairy cheese.  Just let it set for about 10 minutes to firm up before you eat.

Lastly, I like to sprinkle a little red pepper flakes on there for a little heat.  

Then Enjoy!!!  :)

Here is the nutritional info I created as well for one whole pizza. ( I combined all ingredients with the brands listed above and allowing for 1/2 T oil per pizza,  so if you chose different brands yours will vary):

pizza label

(vegan, gluten-free, dairy-free, non-gmo)
Filtered Water, Expeller-Pressed Canola Oil, Inulin (Chicory Root Extract), Soy milk Powder (Soybeans), Soy Protein, Agar Agar, Sea Salt, Natural Flavor (Plant Sources), Carrageenan, Lactic Acid (Plant Source).
Contains: Soy

Organically grown and processed tomato puree, organic onion powder and organic garlic powder.

Brown Rice Flour, Filtered Water, Tapioca Flour, Safflower oil, Rice Bran, Vegetable Gum, Sea Salt.

NOW… let’s compare my pizza to that Domino’s 10 inch thin cheese pizza….

This is for a whole 10 inch personal Domino’s THIN Crust cheese pizza:


NutritionLabel dominos


Part Skim Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Modified Food Starch, Cellulose (Added To Prevent Caking), Nonfat Milk, Whey Protein Concentrate, Flavors, Sodium Propionate (Added as a Preservative).

Tomato Puree (Water, Tomato Paste), Sugar, Salt, Spices, Garlic, Soybean Oil, and Citric Acid


Flour (Wheat, Malted Barley), Water, Soybean Oil, Yeast, Salt, Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Calcium Propionate (Preservative).

What is all that crap?! Monocalcium Phosphate? Sodium Propionate? Cellulose? Sodium Bicarbonate?   You can easily tell the difference between pizzas and how this fast food is NOT good for our bodies- inside and out.

Give your pizza a “Bake-over” and try this out!! Comment below and let me know what you think!


Caribbean Pound Cake

I'm excited about this one. It's an original!!! One of my favorite things to bake is pound cakes and loaves. They make amazing thank you's and unexpected gifts.

What you need...
2 sticks of unsalted butter-at room temperature
1 1/4 cups sugar
5 large eggs-at room temperature
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon cinamon
2 cups all purpose flour
1 teaspoon salt- sea salt
1/2 teaspoon baking powder
1 1/2 cups pineapple tidbits

What you do...
  • Preheat oven to 350 degrees. Grease and flour a loaf pan.
  • In a bowl with electric mixer on medium speed, cream the butter and sugar until light about 3 mins.
  • In a separate bowl, add in egg, honey, vanilla, cinnamon. Don't combine. Add egg mixture, one egg at a time, to your creamed butter. Use medium to a low speed. 
  • In a seperate bowl combine flour, baking powder, salt and mix. Slowly add flour to wet mixture on low speed. With rubber spatula, scrap down the sides of bowl. Combine until just about mixed. 
  • Use spatula to fold in pineapple tidbits. 
  • Pour into greased loaf pan and bake for 50 to 60 minutess. You can use the toothpick checker system to tell when ready. Let it cool.
This pound cake makes a great addition to a sundae, too!
Posted on July 11, 2013 and filed under Food.

Coconut Chicken Tenders

Studio Movie Grill Coconut Chicken Tenders

Have any of you heard of the new movie theater 

Studio Movie Grill

? It's a super modern, amazingly CLEAN movie theater that serves food and (alcoholic) beverages. My husband and I have been so many times because we found this amazing deal on groupon for 1 movie and free drink for $6!!

This post is not a paid advertisement... I was not compensated for this post... just so you know.

I just wanted to share the awesomeness of this place. It's a pretty great date night for the parents who have to fit a dinner and show in a couple hours!

One of my favorite items on the menu (and there are many) are their Coconut Chicken Tenders!!! OMG these things are so crunchy and so delicous! Let's not forget the option of sweet potato fries to go along!

So I tried to recreate this recipe on my own and I have to say... I almost nailed it!

We made these yummy bad boys last week and they hit the spot! I had to make them on two separate occasions to get the egg wash right. Here you go and I hope you all enjoy!

I  like to explain by stations... These are the three stations (in order) that you will have your chicken tenders go through. I bought a bag of frozen chicken tenders and actually cut them in half. This helped get them cook all the way through with out burning the crust. I would recommend completely thawing out the chicken tenders first!

Flour station...

Drop your tenders in a plate of flour. This takes off excess moisture on the chicken tenders and allows the egg wash and crust to stick better.

Egg wash Station.....

1 egg and 1/2 cup milk whisked together.

Dip your floured tenders in the egg wash and fully coat.

Crumb Station....

Dip your coated tenders in the crumb bowl and coat evenly.

50/50 of coconut flakes and panko bread crumbs. I like to chop the coconut flakes into smaller flakes but the choice is yours. I generally use 1 cup of each.


1/2 tablespoon Garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

Mix all ingredients in the Crumb Station together.


There are a couple methods for cooking your chicken tenders. You can bake them in the oven or pan fry them.... I pan fry then for the golden crispy crust. I usually do three tenders in a large fry pan with a nice coat of vegetable oil on the bottom. I turn the heat about half way. It takes about 1 minute per side. Test the first couple you do to make sure they are cooked all the way through. You may need to adjust the heat or oil level.

This recipe comes pretty close to the one I had at 

studio movie grill


Zucchini lasagne Bake

Fall food series...
5 cloves of garlic
½ cup chopped onion
Olive oil
½ cup milk
Two zucchini half peeled and thinly sliced.
5 oz of fresh spinach
½ cup flour
2 cups of dried bread crumbs (season with salt and pepper)
2 egg
22 oz jar of tomato sauce of your choice. (I prefer Classico)
(2) ½ cup mozzarella cheese
1 cup of mozzarella cheese
1 box lasagna pasta

What to do…

Start boiling water to cook the pasta.  In a sauce pan heat 2 tablespoons of oil. Add two tablespoons of flour and continue to wisk until you for a blond rouge about 3 to 4 minutes. Wisk in the ½ cup of milk and allow to slightly thicken, about 2 to 3 minutes, season with salt and pepper and garlic powder.  Add ½ cup Mozzarella cheese and stir until combined. Set aside

In a large sauté pan heat two tablespoons of oil and add the ½ cup chopped onion. Sauté for 5 to 8 minutes until then begin to be translucent. Add the spinach one handful at a time and cook down. Once all the spinach is combined add the chopped garlic and sauté for an additional 3 to 4 minutes. Combine with the cheesy mixture and set aside.

Thinly slice both your zucchini. Take about half and fry them in a sauté pan. first make an egg wash using two whisked eggs. Coat with seasoned dried bread crumbs and fry each one for about 30 seconds on each side. Place on a plate covered with  a paper towel. Set aside when done.

Lightly coat bottom layer of lasagne dish with pasta sauce. Layer with Lasagne noodles. Layer with a light coat of pasta sauce, then fresh (non fried) zucchini and sprinkle with 1/2 cup Mozzarella cheese. Layer with Lasagne noodles. Layer with the spinach cheesy mixture and spread evenly to cover noodles. Layer with more lasgne noodles, lightly coat with pasta sauce and then layer with fried zucchini. Spread them out evenly so the entire layer is covered.. Sprinkle with your remaining mozzarella cheese.

Bake in oven for 40 minutes at 350.
weight watchers vegetarian lasagna recipe
Posted on October 13, 2011 .

When it's like this outside.

This past weekend the temperatures dropped and you could feel the first breeze of fall rolling in. Great weather and its my favorite time of year to start cooking again. Generally, I stop cooking in the summer because it's just too darn hot and sticky to turn on an oven. I think I will start a fall series of recipes everyweek.

This week its....
Chicken Tortilla Soup

I made this tonight and it turned out very tasty. I was please that it wasn't overwhelmed with sodium like most soups. It's actually pretty healthy. An original recipe of mine! This batch is pretty large and is great for a family and leftovers!


3 Chicken breasts

3 Garlic cloves minced

1 cup of onion chopped

2 14 oz cans of diced tomatoes, drained

1 can of green chilies, drained

10 corn tortillas

1 8oz can tomato sauce

1 teaspoon cumin

1 1/2 teaspoon dried oregano

48 oz chicken broth ( I used College Inn Light and Fat free, 50%less sodium)

1 tablespoon olive oil

vegetable oil

Cheddar cheese


Optional toppings: sour cream, lime wedges, avocado

What you do...

1)Boil chicken breasts until cooked, about 20 minutes. Set aside to cool.

2)In a large pan saute onions, garlic with a tablespoon of olive oil. Cook until onions are tender.

3)Add tomatoes, tomato sauce, green chili, oregano, and cumin. Stir

4) In a large sauce pan bring the chicken broth to boil. Add the tomato mixture to the sauce pan. Bring to boil. Reduce heat and simmer for 20 minutes. Shred the cooled chicken

5)Slice tortillas in strips. In a pan of hot vegetable oil, fry the tortilla strips, about 30 seconds until they get golden. Place on a plate covered with a paper towel.

6)After the soup has simmered for 20 minutes add the shredded chicken and heat through.

Serve with the tortilla strips and sprinkle shredded cheddar on top and garnish with cilantro. You can also add other toppings such as sour cream, avocado, and a squeeze of a lime wedge.


Posted on October 5, 2011 .

Croque Monsieur

This is so delicious. I got this recipe for Ina Garten! She is one of my favorite chefs. I changed the recipe a bit to fit what I had in my kitchen. I also changed the sauce a bit, I felt it wasn't thickening enough.

This is a great brunch recipe and so easy to make! A french recipe!


  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup hot milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch of nutmeg
  • 12 ounces mozzarella, grated (5 1/2 cups)
  • 16 slices white sandwich bread, crusts removed
  • Spicy brown mustard
  • 8 ounces baked Virginia ham, sandwich sliced at your deli.


Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small Saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1 cup of the Mozzarella and set aside.
Toast the bread, bake on a baking sheet 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add two slices of ham to each, and sprinkle with half the remaining Mozzarella. Top with another piece of toasted bread. Slather the tops with the cheesesauce, sprinkle with the remaining Mozzarella, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Posted on May 1, 2011 .

For the cold winter nights!

Baked Potato Soup... Slow Cooker
I got this slow cooker recipe from a woman's magazine. I changed the recipe a little and added the carrot. Its super delicious and great on a cold night and paired with some garlic herb bread!!! This recipe is also great to prepare in the morning, and when you come home from work its practically done. Prepare the vegetables the night before to make that morning simple.

What you need...
3 1/2 pounds potato(I use red), peeled and diced into small pieces
1 red pepper seeded and chopped
10 ounces of broccoli, chopped
1 carrot peeled and diced
4 cups of low sodium chicken broth
1/2 cup half and half
1/2 cup sour cream
1 1/2 tablespoon corn starch
3/4 teaspoon of salt
1/2 teaspoon of pepper
2 scallions, thinly sliced
bacon or bacon bits
Shredded cheddar cheese

What to do...
1) combine potatoes, red pepper, broccoli, carrot in a slow cooker with chicken broth. Cover. On high cook for 3 hours or on low for 6 hours.
2)whisk half and half and sour cream until combined. Add corn starch, salt, and pepper.
3)When slow cooker is done slightly mash potatoes. Stir in the half and half/sour cream mixture.
4)Place in individual bowls and add toppings as desired...

Shredded Cheddar
Sour Cream
Posted on November 20, 2010 .

Mom's stuffing recipe

A great Stuffing Recipe

Slice and dice :
1 large onion (white or yellow)
1 large celery stalk

Place in large pot with 2 sticks of butter with salt and pepper and cook the onion/celery slices until they are tender
Brown 1 sausage roll (Jimmy Deans) drain grease
Stir in 1 large bag of Seasoned (Pepperidge Farms-sage & onion) bread crumbs into the cook celery/onions, then stir in the drained
cooked sausage into the stuffing mixture.
You will need to add water or chicken broth to the mixture to make it moist
Mix to desired consistency.
Refrigerate over night.

Remove all the turkey giblets and wash the turkey thoroughly.
Stuff the stuffing you made the night before into the neck and rear cavities.
Use skewers to close
Salt and pepper the outside of the turkey and place in roasting pan.
Take another stick of butter and rub the turkey down with the stick of butter.
Cover the turkey with tin foil or use the roasting pan lid.
Posted on November 19, 2010 and filed under Food.