i woke up at 2:30am randomly and just couldn’t get comfy again nor could i go back to sleep! daylight savings time + a kickboxing 27 week fetus = one tired mama. praying & hoping this doesn’t become a normal occurrence.
getting to 5:30am class was something like pulling teeth but we made it! smiling up there in the pic cause my workout was finally over after that 😆 . i taught Total Conditioning for 1 hr as usual and then did these exercises with the med ball and bands afterwards (listed clockwise):
- medicine ball squat throws against the wall: 4 x 25
- med ball squats w/ explosive jack – band is optional but come ooooon! USE IT! 4 x 25
- burpees with overhead dumbbell presses. modify where needed! walk back if you are preggo or nursing an injury if you do not wish to jump. it’s your workout. 3 x 12
- 90 degree wall sits with extended med ball (see top pic). hold this guy for as long as you can. your arms will most likely give out before your legs, so let them drop but stay up until you can’t take it anymore. HOLD until it burns 😉
i owe you a pizza crust recipe, don’t i!
this was Chiso’s cheese pie hot outta the oven.
the sauce is homemade too!!! i’ll share that recipe in a future post.
and here’s the pie i made Sonny and i for dinner that night looooaded with goodies!
extra lean ground chicken, red onion, red bell pepper, green bell pepper, grape tomatoes, fresh cilantro, homemade pizza sauce, and plenty of shredded provolone.
i’m saving my very special crust recipe for my homemade pizza cooking class so you’ll have to join me on March 25th to get that one!
homemade whole wheat pizza crust
- 1 cup white whole wheat bread flour
- 1 cup whole wheat pastry flour
- 2 tbsp extra virgin olive oil
- 2-3 tbsp coconut sugar (or agave nectar or honey or pure maple syrup)
- 1 cup warm water
- dash sea salt
- 1/4th tsp fresh minced garlic
- 2 tsp dried Italian seasoning
- 2 1/4 tsp yeast (1 envelope)
ok, i actually had steps listed out for the beginning part ( 😯 i know) but SEEING it done is the easiest way to actually get it. i don’t want to scare you guys from making it and i haven’t created my own video yet, so i’m going to use a popular youtube vid that is very similar to what i did. also, i added the dry seasonings and garlic in with the wet ingredients.
- NOW you’re ready! let the dough rise for at least 2 hours minimum. (whip up a ball right after breakfast)
- preheat your oven to 500 degrees and put your pizza stone or baking sheet in the oven NOW.
- on a flat, clean, floured surface, drop your round dough ball in to the center.
- use your fingers to press the dough out as wide/thin as you’d like it. my Sur la table instructor advised against using a rolling-pin.
- sprinkle your pizza paddle (or a pan/cookie sheet with no edges) generously with dry, yellow corn meal
- pick up your dough and place it on top of the corn meal bed. is it slide-able? rock the pan back and forth and see.
- top your pizza however you’d like. (sauce, cheese, veggies, meat, cheese…but remember less is more! that doesn’t apply to cheese though)
- do a slide check one more time, then open your oven and transfer (rock vigorously back and forth til you’ve successfully moved it over) the pizza paddle onto the already HOT HOT HOT pizza stone or baking pan.
- needs to bake about 7-9 minutes at most. cooks super fast!
nutritional stats ONLY IF you use the entire dough ball and make a gigantic pizza cut into 8 slices:
i find that cutting the ball in half first makes the perfect size pie for 2 people. in that instance, stats for 1 slice when cut into 8:
you can refrigerate the other half for 2-3 days and even longer in the freezer.
make your own pizza at home, take a pic, and tag me @fitfoodiele on IG! also, if you send your pics to firstname.lastname@example.org, i will feature them on my Facebook Fan Page, blog, or IG. can’t wait to see the deliciousness you create!