Good Morning everyone! Today I am fortunate enough to present you with a guest post and recipe from an HGK reader, Mandy from Atlanta. She so generously took the time out of her busy schedule to e-mail us one of her favorite recipes complete with photos. I can’t tell you how much I am looking forward to giving Mandy’s recipe a go!
I first found your blog in November and I have followed you ever since! I have been so inspired. I love your post today… how cool you have so many people (including me!) wanting to follow the Beck Diet. I ordered it today. I am hoping to encourage you and what you are doing at HGK. I try lots of your recipes and love them. I have followed your advice and get the Peer Trainer emails. Those have really helped, too.
I have never been one to enjoy being in the kitchen, but things are slowly changing for me, thanks to you and excitement you have in the kitchen. I have reached a new low weight (since my 7th grade year!) thanks to you and your site.
I created these Pita Pizzas based on how much you, E2 and Peer Trainer love beans. I love Italian food and sometimes want a change from getting my beans in Mexican dishes (that I DO love, too.) I have been eating these pizzas all summer. I have felt full and have still lost weight…. that is a victory! My kids have been eating them all summer, too! I do top theirs with a tad of the Dayia Mozzarella. I do not eat mine with the Daiya to cut out the oil and fat.
They are so, so easy and that is a must for me if I’m going to make something often–I make these 2-3 times a week… and they are so cheap to make. I don’t know about you, but our food bill can rack up like crazy! You are the best at tweaking recipes so I thought you could make these even better! I’ve attached pictures, too.
Mandy’s Fagiole Pita Pizzas
Whole Wheat Pitas (however many pizzas you want to make)
Your favorite No-Oil Spaghetti Sauce
1 15 oz can Pinto Beans (rinsed and drained), 1 can tops 2-3 pizzas
Chopped Red Onion
Daiya Mozzarella Cheese Shreds (optional)
• Preheat oven to 425
• Lightly spray baking sheet with cooking spray
• Top the pita with spaghetti sauce*
• Add a layer of beans
• Add chopped red onion
• Generously sprinkle with garlic salt, Italian seasoning and onion powder.
• Bake for 12-16 minutes… until outside of pita is crisp and beans are toasted
• Top with nutritional yeast.**
* I use generous amounts of every single ingredient in the recipe.
**If using the Daiya shreds, sprinkle on top of the seasonings and skip the nutritional yeast. Cook for 12-14 minutes and then broil for an additional 2 minutes until cheese gets melted. I always have to watch it like a hawk or I burn it.