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So it’s no secret that I’ve been transitioning into the clean eating lifestyle.  I know I’ve been talking about it for awhile, but I officially made the commitment and haven’t had one cheat meal in almost a month.  Crazy I know!  I even declined Reese’s Cups on Easter which is seriously unheard of.  But let me just say if anyone is considering it, just DO IT.

I’ve never felt more amazing in my life.  My body feels better, I have loads more energy, working out is much easier and I’ve lost almost 10 pounds to boot!  I also drink a ton more water throughout the day (at least 70 oz) which helps and I never go hungry, eating five small meals a day.  I’m planning on doing a long post about what I’ve been doing – my struggles/successes, meal plans, workouts, etc., but I’m sure if you’ve been following me on Instagram then you know that the Tone It Up girls have a lot to do with my motivation!  But more on that later.

One of the fun things about transitioning into clean eating are all the new meals I’ve been making.  I plan everything out a week in advance and try a new dinner each night.  If we like it, we add it into the rotation…this pizza folks is a new favorite of ours!  It’s super quick and easy to make, using all natural ingredients on whole wheat pita bread and slicing it into six small slices only makes you savor it that much more.

Oh and I should also add, this sauce would taste fabulous on top of some whole-wheat spaghetti noodles or really anytime you needed a good tomato sauce.  It’s extremely flavorful!  I calculated the calories and points for one entire pita bread pizza because I had complaints my serving sizes were too small, but you could of course cut this in half and it would still be quite filling with a side salad and veggies!Eating clean doesn’t mean giving up the things you love,
it took me awhile to realize that!

Whole Wheat Pita Bread Pizza
 
Recipe adapted from Whole Living
Serves: 4 pizzas
Ingredients
  • For the pizza:
  • 4 whole-wheat pita breads (about 7½ inches)
  • 1 yellow bell pepper, seeds removed and julienned
  • 3 oz. fresh mozzarella, grated
  • Fresh basil, sliced
  • For the sauce:
  • ¼ tsp. olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ¼ tsp. red pepper flakes
  • 1 bay leaf
  • ½ of a 28 oz. can whole peeled tomatoes, roughly chopped
  • ¼ cup tomato paste
Instructions
  1. Preheat oven to 350 degrees F.
  2. To make the tomato sauce, heat olive oil in a saucepan over medium heat. Saute onion and garlic until fragrant and slightly browned (about 4 minutes) then add the rest of your ingredients. Bring to a boil and reduce heat to low, allowing tomato sauce to simmer for about 35 minutes. Sauce should become thick.
  3. On two baking sheets, assemble pita bread and spread about ⅓ cup of sauce on each. Add bell pepper slices and sprinkle with mozzarella cheese. Transfer to the oven and bake for roughly 20 minutes, until cheese has melted and crust is slightly browned. Remove from oven an sprinkle with fresh basil. Cut into slices and enjoy!
Nutritional Information
Serving Size: 1 pizza • Calories: 275 • Fat: 6.4 g • Carbs: 43.6 g • Fiber: 6.7 g • Protein: 13.7 g • WW Points+: 7 pts

Hope you enjoy this as much as we did!I know there are many recipes on my blog that aren’t considered “clean”, but that’s okay!  When I started this blog I was beginning my journey on healthy eating and since my first post over two years ago, I’ve certainly learned a lot along the way.  Those recipes still aren’t bad for you by any means and are great substitutions for many meals that are out there.  But if I could go back and change a few things (and I think I probably will) it would be to use natural Stevia in place of Splenda, use whole wheat flour or even almond and coconut flour for ALL my baking and go much lighter on the olive oil, cutting out canola oil and/or corn syrup completely.

Still it’s all a learning process and I’m glad I can share my journey in eating healthy with you all!  I hope this doesn’t deter anyone from reading and as I’ve said before, I’m by no means a nutritionist, I simply just share what has helped me, what I’ve learned and the recipes that I enjoy.

Looking forward to sharing all the new recipes I’ve been making!