Pizza Perfect

Pizza - one of the staple foods of your average college student. Probably one of the reasons for the freshman fifteen, and definitely not the best food for you.

The average slice of cheese pizza contains 300 calories and 11 grams of fat. A good way to save on the fat is to order your pizza with part-skim cheese, which will save you up to 24g of fat per pie. When ordering, try to avoid the most destructive toppings - pepperoni, sausage, ground beef, and extra cheese.

Fun (ish?) pizza facts:

• A standard pizza in Italy contains 500 to 800 calories
• A medium cheese pizza from Pizza Hut has over 2,150 calories
• About 3 billion pizzas are sold in the U.S. each year, 400 million of which come from Domino's
• Pizza is the 4th most-craved food among Americans (after cheese, chocolate, and ice cream)
• Dipping sauces from major pizza chains can contain up to 18 grams of fat per little tub
• You save 20 to 50 calories per slice by blotting away the excess oils - not much, but if you're eating a few slices it adds up

Try adding vegetables to your usual pizza order to get some of the nutrients your body needs. Some of the best toppings are green peppers, mushrooms, onions, roma tomatoes, pineapple, chicken, broccoli, and spinach. Also, add a packet of crushed red peppers to your pizza - the capsaicin in the pepper has been shown to stimulate metabolism. There are definitely ways to make your pizza healthier, just try to avoid eating a pie for dinner every night. Portion control is key with foods like pizza.

Good at home pizza tools:

• Cuisinart AMB-14PP Chef's Classic Nonstick Bakeware 14-Inch Pizza Pan
• Oxo Good Grips 4-Inch Pizza Wheel
• Norpro Deluxe Pastry & Pizza Roller

Ingredient Highlight: Spinach

Ah, the second ingredient highlight.  I hope you've enjoyed eating all those dishes that you made with apples in the past few days...but it's now time to go out and buy the next great ingredient, spinach.  Spinach is low in calories (it's actually a negative calorie food), yet extremely rich with vitamins, minerals, and other nutrients.  Notably, spinach is a good source of vitamin A, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, and selenium. Whew...no wonder spinach is called a superfood (and no wonder it was Popeye's food of choice).

Health Benefits: Spinach helps to combat or prevent

• Increased carbohydrate and fat metabolism
• May reduce hunger and food intake
• Acidosis
• Anemia
• Atherosclerosis
• Bleeding gums
• Breast, cervical, prostate, stomach, and skin cancers
• Migraines
• Colitis
• Poor digestion
• Stomach Ulcers
• Macular degeneration
• Night blindness
• Development of cataracts
• High blood pressure
• Osteoporosis

Peak Season: March to May


How to Pick: Go for bunches that are green and crisp with no spots or yellowing.  Thin stems are better as thicker stems are a sign of bitterness.  Make sure to clean spinach thoroughly before eating it, as spinach tends to collect sand, soil, and pesticides.

Cooked or Raw?
Spinach can be great on salads (as a main type of lettuce, or even part of a leafy green lettuce mix), or sautéed and put into many different dishes.  Personally, I like to add sauteed spinach to my pasta sauces to give them an extra health kick.  To me, spinach is one of the few foods that tastes great cooked or raw...but which is better for you?  In short, both, and here's why.

• Cooked - cooking releases beta-carotene and lutein, and it also neutralizes oxalic acid or oxalate, a compound that inhibits the absorption of both calcium and iron.  Therefore, don’t reuse the cooking water from spinach.  It’s recommended that you boil spinach quickly – just for a minute!
• Raw - vitamin C and folate are heat-sensitive, so have spinach on a salad to get the most of these nutrients

As per my earlier post, spinach does lose nutrients, even when refrigerated well.  Use spinach as soon as possible, because after eight days, most of the nutrients are gone.  And that's not eight days from when you bought it - it's eight days from when it was harvested.  Just remember to eat your vegetables...fast.