AZCentral Recipe for Super Bowl

There's no need to call for pizza delivery when you can have these flatbreads ready to eat in less than 30 minutes. You get to nosh on two generous slices of this pizza for only 150 calories and 2 grams of saturated fat. Or eat the whole thing for only 300 calories.
Expeller-pressed canola oil spray or olive oil
2 whole-grain 100-calorie flatbreads
¹/₄ cup canned tomato sauce
1 tablespoon Buffalo hot sauce, plus additional for serving
5 ounces sliced grilled chicken (about 1¹/₂ cups), cut into bite-sized pieces (see note)
¹/₂ teaspoon smoked paprika
¹/₂ cup shredded Italian 6-cheese blend with part-skim mozzarella
2 scallions, green parts sliced at an angle
Inner yellow celery leaves (no stems), torn into smaller pieces
Preheat oven to 400 degrees and move the oven rack to the bottom shelf. Spray or brush the smooth sides of the flatbreads with oil and place oil-sides down on a large cookie-sheet pan. Combine the tomato sauce and Buffalo sauce in a measuring cup and spread on the flatbreads, leaving ¹/₄ inch around the edges. Dust the chicken with the smoked paprika and sprinkle the chicken on top of the sauce. Sprinkle with cheese and green scallions.
Bake on the lower oven rack until the cheese is bubbly and the edges of the flatbreads are golden, about 10 minutes. Sprinkle with the celery leaves and cut each flatbread into 4 pieces.
Note: To save on time, use pre-grilled chicken from freezer section of grocery stores. Some premium markets will even season and grill fresh chicken for you. Or rotisserie chicken works well, too.
Per serving: 150 calories, 6 g total fat (2 g saturated fat, 0 trans fat), 570 mg sodium, 30 mg cholesterol, 12 g total carbohydrate (4 g fiber), 16 g protein.
Prep time: 15 min.
Cook time: 10 min.
Servings: 4 (2 pieces each).
RELATED: 6 healthy, tasty noshes for your Super Bowl party

‘Eat Clean Live Well’

‘Eat Clean Live Well’ author helps with those new year’s resolutions

Meet “Eat Clean Live Well” author Terry Walters, upper left, at G-Zen in Branford. The talk and book signing is sponsored by Breakwater Books in Guilford. contributed

By Lisa Reisman, lisareisman27@gmail.com

Posted: 01/03/15, 11:31 AM EST | Updated: 39 secs ago

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There is no single definition to eating clean, according to Terry Walters, no one-size-fits-all approach. For Walters, it means food that’s minimally processed for maximum nutrition. contributed

BRANFORD >> When Terry Walters was in college in the 1980s, doctors told her she had dangerously high cholesterol. They prescribed kale and brown rice. She moved off campus. She made kale and brown rice. It was bland and flavorless.

“So I taught myself how to make it taste good,” said the 48-year-old mother of two.

From there, the avid marathoner kept going in her quest to make healthy food delicious, eventually authoring two bestselling cookbooks that established her at the head table of the clean-eating lifestyle movement.

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So it’s no wonder that, at an event sponsored by Guilford’s Breakwater Books on Monday night, the Avon resident will be discussing her third book, the sumptuously illustrated “Eat Clean Live Well” at G-Zen Restaurant, named by the Nature Conservancy as the state’s most sustainable restaurant and featured in Travel & Leisure magazine’s “Best Vegetarian Restaurants in the USA.”

What distinguishes Walters, and explains in large part the critical and commercial success of her books, including plaudits from gastronomic luminaries Mario Batali and Alice Waters, is something that happened to her mother back in the days of kale and brown rice.

Together, the two restricted their diets. They stopped eating meat and dairy and limited their intake of sugar. But when her mother “fell off the wagon,” as she put it, Walters knew there had to be a middle ground.

Which is precisely what she’s espousing.

There is no single definition to eating clean, according to the James Beard Foundation Award finalist, no one-size-fits-all approach, no do-or-die attitude. For Walters, it means food that’s minimally processed for maximum nutrition — in other words, eating as close as possible to the source of the food. For others, it might mean getting artificial ingredients out of their processed food or, alternatively, getting rid of processed food altogether.

Nor is it necessary to turn your life upside down to eat well and feel good.

“Each time you go to the grocery store, try buying one new clean food item,” she said. “Maybe something from the produce section, a new grain or legume … If you try one new food a week, at the end of the year, even if you only liked half of the new foods you tried, you’ll have 26 new clean foods in your diet and that’s a lot of improved health and nutrition.”

Even for the most culinarily challenged among us, the idea of making healthy food that tastes good doesn’t have to be daunting, she insists. Most of the 175 vegan and gluten-free recipes in “Eat Clean Live Well” are colorful, appetizing and easy to follow. Take the Grilled Sweet Corn with Spicy Rub and the Garlic Green Beans with Roasted Cherry Tomatoes, for example.

Those recipes appear in the “summer” section of the book, which is divided into the four seasons — only fitting, because eating according to which produce is readily available and at its peak conforms to the “clean food” philosophy of consuming what each season, uniquely, has to offer.

Which brings us to winter, with not just warming soups like Sweet Potato Gumbo and casseroles like Stuffed Butternut Squash that, as Walters writes, “nourish from within.” There’s also a recipe for a daily immune-supporting tonic to ward off colds and the flu and suggestions for “winter self-care” and gift giving.

Like her sections on decluttering, detoxing and using homemade cleansers as part of spring cleaning, it’s all part of the clean food guru’s mission to promote a lifestyle that helps maintain balance and health throughout the year rather than just fill the pages of her book with another collection of recipes for healthy dishes.

Not that Walters exercises complete dietary restraint in her own life. In fact, she admits to a certain fondness for salt-and-pepper kettle chips.

Still, given her decades-long history with kale, it’s hard to miss her palpable enthusiasm for the Baked Kale Chips recipe in the “fall” section.

“Even if you don’t think you like kale,” she writes, “you’re going to love kale chips, and they couldn’t be easier to make. In fact, you may want to double this recipe, as they’re likely to go fast once they’re ready to eat.”