I’m finally getting to the point in my pregnancy where I’m not so incredibly hungry 24/7. Hopefully this means I’ll estop gaining weight at the rate I was gaining before. I did start this pregnancy technically underweight, so I’ve gained a bit more than I did with my son. However, my actual weight at this time in my pregnancy is about the same as the last, so I’m not too worried.
I can’t wait though to really get back into exercising at a greater intensity, and eating a lot less. I’m already back into eating lower calorie meals, without feeling like I have to eat a jar of peanut butter after dinner. Last night we had this wonderful flatbread made just with fresh bell peppers and tomatoes.
I started this flatbread with whole sheet bread, and then drizzled it with olive oil. Then I added shredded mozzarella, fresh bell peppers and tomatoes. After baking it until the cheese was in and melty, I garnished it with freshly chopped basil. This flatbread, paired with a nice kale salad and fresh grilled fish for protein made a wonderfully healthy dinner.
It’s so easy to eat fresh, local fruits and vegetables here in Florida because we have so many things available year round. Our mild Florida temperatures means we have fresh fruits and vegetables all year long. Eating these fresh, seasonal items means foods are fresher and tastier, and the nutritional value is optimized. It encourages a diverse diet that is often more economical and harmonizes with nature’s production cycle.
To find the freshest foods, I make sure to look for the Fresh From Florida logo. This way I’m sure that the produce I’m purchasing is local and fresh. You can find this logo in the produce department, the seafood department and in your favorite local Florida restaurants. So what’s in season right now? Lots of stuff! In March we have fresh:
For this recipe I used fresh Florida bell peppers and Florida Tomatoes. The Florida bell peppers are really cheap right now, so I’ve been incorporating them into lots of different recipes. They are super sweet and flavorful. I love to eat them raw in salads too, and sometimes just in slices as a snack.This afternoon, I found this great recipe for a Flatbread with Tomatoes and Sweet Peppers on the Fresh From Florida site. This flatbread, paired with a simple salad, makes a wonderfully healthy and delicious weeknight dinner.
You can head over to the Fresh From Florida site and view some great recipes that utilize fresh seasonal Florida produce and seafood. Be sure to check back often because they update the site with seasonal recipes. Or, next time you are dining out or shopping for groceries, look for the Fresh From Florida logo to make sure that your food selections are fresh, healthy and support your local community. Be sure to connect with Fresh From Florida on Facebook and Fresh From Florida on Twitter too!
Yield: Serves 4
Preheat oven to 375 degrees.
Spread olive oil and garlic evenly over the flatbread.
Evenly distribute three-fourths of the two cheeses over the flatbread.
Evenly distribute the bell pepper and tomato over the cheese.
Add remaining cheese to the top of the flatbread.
Season the flatbread lightly with salt and pepper.
Bake flatbread on a cookie sheet for 7 to 10 minutes until cheese is melted and bubbly.
Remove flatbread from oven and garnish with the hand torn basil.
Cut flatbread into several servings and serve warm.
The recipe below is curtsy of Fresh From Florida.