1. I was able to snag a “virtual ticket” to the Thirty Seconds to Mars live streaming concert from Hammerstein Ballroom in NYC via VyRT  last Wednesday.

For a mere $15.00, us ticket holders were able to watch behind-the-scenes preparations + casual interviews with (from left to right) Tomo Miličević, Jared Leto, & Shannon Leto…

… as well as the full concert, which of course was awesome! I’ve been a big fan of this band for a while now, and jumped at the chance to see them perform live.

Although I would have loved to have been there in person, watching the concert live from my living room was the next best option.

Here’s a clip from one of my favorite 30STM songs, Alibi. In the short video I recorded, you can see the setup – my computer hooked up to our T.V. and stereo. The sound was great! More bands should broadcast concerts like this.

A few other favorite 30STM songs of mine:

• Hurricane
• 100 Suns
• Closer To The Edge
• The Kill

2. For the life of me, I cannot get my Silpat clean. Warm soapy water helps a little bit, but the silicone baking mat always feels a little sticky after drying. Help!

3. Two of my brown rice pudding recipes are on SHAPE.com:

• Apple Cinnamon Brown Rice Pudding
• Eggnog Brown Rice Pudding

Included in the slideshow of ”Surprisingly Healthy Holiday Puddings” are recipes by fellow bloggers. Go check them out!

4. There are a few holiday commercials that make me want to bang my head against the wall whenever they come on T.V. (which is approximately once every 10 minutes during the 7:00-8:00 a.m. news hour on channel 7):

• the crazy Walmart lady
• the even crazier Target lady
• the obnoxious T.J. Maxx & Marshalls carolers perusing the mall for over-spenders

You know what I’m talking about. Right?

5. This, my friends, is an addiction in a jar:

If you haven’t yet tried it for yourself, I’m sure you’ve seen it on other blogs… so you’ve probably already been warned about how impossible it is to keep a spoon your fingers out of it.

Dangerous, I tell you.

6. I am d-o-n-e DONE with my holiday shopping. Hallelujah!

7. That cookie butter would be a tasty compliment to the Super Healthy Oatmeal Raisin Cookies I posted on The Back Burner blog today.

These chewy and hearty cookies are from a family recipe, and I can’t eat one without a flood of memories from my childhood washing over me. They’re incredibly healthy, but also delicious… I think I’ll go nibble on one now ;).

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup whole wheat flour
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup pure maple syrup or honey
• 1/4 cup unsweetened applesauce
• 1 egg (or flaxseed egg for a vegan option)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup raisins (or your choice of dried fruit)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the oats, whole wheat flour, almond flour, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), applesauce, egg (or flaxseed egg), and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix until a dough forms.

Gently fold in the raisins (or your choice of dried fruit).

Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.

Flatten each cookie slightly with the back of a spoon.

Bake for 10-12 minutes or until the edges turn golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, enjoy your Super Healthy Oatmeal Raisin Cookies with a glass of almond milk or your favorite hot beverage!

These cookies are not only a delightful treat but also a great source of whole grains, healthy fats, and natural sweetness from the raisins. They’re perfect for a quick breakfast on busy mornings or as a satisfying snack any time of the day.

Estimated Nutrition Per Serving

• Calories: 120 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 10mg
• Sodium: 80mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 2g

Happy Pizza Friday!

At least, that’s what it is in our house… and has been on a weekly basis for a while now.

Both the concept of “Pizza Friday” and the idea of meatball pizza originated with my husband – I can’t claim any credit for either!

I had no problem adopting the tradition of making homemade pizza every Friday night, but it took me a little while to warm up to the idea of meatballs on pizza; something I had never eaten, or much less heard of. Not to be deterred, John talked me into it, and I’m so glad he did because this pizza was gooooood.

I planned ahead – as I typically do when it comes to weekly menu planning – and made spaghetti & homemade meatballs earlier in the week so we would have leftovers for the pizza.

I honestly don’t really follow an exact recipe when I make meatballs. I simply combined a pound of organic grass-fed beef with some homemade breadcrumbs, (from 1 large slice of whole wheat bread, toasted and pulsed in the food processor), salt and pepper, fresh parsley, dried Italian herbs, and a few tablespoons of homemade marinara sauce. The formed meatballs (a little bit bigger than a golfball) were browned on all sides in some olive oil, and then simmered in marinara sauce until cooked through.

Now onto the pizza!

I’m partial to Whole Foods frozen organic whole wheat pizza dough, and keep a couple of pounds on hand at all times. I know some people swear by homemade dough – and I’m all for that – but pre-made versions are so much more convenient. Just promise me you’ll try dough if you’ve been buying pre-baked crusts… which are nowhere near as good.

The thinly rolled-out dough is topped with marinara sauce, both shredded cheddar and mozzarella cheese (a tip John picked up from a friend whose family owns a pizza place), and of course the sliced leftover meatballs.

The verdict? I shouldn’t second guess my husband when it comes to meal ideas. This was fantastic, and will definitely join our pizza rotation!

Meatball Pizza

by Lauren Zembron

Ingredients

For the Meatballs

• 1 pound ground beef or a meatball blend (beef, pork, and veal)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped parsley
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

For the Pizza

• 1 pound pizza dough (store-bought or homemade)
• 1 cup pizza sauce (homemade or your favorite brand)
• 2 cups shredded mozzarella cheese
• Sliced fresh mozzarella (optional)
• Sliced red bell pepper (optional)
• Sliced black olives (optional)
• Fresh basil leaves (optional)

Instructions

1. Prepare the Meatballs

In a large mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan cheese, milk, chopped onion, parsley, egg, salt, black pepper, and garlic powder.

Mix the ingredients together until well combined.

Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

2. Cook the Meatballs

Preheat your oven to 375°F (190°C).

Bake the meatballs for about 15-20 minutes or until they are cooked through and browned on the outside.

Remove the meatballs from the oven and set them aside.

3. Prepare the Pizza

Preheat your oven to the recommended temperature for your pizza dough (usually around 450°F or 230°C).

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the dough to a pizza stone or baking sheet.

4. Assemble the Pizza

Spread a layer of pizza sauce evenly over the dough.

Sprinkle a layer of shredded mozzarella cheese over the sauce.

Place the cooked meatballs evenly across the pizza.

Add slices of fresh mozzarella, red bell pepper, black olives, and fresh basil leaves for extra flavor and color.

5. Bake the Pizza

Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

6. Serve and Enjoy

Remove the Meatball Pizza from the oven and let it cool for a minute.

Slice it into wedges, serve hot, and savor the delicious combination of flavors.

Homemade Meatball Pizza is a delightful fusion of two beloved comfort foods. With tender, flavorful meatballs nestled in a bed of gooey, melted cheese and a crisp, golden crust, it’s sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to enjoy a slice of pizza perfection!

Estimated Nutrition Per Serving

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 4g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 950mg