Arnold Bread and Recipes with Claire Robinson

Last week, Arnold Bread hosted a delicious event with the Food Network’s Claire Robinson (host of 5 Ingredient Fix) and Christine Palumbo, a Chicago-based dietition and nutrition speaker.

Those of you trying to stay healthy, you’ll be happy to know you shouldn’t rid yourselves of carbs completely — at least according to Palumbo, who has previously challenged Robert Atkins on his carb-less diet plans. “It’s all about moderation and balance from whole grains, veggies, and lean fats,” she said. She also advocated adding fiber to your diet (enter Arnold and Oroweat bread, which is a rich source of fiber).

Each slice of bread is no more than 100 calories (or 80 calories if you’re looking at their Health-full slices). Many of their variations also contain 5 grams of fiber and protein. Robinson showed us some easy recipes that can be made with the breads (without sacrificing on taste). Below is one of her recipes!

Mushroom & Spinach Mini Pizzas (makes 8 pizzas)
Recipe courtesy of Claire Robinson

Preheat oven to 350 ° F.

Toast Sandwich Thins® halves just to light golden.

In a skillet, heat 1 tablespoon of the oil from the marinated sundried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released, about 5 to 7 minutes, and season with salt and pepper to taste.

Meanwhile, pulse 5 sundried tomatoes with 2 teaspoons of their oil in food processor until smooth and add ricotta. Pulse to incorporate and season to taste with salt and pepper.

Spread approximately 2 tablespoons of the sundried tomato and ricotta mixture on top of each toasted Sandwich Thins® half. Top with a few baby spinach leaves and divide mushrooms between each. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.

For more recipes, visit their website, www.arnoldbread.com.