Low Carb Pizza

If you love pizza, but loathe the carbs, you aren't alone. I am a huge fan of pizza, and often times, it's my weakness! But, I've found an incredible recipe that lets me indulge in those sinful pizza cravings, while still sticking to a low carb diet! The original recipe, Where's the Crust Pizza, is amazing on its own, but as you all know, I love to add my own spin to recipes to "healthify" them even further.

Here's What You'll Need:
To make the "crust" you'll use several ingredients that you would have *never* imagined would be used in pizza crust making, but trust me, it's delish!

• 1 8 oz. Package of Cream Cheese (Room Temperature)
• 2 Eggs - Substitute Egg Beaters for a "healthified" touch!
• 1/4 Tsp. Ground Black Pepper
• 1 Tsp. Garlic Powder
• 1/4 Cup Grated Low Fat Parmesan Cheese

Topping Things Off
As far as toppings go, I'd recommend using fresh veggies like, onions and green peppers, or even pineapple for a Hawaiian feel! If you live in a house filled with meat lovers, try to opt for a healthier choice, like low fat grilled chicken breast, ground turkey, turkey bacon, or Canadian bacon. For the toppings, you'll also need:

• 1/2 Cup of Pizza Sauce
• Your Desired Topping Selections
• 1 1/2 Cups of Shredded Low Fat Mozzerella Cheese
• A Sprinkling of Garlic Powder

It's Time to Cook!
I'm just going to warn you that this mouth-watering recipe will quickly become a favorite in your house. Lucky for you, it's a breeze to whip up!

• Firstly, you'll need to pre-heat your oven to 350, then lightly coat a 9x13 baking dish with cooking spray.
• Using a handheld mixer, blend all of the crust ingredients until they are completely combined. 
• Spread the blended mixture into the baking dish, and pop it in the oven for 12-15 minutes, or until golden brown.

 Allow the crust to cool for 10 minutes before moving to the next step! Don't turn the oven off; you're not done yet!

Now that you've made your low carb crust, you can move on to the toppings (my favorite part)!

• Evenly spread the pizza sauce over the crust, then add the cheese, toppings, and a sprinkling of garlic powder.
• Pop that delicious dish into the oven, and let it bake for 8-10 minutes, or until the cheese is golden and bubbly.
• Dinner is served! Oh, and feel free to top it off with some red pepper flakes - I love adding a little heat to everything I cook :)
 

As always, you'll find this recipe, and all of my favorite recipes, on my Nutrish & Delish board on Pinterest, a.k.a, my go-to resource for healthy cooking inspiration.

Oh-So-Slim Potato Casserole

Just because you're watching your figure doesn't mean you have to give up your favorite comfort foods. If you're longing for a dish that tastes like something mom used to make, you'll love my Oh-So-Slim Potato Casserole. Like all of my recipes, this one is so very, very simple, and so incredibly tasty. So, go ahead, try it for breakfast, as a side dish, or wow everyone you know at your next pot luck!

Here's What You'll Need

• 1 32 oz. Bag of frozen hash browns
• 1/2 can of Low sodium chicken broth
• 1/2 cup Skim milk
• 1 1/2 - 2 Cups Plain Greek Yogurt (depending on your desired texture)
• 1 tsp Garlic Powder
• 1 tsp Garlic Salt
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tsp Italian Seasoning
• 1/2 tsp Seasoning Salt
• Salt & Pepper to taste
• 2 Scallions, thinly sliced
• 1 cup Reduced Fat Shredded Cheddar Cheese 
• 1 1/2 Cups of Corn Flakes
• Spray Butter



Doesn't look "slim" at all, does it? Well, it is!

Baking Instructions
Preheat oven to 350 degrees. 

In a large bowl, combine everything other than the corn flakes and spray butter, until mixed thoroughly.  Coat a 9x13 baking dish with cooking spray, and spoon potato mixture into the baking pan; be sure to evenly distribute. 

Once everything is added to the pan, top with Corn Flakes and spray a thin coat of spray butter across the top of the dish (this prevents the cereal from burning). Then, all you have to do is place it in the oven for about 35 minutes, or until  bubbly. Allow it to cool for a few minutes before you dig in :-)

Cooking With Greek Yogurt

Hey everyone! I’m so sorry that it has been so long since my last post; I’ve been all over the place lately! But, now that I am back in the swing of things, I am super excited to share a healthy little secret with you: Greek yogurt.

Well, as you all know, I’m a huge fan of healthy food that tastes unhealthy. In fact, it’s the only kind of healthy food I’ll eat. So, when I heard about the art of cooking with Greek yogurt, I was skeptical to say the least.

Simple Substitutions

Okay, I know you’re probably thinking that you know all about using it in place of traditional yogurt, and you’re totally right, but did you know that Greek yogurt can be used to create a mouthwatering cheesy pasta dish?! Didn’t think so… But, you heard me right! Simply swap in Greek yogurt with your favorite seasonings in place of a calorie packed cream or Alfredo sauce, and you’ve got yourself a delicious substitution that nobody will even notice. 
 
Conversion Chart
If you're worried about getting the recipe just right, don't be! Keep this conversion chart handy in the kitchen, and you'll be up to professional status in no time!

How unhealthy does this healthy Chicken & Broccoli Alfredo look? ;-)

To try out this healthy cooking phenomenon for myself, I gave it the ultimate test: I made Chicken and Broccoli Alfredo for Daniel and I to have for dinner. As he was approaching the stove top for seconds, I decided to let him in on my Greek yogurt secret. He had no idea!

 
The Best of the Best

Blueberry Banana Bread

Here’s a list of a few of my favorite Greek yogurt recipes that taste like the real deal:

• Creamy Tortellini With Mint & Smoked Paprika Oil
• Melt-In-Your-Mouth Chicken Breast
• Mashed Potatoes
• Greek Yogurt Biscuits
• GreekYogurt Ranch Dressing & Dip



Melt-In-Your-Mouth Chicken Breast

• Savory Lemon Chicken

• Cheesecake with Peaches & Honey 
• Whole Wheat Greek Yogurt Pancakes 
• Blueberry Banana Bread

Think those sound good? That’s just the tip of the iceberg! On my Nutrish and Delish board on Pintrest, I feature a TON of amazing Greek yogurt recipes that are simply divine. Also, all of my favorite recipes are listed under the My Favorite Recipes tab above. Who would have thought that cooking healthy could be so simple and tasty?

Healthy Summer Recipes

Hey everyone! Well, summer is here and you know what that means: patio dinners, picnics in the park and, of course, some tasty adult beverages. Now, before you start thinking that you can’t do ANY of this because you don’t want to blow your healthy eating plan, think again. I’m here to share my favorite healthy (and freaking amazing) summer dishes with you! So, sit back, enjoy, and start soaking in all of this summery goodness!

Grilled Steak & Chicken Kabobs – Oh my, I don’t quite have the words for these tasty treats, but let’s just say you can eat a few of them and not feel one ounce of guilt! This recipe is pretty easy, simply marinate/season your meat in your favorite flavor, slap it on a skewer with some yummy vegetables, cook until it’s done, and then voila! It’s done! But, for those of you who are like me and require a recipe to follow, check out this link:

Scallop Tacos – I don’t know about you, but I absolutely adore seafood and everything about it. So, what better way to enjoy it than by putting it in tacos, right?! Check out this recipe for scallop tacos; you won’t be disappointed!

Whole Grain Pasta Primavera – Just because I’ve lost 100 pounds doesn’t mean that I’ve lost my pasta cravings. Seriously, I eat pasta at every chance I get, and pride myself on my ability to make it healthy! At least two nights a week you can find me in the kitchen whipping up a healthy pasta creation that weighs in around 210 calories, but tastes every bit of 1700 calories. This whole grain pasta primavera recipe does exactly that! Pair this delicious dish with a side of fruit salad and a guilt-free cocktail, and you’ve got yourself the perfect little summer dinner!

Mini Sweet-Zza’s – Just because you’re eating healthy doesn’t mean you have to send your sweet tooth packing; embrace your sweet tooth! You’d be amazed at how easy it is to make your favorite calorie packed dessert into a healthy treat. These mini sweet-zza’s are no different; they take the idea of pizza and use it as inspiration for this healthy little snack. Serve these adorable little desserts at your next barbeque, and you’re sure to become everyone’s favorite host. 

Zucchini Parmesan Crisps – Hate eating your vegetables? Not anymore! These zucchini parmesan crisps make eating your vegetables so freaking good, you’ll swear you’re eating French fries. I never used to like zucchini until I discovered a way to make it taste like it’s been deep fried in oil and cheese. But, who can blame me?!

These are just a few of my favorite healthy summer recipes; if you want to find out more of my must have dishes, follow me on Pintrest, or check out my Nutrish & Delish board, here!

Happy Summer, Everyone!

Strawberry Shortcake Cupcakes

If you’re like most people, you have a serious sweet tooth and a need to fuel those sugar cravings. Lucky enough for me, I’m not much of a sweets fan; I will, however, double fist a bowl of pasta like nobody’s business.

For those of you who have a hard time sticking to a healthy diet when it comes to sugary snacks and sweets, I have some excellent news for you: I’ve created a 45 calorie cupcake that tastes like your favorite 1,000 calorie cupcake indulgences. It’s called the strawberry shortcake cupcake, and it’s simply divine.

Even for me, an anti-sweets connoisseur, I found pleasure in these delicious little cakes. I made them today for Daniel’s family birthday party, and had no leftovers. Furthermore, when I shared the news that each cupcake clocked in at around 45 calories, people were shocked.

Ready to try this recipe out for yourself? I’m sure you are! Here’s a detailed, step-by-step guide, with pictures, courtesy of Daniel (thanks, babe)!

Here’s what you’ll need:

• One Box of Betty Crocker Angel Food Cake Mix
• Fresh Strawberries
• One 16 Ounce Tub of Light CoolWhip
• Chocolate Sprinkles
• ½ Cup of Ghirardelli Semi-Sweet Chocolate Chips

1. Preheat your oven to 375 degrees
2. Prepare the Angel Food Cake according to the package instructions
3. Pour the mixed Angel Food Cake batter into a one gallon Ziploc bag, and seal tightly.
4. Snip a small cut in the bottom corner of the bag, and distribute the batter into cupcake liners in a cupcake pan. Fill each liner about ¾ of the way full. Putting the batter into a Ziploc bag is my personal preference, because it makes it extremely easy to add the batter, and makes cleanup a snap.
5. After you’ve filled each cupcake liner, add five chocolate chips to the middle of each cupcake and push them down so that they are no longer visible.
6. Put them on the second rack of your oven, and bake for 13 minutes, or until golden.
7. While your cupcakes are baking, start slicing those strawberries! I sliced mine into fours (first halve each strawberry, then halve those halves… if that makes sense)? Anyway, the strawberries just need to be small enough to fit onto the top of your cupcakes. But, we will get to that step in a minute.
8. Once your cupcakes have finished baking, take them out and put them on a cooling rack for about 30 minutes (or until cool). Remember, you’ll be using Cool Whip as your frosting, so you’ll want to make sure they are completely cool, or else you’ll have a giant, runny mess on your hands (and countertop).
9. Once your cupcakes are completely cooled, now it’s time to top them with Cool Whip. To complete this step, distribute your entire container of Cool Whip into another one gallon Ziploc bag, and snip a small cut on the bottom corner.
10. Then, squeeze the Cool Whip onto each cupcake in a circular pattern, making sure to cover the entire surface, and build up a little peak so that the strawberries look adorable when they are placed on top.
11. After you’ve added the Cool Whip, you can top them with chocolate sprinkles. Not only does this look super cute, but the sprinkles complement the surprise chocolate chips that are warm and melty inside.
12. Finally, top with 2-3 slices of strawberry by pushing them down into the center of the icing and cake.
13. Stuff your face!

This recipe is easy, quick and so good it's just ridiculous. Check out the pictures below for some more guided instructions!

Adding the batter into the cupcake liners. Please ignore my hideously dirty kitchen. Cupcake baking isn't a clean job ;)

Adding the chocolate chips! Just make sure to push them down so that they are completely covered by the batter!

After baking, this is what they should look like. I got it right the first time; I couldn't believe it! I have a tendency to pop things in the oven and totally forget about them. Not this time :)

Here's step one of the icing process. Just start on the outer edge, and work your way in; piece of cake! No pun intended ;)

And, here's how the icing should look after you've finished! Of course, you can add more or less to taste, but Cool Whip is delicious... There was no chance of me scrimping in that department.

After you've iced them to your liking, you'll coat them with some chocolate sprinkles, and add your strawberries. The final product looks like this, and they taste even better! Don't worry, I didn't forget about adding the strawberries to the one in the back; it was made special to accommodate a strawberry allergy.

Find more healthy, and delicious recipes on my Nutrish & Delish Pintrest board, here. I’m a total spaz when it comes to pinning healthy recipes; I just can't stop! You’re sure to find something that you’ll love on my boards!

Also, if you find a recipe that is totally unhealthy that you want to make healthy, just let me know! I have a knack for turning unhealthy foods into healthy foods, by just swapping out a few ingredients.

Stick with me, I’ll show you all the best ways to get fit, while still eating like it’s your job :)

Skillet Lasagna

Hey guys! Tonight for dinner, I made Daniel and I a delicious, healthy dinner in less than 30 minutes. It's called skillet lasagna, and it's just as tasty as it sounds. Here's the link to the recipe, but I modified it a bit to accommodate our personal tastes and preferences.

Modifications
The recipe calls for two cans of tomatoes, but knowing that Daniel isn't a huge fan of tomatoes, I decided to use one can and add a little more pasta sauce to make up the difference. Also, the recipe doesn't call for garlic salt, but I added a pinch, because, in my opinion, that stuff gives a powerful kick to everything!

The recipe also calls for mushrooms. Now, in my house, mushrooms are not allowed! I have always been totally repulsed by mushrooms, and cottage cheese for that matter. I can't stand the though of eating fungus, so I left those out completely.

Healthy & Delicious
At only 275 calories per serving, this meal was perfect! It filled me up, and tasted great! Plus, it's a one skillet recipe, which means cleanup is a snap. I found this recipe, and all of my favorite healthy recipes on Pintrest, of course! You can check out all of my boards and pins, by clicking here. What are your favorite healthy recipes?

Skillet Lasagna!