Portabello Mushroom Pizza

If you’re looking for a tasty low-carb, low-fat, or gluten-free meal, these portabello mushroom pizzas are perfect. They’re great for you, but still satisfy that pizza craving. Plus they’re a snap to throw together for a quick dinner or lunch.

Portabello Mushroom Pizza (inspired by Prevention RD)

Makes one portabella pizza (multiply as necessary for more servings)

  • One portabello mushroom, approx. 4-inches in diameter
  • 1/4 cup canned crushed tomatoes
  • 2 tbsp part-skim mozzarella cheese
  • 1 tbsp chopped green peppers (or topping of your choice)
  • oregano for topping (optional)
  • basil for topping (optional)

Preheat oven to 400 F. Line a baking sheet with foil.

With a spoon, scoop out the gills of the mushroom and cut the stem down as small as possible. Set mushroom cap side down on the baking sheet.

Spoon crushed tomatoes into mushroom. Sprinkle cheese over sauce and add toppings.

Cook for 10-15 minutes, until cheese is melted. Remove from oven and sprinkle with oregano and basil, to taste.

Blueberry Buttermilk Scones

My dough was so moist and sticky when I put these scones into the oven that I was worried about how they would turn out, but I couldn’t be happier. They have that “just dry enough” scone texture dotted with fat juicy blueberries.

Blueberry Buttermilk Scones (inspired by Skinnytaste)

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar/sweetener
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled Country Crock Light buttery spread (must be cold), cut into small pieces
  • 3/4 cup blueberries

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.

Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in blueberries. Add wet mixture, stirring until well combined.

Form dough into a 9-inch circle on the cookie sheet, about 3/4 inches thick. Using a knife, cut dough into 12 or 13 wedges all the way through. (I attempted to do this, but my dough was a bit too sticky. If you aren’t able to cut clearly before baking, you’ll still be able to afterward, so don’t worry.)

Bake until golden, about 18-20 minutes. Remove from oven and cut into wedges. Check to see if center of your dough/each wedge is cooked through. If not, place back in the oven and continue baking for another 3-5 minutes.

(photos by Andy)

Chocolate Fudge Brownies

These aren’t the sweetest brownies, but they’re dense, fudgy, and rich dark chocolatey. AND they are fat free and absurdly low in calories (30 calories if cut into 20 brownies, 37 calories if cut into 16) so you can’t possibly feel bad about eating a whole bunch of them. Like my last basic brownie recipe, they’re also a great base for your favorite additions like nuts or morsels.

Chocolate Fudge Brownies (taken from Love from the Oven and altered)

Makes 16 or 20, depending on how large you want them

  • 3/4 cup white whole wheat flour (or all-purpose)
  • 1 cup sugar or sweetener
  • 1/2 cup unsweetened dark cocoa
  • 2 tsps cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup low/no-fat vanilla yogurt (I used Chobani greek yogurt)
  • 1/3 cup brewed coffee

Preheat oven to 350 F. Line an 8×8 pan with parchment paper and lightly coat with non-stick spray.

Mix flour, sugar, cocoa, cornstarch, baking soda, and salt in a bowl. Add in yogurt, vanilla, and coffee. Stir well to combine (the mixture will be thick).

Spread into pan and bake for 20-25 minutes. Allow to cool before cutting.

(photos by Andy)

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)