Make Your Own Healthy Pepperoni Pizza

INGREDIENTS

1 pound prepared whole-wheat pizza dough, (see Shopping Tip), thawed if frozen

1 cup canned unseasoned pumpkin puree

1/2 cup no-salt-added tomato sauce

1/2 teaspoon garlic powder

1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

2 ounces sliced turkey pepperoni, (1/2 cup)

COOKING DIRECTIONS

Step 1 
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

Step 2 
Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

Step 3 
Whisk pumpkin puree, tomato sauce and garlic powder in a small bowl until combined.

Step 4 
Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

MAKE AHEAD TIP

Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.

NUTRITION INFO

Per serving

Calories: 280

Carbohydrates: 35g

Fat: 6g

Protein: 16g

Strawberry Coolers

INGREDIENTS

2 cups chilled orange juice

1 1/2 cups hulled strawberries

1 tablespoon sugar, or to taste

1 1/2 cups chilled ginger ale

COOKING DIRECTIONS

Step 1 
Combine orange juice, strawberries and sugar in a blender; blend until the berries are pureed.

Step 2 
Place the berry puree in a large pitcher. Add ginger ale; stir to combine. Serve over ice.

MAKE AHEAD TIP

Prepare through Step 1, cover and refrigerate for up to 2 days. Add ginger ale just before serving.

NUTRITION INFO

Per serving

Calories: 116

Carbohydrates: 28g

Fat: 0g

Protein: 1g

Swirled Cheesecake Brownies (105 calories)

INGREDIENTS

4 ounces reduced-fat cream cheese, (Neufchatel)

1/4 cup sugar

1 large egg

1 tablespoon all-purpose flour

1 tablespoon nonfat plain yogurt

1/2 teaspoon vanilla extract

2/3 cup whole-wheat pastry flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions

1 1/4 cups packed light brown sugar

1/4 cup canola oil

1/4 cup strong (or prepared instant) coffee, or black tea

COOKING DIRECTIONS

Step 1 
Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.

Step 2 
To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.

Step 3 
To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.

Step 4 
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.

Step 5 
Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

MAKE AHEAD TIP

The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.)

NUTRITION INFO

Per bar

Calories: 105

Carbohydrates: 16g

Fat: 4g

Protein: 2g

Cranberry-Honey Spice Pinwheel Cookies

INGREDIENTS

1 1/2 cups sweetened dried cranberries

1 cup cranberries, fresh or frozen, thawed

1/2 cup honey

2 teaspoons freshly grated orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom, or allspice

2 1/3 cups all-purpose flour

1 cup whole-wheat flour

1 1/4 teaspoons baking powder

Scant teaspoon salt

1/4 teaspoon baking soda

1/3 cup canola oil

3 1/2 tablespoon butter, melted and cooled

1 cup sugar

2 large eggs

3 tablespoon low-fat milk, plus more as needed

2 teaspoons vanilla extract

1/2 teaspoon almond extract

COOKING DIRECTIONS

Step 1 
To prepare filling: Combine dried and fresh cranberries, honey, orange zest, cinnamon and cardamom (or allspice) in a medium nonreactive saucepan (see Note) over medium heat. Bring the mixture to a gentle boil and cook, stirring, until the fresh cranberries burst and soften, 4 to 5 minutes. Let cool slightly. Transfer to a food processor and puree. If the mixture seems dry, stir in up to 2 teaspoons water. Transfer the mixture to a nonreactive container and refrigerate while preparing the dough.

Step 2 
To prepare dough: Whisk all-purpose flour, whole-wheat flour, baking powder, salt, baking soda, cinnamon and cardamom (or allspice) in a large bowl. In another large bowl, combine oil, butter, sugar, honey, eggs, milk, orange zest, vanilla and almond extracts. Beat the wet ingredients with an electric mixer first on low speed, then on medium speed, until well combined. Add half the dry ingredients and beat on low speed until just incorporated. Stir in the remaining dry ingredients with a wooden spoon until evenly incorporated. If the mixture is too dry to hold together, stir in up to 1 tablespoon more milk. Cover and refrigerate the dough for 30 to 45 minutes to reduce its stickiness.

Step 3 
Turn the dough out onto a work surface and divide in half. Shape each half into a 6-inch-long log. Working with one log at a time, center it on a 16-inch-long sheet of baking parchment or wax paper. Cover with a second sheet. Press and then roll into a 12-by-15-inch rectangle of even thickness, inverting the dough occasionally to roll out any wrinkles and patching it to make the sides as even as possible. Transfer the dough, in the paper, to a baking sheet. Repeat with the remaining log of dough and transfer to the baking sheet. Place the baking sheet in the freezer until the dough is slightly firm, about 15 minutes.

Step 4 
To prepare pinwheel rolls: Place one sheet of dough on a work surface. Peel off the top sheet of paper. Spread half the reserved filling evenly over the dough (it will be a thin layer). Working from a 15-inch-long side, tightly roll up the dough jelly-roll style, leaving the bottom sheet of paper behind. While rolling, slightly stretch out the center to yield an evenly thick roll. Wrap the roll in a clean sheet of wax paper, twisting the ends to prevent unrolling (see Tip). Place on a baking sheet. Repeat with the second piece of dough and place on the baking sheet. Freeze until firm, at least 3 to 4 hours.

Step 5 
To bake cookies: Position racks in the upper third and center of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Working with one pinwheel roll at a time, trim the uneven ends. Cut the roll crosswise into 1/4-inch-thick slices using a large serrated knife; periodically turning the roll to maintain a relatively round cookie shape. Place the cookies on the prepared baking sheets, spacing them about 1/2 inch apart. Bake the cookies until puffed and barely golden brown, 12 to 16 minutes, switching the pans back to front and top to middle halfway through baking. Immediately transfer the cookies to wire racks to cool completely. Cut and bake the remaining pinwheel roll.

MAKE AHEAD TIP

Cover and refrigerate filling (Step 1) for up to 2 days. Tightly wrap pinwheel logs (Step 4) and freeze for up to 2 months. Do not defrost before slicing. Store the cookies in an airtight container at

NUTRITION INFO

Per cookie

Calories: 54

Carbohydrates: 10g

Fat: 1g

Protein: 1g

Hey guys, I came across this contest to win a celebrity worn prom dress as well as a free 10 day Promfit Accelerator program membership and I know some of you guys will be going to prom this year or maybe next. So I thought I would share the contest information with you guys so maybe one of my lovely followers could have a chance to win it. I can’t think of anything better than fashion and fitness for my high school age followers : )  (Plus I think its a super beautiful dress.) Here is how you can win the dress.

“O2 MAX will also be kicking off a contest where girls can enter to win a dress that was donated by Tamla Robinson, the daughter of Smokey Robinson. Claudette Robinson, Tamla’s mom was recently inducted into the music hall of fame! The contest runs from April 23-May 6th O2 MAX will be offering girls an opportunity to win a dress for prom that was donated by Smokey Robinson’s daughter. “I love the idea of helping a girl with her confidence and self esteem as she gets ready for a milestone event like prom,” says Tamla.  

To win this dress girls will be sharing a short 30-45 second video of what inspires them to be fit and healthy and how winning this dress and a 10 day PromFit Accelerator program will change their lives and help them inspire others to do the same.

How can you enter to win in 3 easy steps?
Step 1: Record a video of yourself on YouTube OR post a picture of yourself with answers to the following questions on our Facebook wall.

1. Name, School, Prom Date
2. How will you inspire others by winning this dress? Tell us why being fit and healthy is important to you and how you will help inspire others if you win this dress.

Step 2: Post the video or picture on Facebook, tag us in it (O2MAXProm) and get at least 5 of your friends to “like it”!

** All submissions must be received by May 6th. You can also emailprom@o2maxfitness.com with your submission items** “

Good luck girls! Be sure to let me know if one of you wins!

What most people forget is that to be extraordinary you must first be ordinary and to finish you must start.