Tips for a Healthy Thanksgiving Feast

Tips for a Healthy Thanksgiving Feast!!

The best part about Thanksgiving is all the food you get to eat, well other than football! But what if you are trying to eat healthy? Hard right? Well here are some great tips for you to keep in mind for Thursday!

If you are a guest at Thanksgiving:

  • Don’t go to the Thanksgiving dinner hungry: we often eat faster and more when we are hungry – therefore eat a wholesome breakfast and lunch on the day to avoid overeating at dinner time.
  • Thanksgiving dinner is not an all-you-can-eat buffet: Fill your plate half with vegetables, one quarter with a lean meat and the rest with a starch of your choice. Eat slowly and stop when you are full.
  • Turkey – go skinless: choose your 4-oz turkey portion skinless to slash away some fat and cholesterol. Save your appetite for the side dishes and desserts.
  • Side Dishes – watch your portion size: go for smaller portions. This way you can sample all the different foods. Moderation is always the key.
  • Make a conscious choice to limit high fat items: high fat food items can be found in fried and creamy dishes as well as cheese-filled casseroles in a traditional Thanksgiving meal . For instance, mashed potatoes are usually made with butter and milk; green bean casseroles are often prepared with cream of mushroom soup, cheese and milk and topped with fried onions; candied yams are loaded with cream, sugar and marshmallows. If you cannot control the ingredients that go in to a dish, simply limit yourself to a smaller helping size. Again moderation is the key.
  • Drink plenty of water: alcohol and coffee can dehydrate your body. Drink calorie-free water to help fill up your stomach and keep you hydrated.

If you are the honorable chef of a Thanksgiving dinner:

  • Substitute high fat ingredients with lower-fat or fat-free ingredients. Learn about the 5 easy steps to recipe substitutions, see table below.
  • Leftover Turkey? Instead of turkey sandwiches, use the leftover turkey to make a pot of soup with fresh chunky vegetables.
  • Experiment with new recipes: There are a ton of recipes on Google and a numerous delicious yet healthy low-fat contemporary Thanksgiving recipes are easily found. Experiment!

Healthy Thanksgiving Recipe Substitution Tips

Recipe calls for…
1 whole egg 2 egg whites
sour cream low fat plain yogurt or low fat sour cream
milk skim or 1% milk
ice cream frozen yogurt
heavy cream (not for whipping) 1:1 ratio of flour whisked into non fat milk (e.g. 1 cup of flour + 1 cup of non fat milk)
whipped cream chilled evaporated skim milk or other low fat whipped products such as Nutriwhip
cheese low-fat cheese (please note: non-fat cheese does not melt well if use in cooking or baking)
butter light butter
cream of mushroom fat-free cream of mushroom



My Favorite Thanksgiving Side Dish Made Healthy

Thanksgiving is one of my favorite holidays and it is not complete without my favorite dish. Green Bean Casserole (GBC). I know your probably thinking ‘That is your favorite dish? What about the turkey and stuffing?’ Don’t get me wrong I love both of those as well but I love GBC! The only problem I have is that my mom hates it and refuses to make my beloved GBC.

So this year I am taking it upon myself to make it and hopefully with this healthier recipe my parents will allow it to sit on the table with all the other delicious side dishes! I found this recipe for a healthier GBC on Yahoo! and it seems like a very suitable replacement for the traditional recipe made with cream of mushroom soup which is filled with sodium, calories and saturated fat.

Green Bean Casserole
Active time: 30 minutes | Total: 45 minutes

This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. White sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.


  • 3 tablespoons canola oil, divided
  • 1 medium sweet onion (half diced, half thinly sliced), divided
  • 8 ounces mushrooms, chopped
  • 1 tablespoon onion powder
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup all-purpose flour, divided
  • 1 cup low-fat milk
  • 3 tablespoons dry sherry (see Ingredient Note)
  • 1 pound frozen French-cut green beans (about 4 cups)
  • 1/3 cup reduced-fat sour cream
  • 3 tablespoons buttermilk powder (see Ingredient Note)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder


1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
3. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
4. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.


Makes 6 servings, about 3/4 cup each.
Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrate; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium.

Ingredient Notes:

Don’t use the high-sodium “cooking sherry” sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.


So there you go, a healthier version of my favorite Thanksgiving side dish! Though I won’t lie I probably will still get the canned onions for the top. I don’t really have a lot of patience and they are super tasty! What is your favorite Thanksgiving side dish that you can’t live without?!


Are Kettlebell Workouts Just a Fad or Here to Stay?

Throughout the years there have been a number of exercise fads that people have tried. Lets see there’s been Tae Bo, Curves Health Clubs, The Atkins Diet, Spinning and probably hundreds more! Now it seems as though everyone is really interested in training with kettlebells. But is this really a fad? We are going to take a look at the history of kettle bell workouts and some of the benefits you could receive from incorporating them into your regular workouts.

When I started working at WAC I had no idea what a kettlebell was. Then I started personal training and found out very fast what they were and the great workout you get with getting them! First let’s back up just a bit and find out exactly what a kettlebell is. A kettlebell is a cast iron weight looking somewhat like a cannonball with a handle, used to perform ballistic exercises that combine cardiovascular, strength and flexibility training. (see the picture below)

The kettlebell seems to have originated in Russia in the late 1600s and was used as a scale weight or a counter-weight in Russian markets. The people would then make a game of throwing them around and which is how kettlebell workouts came to be. Russian gymnasts and the Russian military used kettlebells in exercise routines and many Russian Olympians site the use of kettlebell workouts as the reason for their success. The Russians were not only known for their strength but also for their endurance which they attributed to their extensive use of the kettlebell. The unusual weights were introduced into the United States by Pavel Tsatsouline, a one-time physical fitness trainer for both the United States and Soviet Union forces.

So really they aren’t a fad right? They have been used for hundreds of years and I think a fad only lasts a few months or a couple years.

Enough off the history lesson, let’s get to the good stuff! These are some of the benefits you could expect from incorporating kettlebells into your workouts. They are numerous, depending on your goals. But generally speaking, kettlebell users notice an increase in the following six areas:

· Increased stamina. Many kettlebell users experience an increase in endurance when doing activities like sports. There have even been reports of kettlebell users who have run marathons without training for marathons but by only using kettlebells!

· Increased overall daily energy and increased youthful vigor. Feeling good is very important to having a productive life. Kettlebell users from all over the world report having increased energy and even feel like they can reverse the hands of time, often fixing injuries that have nagged them for years. This allows them to participate in activities they had stopped doing because of the injuries.

· A decrease in body fat. Kettlebell exercises can be very demanding from an energy standpoint. Some exercises like the swing and the snatch burn up to twice as many calories per minute than traditional aerobic activities like spinning and newer activities such as kickboxing. One of the side effects of this is that kettlebell training forces your body to burn calories – the “afterburn effect,” long after your exercise session is over.

· The development of lean, hard, “bulk-free” muscles. Let’s face it the only people who really want big muscles are bodybuilders and teenage boys. The rest of us will settle for some nice definition in our muscles without stretching out our clothes. Exercising with kettlebells has produced the following noticeable effects – those who are overweight, lean out; those who are skinny, put on just the right amount of muscle in the right places.

· Increased flexibility without spending time stretching. One of the wonderful “side effects” of using kettlebells is what appears to be automatic increases in flexibility. That’s because this style of workout strengthens weak muscle groups while simultaneously loosening (and strengthening) tight muscle groups, restoring the body’s default settings for flexibility, alignment, and muscle harmony.

Here are some other things kettlebells will do for you:

1.Kettlebell lifts require use of muscles throughout your body to work together – When you train using muscles groups throughout your body to work together, you train your body to work as one unit. With full body exercises, you gain explosiveness, power, coordination, balance, control, agility, flexibility, and rhythm. This is especially important if you are an athlete or want to be in great overall shape. Isolated muscle lifts such as the bicep curl or leg extension won’t provide this, they simply improve strength.

2.The odd shape of kettlebells along with the large handle builds forearm and grip strength – The thick handle and low hanging weight really works your forearm as you squeeze your grip to keep the kettlebell in your hand. With almost every lift you build forearm strength and endurance. Using kettlebells opposed to dumbbells, you stimulate many more stabilizer muscles in your joints in order to keep the weight under control. The odd shape makes kettlebell lifts harder over dumbbell lifts.

3.Kettlebell lifting provides a great cardio workout building muscle endurance – People who lift using muscle isolation exercises need to supplement their routines with a cardiovascular program. This is especially important for athletes, those looking to lose weight, and those who want to look good. This means you have to go for a jog on the treadmill or perform some other cardio routine you dread. With ballistic kettlebell exercises like the snatch, clean, press, and swing, an additional cardio program is unnecessary. Increase repetitions and work at a steady pace when kettlebell lifting for a strength and conditioning program in one. Another advantage with kettlebell workouts are the variety of lifts you can perform ensures your kettlebell cardio routine never gets old.

4.Versatility –There are 100s of challenging kettlebell exercises to perform and you can easily add levels of difficulty performing the same lifts using the same weight kettlebell. For example, if you have worked up to a level that you can easily press your kettlebell overhead in a standard military press style you can modify the exercise to make it harder. Instead try by performing a bottoms-up kettlebell press, a waiter’s press, or a kettlebell clean and press. You can even learn to juggle kettlebells which really increases your coordination and body rhythm, (with my luck I’d end up dropping one on my foot!)

5.Kettlebells eliminate weaknesses in muscle groups throughout your body – Most people that lift weights have a favorite muscle group like biceps, triceps, or chest that they tend to workout the most. This leads to muscles groups in your body that are seldom used during lifting. With full body kettlebell exercises, you tend to workout your major muscle groups more often because muscles throughout your body are engaged during exercise. Kettlebell exercises require the use of muscles throughout your body allowing you to pinpoint your weak areas. By mastering specific lifts you will improve strength in those weak muscle groups and stabilizer muscles while increasing muscular endurance. Once the weak parts of your body are strengthened, the lift becomes easier. To increase the difficulty of each lift, perform a harder variation of the exercise, move up in kettlebell weight, or use two kettlebells (one in each hand).

6.Portability – There is nothing more boring to me than staring at a wall while exercising, which is why I talk the entire time I’m working out (I think my trainer wants to kill me sometimes for my excessive chatter!) With kettlebells, you can workout almost anywhere. For a change of pace, take them to the beach, the local park, your backyard, your driveway, or anywhere you have room outside. You can even take them to your work for a little workout on your break.

See there are a lot of benefits to using these oddly shaped weights! The only thing that you need to keep in mind is that you need to learn to correctly do these movements and exercises that involve kettlebells. Even though there are a ton of benefits to using kettlebells, like other ways of working out, you can get injured so I suggest getting with a personal trainer to do a kettlebell workout! You definitely won’t regret it!


Healthy Fish Sticks

I was reading some of my favorite blogs the other day whenever I found a recipe from a Pittsburgh blogger who made delicious looking fish sticks! Now these aren’t your normal gross looking frozen fish sticks you normally would find in the grocery store. I’m going to give you the recipe but I suggest you also go to this blog, How Sweet It Is and look at it, it goes a little more step by step and it’s a great blog! I visit it at least once a day!

Healthy Homemade Fish Sticks

makes 12 fish sticks

  • 3 tilapia filets
  • 2 egg whites, beaten
  • 1 1/2 cups panko bread crumbs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 cup parmesan cheese

Preheat oven to 450.

Lay a wire rack on a baking sheet and spray it with non-stick spray.

Cut the tilapia once down the middle, then in half, creating four “sticks.” Season with salt and pepper. In a bowl, beat the 2 egg whites. In a separate bowl, add the panko, salt, pepper and parmesan cheese. Dip each fish stick in egg whites, than in the panko mixture, pressing to adhere. Lay on the wire rack and spritz with olive oil.

Bake for 10 minutes, then flip and bake for 10 more minutes. Serve hot!

Speaking of blogs do you visit any on a regular basis? Here’s a list of my favorite blogs to visit for health, fitness and food!

How Sweet It Is

Eat Live Run

Choosing Raw

The Wednesday Chef


Have You Run a 5k or Marathon Before?!

Today is going to be all about marathons, since yesterday was the NYC Marathon. I recently (as in about 10 minutes ago) signed up for my first 5k! This makes me extremely nervous, I hate running, really I do. I try so hard to like it, I make a good playlist to use and I just go. Sadly I don’t last long because I get bored and something shiny will catch my attention (seriously it’s true I get distracted every 2 seconds!) Anyways, since I started working here it has made me want to try things I normally wouldn’t do. Which is why I signed up for theGreensburg Turkey Trot on Thanksgiving! And of course instead of running like I should be doing I googled tips and things to know about running either a 5k or a full marathon! What can I say I’m a little obsessed with google and researching things. So here are 10 tips for running a race!

1. Practice

Once you have decided to enter a 5K or any other kind of race your next step is to begin practicing. Don’t show up the day of the race not having trained your body. You could end up with serious injuries. Figure out your weak spots while you are training. If you find yourself getting tired half way through the race, focus your attention on training a bit harder for that leg. Stay true to your workout plan during the race. Practicing prior to the big day will prepare you for what’s to come.

2. Rest

The night before the race, get plenty of rest. You should do your workout early in the morning and get to bed at a decent hour. You will be more focused and ready to run the day of the race if you’ve had adequate rest the night before. Relax and don’t over think the next day’s events.

3.  Hydration

Before you begin the race, hydrate your body. Drink plenty of water. Drinking at least 8 glasses of water a day will reduce the risk of dehydration during the race. Take a bottle of water along with you to the race. While most races hand out water along the way, being prepared with your own is important.

4. Eating

Eating a simple meal of 200 to 400 calories about two to three hours before the race is important to have fuel for the event, but also have time to digest the food. Never experiment with food or drink on race day. It’s wise to practice eating before training to make sure the food works for you, then replicate this meal on the race day.

5. Stretch

Before the race begins, stretch your muscles. Warm up your body by doing stretches from head to toe. Stretch everything from your neck to your hamstrings. Warm up completely. You will find that it will pay off in the end. Save yourself injuries and put in the time stretching before the race.

6. Pace Yourself

When the race begins, pace yourself. While most runners will take off out of the gate fast, they find themselves losing momentum toward the end. If you start off your first half mile pacing yourself, your finish will be stronger. Save your energy for the last half mile of the race and give it all you’ve got. It will be more rewarding to have a solid finish than to finish barely hanging on.

7. Give It All You’ve Got

Save your strength for the finish. When you approach the half way mark you should be picking up the pace to finish strong. Give it all you’ve got in your last quarter mile. Not only will you sprint past runners, you will have an easier time finishing if you give it that extra push

8. Don’t Wear Anything New

“Nothing new on race day” should become a familiar phrase to any road racer. Race day is not the time to experiment with a new pair of running shoes, running shorts, or a new sports bra. It’s better to stick with your tried-and-true favorites that you know are comfortable. If you get a race T-shirt in your race goody bag before the race, you definitely don’t want to wear it during the race. Not only are there bad luck superstitions associated with wearing the race T-shirt, but it will also make you look like a rookie.

9. Avoid Pre-Race Jitters

Pre-race jitters are normal, so try not to misinterpret it or think it is fear; that adrenaline rush you feel is normal and it is part of your body’s natural preparation for the competition. To help avoid nervousness before the event, arrive with plenty of time so you aren’t rushed, get a thorough warm-up, know the course, and dress for the weather. If you find yourself thinking negative thoughts before or during the race, try to focus only on your breathing and race like you don’t care about the outcome. Remember goal number one: you are only competing against yourself, so enjoy the moment.

10. Have FUN!

All the nervousness and everything will go away when you start your race and it’s supposed to be fun! There will be lots of people and music cheering you on!

So there are my tips for running a 5k or marathon, I’m sure there are more specific ones depending on what length of race you are running. Is anyone else running the Greensburg Turkey Trot?! If so let me know, we can meet up before or after and take a fitness club picture!!


It’s Rainy and Cold Outside, How About Some Pizza!!

I was checking out my twitter feed today and I saw a tweet from Eat This Not That (great books and website!!) and in 140 characters they gave a recipe for the perfect homemade pizza. Those three words automatically made me want to have homemade pizza for dinner! When I was in college my roommate and I would make pizza all the time, it was easy, cheap and delicious! Anything is better than the processed pizzas from the freezer section or the greasy pies you get from your local pizza shop! The only time I felt like I wasn’t eating a piece of pizza filled with grease and fattening toppings was when I was in Italy and had homemade pizza (practically every day) with fresh ingredients and unprocessed cheese on top! But here in the states we rarely see pizza shops with those kinds of attributes and it makes me want to fly 9 hours to Rome to get the best slice of pizza I’ve ever had in my life! Sadly that will not be happening any time in the near future so the next best thing I can think of is to make some pizza myself for dinner tonight! I found a bunch of recipes with some unusual and regular toppings on them that will definitely be perfect on any pie!!

When I’m feeling motivated I’ll buy one of those packages that you add water to and it makes dough or I’ll get frozen dough.  When I’m being lazy or my packet of dough fails (I can never get it just right!) I’ll buy a precooked dough in the pasta/pizza aisle. Now you might have your own secret pizza dough recipe (and I encourage you to share :) ) and that’s great! Next is the sauce, sometimes I don’t use the canned pizza sauce but instead use spaghetti sauce! If you get a kind that has more vegetables in it really brings a lot of flavor to your pizza! But let’s look at the best part of pizza… the toppings!! What are you favorite toppings?

My Favorite Toppings (Never all on one pizza!)

  • Pepperoni
  • Mushrooms (I won’t lie I prefer canned mushrooms!)
  • Spinach (frozen works well but fresh of course is preferred!)
  • Feta Cheese
  • Pineapple
  • Bacon
  • Onion
  • Buffalo Chicken

Now enough about what I like! Here are some recipes I found that you can try and make tonight!

Chicken Gorgonzola Pizza w/ Caramelized Onions


  • Pizza Sauce
  • 3 teaspoons olive oil, divided
  • 1 red onion, thinly sliced into rings
  • 1 chicken half-breast (about 6 ounces), cut lengthwise into strips
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup sliced mushrooms
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 12-inch store bought crust


1. For the sauce, heat olive oil in a medium saucepan; add red onion and garlic and sauté for 10 minutes. Add remaining sauce ingredients and bring to a boil. Reduce heat, cover, and simmer for at least 20 minutes.

2. In a skillet, heat 2 teaspoons olive oil over medium-high heat. Add onion slices, cover, and cook 3–4 minutes. Uncover and cook for 15 minutes, stirring occasionally, until onions are dark brown. Remove from pan.

3. Using the same skillet, heat remaining 1 teaspoon olive oil over medium heat and add chicken. When chicken begins to turn white, sprinkle with basil, oregano, thyme, salt, and pepper. Cook an additional 5 minutes or until chicken is no longer pink. Remove from heat.

4. Preheat oven to 400º. Roll pizza dough into a 12-inch circle on a floured surface. Coat a round pizza pan with cooking spray and sprinkle with cornmeal. Transfer dough to pan.

5. Spread 1/2–3/4 cup sauce over crust, leaving 1/2 inch of crust showing around the edge. Spread caramelized onions and mushrooms evenly over sauce. Sprinkle with Gorgonzola cheese. Bake for 10 minutes, then top with cooked chicken. Bake another 10 minutes until cheese is melted and crust is golden brown.

Turkey Alfredo Pizza


  • 1 cup  shredded cooked turkey breast (left over Thanksgiving turkey maybe? Well in a couple weeks!)
  • 1  cup  frozen chopped collard greens or spinach, thawed, drained, and squeezed dry
  • 2  teaspoons  lemon juice
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  garlic clove, halved
  • 1  (1-pound) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1/2  cup  light Alfredo sauce (such as Contadina)
  • 3/4  cup  (3 ounces) shredded fontina cheese
  • 1/2  teaspoon  crushed red pepper
  1. Directions
  2. Preheat oven to 450°.
  3. Combine the first 5 ingredients; toss well. Rub cut sides of garlic over crust; discard garlic.
  4. Spread Alfredo sauce evenly over crust; top with turkey mixture. Sprinkle with cheese and red pepper.
  5. Bake at 450° for 12 minutes or until crust is crisp. Cut into 6 wedges.

Pizza Del Sol


  • basic pizza dough
  • 1/2 pound fresh spinach, washed and trimmed
  • 2 teaspoons olive oil
  • 1/4 pound feta cheese
  • 6 artichoke hearts (in brine), drained and quartered
  • 1/3 cup pitted kalamata (Greek) olives or ripe California olives


  1. Preheat oven to 475deg.F. Coarsely chop spinach and steam 3 to 5 minutes until wilted. Set aside until cool enough to handle.
  2. On a floured surface, roll out pizza dough into desired size and place on a pizza screen or baking sheet dusted with cornmeal. Turn outer edge under 1/2 inch to form a rim. Brush crust with olive oil.
  3. Cover pizza with spinach and top with feta cheese, artichokes and olives. Bake until cheese melts and crust turns golden brown, about 8 minutes.

Malaysian Chicken Pizza


  • 3/4  cup  rice vinegar
  • 1/4  cup  firmly packed brown sugar
  • 1/4  cup  low-sodium soy sauce
  • 3  tablespoons  water
  • 1  tablespoon  minced peeled fresh ginger
  • 2  tablespoons  chunky peanut butter
  • 1/2  to 3/4 teaspoon crushed red pepper
  • 4  garlic cloves, minced
  • Cooking spray
  • 1/2  pound  skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/2  cup  (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
  • 1  (12-inch) Basic Pizza Crust
  • 1/4  cup  chopped green onions


  1. Preheat oven to 500°.
  2. Combine first 8 ingredients in a bowl; stir well with a whisk.
  3. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
  4. Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
  5. Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

So all of those recipes sound really good right?! Hopefully you will try these out and find some new favorite toppings to your pizza! Remember to keep some of these pizzas healthy stick with fresh ingredients, make your own sauce, use low fat meats, low sodium, and don’t load on to much cheese!!