Healthy Caprese Pizza

Healthy Caprese Pizza

I absolutely L-O-V-E pizza!!! I love caprese salad too! The sauce, the cheese, the sweet & salty taste just makes me happy 🙂 But since I need to watch my fat intake, I opted to create a low fat delicious and healthy version. Best of all….it has to be quick & easy! Since I get to eat this post workout, I need it in my belly PRONTO!

Healthy Flat Bread Pizza

Here’s the simple recipe that literally takes a couple of minutes when using leftover protein, like chicken, beef or turkey. For this recipe, I used leftover ground turkey, but lean ground beef or grilled chicken would be just as yum!



1 Flat Out Artisan Thin Pizza Crust, Rosemary & Olive Oil flavor (but any flavor will work)

1/4 cup jar of Pizza Sauce (I used Publix store brand)

2 oz leftover 99% lean ground turkey, crumbled (or use more to fit your protein needs)

1/2 cup Kraft Fat Free Shredded Mozzarella cheese

1 small Roma tomato, sliced

Few leaves of Fresh Basil

Drizzle of Balsamic Vinegar

Salt, Pepper and Garlic powder (opt)


Easy Directions:

1. Bake the crust at 375F for about 6 min to get crispy.

2. Remove from oven (I even used a toaster oven!) and add pizza sauce, and ground turkey.

3. Top with cheese and then tomato slices.

4. Season with salt, pepper, & garlic powder.

5. Return to oven to bake for 5 more minutes until the cheese is melted.

6. Remove from oven and top with basil and drizzle of balsamic vinegar.

7. Slice and enjoy the whole thing!

Macros for the whole pizza (serves 1):

324 calories/ 6g fat/ 35g carbs/ 38g protein/ 7g sugar/ 4g fiber.

Healthy Pizza

Successful Figure Competition Season!



(Photography by Savoir-Faire,

Wow…this competition season was amazing!! My first figure competition took place on May 30,1015 and I placed 1st in Figure Novice. Then the following week later…

6-6-15 trophy

I placed 3rd in Figure Over 30, and 4th in Figure Open (all in my respective classes)! I honestly did not think I was going to place. But I’m overall happy with the whole prep and the package I brought to the stage! I had a lot going on in the beginning of this prep…I got the flu, my father discovered he has liver cancer, my husband developed a heart condition, my kids struggling in school, my work load was overwhelming….so much mental and emotional exhaustion going on. But by the grace of God…the fire was still lit within me to keep going. It was one of those times where I felt extremely close to God as I prayed daily, and read scripture every morning. He was truly with me every step of the way. Along with that, my amazing coach was didn’t give up on me either. His incredible patience and guidance helped me tremendously. He’s a true, caring coach that works so hard for his clients because he cares so much. To me that is a the definition of a great coach. The bonus is that he knows his stuff and is a genius!!! Should you ever have the interest to compete, or just would like to lose weight, gain muscle, whatever….Shawn Nutter with Fusion Training Systems is your man!! I have been working with him for a year now, and have no plans on leaving! He’s my mentor and friend…and this is just the beginning…..


Buckeye Brownies


Buckeyes are sooooo good. Brownies are soooo good. Put them together? YES!

For those of you who don’t know, Buckyes are peanut butter balls coated in chocolate. So rich and very addicting!

So my daughter’s last day of school was yesterday. She wanted to make her teacher a gift. We brainstormed, then she remembered her teacher’s favorite chocolate candy…Reese’s Peanut Butter Cups! Well, this will be easy! She’s a peanut butter and chocolate fan!


1 cup Semi-Sweet Chocolate Chips
2 eggs
1-1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup water
2 cups sugar
1/2 teaspoon baking soda
2/3 cup butter or margarine
3/4 cup Unsweetened cocoa
Peanut Butter Cream:
½ cup Unsalted Butter, softened
1 cup Creamy Peanut Butter *Not the oil separated natural kind
2½ cups Powdered Sugar
1 teaspoon Vanilla Extract
1-2 Tablespoons Milk or Heavy Whipping Cream
1 pinch of Salt
1 cup Semi-Sweet Chocolate Chopped or Chips
¼ cup Creamy Peanut Butter *Not the oil separated natural kind

– Heat oven to 350°F. Grease 13x9x2-inch baking pan.

– Stir together cocoa and baking soda in large bowl; stir in 1/3 cup melted butter. Add boiling water, stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter, stir until smooth. Add flour, vanilla and salt; blend completely. Stir in 1 cup chocolate chips. Pour into prepared pan.

– Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Prepare Peanut Butter Creme:

– Beat butter and peanut butter on medium speed for 2 minutes. Add the powdered sugar, ½ cup at a time to hopefully avoid powdered sugar everywhere! Next add your vanilla, 1 Tbsp milk and salt. Continue to beat on medium for another 1 to 2 minutes If the cream is too thick, add a little milk. If it’s too thin, just add some more powdered sugar. Spread the buttercream over the cooled brownies.

Prepare Glaze:

– Melt the 1 cup chocolate chips & ¼ cup peanut butter together in a saucepan on medium-low heat. Stir constantly until smooth. Let this chocolate/peanut butter mixture cool for a few minutes then pour the glaze over then buttercream. Taking a spatula, smooth the glaze evenly over top.

– Chill the brownies one hour before serving. ENJOY!