Mini Zucchini Pizzas!  A healthier version of a pizza bagel bite.


  • Zucchini (I used just one and it fed two of us)
  • Part skim mozzarella
  • Spinach
  • Turkey Pepperoni
  • No Salt Tomato Sauce
Cut the zucchini into thin slices, then add on top tomato sauce, spinach, cheese, and pepperoni.  Bake in the oven at 350 degrees for about 8 minutes or so.  And there you go!

If you want a crunchier zucchini, I’d grill it first, then add everything.  I’ll probably try that next time.

  • I used El Paso Standing Shells.  They are made with wheat, and don’t have any preservatives.  I put 6 in the oven for 4 minutes at 325 degrees.
  • I used ground turkey meat instead of ground beef, turkey meat is a lot leaner.  I also used a little bit of taco seasoning, just stir in after the meat is cooked.
  • I used no fat shredded cheese from Kraft, and a little bit of Athenos Feta.
  • Organic Spinach

Altogether, for 2 tacos, this is what’s in it:
  • 306 Calories
  • 21 Carbs
  • 12 Fat
  • 1 Sugar
So, it’s not too bad.  Especially not compared to regular tacos from, say, Taco Casa, which are 530 calories, 34 grams of fat, and 26 carbs.

  • Turkey bacon
  • Spinach
  • Low fat cheese (one slice, I use Sargento)
  • Whole wheat bread
  • Miracle whip
  • Toast the bread
  • Make turkey bacon on the stove
  • Put onto the sandwich along with spinach, cheese, & an itty bitty bit of miracle whip
  • 1 cup no salt tomato sauce
  • 1 (10-oz.) package prebaked whole wheat thin Italian pizza crust (or organic)
  • 1/4 cup turkey pepperoni slices (about 24)
  • 1 1/2 cups (6 oz.) part-skim mozzarella cheese
  • Feta cheese (not pictured)
  • Spinach (not pictured)
  • Bake in oven at 450 degrees for 9-12 minutes.
  • Eat it.
  • 1 banana cut into chunks
  • 1 or 2 scoops of whey protein (according to brand)
  • 3 large strawberries
  • 1/2 cup of skim milk
  • 1/2 cup of ice
  • 1/2 cup of yogurt
  • Blend it up until it’s liquid, then drink it.