BY MICHAEL DE MEDEIROS
WHOLE-WHEAT MEXICAN PITA PIZZAS
Pizza might be the biggest no-no in any regular guy’s diet, but grabbing a slice of this homemade pie with a Mexican taste might be the smartest decision you’ve made in the kitchen all day.
SERVING SIZE: 1
INGREDIENTS:
1/4 green pepper
7 olives, chopped
4 slices chicken breast from your local deli
(or 4 slices, black forest ham)
1 whole-wheat pita
1/2 cup of salsa
1/2 cup of cottage cheese
INSTRUCTIONS:
On top of a whole-wheat pita, pour half a cup of salsa (homemade or store bought). Afterward, sprinkle some chopped green pepper, chopped black olives, and four slices of cooked skinless boneless chicken breast on top of the salsa. Add low fat cottage cheese or low-fat cheese of choice. Bake for 3 to 7 minutes at 350 degrees.
SWEET-TOOTH SURVIVAL
Satisfy your chocolate cravings while still eating right.
BY TAMMY STROME CKIN, RNCP, IFBB Pro
CHOCOLATE PUDDLE CAKE
Here's a quick and easy way to fight sugar cravings and stay on track. Indulge in something that says “pure decadence.” This Chocolate Puddle Cake is a perfectly balanced, nutritious snack for your sugar fix—without all the guilt.
SERVING SIZE: 15 (Cut in small pieces)
INGREDIENTS
1/2 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 cup cocoa
1/2 cup skim milk
1 teaspoon vanilla extract
1 tablespoon margarine, melted
3/4 cup light brown sugar
1.5 cups of boiled water
DIRECTIONS
In a bowl, combine the sugar, flour, baking powder, and 2 tablespoons of cocoa. Mix in the milk, vanilla extract, and margarine.
Preheat the oven to 350 F. Coat a 9x9x2-inch baking pan with nonstick cooking spray. Spread the batter in the prepared pan. Mix together the brown sugar and remaining 1/4 cup cocoa and sprinkle over the batter. Pour the boiling water over all. Bake for 25 to 30 minutes.
WEIGHT WATCH
Portion control is the trick here. Try substituting Splenda as a replacement for the sugar if you want this mixture to be sugar-free.
MAXIMUM FITNESS MAGAZINE HAS TONS OF NUTRITIONAL INFORMATION. GET IT ON NEWSSTANDS—NOW!
