Whole Wheat pizza crust

  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 3 1/4cups whole wheat flour


  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.  
 Amount Per Serving  Calories: 167 | Total Fat: 2g | Cholesterol: 0mg

Steel Cut Oats

Place 1/4 cup oats for every 1 cup of water in a pot or sauce pan and cook for about 30 minutes.  I will then get out small 1 cup containers and fill them with the oats, place a lid on and stick it in the freezer!  Then the night before, I place one of the frozen cups in the fridge.  In the morning, I plop the oats in a bowl and heat in the microwave for 2 to 3 minutes with a small box of raisins mixed in.  I then add a bit of Splenda and Milk for a yummy breakfast!  In order to make the most of the LDL stabilizing properties of Oats, I eat at least one orange or 2 Clementines with my oats.  Here is the breakdown:

The fiber is right around 6 grams and you can change the milk to nonfat for a lower amount of fat.  All in all, a fantastic breakfast that I do not even think about!

Quick Eggplant Dish

This is a simple version of Ratatouille with fewer ingredients but all of the taste!

5 TBL or so of Olive Oil
1 large Red Onion diced
2 Eggplants peeled and cut into 1 inch cubes
12 oz of sliced Mushrooms
1 large can of diced Tomatoes (seasoned) I use DeFratelli
Salt to taste
Pepper to taste
Garlic to taste (can be fresh or granulated)

Saute the Onion and Olive oil on medium heat until tender.  If you are using fresh minced garlic, you will add it toward the end of sauteing the onion.  If you are adding granulated or powdered garlic, you can add it at anytime.  Add as much or as little as you like!

Add the Eggplant cubes and sliced mushrooms to the mixture and saute until they are tender.  Test it by trying a piece of eggplant without seeds.  If the eggplant is chewy, it needs more time to cook.  Add tomatoes after the Eggplant and Mushrooms are tender.  Add the Salt and Pepper to taste!  Cook for another 10 minutes or so until the flavors "marry".  Serve hot with Brown rice or Noodles.

Please remember the "fat" in this recipe  is GOOD fat (monounsaturated).  All fats are not created equal.  Also, there is about 15 grams of fiber in it!