Oprah’s personal trainer shares tips, recipes

1. Preheat the oven to 375° F.

2. Heat an ovenproof heavy-bottomed skillet over medium heat.

3. Spray the onion with cooking spray and cook the onion in the skillet for 5 minutes. Add the beef and cook until browned, about 10 minutes, stirring.

4. Add the wine, water, tomatoes, and olives to the skillet. Bring to a boil and cover. Put in the oven for 1 hour. Remove the skillet from the oven and stir in the basil, 1/8 teaspoon salt, and yogurt.

5. Cook the pasta according to the package directions. Toss with the oil and 1/8 teaspoon salt.

6. Mix the pasta with the beef and serve.

At one end of the crispbread, place a slice of mozzarella; top it with a tomato slice so it’s slightly overlapping the cheese. 

Place another slice of cheese so it’s overlapping the tomato and finish with the final slice of tomato so it overlaps the cheese. Microwave for about 20 seconds or place under the broiler for about one minute. 

Drizzle with oil, sprinkle with pepper and garnish with basil. 

Serve immediately. 

1. Preheat the oven to 350° F.

2. With a standing or hand mixer, combine the eggs, milk, honey, sugar, and oil until completely incorporated, about 1 minute. (You can also do this in a large bowl with a wooden spoon.) Once completely mixed, add the remaining ingredients and mix until just combined, about 30 seconds in a mixer or 1 to 2 minutes by hand.

3. Divide the batter into muffin tins, and bake until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes. Serve.