Greek Yogurt, Almond Butter & Jelly
1 cup non-fat greek yogurt
1-2 Tbls. Fruit Spread (look for mostly fruit and low sugar additives)
1 Tbls. Almond Butter (or peanut butter)
½ Tsp. Cinnamon
Mix all ingredients together in a bowl and enjoy!
Eat this with a banana or fresh berries every morning
Salmon or Tuna Salad on a Salad
1 can of Salmon or Tuna
1 Tbls. Yellow mustard
1 Tbls. Dijon mustard
2 Tsp. Extra Virgin Olive Oil
1 Tsp. Hot Sauce (optional)
1 stalk of celery
Salt & Pepper
Combine all ingredients in a bowl and mix thoroughly. Place over a bed of mixed greens or spinach leaves. Add baby carrots, tomatoes or any other raw vegetable. Dressing is optional, I use balsamic vinaigrette.
Roasted Red Pepper – Feta Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves, peeled and chopped
- 1 (16-ounce) jar roasted red peppers, drained and chopped
- 1/2 cup low-sodium chicken stock or vegetable stock
- 1 cup crumbled feta cheese or a 6-ounce block
- 1 pound whole-wheat spaghetti or angel hair
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley leaves
Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Makes 6 – 1 cup servings
Add grilled chicken and a vegetable for the complete meal.
Courtesy: Donn Koonce, Get Fit! Program