Day 14- Let's eat!

Good evening... let's talk food! as i have said before i believe a healthy lifestyle and a goal of fat loss shouldn't be looked as strictly exercise but instead ( 30%Gym & 70%Diet). So in order to guide you along the right path this post and the next few are going to be filled with ideas for Breakfast-Lunch-Dinner-&Snacktime. So get out your recipe books and get ready to revamp them with some yummy new healthy ideas!

::Breakfast:: this meal shouldn't be to big or to small... just enough to wake up your body and get you started for the day. remember- to wake up your body you should drink an ice cold cup/bottle of water about 20-30mins before you eat breakfast. your metablisom falls asleep in a sense like you do throughout the night and the ice cold water will wake it up and get it working before you fill up your stomach with yummy breakfast foods. =) try one of these 3 options below and let me know what you think! if anyone out there has some of your favorite breakfast recipes please email them to me FITspiration@ymail.com and I will review them and possibly post them to share with everyone! (this goes for lunch, dinner, or snack ideas too! love feedback!!)

Oatmeal Smoothies

Yield Serves 2-4

Ingredients

• 1 cup ice
• 1/2 cup frozen raspberries
• 1/2 cup plain lowfat yogurt
• 1 banana
• 1/2 cup old-fashioned rolled oats
• 1 tablespoon honey
• 1 cup coconut water (or other liquid, such as juice)

Directions

1. Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.

Whole Wheat Sour Cream Pancakes
Makes 8-10 3” pancakes

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup milk (dairy or nondairy)
• 1 egg
• 3 tablespoons sour cream

Directions

1. In a large bowl, whisk the flours, baking powder, sugar, and salt.
2. In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the sour cream and give the batter one final stir.

3. Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.
4. Serve with a pat of butter and pure maple syrup.
Nutrition Information for 1/3 of the recipe:
Cal: 226.3, Fat: 4.9g, Cholesterol: 77.3mg, Sodium: 59.6mg, Fiber: 3g, Sugar: 2.9g, Protein: 9.4g

 

French Toast with Stewed Berries

Serves 4

Ingredients

• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 8 slices bread
• 1 tablespoon butter 
• 2 cups fresh or frozen raspberries and blackberries.
• juice of half an orange
•  1/4 cup sliced almonds, toasted (optional)

Directions

In a baking dish, whisk together eggs, milk, vanilla, and cinnamon. 

Heat oven to 350 degrees F.

Dip bread in egg mixture to coat both sides, letting excess drip off.

Heat butter over medium heat in a large skillet. Cook bread until golden brown, about 3 minutes per side. Transfer toast to a baking sheet and place in the oven for 5 minutes.

While french toast is cooking, place berries and juice in a small saucepan over medium low heat. Stir occasionally and bring to a simmer. Cook until berries start to break up, about 10 minutes. Served french toast with berries and sliced almonds.

Keepin' it simple.....

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