01/16/15

Low fat pina colada breakfast parfaits

Half way through January and I’m still standing strong with my commitment to healthier and cleaner eating. Most importantly, it has begun to show on the scale and measuring tape results.  The numbers aren’t yet life-altering but it is certainly easier to stay the course when you are seeing your efforts pay off.

Next weekend, I’m going to be allowing myself a bit – okay a lot – of a cheat when I attend the La Cookie Con & Sweets Show in Pasadena.  With a name like Doughgasm you better believe that I won’t be denying myself the chance to sample all the cookies and other goodies that will be at the show.

On the run up to the Cookie Con, I’m going to be extra good at counting calories and saving some in the overflow bank for all the intended nibbling.  Hopefully, that will mean I can have the fun of the foodie event without feeling too much guilt about it when weigh-in day comes around.

Adding to my motivation, I’m going to continue posting the healthy recipes that I  made frequently when I was in the midst of my 100 pound weight loss. Hopefully, bringing some of them back can help me make that 101 pounds lost and downwards from there.

Brain training is the biggest part of the weight loss process for me. Eventually, the rest of my body will follow once my brain has finally gotten the message.  So much decision making in regards to what I eat comes down to how I look at the choices before me.

These low fat pina colada breakfast parfaits are a good example. Really they are just yogurt, fruit and nuts in a bowl. Something which we all know to be good for us but may not feel as alluring first thing in the morning as that glistening croissant winking at you from behind the glass at Starbucks.

Start thing of it as something fancy like a pina colada and then suddenly it is more like a treat and not only could it be a breakfast dish but perhaps something your brain may also accept as a low fat dessert recipe. If you did want to go that path you could try subbing out the yogurt for fat free frozen yogurt for a similar but different experience.

Best of all, they could probably be prepared in less time than it takes to stand in that morning Starbucks line.

This recipe is for two servings of the pina colada breakfast parfaits so you will need to have two serving glasses or bowls to hand. Don’t worry if you are flying solo on this one though because it is easy to halve the recipe and it just means you have the ingredients to make it again the next day.

Low Fat Pina Colada Breakfast Parfaits

Low Fat Pina Colada Breakfat Parfaits Recipe

Ingredients:
1 1/2 cups fat-free vanilla yogurt
1/2 teaspoon coconut extract
2/3 cup banana, chopped
1/2 cup crushed pineapple, from a can, well drained
4 tablespoons flaked almonds, freshly toasted

Directions:

1. Put the yogurt into a bowl and stir in the coconut extract. Set aside.

2. Divide 1/3 of the yogurt between two parfait sized glasses.

3. Put half the the pineapple, then banana on top of the yogurt and then sprinkle with half of the toasted almonds.

4. Top that layer with another third of the yogurt, the rest of the fruit, the final third of the yoghurt and finally top with the remaining toasted almonds.

 

04/4/14

Low Fat Moroccan Inspired Baked Potato Slices

I don’t know what it is about starting a healthy eating routine but around about the second week I always start to get carb cravings. This time has been no different. The first week of green smoothies and steamed fish and veggies was easy sailing and then half way through this week all I could think about were potatoes. I don’t even eat that many potatoes when I am not counting my calories so I am not sure why my cravings go that path but sure enough I found myself fighting the urge to bust my diet and buy some fast food fries.

Luckily, I was able to take a deep breath and count to ten without the intoxicating aroma of fresh french fries to sway me from my path. Instead, I reached into my bag of healthy eating culinary tips and remembered my recipe for low fat Moroccan inspired baked potato slices.

They aren’t fries but they have worked for me throughout the years because they are a way of getting a tasty potato dish on my plate without having to swap unhealthy for bland. Also, the recipe is incredibly flexible. If you don’t like Moroccan style spices then just use your own combination of spices and create your own version of the basic recipe.

Low Fat Moroccan Inspired Baked Potato Slices

moroccan potato slices

1 1/2 lbs potatoes
2 tablespoons extra virgin olive oil
1/4 teaspoon ground cilantro
1/8 teaspoon turmeric
1/8 teaspoon cinnamon
1/4 teaspoon chili pepper flakes
1 garlic clove
1/2 lemon, juice and zest of

Directions:

Preheat  the oven to 400 degrees.

Meanwhile, slice the potatoes into fairly thin but not ultra thin slices. I usually aim to make them about half the width of my fingernail. Leave the skin on for extra goodness and taste.

In a large bowl combine the oil, the spices, the lemon juice and zest. Mince your garlic and also put that in the bowl. However, I suggest actually grating your peeled garlic into the bowl. I use a microplane grater for this and I think it gives the garlic more punch in the mix.

Put the potato slices into the bowl and mix everything around so that all of the slices get well coated.

Line a baking tray with foil (I do this even with my non-stick trays to ensure  easy cleanup) and transfer the slices to the tray.

Put in the oven and bake for about 30 to 35 minutes or until they start to go golden brown.

Serve.