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
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
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.