YOU CAN DO IT! REACH YOUR BETTER BODY GOAL
Kitchen Sink Frittata
Whisk together 6 eggs, 6 egg whites and 1 cup
skim milk. Mist a 10- or 12-inch ovenproof
skillet with nonstick cooking spray. Sauté
1 cup sliced mushrooms; 4 stalks asparagus,
cut into 1- to 2-inch pieces on the diagonal;
and 2 cups arugula until veggies are tender,
about 5 minutes. Pour egg mixture over the
top (don’t stir) and sprinkle with 2 ounces
crumbled goat cheese. Bake at 375° for
20 minutes or until golden. Makes 4 servings.
( You can make this ahead of time and reheat
for 2 minutes in the microwave.) Serve with
1 slice whole-wheat toast spread with
1 teaspoon light butter.
Tasty Tostada
Warm a 6-inch corn tortilla. Top with
2 scrambled eggs, 2 tablespoons black-bean-and-corn salsa, 1 tablespoon
reduced-fat cheddar, 1 slice avocado and
1 tablespoon light sour cream.
Trail Mix Bagel
Toast a whole-grain mini bagel. On one half,
spread 2 tablespoons light cream cheese
mixed with 1 tablespoon each sliced almonds
and dried cherries. Cover with remaining half
and serve with 1 cup mixed berries.
Warm Almond and Honey Quinoa
In a saucepan, combine ²∕³ cup cooked
quinoa, ²∕³ cup unsweetened almond milk and
½ teaspoon cinnamon. Heat through. Top
with ½ banana, sliced; ½ tablespoon roasted
pumpkin seeds; and 1 teaspoon honey.
Tofruitti Smoothie
In a blender, combine 1½ cups frozen berries,
½ banana, 3 ounces silken tofu, 1 tablespoon
ground flaxseeds, 1 tablespoon wheat bran,
juice of 1 large orange (or ¼ cup orange
juice), 1 teaspoon honey and 1 cup ice. Blend
until smooth.
Morning Glory
Toast 1 whole-grain English muffin. On each
half, spread 1 tablespoon low-fat farmer
cheese (or other spreadable light cheese);
add ½ teaspoon chopped fresh dill, 1 slice
tomato, ½ sliced hard-boiled egg and 2 slices
cucumber. Season with salt and black pepper.
Breakfasts
(About ;;;
calories each)
