Step by Step Guide: Plain Yogurt, Agave and Granola

This has become my new favorite breakfast. The plain yogurt sweetened with agave topped with granola gives me the morning fuel I need to get me through the hours and hours of meeting that make up my day.

Recipe: Plain Yogurt, Agave and Granola

Source: Me!

Ingredients:  

• Plain, non-fat, organic yogurt
• Special K granola
• Agave Nectar
• Sliced Almonds (optional)

 Directions:

1. Pour 1/4 to 1/2 cup yogurt into small bowl
2. Drizzle 1 Tbsp of Agave onto the Yogurt
3. Top with small palm full of granola
4. Sprinkle with a pinch of almonds and enjoy!

Step by Step Guide: Almond Butter, Banana, and Honey Sandwich

It has become my personal mission to prove that, while being a vegetarian, you can get enough protein. So, to prove all of the critics wrong, here is my recipe for a delicious lunch:

Name: Almond Butter, Banana, and Honey Sandwich

Source: Me!

Grams of Protein: 18

Ingredients:

• 2 slices whole grain bread
• 1 small banana
• Creamy almond butter
• 1/2 – 1 T honey

Instructions:

1. Toast the bread.
2. Cut the banana in slices
3. Spread the almond butter on both slices of bread
4. Arrange the banana on one slice of bread, drizzle with honey, slice diagonally, and voila!



Step By Step Guide: Eggplant and Polenta Stack

Recipe Name: Eggplant & Polenta Stack

Source: Me!

This is the very first time I had ever made polenta. I actually never even tasted it before. This weekend I was in Trader Joe's stocking up on a week's worth of meals and an overwhelming amount of veggies. As I turned the corner of the past aisle, that little roll of polenta caught my eye and I tossed it in my carriage. When I got it home, the first thing that came to my mind was some friend eggplant. So, here we go...

Ingredients:

1 Eggplant

1 Roll of pre-made polenta

1 Jar of pasta sauce

1 cup Panko crumbs

Herbed Olive Oil

Kosher Salt

1 egg

1/4 cup flour

Cherry sized mozzarella balls

Step By Step Guide: Roasted Brussel Sprouts

Brussel sprouts are the type of vegetable that you either love or hate. I love them. If you like cabbage, kale, or even spinach, you will likely love the good old brussel. Here is an extremely simple recipe to get a great tastin' sprout. In addition to the great taste, brussel sprouts are high in fiber and protien while being low in fat! They'll fill you up with out filling you out.

Recipe Name: Roast Brussel Sprouts

Source: Ina Garten

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Step by Step Guide: Mimi's Bruschetta

I love all things Italian food. Sadly, it isn't always easy picking healthy options when eating Italian. I made this modified version of brushetta that cuts some calories while keeping the great flavors.

Ingredients:

• Whole wheat, low calories sandwich bread (3 slices)
• Assorted fresh tomatoes
• 1 Tablespoon extra virgin olive oil
• Cherry sizes balls of low fat, skim mozzarella
• Salt & pepper to taste

Step by Step Guide: Kale and Goat Cheese Sweet Potato

Here is the first installment of my "Healthy Life" series for the next 21 days (feel free to disregard my Macaron post earlier). I made this recipe for the very first time today and it is amazing. Even Mr. M likes it...which is rare because he isn't a huge fan of kale or sweet potatoes. It was the involvement of goat cheese that won him over.

Recipe: Kale and Goat Cheese Sweet Potato

Source: Veggie Belly

Ingredients
2 lb (about 2 large) sweet potatoes or garnet yams
4 cups shredded kale
4 oz goat cheese
1 cup milk
Salt, freshly cracked black pepper