Eggplant is a staple in Mediterranean cooking. We eat it regularly throughout the summer and early fall. It’s so versatile that you can do almost anything with it – grilled, oven-roasted, or fried – it is equally delicious no matter how you cook it. Eggplant can incorporated into main courses and makes a terrific appetizer or side dish as well. Read more
This oatmeal is so delicious and nutritious you’ll want to eat it for every meal, but breakfast is probably best. You can customize it to your liking – switch fruits, or change the quantity of each ingredient, or even use low-fat instead of no-fat dairy products. I used to add salt, cinnamon and Splenda or Truvia, but I started leaving them out and discovered I didn’t miss them.
You can make a few portions of oatmeal ahead and store in refrigerator or freezer, then reheat.
1 tsp raw sunflower seeds
1 –2 tbs ground flaxseeds
About 6 small cut pieces of Granny Smith apple
About 1/4 cup berries
1 tbs no-fat cottage cheese
1 tbs Fage plain 0% yogurt
1 tbs peanut butter
1 tbs almond butter
2/3 serving of Trader Joe’s steel cut oats, or another slow-cooking or steel-cut oatmeal
Cook the steel cut oats.
Fill small bowl with the sunflower seeds, ground flaxseeds (start small and build up), apple and berries.
Add the cooked oatmeal and mix.
Top with cottage cheese, yogurt, peanut butter and almond butter