Greek Yogurt Breakfast

I am soooo stuck right now.  I need to lose 5 more pounds to be at my goal weight.  UGHHH!  I was supposed to be at my goal for Halloween.  Okay, that’s so not happening.

Re-joining Weight Watchers might be in my near future… but before I go back to keeping track and obsessive counting, I wanted to give myself one last try at doing this on my own.

Last Thursday, I went to see “John the Dietitian” for some advice.  The first thing he suggested to me was to change up my breakfast.  I got super comfortable ditching my old Fiber One Oats & Chocolate (ugh but they’re soooooooooo good) bars for Kashi Go Lean Cereal… also suggested by John at the beginning of the summer.  Well, that’s the problem… I’ve been eating Kashi cereal every single day during the week since JUNE!  It’s time for a change.

John suggested this recipe to me using Greek Yogurt and i am LOVING it.  I have eaten this for breakfast three times now, and every single time I am left feeling completely satisfied, stuffed, and even better, I don’t get hungry for HOURS.

Greek Yogurt Breakfast

Ingredients:

3/4 cup Fat Free Plain Greek Yogurt 

1 Banana, cut into slices

2 Tablespoons Frozen Berries 

1 Tablespoon Ground Flax

1 Tablespoon Fig Butter (Trader Joe’s)

1 heaping Tablespoon Chopped Walnuts

Directions:

Put it all together in a tupperware container and bring to work.  Enjoy.

A few side notes about this one:  

1.  It’s absolutely delicious despite being ugly

2.  If you’re going to make this the night before, frozen fruit works great.  It will thaw out overnight and also as it melts, it will make it a little extra juicy!  If you’re going to eat it right away, use normal fresh fruit.

3.  I use 3/4 cup of FF Plain Greek Yogurt because the full serving size of 1 Cup ends up being SO MUCH food.  I do actually measure this out I just plop a few giant spoonfuls in the cup measure and don’t fill it up all the way.

4.  I’ve talked about the Fig Butter from TJ’s before, and I’m sure this won’t be the last time either.  It’s freakin’ amazing stuff.  Try it out!  If you don’t have it or like it or suck and won’t even try it… use a Tablespoon of Polaner’s All Fruit Jelly!  This will mix into the yogurt really well and sweeten it up a bit without being overly sugary.

I told you… not pretty!

 

As for my new breakfast helping my diet, we will find out soon enough!  I have been “bad” on the past few weekends which of course things like this:

nom nom nom

… doesn’t help.  I really need to buckle down and lose these last 5 pounds!  No one ask me out to dinner…. lol.

More of John’s suggestions and foods in my new work-day diet to come soon!

Quick Beef & Yogurt Sauce

Along with my new Weight Watchers App comes a whole slew of new recipes to drool over.  You’d be surprised, there are so many that actually sound REALLY good.

I was on my own for dinner last night.  What to do?  My first instinct is to make something with Shrimp or Mushrooms (two of the only things Dave doesn’t eat!)  but this recipe came up on my WW app and it was calling out my name.

The best part about this recipe is that I only had to buy 1 thing from the market- fresh mint.  I’m sure you’ll be seeing some kind of fresh Mojito recipe or some other minty things coming soon!

Quick Beef & Yogurt Sauce

Recipe Adapted from:  Weight Watchers
Makes:  1 Cup Beef & 1/4 cup Yogurt Sauce per Serving (5 Points)
Ingredients:
1/2 lb uncooked 93% lean Ground Beef
1 teaspoon Minced Garlic
3/4 teaspoon Cumin
1/4 teaspoon Sea Salt & 1/4 teaspoon Sea Salt, divided
1/8 teaspoon Black Pepper & 1/8 teaspoon Black Pepper, divided
1 cup Non-Fat Greek Yogurt, plain
1/2  cup Cucumber, diced
2 Tablespoons fresh Mint Leaves, chopped
Directions:
1.  Heat a large skillet on medium-high heat.  Add beef, garlic, cumin, 1/4 teaspoon salt & 1/8 teaspoon pepper.  Cook, stirring and chopping often until browned.  *You can use fresh or frozen beef.  I used frozen and shredded the cooked portion with 2 forks, and then flipped the patty over and repeated until it was completely chopped*
2.  In a small bowl, stir together Yogurt, Cucumber, 1/4 teaspoon Salt & 1/8 teaspoon Black Pepper.  Stir 1/2 of the Mint in also.
3.  Serve beef topped with yogurt sauce and sprinkled with remaining mint in a mini-whole wheat Pita or tortilla. (I used Thomas’ Pita Pockets, add 2 points)

The reviews on WW on this recipe complain that it’s not spicy enough or too plain.  Personally, I thought it was a nice break from my typical super-spicy meals.  I really liked this recipe, and had the 2nd serving for lunch!

This is what the app looks like! It’s so clean and nice.

In my adaptation of the recipe, I only made 1/2 the meat (instead of 4 servings) but made the full amount of sauce.  I definitely didn’t use the full 1/4 cup of the sauce for each of my servings but I wanted to have some leftover for dinner or lunch later this week.

MMM!

I also sauteed up some Yellow Squash to eat alongside this dish.  It was so yummy!  I cut up 2 squashes, sprayed a pan with Cooking Spray, and sprinkled with salt & pepper.  I let it cook over medium-high heat flipping occasionally until they became soft and browned on both sides.

Stelly found a dropped piece of Squash and ate it! She was guarding it so I wouldn’t take it away

Kiwi-Strawberry & Mango Smoothie

After a nice long walk/run outside today, I needed something refreshing.  I whipped up this smoothie and OMG was it amazing!  Mom and I bought a giant container of Fat Free Vanilla Greek Yogurt to make smoothies.  I put the yogurt and fruit into our blender… not even checking to see if we had milk!  I was so disappointed, thinking I wasn’t going to be able to make my smoothie… and the only juice we had in the fridge was Ruby Grapefruit.  Although I thought it would ruin it, I had to give it a shot.

 

It was SO delish!  The grapefruit juice gave the smoothie a little bit of a sour taste at times which I loved!  The fruits went so well together too.  I can’t wait to make more… this is going to be a new obsession 🙂

 

KiwiStrawberry & Mango Smoothie

Recipe by:  It’s Good to be the Cook
Ingredients:
1/2 Cup Fat Free Vanilla Greek Yogurt
1/2 Cup Frozen Strawberries
1/2 Cup Frozen Mango
1 Small Banana
1 Kiwi, peeled
2 Tablespoons Ruby Grapefruit Juice
1 teaspoon Wheat Germ
Directions:
1.  Put everything in a blender
2.  Blend!!  I blended mine for 1-2 minutes.  You might have to stop it and stir once or twice if the frozen fruit gets stuck!