Breakfast w/ Ambush Fitness- Day 2 Greek Yogurt This tangy, creamy yogurt is loaded with calcium and boasts plenty of protein—nearly twice as much as regular yogurt—to keep you feeling full throughout the morning. Your best bet: Choose a plain, nonfat variety, and add some fruit to give it some sweetness and flavor (and a dose of added nutrition). Here are two recipes using Greek yogurt, one parfait and the other pancakes, enjoy! Blueberry Greek Yogurt Pancakes One 5.3-ounce container nonfat Greek Yogurt (any flavor but for richer blueberry goodness, get the blueberry flavor) 1 large egg (or 2 large egg whites) 1/2 cup whole wheat pastry flour, I like Bobs Red Mill 1 teaspoon baking soda 1/2 cup fresh blueberries Directions: 1. Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick. 2. Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, or until it is golden brown. Repeat with the remaining batter. Serve with additional fruit and/or syrup or top with my favorite...peanut butter. Individual Protein Cheesecake serves 1 Filling 6oz Chobani plain 0% Greek Yogurt 1/2 Tbsp Jell-O sugar-free instant pudding mix – cheesecake Crust 1/2 cup fiber bran cereal 4 Tbsp water 1 Tbsp unsalted almond butter 1/4 tsp stevia 1/4 tsp cinnamon 1/8 tsp nutmeg Add the cheesecake flavored pudding mix into the yogurt and stir until well combined. Set yogurt mixture aside. In a food processor or blender, grind the bran to a fine texture. In a small mixing bowl, add the ground bran with all dry ingredients, (stevia, cinnamon, and nutmeg) and mix evenly. Then add the almond butter and water and stir until it becomes moist and sticky. If the batter is still crumbly, add additional water in 1 tsp increments until desired consistency is achieved. Pour the crust mixture into a small 4in circular pan. Pack the crust along the bottom and sides of the dish to create a pie shape. Pour the filling on top of the crust and smooth evenly along the top. Refrigerate for at least 20 minutes and enjoy cold. Apple Pie Parfait serves 1 1 small fuji apple 6 oz Chobani 0% Honey Greek Yogurt 1/2 cup cooked chilled quinoa 2 Tbsp walnuts 1/4 tsp cinnamon Cook quinoa to package instructions and refrigerate beforehand. Chop the apple into small chunks. Place apple chunks in a microwave safe bowl, and sprinkle with cinnamon. Cover with saran wrap and microwave for 1-1.5 minutes until apple becomes soft. Stir and set aside. In a glass jar, layer half of the yogurt along the bottom, followed by half of the quinoa, walnuts, and apple mixture. Repeat layers to create a parfait and store in the refrigerator or enjoy warm.
Posted on: Fri, 16 Jan 2015 20:24:37 +0000
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