Tag Archives: squash

Burger craving…squashed!

21 May

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I’m sayin’ it loud and I’m sayin’ it proud – I love burgers! One of the best parts of summer, if you ask me. Smile So, a couple of nights before we left for Vegas, when the weather was warm, and the grill was calling, burgers were the obvious choice. As much as I LOVE portobello burgers, sometimes, you just can’t beat beef. My go-to burger right now is made by PC Blue Menu (surprise, surprise). I wanted to link to the specific product, but couldn’t find it on the website, so hopefully that doesn’t mean they’re discontinued. They’re only about 140 or 150 calories and I think they’re called portion wise. The burger was on a thin bun with ketchup and mustard (never relish for me), sliced onions and pickles (I only discovered how delicious pickles are on sandwiches/burgers within the last couple of years….I can’t believe I missed out for so long, so I’m making up for lost time). There would have been tomato slices too, but at that point, the produce section of the fridge was depleted due to our impending departure.IMG_1081

What were my side dishes? One was a little quirky, the other a little more normal. The quirky dish was a slaw-type salad made with butternut squash and cauliflower (project: use-up-produce-in the fridge however you can continues). I peeled and cubed about 2 cups of butternut squash, and cooked in the microwave for about 6 minutes. To the squash, I added chopped cauliflower; one Empire apple, grated on a box grater and a couple of chopped green onions. My dressing was fat-free Miracle Whip, Dijon mustard, white wine vinegar, brown sugar twin, just a touch of curry powder, some cinnamon, cumin and salt and pepper. I mixed it all together and let it sit in the fridge for a few hours so the flavours could blend.

My more “normal” side dish was roasted asparagus and broccoli. I tossed some chopped spears and florets with 2 tsp olive oil, fresh ground salt and pepper. I roasted at 450 for about 1/2 an hour, then right at the end, I drizzled with balsamic vinegar and popped the veggies back in the oven for a few minutes.

I sure hope there’s still asparagus at home when I get back….LOVE the stuff! What are your favourite ways to prepare/cook asparagus? And/or, what’s the quirkiest thing you’ve ever come up with to use up food in your fridge?

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Sloppy, Smoky, Sweet, Satisfying

30 Apr

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Thursday was kind of a crazy day. Even though I only worked half a day, I felt like I was running around every minute of it. The day started with that crazy wind storm, I had to detour on the way to work because of a downed tree/power line. The school I was working at had no power. After school, I stopped at my grandparents’, then went to the market and got groceries, so didn’t get home until 2:45 and I hadn’t eaten lunch other than some grapes! I threw together a late lunch, made the biscuit cake, got packed up for the whole weekend – ladies’ retreat, and half marathon, made lunch for school the next day, and tried to figure out what I wanted for supper.

I knew I needed something healthy, since I was making the biscuit cake and had a few samples, plus with all the food-centered events this weekend, I wanted to get in lots of veggies in advance (good thing I’m running that half marathon tomorrow – between the chocolate fountain, biscuit cake and brunch, I need it)! I settled on a quick sloppy joe, squash fries with Cajun seasoning and garlic salt, veggies and an AMAZING BBQ ranch dip. Here’s how I did it.

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For the sloppy joe, I browned a bit of chopped onion in a small non-stick skillet over medium-high heat. I added about 1/2 cup soy crumbles, a few pieces chopped canned jalapenos (I like it spicy – omit these if you don’t), canned tomatoes, a small squirt each of light ketchup and BBQ sauce, salt, pepper, cumin, chili powder and brown sugar twin (in case you’re wondering why you often see me add this to BBQ/smoky flavoured things, it’s because I like my BBQ sweet, and the BBQ sauce I have isn’t very sweet at all). I reduced heat and let it cook for a few more minutes.

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I served the sloppy joe mixture on a thin bun – it was fast, but healthy and incredibly satisfying. You’ll get the how-to for the squash fries if you click on the link – I just used garlic salt and Cajun seasoning for my flavourings. I roasted the cauliflower at the same time as the fries – about 40 minutes at 425 with a tsp of olive oil, cumin and garlic salt – smoky and delicious! With roasted cauliflower, it’s not a beauty contest. You want it to look brown and sort of charred – that equals more delicious smoky flavour!

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My AMAZING Sweet Smoky BBQ Ranch dip? SO EASY! I just mixed a bit of fat-free sour cream, light BBQ sauce, brown sugar twin (the whole smoky/sweet thing again) and ranch dip mix…SO GOOD! I think I’m in love! I don’t know why I didn’t think of this sooner, but I know I will do it again! Open-mouthed smile

I just have to say it here now, loud and proud: I love cumin. I think I may have an obsession. There’s just something special about that delicious smokiness it adds to a dish, without any heat at all…you can’t beat it! Blogging really makes you look back over your meals, and I’m realizing that I really dig the sweet and smoky thing!

Wish me luck tomorrow on the run! Obviously I wrote this post in advance, but I don’t have one scheduled for tomorrow. I’m planning to come back and relax, and type a full race recap while watching the DVR’ed Royal Wedding, so look for a post Sunday night. Hopefully the run will be enough to burn off all the chocolate from Friday and tomorrow’s post-run brunch!

How did Thursday’s wacky weather affect you? Was your power out? Any trees down in your area?

Back from the Great Beyond

22 Apr

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Remember when I posted about how my own foolishness caused me to lose a bunch of food pictures? Well, I made one of those recipes again, so this time, I made sure to upload the pics to my computer so I could share them with YOU! This recipe for Dreamy Butternut Chicken Foil Pack comes from Hungry Girl: 300 under 300, so no doubt it’s healthier than what I’m eating today/the rest of the weekend at Easter family functions. Smile with tongue out

I was attracted to this recipe because of the butternut squash, and the creamy comfort food aspect of it. This recipe calls for condensed soup, an ingredient that I don’t normally cook with. I’m all about whole/real foods most of the time, but once in a while, if I see a recipe that looks good that calls for condensed soup, I’ll go for it. The only problem is using up the leftover soup that stays in the fridge!

So what’s the recipe review? I LOVED the absolutely HUGE portion size. Again, that’s one advantage of eating veggie-packed meals. Flavour-wise, I liked it. It wasn’t absolutely fantastically delicious, but obviously I liked it enough to make it twice within 2 weeks, so it had to be pretty good. Wanna give it a try for yourself? Read on! Note: the recipe below makes 2 servings – both times I made it, I was cooking for one, so I halved everything.

Dreamy Butternut Chicken Foil Pack

From Hungry Girl: 300 under 300 Serves 2 – 292 calories, 3.25 g fat, 6 g fiber per serving

1/2 cup canned low fat condensed cream of chicken soup

1/2 cup fat free sour cream

1 teaspoon chopped garlic

2 cups peeled and sliced butternut squash

1 1/2 cups cauliflower

3/4 cup chopped onion

8 ounces raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 teaspoon salt, or more to taste

1/8 teaspoon black pepper, or more to taste (I found I needed more of both)

Preheat oven to 375 degrees. In a large bowl, combine soup, sour cream, and garlic. Mix well. Add squash, cauliflower and onion, and stir to coat. Set aside.

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Lay a large piece of foil on a baking sheet and spray with non-stick spray. Lay veggie mixture on the foil sheet and set aside.

Season chicken with salt and pepper, and place it on top of the veggie mixture.

Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Place baking sheet in the oven and bake for about 35 minutes, until chicken is cooked through and veggies are tender.

AIMG_0833llow packet to cool for a few minutes, and then cut to release steam before opening it entirely (watch out for the steam). Mix well and serve, seasoning with salt and pepper if you like. Look at all that creamy chicken and veggie goodness – that is ONE serving size! You can’t argue with that.

This meal was perfect for Tuesday, as I had hooping at 6:30 – so I set my oven timer and had it ready when I got back.

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On the side, I enjoyed an Asian slaw that I made ahead of time (slaws are better this way anyway, they can soak up the flavour). My base was broccoli slaw mix and some assorted fresh veggies, and my dressing was a mix of soy sauce, balsamic vinegar, sesame oil and fat-free Italian dressing. I served the chicken over a package of tofu shirataki fettucini – the perfect vehicle for my creamy saucy supper (I rinsed, drained and cut them before I left so they’d be ready to rock when I got back).

All in all, a tasty supper – and like I said, perfect for a make-ahead. What’s your take on condensed soup? Do you stay far, far away from it, cook with it all the time, or use it every once in a while, like me?

P.S….today’s the first of the family get-togethers of Easter weekend, which = lots of delicious food. Wish me luck! Hopefully I’ll be back with updates!

Hungry for More

2 Apr

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Hungry Girl has a new cookbook: 300 under 300! That’s right…it has 300 recipes! It came out on March 29, so I ordered it immediately online, and it was here the next day. Thursday night, I tried my first recipe: the BLTA Club on page 53. The sandwich in this picture may look average, but the picture doesn’t do it justice…it is WAY beyond average….because BLTA stands for Bacon, Lettuce, Tomato and Avocado….AWESOME!

On the side of this splendid sandwich, I enjoyed an HG classic…an oldie but a goodie, butternut squash fries. I seasoned mine with sort of a quirky (but delicious) combo of flavours: garlic salt, cumin and Epicure’s salsa seasoning….enjoyed with one of my “secret sauce” originals – a mix of light ketchup, light BBQ sauce, salsa, yellow mustard, cumin, liquid smoke and sweetener. The veggies you see are cauliflower and green/yellow beans, roasted with olive oil and the same seasonings as the fries.

Don’t worry, I won’t leave you hanging on the sandwich, here is the recipe! IMG_0616See this picture? It is a photo of the recipe page with my comment…AWESOME! I always write the date I make a recipe and a review….does anyone else do this?

BLTA Club

From Hungry Girl: 300 under 300

2 slices light bread

3 slices turkey bacon

1/4 avocado

1 tbsp fat-free mayonnaise (or in my case, Miracle Whip)

1 slice tomato

1 piece lettuce

1 slice onion

Salt and pepper, to taste (not in the original recipe…but my additions)

Cook the bacon as desired (recipe says on the stove in a non-stick pan, but I went for my classic, the quick and easy route, on paper towels for 3 minutes in the microwave). Toast the bread. Mash the avocado on one slice of bread, season with salt and pepper. Spread the mayo on the other slice of bread. Layer the bacon, lettuce, tomato and onion and then sandwich the bread together. Eat and enjoy, with a huge smile on your face Smile (unless you don’t like avocado, then you’d be frowning…but if you don’t like avocado, you probably wouldn’t have bothered to make this sandwich in the first place). Don’t be surprised to see more recipes from this cookbook appearing in the future….after all, I’ve got 299 to go! Winking smile

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You know what’s the only thing that made this dinner better? The fact that it was followed by some of this deliciousness at the Cold Stone Creamery – more specifically, a “Like-it” sized cup of Peanut Butter Cup Perfection – chocolate ice cream, peanut butter, fudge and peanut butter cups….it was EVERY bit as delicious as it sounds! There has been a Cold Stone in a Tim Horton’s 15 minutes away from our house for several months, but we still hadn’t been. When coupons came with the paper this week, I suggested a field trip with my mom….and she agreed! It’s a good thing we left when we did….I said that it was so good that I could eat another one….and my mom suggested we order another to share…yikes!

Although this ice cream was a splurge (hello 80/20!), it was a well-deserved treat. A couple of weeks back, I wrote about my Thursday night “splurge” mentality. I like to think of this ice cream as “Thursday night – done right!” This ice cream was something decadent that I certainly wouldn’t have on an every day basis, but I enjoyed every bite of it. I will confess, I still had a slight case of the “Thursday night munchies” when I got home and found some chocolate and dried fruit…but I didn’t do too badly (could have been better, could have been worse). And Friday was right back on the healthy track.

Do you have any new cookbooks/recipes you’re excited to try? And what flavour is your pleasure when it comes to ice cream splurges?

Feeling Blue

4 Mar

I love President’s Choice Blue Menu products…anyone with me on that? (if you are reading from outside of Canada, probably not…since they’re sold at Canada’s Loblaw chain of grocery stores). They are are great option for those trying to watch fat/calories, or just boost the nutrition in your diet. A word of warning though? Beware the “health halo” effect on these products (when you automatically think, “oh, it’s Blue Menu, it must be healthy” and just throw it into your cart without checking the nutritionals….or you buy it and take it home and eat with reckless abandon because it’s “healthy”). I’ve noticed that sometimes on Blue Menu Products, they’re only Blue Menu because they’re high in fibre or another specific nutrient, and they’re not especially low in calories.

Anyway….the other night I had PC Blue Menu Garlic and Herb Chicken Skewers (FYI the package doesn’t look exactly like the picture, but that’s what was on their website). It was Tuesday night, I had hula hooping at 6:30 and my mom had had a busy day, so I was looking for a supper that could mostly be prepared ahead. I pulled out 6 of these skewers (3 each) right after school so they could thaw on the counter. I made a quinoa salad by cooking just under 1/2 cup of quinoa, then combining the cooked quinoa with tomatoes, onion, mushrooms, celery…maybe some bell pepper (can’t remember!) and olive oil, fat-free Italian dressing, red wine vinegar, cumin, dried basil, garlic salt and pepper. I let it sit in the fridge for a couple of hours so the flavours could blend. I cut the bottom part of a butternut squash in half, topped it with butter spray, Brown Sugar Twin, spices, salt and pepper. I threw it in the oven at 400 right before I left. I’m not sure exactly how long my mom cooked the skewers – I’d guess about 20 minutes at 400 (although the box says broiling or grilling is best, we baked them).

The skewers were yummy! They only have about 45 calories each, and they are really flavourful, and nice and juicy (as long as you cook them properly I guess). I found three was the perfect amount, and it made a perfect supper paired with the squash and the salad. I can’t wait for warmer weather so I can cook them on the grill!

Do you like Blue Menu products? What’s your favourite? Or do you have another brand of healthy food items that you love?

Sweet ‘n Spicy

24 Feb

Last week, I had another Costco date (I’m not going to bother with a summary of all my purchases, since I didn’t buy all that much, and lots was the same as last time) with two of my friends. Funny story…2 of us drove together (as we live and work in the same cities) and were meeting another friend there….well, we called when she didn’t show up on time and it turns out she was at a Costco in another city! So I only ended up going with one friend. Lesson learned: when meeting friends from out-of-town, ALWAYS confirm location! Anyways, my friend Heather is a die-hard Booster Juice fan, so that’s where she wanted to go for “supper” (plus the BLTs we consumed at Costco). The nutritional info for Booster Juice isn’t online, so I couldn’t figure out in advance what I wanted to order. I opted for a “snack” size raspberry rapture. Even though smoothies are made with “healthy” ingredients, the calories in them tend to add up pretty quickly, so I figured that the smaller option was best (and after checking out the stats in their nutritional binder, it turns out my choice had about 250 calories…not bad).

So the smoothie was tasty, and Costco was fun (only 2 samples)….but I was hungry when I got home at about 7:30. I needed a supper that would be quick, healthy, lower in calories than usual (since I had already had the smoothie and my samples) and would fill me up. What met all of these needs? The following (and that’s where the post title comes from) : collard greens, sauteed in a tsp of olive oil with garlic, salt and pepper (I never go wrong with any winter greens prepared in this way for a healthy, tasty filling side dish); a peanut butter sandwich (made with 1 tbsp Better ‘n Peanut Butter on 2 slices light bread); and sweet ‘n spicy squash.

To make the squash, I cooked some peeled, diced butternut squash in my micro-cooker in water until tender. Then I mashed with with a couple tbsp salsa, a pinch of cinnamon, salt and pepper (I may have added a touch of sweetener…I can’t remember). It was a great flavour combo! I love dessert, and anything sweet always hits the spot, but I also really love sweet things in savoury meals. I like the sweet and spicy combo, also a HUGE fan of sweet and salty. I eat fruit with savoury foods too – like apple or pear in a squash soup or a quick fruit relish or compote to top meat. What do you like to pair with sweet foods? Any unusual flavour combos that you enjoy?

My Super Bowl Supper

7 Feb

Even though my Super Bowl party was canceled, I was still craving a sort of “junk food” supper…and I was not about to let that craving go unfulfilled. It tasted so good, I thought I’d so a quick post to sum it up for you all.

I made Hungry Girl’s Butternut Squash fries (using a crinkle cutter) with some extra seasonings. I roasted some cauliflower (425 for about 40 minutes) with some cumin and garlic salt and pepper. I also made 3 President’s Choice Blue Menu Meatless “Chicken” Fingers (seriously, you’d never know it’s not chicken…..they are SO SO good). I cut up some celery and had some baby carrots…and to top it all off, I made my very own “secret sauce” (but it’s not going to be a secret anymore, since I’m willing to share with you all. 🙂

My secret sauce was a mix of Kraft light BBQ sauce, ketchup, yellow mustard, fat free Miracle whip, cumin and liquid smoke….mmmmm it was so yummy! It was the perfect compliment to a snack-y Super Bowl Sunday supper. This meal definitely satisfied all my cravings!

My chili crush

20 Jan

It’s been almost 3 and a half years since I started Weight Watchers. Since then, I have found many products that I love and that make healthy eating easy and delicious, one of which is Stagg Vegetable Garden Chili. I can’t say enough about this stuff…I love it! A one cup serving is only 3 WW points, and 1/2 cup is only 1 point (these are all the old points system, not the new points plus…I don’t attend meetings now so I don’t have the info for the current system). It is packed full of different beans and veggies, not to mention loads of flavour! There are so many ways you can eat this stuff – over baked potatoes (sweet or white), on nachos, as part of a layered dip, eating it straight up, or over squash, as in today’s lunch (which I made on my snow day).

To start, I halved and seeded a delicata squash (also called sweet potato squash, I believe) and microwaved for six minutes until tender. I topped it off with 1/2 cup of the chili. On the side, you can see I have a couple of tablespoons of Kraft light Tex-mex shredded cheese. I melt this over the top…but I pack it on the side since it doesn’t need to be added until the last minute or so of heating. I also packed 2 Source yogurts for my “dessert” (they are from the tropical flavour pack). I will eat this during the second nutrition break at school (for those of you who don’t know about this system, all schools in my board now have two 40 minute nutrition breaks rather than one long lunch). Typically what I do is eat something small during the first break, then eat the bulk of my lunch at the second one. I will actually probably eat the yogurt during the first break and then have a fibre one bar or something for dessert.

Mmm…I love this chili…and this lunch….definitely one of my favourites…and pretty quick to make. And, in case you were wondering, I’m not a vegetarian. I do eat that way a lot of the time, but only because it’s healthy and I like it. I do eat meat on a fairly regular basis.

A few of my favourite things (winter fruits and veggies edition)

15 Jan

I’ve decided to start a new series on my blog. Every so often (I haven’t decided just how often yet) I will share some of my favourites with you…this includes foods, exercise routines, kitchen tools…and whatever else I can think of. I’m really excited about this series, as I am pumped to share with you all the things that I love. First in the series is going to be winter fruits and veggies.

Now…fruits and veggies may not seem glorious and exciting….but I love them in any season. They are key to bulking up my meals…filling me up without filling me out…and they are chock full of fibre, water, vitamins and lots of good stuff (do I sound like an add for the Food Guide yet?). Seriously, though, I don’t just eat fruits and vegetables because I know they’re good for me, I also genuinely like eating them. I do not think that fruits and veggies are bland or boring….if prepared right, they can be full of flavour. In the winter, it can be harder to get your fill of the good stuff, but here are some that are available during the colder months (note: this is NOT complete, as I couldn’t fit all of my favourites into one post, I’m just highlighting some that I love) :

1. Butternut (or any) Squash

I really can’t say enough about how much I love squash…it is just so tasty and so versatile. You can puree it in soups, roast it in the oven (especially tasty with apples), stuff it, top it with veggie chili and cheese for a healthy lunch (one of my favs), use it to make Hungry Girl’s butternut squash fries (which were part of supper tonight) or any of the other wonderful squash recipes HG has, put it (roasted and cooled) on salads, mash it as a side dish, or use it for breakfast. I buy this stuff like crazy all fall and winter long.

2. Apples and Pears

I’m always excited when apple season comes around. For both apples and pears, the crunchier the better is my philosophy. My favourite apple varieties are Ginger Gold, Crispin/Mutsu (different names but the same apple), Empire or Honeycrisp. Bosc pears (the brown ones) are my favourite. And how do I enjoy them? Let  me count the ways! There’s always the classic – grab a whole apple and pear and eat it, plain and simple – always a good option and great if you need a quick snack. But I go beyond that – simmer one in a little water, with some brown sugar twin and spices for use in breakfast (mix with yogurt or top an English muffin and ricotta) or dessert (top with a crumbled fibre 1 caramel bar and serve with sugar free vanilla pudding for a quick, healthy apple crumble, serve over ice cream, spread with some sweetened cream cheese inside a tortilla and grill for a dessert quesadilla). Dip a sliced apple or pear in any one of my favourite dips – melted caramel candies with a little bit of water, or fat free cream cheese mixed with Cool whip, cinnamon and a bit of Splenda, or light peanut butter mixed with a bit of fat free caramel dip. And don’t forget about savoury uses for apples or pears. You can slice them over a salad or in a slaw, put them in a grilled cheese sandwich, or cook them in a quick chutney with raisins, vinegar and spices to serve with meat. You can also make your own applesauce by cooking apples (peeled or unpeeled), sweetener of your choice, cinnamon and water until the apples are tender, then mash with a potato masher. I’m sure I’m forgetting some things, but you get the idea.

3. Winter Greens (kale, collard greens, chard)

I decided to give winter greens a try when I was living on my own during university…and I’m so glad I did! They are full of flavour and nutrition….I always feel super-healthy when I eat them (sorry to get all Food Guide-y again). These all need cooking and, although you may start with a huge pile of greens, they wilt quite a bit once they’re cooked (you can steam or boil and/or saute them). I love greens as a side dish sauteed with garlic and olive oil. They also make a hearty addition to pasta dishes or pureed vegetable soups (try with squash soup). You can also roast kale in the oven to make crispy kale chips (sounds weird, I know, but give it a try!).

4. Pomegranates

The window of availability for pomegranates is short, so act quickly. And yes, they are a hassle to prepare, which is why, if you eat them a lot, you should invest in the Arils Removal Tool. I read about it in the LCBO magazine and ordered one online (as well as one for a gift for my sister and brother-in-law). This tool makes removing the arils (seeds) much quicker and easier. I use the pomegranate arils as an addition to my morning yogurt mostly, sometimes to top salads, or in mixed fruit sauces.

5. Cabbage and Brussels Sprouts

Now I know there may be many readers out there who think they don’t like one or both of these veggies but hear me out – prepared correctly, they are absolutely delicious! With brussels sprouts, I like to roast them in the oven with a bit of olive oil, salt and pepper or maybe some garlic. Roast at a high heat (400 or above) for about 30 minutes (more or less, dpending on temperature or quantity. They are delicious on their own or in a salad. I like making “sweet and sour cabbage,” inspired by a recipe I saw online once. I saute the cabbage with a bit of onion in a nonstick pan with a bit of olive oil. After a few minutes, I add vinegar (balsamic, apple cider or white wine vinegar are all good choices), salt and pepper, and a pinch of splenda. I also sometimes add a touch of chicken broth. Then I reduce the heat, cover and simmer until tender. Cabbage is also great in slaws…make ahead so the cabbage can absorb the flavour of the dressing, and the texture is better too. My favourite basic dressing is fat free Miracle whip, vinegar, dijon mustard, salt and pepper, and a touch of sweetener. After that I play with flavours. I love adding apple to my slaws, and of course, lots of onion. Cabbage is also good to add to soups and stews.

Well, that will be it for my first edition of favourite things. There are so many more fruits and veggies I love, but these are just 5 of my favourites that are good this time of the year. More faourite things to com ein the future – let me know if there’s any particular category you’d like to see.

Return to Regular Food :)

13 Jan

This morning marked the first time that I ate a meal that consisted of something other than spinach, eggs, almonds (or almond butter), yogurt and raspberries….wahoo! I decided to celebrate with one of my favourite fall/winter breakfasts: don’t be mislead by the picture…despite looks, it tastes delicious! And it contains a surprise ingredient (at least for breakfast)…butternut squash! You may be skeptical, but try it out, I promise you, it’s delicious. I do love squash, so it’s no surprise that it made it into my breakfast eventually.

Here’s what I do: Peel a butternut squash and cut slices that are about 1 cm thick. Arrange on a plate (preferably one with shallow sides). Sprinkle with brown sugar twin and cinnamon or Epicure Poudre Douce or Gingerbread spices (I am in love with both). Put just a splash of tap water around the squash and microwave until soft, about 8 minutes.

Next, the apple or pear comes in (this is a great way to use up fruit that is too soft to eat on its own). In a small saucepan, heat about 1 cm of water. Add one sliced and chopped pear or apple (if you have them, adding a few fresh cranberries is also tasty!), a sprinkle of brown sugar twin and cinnamon and/or the spices I listed above. Stir and cook until softened, adding more water if necessary.

Then, the ricotta…mix 1/4 cup low fat ricotta cheese with a splash of vanilla and a hint of Splenda. To assemble this breakfast, use a knife and fork to cut/mash the cooked squash. Top with the ricotta, then the pear or apple….enjoy!

My drink this morning is my take on Starbucks Pumpkin Spice Latte. I love the fall flavours, but it is a bit high in calorie count for me to enjoy on a regular basis, so I needed to figure out a way to achieve the same taste at home. Here’s how. Put 1/2 cup skim milk in a mug, stir in 1 heaping spoonful of canned pure pumpkin. Fill the rest of the mug up with coffee, sweeten to taste (I use Splenda) and add spices (cinnamon, nutmeg, etc or use one of the spices listed above). Microwave until hot….YUMMY!

I love this breakfast….it’s healthy and fills me up…and contains both fruit and veggies…on the old Weight Watchers system (which is what I roughly follow)….it is only 4 points….a bargain!

Gotta run….5 day sum-up coming tonight!