This healthy commuter breakfast takes a little bit of planning but is totally worth the effort, and once you’ve done it a few times the prep becomes automatic.
1 container high-protein greek yogurt with fruit
2 Tbsp chia seeds
6 Tbsp almond milk (30 calorie version)
2 Tbsp raw sunflower seeds
2 Tbsp Ezekiel Almond cereal (more if desired)
1/2 banana
This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better. The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.
Cutting this into four wedges makes it easier to eat without falling apart.
The photo shows the quesadillas on a paper plate served with a small side of leftover roasted potatoes.
| Prep Time | 10 minutes |
| Cook Time | 20 seconds |
| Servings |
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You can make this versatile super smoothie at home in less than 10 minutes. It’s great for a light meal replacement or a post-workout recovery.
This smoothie is LOADED with super-nutrients. I drank one after a 3-mile run and it kept me sated for about an hour.
| Prep Time | 10 minutes |
| Servings |
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We have this wonderful Mexican takeout place near our house that has breakfast burritos that are to die for. Unfortunately they pack a punch when it comes to calories. If you prefer the same taste without the guilt, here’s a low calorie breakfast burrito I came up with that I think you’ll really like. Continue reading “Quick Low Calorie Breakfast Burrito”
OK, so it’s NOT the healthiest treat, and if I played with it a little, I could probably make it a tad healthier with natural sugar and whole wheat flour.
In the meantime I felt I should post is in the spirit of being a fast and easy way to make something that normally takes an hour.
If you try it I hope you’ll come back and let me know what you thought!
Lisa
1 stalk celery
3-4 mini english cucumbers or pickling cucumbers
1/2 tsp garlic salt
fresh ground pepper to taste
1 Tbsp olive oil (or to taste)
1 tsp red wine vinegar (or to taste)
(Or 2 tsp white wine vinegar)
1. Peel the cucumbers leaving a few thin strips of green on them for color. Trim off the ends. Slice thinly.
2. Wash and thinly slice the celery.
3. Add all ingredients to a zip lock bag and shake. Let sit for 20-30 minutes while you make the rest of your dinner. Either in the frig or on the counter.
Right before serving, pour the salad into a nice bowl and top with a few sprigs of cilantro or parsley (optional).
Enjoy!
(Sorry, forgot to take a picture, will add it next time I make this!)
