Breakfast Parfaits

In glass tumblers, layer:

Vanilla yogurt
Fresh berries
More vanilla yogurt
Top with your favorite granola.

Note: To add protein to this breakfast, mix yogurt with equal parts cottage cheese.

Enjoy!

Chocoloats

This is one of my favorite Body for Life snacks. Elizabeth and Daniel also enjoy this.

1/2 cup low-fat cottage cheese
1 Tablespoon pure cocoa*
Sprinkle cinnamon and nutmeg
2 teaspoons xylitol or your favorite sweetener
2-1/2 Tablespoons water
1/3 cup old-fashioned rolled oats, uncooked

*I like Wondercocoa, which is fat- and caffeine-free.

In a small bowl, mix together cottage cheese, cocoa, cinnamon, nutmeg, xylitol or sweetener and water until thoroughly mixed. Add oats and mix. Let sit for 15-30 minutes before eating. Alternatively, keep it in the fridge to eat later.

This makes one serving with approximately 40% protein, 40% carbs, 20% fat.

Crockpot Apple Cinnamon Oatmeal

This makes a warm and yummy breakfast.

2 cups old-fashioned rolled oats
2 cups chopped apples (I like Granny Smith or Golden Delicious)
1 cup raisins or dried cranberries
4 cups milk or water
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
4 Tablespoons butter, softened

Butter the inside of the crockpot. Combine all other ingredients and stir.

Cover and cook on LOW overnight--about 7-8 hours. Serve warm.

Blissful Chocolate Pudding

1/4 cup unsweetened cocoa powder
1/3 cup cornstarch
1/2 cup sugar
4 cups low-fat (2%) milk
1 ½ tsp. pure vanilla extract

Combine cocoa, cornstarch and sugar in a saucepan. Add the milk and stir until very smooth. Cook over medium heat, stirring constantly with a spoon to avoid scorching. Bring the pudding to a boil, then immediately lower heat and gently simmer. Add vanilla, and continue to stir for 3 to 4 minutes until pudding is thickened. Pour hot pudding into individual custard cups.

Enjoy warm, or if you prefer, chill for 2 or more hours until set.

Makes 8 servings.

Ovenbaked Sweet Potato "Fries"

The kids love these zesty fries as a side dish for lunch along with a salad topped with salmon or chicken. A great source of Vitamin A and healthier than regular potatoes. :-)

1 large sweet potato (not yam)
olive, safflower or grapeseed oil
taco seasoning

Preheat oven to 425 degrees. Spray oil on a large cookie sheet and set aside.

Peel sweet potato and cut into large "fries"--around 1 to 1-1/2" wide.

In a large ziploc bag, pour in a little oil. Add taco seasoning (I use about 1/3 package.) Add sweet potato slices and coat well. Lay potato slices on cookie sheet in a single layer.

Bake for 20-30 minutes, turning once, until they are golden brown. Eat warm.