[Recipe] Muesli Berry Breakfast

So you may recall me mentioning that at Fitbloggin we had this amazing breakfast, including a delicious berry muesli dish by Weight Watchers cheeses. I’ve been meaning to make it again but unfortunately I couldn’t find the main ingredient anywhere! Luckily, Laughing Cow‘s new cream cheese spreads are a bit easier to find and they started making a strawberry one. So I had to change the recipe up a bit. Also, the original recipe was made for serving 10 so I had to cut it down. That being said, it tasted just as good as I remember!

laughing cow cream cheese spread Muesli Berry Breakfast

  • Strawberry cream cheese spread (I used 1.5 wedges)
  • 1C almond or skim milk
  • 1t agave nectar
  • 1C oat & honey granola
  • 1C bran cereal
  • 1/2t cinamon
  • dash nutmeg
  • 1C fresh seasonal berries (I used strawberries/blackberries)

*NOTE: This recipe calls for you to make it and let it sit overnight, but I ate it same day and it was still delicious! 

  • In a bowl, blend together milk, cream cheese and agave nectar together.
  • In a large bowl, combine cereals and spices.
  • Pour the milk mixture over the cereal until it’s well coated.
  • If you choose, this is where you would chill overnight. If not, let sit in refrigerator for approx. 30min.
  • Add fresh berries and enjoy!
weight watchers muesli

Thanks again to Weight Watchers for the great recipe!

As I mentioned, this was originally meant for Weight Watchers cream cheese spread, but I haven’t found it yet. When I do, I’ll let you know how it goes!

Yummy Protein Smoothies!

Unfortunately, I don’t have a close store that sells the amazingly delicious protein drink Svelte by CalNaturale near me. So you can only imagine how excited I was when fellow BMOREtoned girl, Jami, brought a case to our weekly workout to share with the group!  


It seems like we were all a little excited…

So, as you can imagine, I ran home and immediately made a smoothie with one. :) 

In the past, I’ve used the french vanilla and cappuccino flavors to make basic smoothies. Cappuccino & ice. Vanilla, banana & ice. Simple. But with this batch, I decided to try a more tropical take – Pina Colada Shake! 

Now…I have to give pretty much all the credit to my Tone It Up girls for the original Pina Colada smoothie idea – it’s from the latest edition of my TIU diet plan. I’ve made it before with my Perfect Fit protein so I knew it tasted delicious :) 

Since then, I’ve tried it a few different ways and I’m really digging the tropical taste – perfect for spring/summer transition. So, of course, I thought I’d share! Enjoy! 

Pina Colada Protein Smoothie 

  • 1/2 French Vanilla Svelte protein drink Ingredients:
  • 1/4 C pineapple juice 
  • 1 banana 
  • 1 C pineapple 
  • 1/2 C ice 

Now I’ve made different variations of this and they’ve ALL been good. I’ve also added…

  • 2 kiwi 
  • 1/2 C strawberries 

Mmmmmm. Enjoy! :) 

[Recipe] Mushroom Pizza

I love pizza. Let’s be honest, who doesn’t? Unfortunately, too much pizza isn’t exactly good for my diet. 

THEN I had an epiphany…mushroom pizza. I buy these huge portobello mushroom caps to sub for burgers but a lot of them are so big, they could swap out as the base for a personal pizza! AND like other pizzas, you can pick whatever toppings you want! YUM


Mushroom Pizza

Ingredients:  

  • 2 large portobello mushroom caps
  • 2 slices low-fat mozzarella cheese (or whatever cheese you want!
  • 1/4 – 1/2C toppings (I used chopped tomatoes, peppers & turkey pepperoni)   
  • 2T olive oil 
  • 1T balsamic vinegar  
  • S/P

Directions: 

  1. Preheat oven to 350
  2. Coat each mushroom cap with oil and vinegar 
  3. On a outdoor grill, indoor grill or grill pan (I’ve tried both with my grill pan and my electric grill and they both worked great!) grill each mushroom for approx. 3 minutes on each side 

  4. Place mushrooms in oven pan and add toppings. Top with cheese and salt and pepper. 

  5. Bake for 15-20 minutes or until cheese is melted. 
  6. Enjoy! 

So easy, right? :) 

[Recipe] Chipotle Turkey Chili

One of the best dishes my mom made at home was chili. YUM! She was always nice enough to make a separate pot for me with no beans (bless that sweet woman who accommodated us three kids). Anyway, needless to say, I’ve been a non-bean chili lover for a long time.

Anyway, since leaving home, living on ramen noodles & saltines for four years, then eventually finding my way around the kitchen as an adult, I’ve perfected my own recipe and thought I’d share the love! 

Kate’s Chipotle Turkey Chili 

Ingredients:

  • 3 lbs ground turkey 
  • 1-2 onions (chopped) 
  • 1 green pepper (chopped)  
  • 4-5 garlic cloves (chopped) 
  • 2 (16oz) cans diced tomatoes 
  • 2T chili powder
  • 2T chipotle chili powder 
  • 1t red pepper flakes 
  • S/P

Directions: 

  1.  In a large pan OR rimmed electric skillet on medium heat, cook turkey, onions, pepper and garlic. Stir frequently. 

  2. Add tomatoes (with liquid), chili powders, pepper and S/P. 
  3. Heat to a boil. 

  4. Reduce heat to low and cover. 
  5. Simmer for approx 1 hour (may have to add water if it gets too dry) 
  6. Enjoy! 
    Serve topped with a dollop of non-fat sour cream and 1T cheddar cheese if you like! :)