Hey! Long time, no see!
I've been doing a lot more work for the Fit Bottomed World of healthy-living blogs, which is great. It's a combination of graphics, copy editing, writing and back-end stuff, so that's been keeping me busy (and apparently away from the blog).
I've also been hitting the gym more frequently and staying up far too late watching MSNBC.
Another thing I've been doing is working with my teenager on cleaning up his eating -- totally HIS decision. I have a post scheduled soon at Fit Bottomed Mamas that goes into more detail about that, but even though he has zero weight issues, he doesn't want to end up with one, so he's making cleaner choices for his meals and snacks.
Lately he's rediscovered yogurt, something he hadn't eaten since he was a toddler. Grabbing a cup of Greek yogurt for a quick breakfast or an evening snack is a good protein-rich choice, and he can choose from a variety of flavors.
He hasn't gone hardcore, like I have.
I pretty much stick to plain yogurt -- be it Greek, regular, nonfat or whole milk. I've been cutting back on my sugar intake and I can honestly say I like plain yogurt now, maybe with just a tiny drizzle of honey or sprinkle of stevia, depending on what I'm eating.
I came up with this idea for a fun breakfast or even a dessert. It's a healthy twist on the classic banana split, which uses Stonyfield Grassfed plain yogurt and Woodstock's almond butter and Hiker's Harvest Mix trail, which is a blend of organic pumpkin seeds, raisins, apples and almonds with no added oils, salt or sugar. I added a little drizzle of honey.
I had this for breakfast right after my photo shoot, but I think the kid will enjoy it, too.
Breakfast Banana Split
- 1 medium banana, peeled and split lengthwise
- 1/2 cup Stonyfield Grassfed plain yogurt (or any other favorite yogurt)
- 1 tablespoon natural almond butter
- 2 tablespoons Woodstock Organic Hiker's Harvest Mix
- Drizzle of honey
Top banana with yogurt, almond butter, trail mix and drizzle the whole thing with honey.
Makes 1 serving.