Don’t worry, I haven’t been wasting away on this diet not making any delicious recipes. In fact, I’ve been trying to cook even more! It’s just been a busy week with some long at work hours so I’ll make this short and sweet. Here are a couple of new healthy recipes I’ve been trying:
Chicken Breasts with Tomatoes and Olives served over whole wheat cous cous with arugula. This was extremely flavorful and filling.
Cuban Chicken Pizza. I 86’d the jalapenos and used 2% colby jack and threw out the idea of cilantro altogether (yeah, yeah, I’m tweaking again) and although delish (we’ve had it twice) couldn’t eat an entire serving.
And then there was some frozen yogurt experimentation. I used the same recipe from the Honey-Lemon experiment from last week, but substituted the lemon with a half cup of pomegranate juice. Heaven.
And then BFF Lauren’s wife Melissa mentioned a craving for banana pudding ice cream…and so began the best frozen yogurt making experiment ever.
2 cups vanilla greet yogurt
1 teaspoon vanilla
1 tablespoon honey
3 mashed bananas
2 egg whites, whipped to stiff peaks
you mix the first four ingredients together and then fold in the egg whites. pour into your ice cream maker. and when it’s almost finished churning throw in several handfuls of baby vanilla wafers.
OMG. So. Freaking. Good. Do it. Now!
That’s all for today, but I’ll try and come up with something new and exciting and healthy next week…we’ll see if it tops Banana Pudding Frozen Yogurt, though…