By Elaine Schattner, MD|September 9th, 2011
For today I thought I’d skip writing a formal post and try a picture, instead, of yesterday’s lunch – fruit with yogurt, honey and crumbled cereal:
Plain, low-fat yogurt (I use Fage brand, 2% fat, 1/4 – 1/3 cup)
Honey, less than 1/2 teaspoon
Cereal (a fistful of your preference – I like “Smart Start,” roughly 1/4 – 1/3 cup)
Fruit – whatever’s ripe and in the ‘fridge: in this case I included cut honeydew melon and a nectarine, grapes cut in halves and some blueberries
Easy to prepare:
1. Transfer yogurt to a cereal or soup bowl. I usually use a tablespoon to take 3-4 dollops.
2. Add the honey and use a teaspoon to swirl it through the yogurt.
3. Crumble the cereal in your fist, above the bowl – so that the small pieces fall into the yogurt. Mix everything with the spoons.
(You may prefer granola, but I found that by breaking the cereal into bits I can get more crunchiness into the yogurt per calorie added.)
4. Add the cut fruit, stir it in, and you’ve got a nutritious, fresh and filling lunch!