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:
Ingredients:
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!
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These kind of posts are welcome anytime! I’m surprised you chose to eat fruit for lunch though. Do you have a tiny stomach that fills up with nothing? If so I’m very jealous. I prefer including some protein, whether animal or not, which fills me up more. My snacks look something like this though.
If you have the time I would recommend to do some things yourself like granola (takes about 10 minutes) or even yogurt. It’s a way to keep your meals healthier so you can control sugar intake and calories.
Yummy!
That looks delicious. What I’ve been doing with the bounty of summer fruit now available, (some as low as 88 cents a pound), is make fruit/yogurt smoothies and freeze them in small containers. Then in the dead of winter I can defrost them and enjoy the summer harvest again. Well, I live in L.A., so my winters aren’t that dead, but locally grown peaches, apricots, etc. aren’t in the stores. I don’t waste my money on the ‘summer’ fruit that comes from Chile in December that when ripened are absolutely tasteless.
Thank you, Laura and Emily, for your comments. One thing I learned 20 years out from med school was how to prepare a quick, nutritious and satisfying lunch.