Hey all! It’s another lazy Sunday!
I decided to not partake in St. Patrick’s Day celebrations last night because I still have a bit of a cold (congestion, yuck!). Plus, I am just itching to get healthy and get back to the gym! Because I’m constantly reading, writing, and teaching as a graduate student, I get NO exercise in my day-to-day routine. I have been trying to start a new workout routine, and this cold really de-railed my efforts (3-4 times a week for 45 minutes). That’s ok–with all my resting, I think I can jump back in the saddle by this week! Hurray.
This morning I wanted something a little decadent. How about a breakfast sundae? I decided to eat greek yogurt with warmed bananas and a toasted oat topping (crunch)! The topping is somewhat like a fruit crisp topping, but healthier. I use minimal butter (or margarine/light butter), a smidge of honey spices, pecans, and fake sugar (stevia or splenda) and simply toast in a pan. I also warm the banana with vanilla, cinnamon, and pam, which makes this yogurt sundae even more delectable. Healthy dessert for breakfast! Do you all have any good quick tricks to make something boring (yogurt) into a delicious treat? Do tell! And happy eating!
1/2 cup lowfat greek yogurt
1 cut up banana
1/4 cup of oats
1 tsp butter and a spray of Pam
1 tsp brown sugar
1 tsp honey
1 tsp of vanilla
a spoon full of pecans (or any other nut on hand)
1 shake of Cinnamon and Pumpkin pie spice
A few dark chocolate chocolate chips (optional)
Combine oats, spices, honey, nuts, and sugar. Warm the butter and pam in a small sauce pan, and add the oats mixture. Toast on medium heat just for a few minutes. While cooking, put your greek yogurt in a serving bowl. Top yogurt with warm crunch mixture. In same pan, add the sliced banana, vanilla, more cinnamon, and heat for 2 minutes, allowing for some of the banana’s natural sugars to carmelize. Top your sundae with the bananas, and top with a small drizzle of honey.