Monday, April 30, 2012
I am still deep in this funk. I need a plan. Plans work for me. Step one in this plan is to get sleep. I have determined that I am just not my best self without sleep. No sleep leads to grumpy mommy and bad food choices. I spent a few hours in the kitchen today prepping snacks and meals so, I don't have an excuse to make a bad choice if I have a sleepless night. Hunger pains hit around 3:00 for me. I am loosely following an exercise and diet plan. This plan encourages a high protein snack under 200 calories which includes a superfood (quinoa). I like the tart and tangy combination of the ricotta and the yogurt but, if you like a sweeter base you could add a drizzle of honey or maple syrup. The quinoa adds a nice crunch and the fresh fruit provides a sweetness to balance the tart and tangy. Enjoy!
adapted: vegetarian times
Servings: 4 * Size: 1 8 ounce mason jar
Calories: 123 (without fruit topping)
* Fat: 2.5 g * Carb: 13.5 g * Fiber: 2 g * Protein: 13 g * Sugar: 6.2 g * Sodium 87.5 mg
1 cup cooked quinoa (1/4 cup red quinoa uncooked)
1 cup low-fat ricotta cheese
1 cup non-fat greek yogurt
1 mango diced
Combine ricotta and greek yogurt. Whisk to combine. Fold in cooked quinoa. Divide pudding between four 8 ounce mason jars. Top each jar with diced fruit. Refrigerate. Enjoy!