Protein-Packed Breakfast Parfait -Cali 10/27/10

This works for breakfast or dessert! On the days you just can't eat one more bite of oatmeal try switching it up a bit. Change is good!

Makes 2 servings

1 1/2 cups plain low-fat Greek yogurt, divided
1 1/2 cup sliced strawberries, divided (or berries of your choice)
3 TBSP low-fat granola, divided (or any low-sugar crunchy breakfast cereal)
1 1/2 TBSP maple syrup, divided
3 TBSP toasted walnut halves, divided
1 tsp cinnamon, divided

Spoon 1/4 cup yogurt into 2 individual parfait glasses. Top each with 1/4 cup berries, 1/2 tbsp granola, 1/4 tbsp maple syrup, 1/2 tbsp walnuts and a shake of cinnamon. Repeat the layers 2 times. Serve immediately.

Nutrients per serving:
Calories 245, Total Fats 8g Saturated Fat 1g, Cholesterol 8 mg, Sodium 165mg, Carbs 29g, Fiber 4g, Sugars 19g, Protein 15g, Iron 2mg

Almond Butter Chocolate Chip Cookies -Cali 10/27/10

I found this yummy recipe in the November issue of Oxygen. There are so many more great ones in this issue, perfect to get ready for the holidays. I also got the "Off the Couch" collector's issue from Oxygen and it also has a lot of new recipes. I really can't live without my Oxygen! That's how it all started. If you've never bought one please mark my word, you won't regret it! Happy cookies girls!

Makes 24 cookies

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces

1. Preheat oven to 350. In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.

2. Drop dough by rounded tablespoonfuls onto parchment lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for five minutes. Remove to a wire rack and let cool for 15 more minutes.

Nutrients per cookie:
Calories 110, Total Fat; 8g, Sat Fat 1.5g, Carbs 10g, Fiber 1g, Sugars 3g, Protein 2g, Sodium 55mg, Cholesterol 10mg

Herb-Stuffed Pork Tenderloin -CALI 10/6/10

My families exact words when I cooked this, "Please make this everyday!" It had so much flavor and was so juicy. It is a perfect fall dinner. Try this and you won't be sorry. Another clean, easy, tasty recipe from Oxygen!
Serves 4

14 oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1 1/2 cups fresh spinach leaves
1/4 tsp sea salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary (1 tbsp) I used dry rosemary

1. Preheat oven to 425 F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.

2. Heat oil in a pan over medium heat. Add garlic, spinach, salt and pepper. Stir until spinach is wilted. Remove and roughly chop.

3. In a bowl, mic together vinegar, Dijon and Rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.

4. Roll up tenderloin, starting at the spinach end. Tie meat with string, first at center, then at 1 inch intervals.

5. Bake at 425 F for 25 to 30 minutes, or until meat thermometer registers 160F. Let stand 5 minutes. Remove strings, cut pork into 1/4 inch thick slices and serve.

Nutrients per 3 1/2 oz serving:

Calories 200, Total Fat 8g, Sat Fat 2.5g, Monounsaturated Fat 4g, Polyunsaturated fat 1g, Carbs 5g, Fiber 1g, Sugars 1g, Protein 26g, Sodium 370g, Cholesterol 80mg