– 2 large bananas, peeled
– 2 cups water
– 2 cups non-fat milk
– 1 cup Cream of Wheat
– 1/2 cup pure maple syrup
– 1/4 cup dried banana chips, chopped into small pieces
– 2 tablespoons sliced almonds, toasted
Chop enough banana to equal 1 cup. Slice remaining banana and reserve. Combine 2 cups water, nonfat milk and a pinch of salt into a heavy large saucepan. Bring mixture to boil. Gradually whisk in cream of wheat. Continue to whisk constantly until mixture thickens, about 4 minutes. Stir maple syrup and chopped banana into cereal. Divide cereal among 4 bowls. Garnish each serving with reserved sliced banana, dried banana chips and toasted almonds and serve.
1/2 teaspoon olive oil spray
1/4 cup diced fresh shiitake mushrooms
1 tablespoon finely chopped green onion
1/4 cup small diced tomatoes
1/4 cup packed spinach
1 tablespoon low-fat cream cheese
3 egg whites , lightly whipped
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Preheat the broiler. Heat a sauté pan with a flameproof handle over medium heat and add the olive oil. Add the vegetables and sauté them until they begin to soften, about 5 minutes. Pour the egg whites over the vegetables and season with salt and pepper. Cook until the bottom is done and the sides are firm, about 4 minutes. Spread the cream cheese on top of the omelet.
Place the pan under the broiler for about 2 minutes to finish cooking the top of the omelet. Remove from heat. Fold over half the omelet and serve.
April M. Monterrosa is the Owner of The Lil Spa Room , PCA Skin Certified, a Nuskin Skin Care Distributor, Founder of Wonderfully Wise Women, & a Writer for SAXtreme Magazine. Just a simple & Proud Latina from San Antonio, Texas, a Marine Corps wife, Mama of a Dachshund, & a licensed Cosmetologist of 17+ years, blogging about things I love most…Beauty, Love, Life, Spa, Wine, and everything else in between! Check out my other Blog at: wonderfullywisewomen.me