–Read the blog post about it here.
Fruity Waffle Sundae (SHAPE magazine, January 2011)
1/2 C nonfat cottage cheese or 1/4 nonfat ricotta cheese
1 tsp grated ginger
1/2 C pomegranate seeds
1/2 C sliced kiwi
1 whole-grain waffle
2 tbsp pumpkin seeds
Mix together the ginger and cottage cheese or ricotta. Toast the pumpkin seeds until lightly browned. After toasting the waffle, top with cottage cheese mixture, fruit and pumpkin seeds.
This is what I had for breakfast this morning.
It’s called a “fruity waffle sundae” and it’s from January 2011’s Shape magazine. It’s part of a 20-meal, 30-day weight-loss plan. Basically, the plan provides five mix-and-match breakfasts, lunches, dinners and snacks, and promises that if you follow its few simple rules (1. eat within one hour of waking, 2. space your three meals and one snack 3-5 hours apart, and 3. allow yourself 50-100 calories of dark chocolate a day), you will lose weight in one month. Without counting calories. Without changing your workout.
This intrigued me. Not to the point of following the plan 100%, but enough that I thought I’d try a couple recipes and see how they were. The verdict: everything I’ve made has been pretty good or very good, and surprisingly filling. I am, in fact, counting my calories (www.livestrong.com), and have lost seven pounds in the last 3.5 weeks (yay!), but I also have a picky husband, so not all the means were going to work for me.
Anyway, back to breakfast. I’d been eyeing the waffle sundae (it’s the cover recipe of the article), but was a little skeptical about some of the ingredients. I also haven’t had a chance to make waffles in awhile (did I mention we’re trying to get our house on the market?), but this morning I did. On a side note, I’ve been getting up early every morning on my own to do my Bible study and have my 90-calorie coffee that I refuse to give up (I have a creamer habit), which I highly recommend. (The waking up early, not the creamer habit.)
ANYWAY…the waffle was great! I didn’t have the same fruit the recipe specified, so I improvised and loved it. Instead of pomegranate seeds and kiwi, I used cut-up peaches–which I think goes so well with ginger. It also kept me full through church, which is sometimes a challenge! Get the recipe here.