It's great smeared on a biscuit or dinner roll, it's fabulous on top of pancakes or waffles, it's perfect on top of a sweet potato, heck, it will even make
a plain piece of toast extra delicious.
Not exact matches
While I like them riper than I did in my childhood days, there's a point where they are just to sweet for eating
plain & are perfect for adding to oatmeal or topping a
piece of toast with almond or peanut butter.
Plain Greek yogurt with honey and a
piece of Killer Dave's 21 grain brad
toasted.
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2 cups butternut squash, peeled and sliced into quarter sized
pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2 cups
plain Greek yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3 cup sliced almonds,
toasted 1/4 cup Kalamata olives, pitted and torn into
pieces scant 1/4 cup feta cheese, crumbled 1/4 cup fresh mint, chopped
So instead
of reaching for a
plain bagel, a bowl
of sugary cereal, or a
piece of white
toast — all simple carbs — try a smoothie made with fruit and yogurt, a bowl
of oatmeal or whole grain cereal, or scrambled eggs on whole wheat
toast.
And while I totally love a
plain grapefruit with a
piece of whole wheat
toast in the mornings, I've started mixing things up a little when it comes to creating a drool worthy breakfast (or lunch or snack).