Lime Kissed Fruit Salad

Lime Kissed Fruit Sald | Mimi's Fit Foods

With it being summer and having all this lovely fruit in season, fruit salads are all the craze!  I absolutely love eating fresh fruit in the summer and find that it makes a delicious, light, and beautiful side dish to almost any meal.  That being said, this has become my most favorite way to serve it as of late!

This fruit salad is oh-so-simple, takes very little time, and seriously takes that fresh fruit up a gazillion notches to SUPER awesome!  I’ve been toting this fruit salad to family and friend BBQ’s all summer long and every. single. time. I am asked how to make it because everyone is drooling over every bite.

I’ve found that the fruit options are endless.  I typically make it with whatever fruit I have on hand or with whatever fruit I am in the mood for.  Being summer . . . there is usually melon and strawberries in it for sure.  Then, I add others.  You can change things up to your liking.

One little note that I must mention is that you should not “dress” this salad until it is time to eat it.  It only lasts a couple of hours before going “mushy” and gets all juicy.  (I mean, the mushy and juicy fruit is still to-die-for, but you know . . . not the most optimal to serve.)

All I’m saying is that if you want to be praised for your little-to-no-effort salad, this is it folks!  Make it for your next BBQ.  Or, if you don’t have a BBQ, make it for yourself.  You’ll be in heaven!  And, keep it in mind for the fall/winter months too because it’s even delicious with canned fruit.  No kidding!

Lime Kissed Fruit Salad
Mimi’s Fit Foods
Adapted from Mel’s Kitchen Cafe

Ingredients:
3 cups watermelon, cubed
2 cups strawberries, quarters
1 cup grapes, halved (red or green)
1 (11 ounce) can mandarin oranges, drained well
1 banana sliced
zest from one lime
2 tablespoons honey

Directions:
Combine the fruit in a medium-large serving bowl. Add the lime zest and gently toss.
Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Nutritional Information (Per Serving = 1/2 Cup):
43.3 Calories | 0.4g Protein | 11g Carbs | 0.1g (0g = Sat.) Fat | 0.9g Fiber | 8.8g Sugars

Orange-Infused French Toast

Orange-Infused French Toast | Mimi's Fit Foods
We LOVED this French toast!  I mean, we already love French toast, but add some tang and sweetness from an orange and we’re ALL in.

This takes typical French toast up a notch and gives it that wow-factor. You start with the usual French toast batter (milk and eggs), but sub milk for evaporated milk.  This gives it a hint of richness without sacrificing calories/fat.  Then, you’ll end up adding orange zest to that batter.  And, to really make this French toast even more awesome, it gets topped with an orange-maple syrup.  We are seriously in love over here with this breakfast.  While there’s only three of us to feed, I made the entire batch, threw the leftovers in the fridge, and we’ll be warming them up in the toaster for breakfast for the next couple days.  Love, Love, Love!!

Orange-Infused French Toast
Mimi’s Fit Foods
Adapted from Rocco Dispirito’s “Now Eat This! Diet”

Ingredients:
1 large navel orange (zest included)
1/2 cup sugar-free pancake syrup
1 cup liquid egg substitute
1 (12-ounce) can evaporated skim milk
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
10 pieces stale or sturdy whole-wheat bread (I used Jack Spratt)
nonstick cooking spray

Directions:
Using a rasp or grater, remove zest of the orange and set aside for the bread. Cut off the top and bottom of the orange. Position the orange so that the flat bottom end is resting on the cutting board. Using a sharp paring knife, cut the skin and white pith off in a downward curving motion. Continue cutting around the orange so that it is no longer surrounded by the skin and pith. Cut the orange crosswise into 1/4-inch slices, and then cut the slices into quarters.

Transfer the orange quarters to a small sauce pan over low heat. Add the pancake syrup, and stir to combine. Simmer for 5 minutes, and then turn off the heat and set aside.

In a large, shallow pan (I use a deep pie plate), add the egg substitute, evaporated milk, vanilla, cinnamon, and orange zest. Stir with a whisk or fork until well combined. Dip the bread slices into the egg mixture; turn to coat both sides and allow mixture to soak bread.

Head a griddle or large nonstick sauté pan over medium heat. When hot, coat it with cooking spray. Add the bread slices and cook, about 2 minutes each side. Repeat with remaining slices.

Serve with the orange syrup.

Serves 5.

Nutritional Information (Per Serving = 2 Slices):
276.6 Calories | 17.3g Protein | 51.3g Carbs | 1.2g (0.1g Sat) Fat | 10.9g Sugars

Greek Yogurt & Mixed Berry Parfait

Greek Yogurt and Mixed Berry Parfait | Mimi's Fit FoodsGreek Yogurt and Mixed Berry Parfait | Mimi's Fit FoodsGreek Yogurt and Mixed Berry Parfait | Mimi's Fit Foods

Thank you for being patient with the new site conversion.  I know it has some bugs, and I’m working on getting those fixed.  I’m also still learning how to navigate and use the new site.  Thus . . . the continued slow down of posting.  But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts.  Yay!

Today I’m bringing you a delicious breakfast idea for Mother’s Day.  Of course you can make this for any day, but I also think it would be so great for Mother’s Day.  It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year.  Not only do I love me a good parfait, but this definitely reminds me of my sweet mom.  My momma loves her some good granola stirred right into her yogurt.  While a parfait is pretty much that idea, it sure looks a lot prettier.  And, don’t you think your moms deserve “pretty” on Mother’s Day?  I certainly do.

These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries.  Easy, delicious, and oh-so-yummy!  As you can see, I made my own granola so that I could watch the calories here.  (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars.  If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)

Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait.  He’ll be glad I want something so easy for my Mother’s Day breakfast.

Greek Yogurt & Mixed Berry Parfait
Mimi’s Fit Foods

Ingredients:
5.3 to 6-ounce container of non-fat Greek Yogurt (I used Yoplait’s Strawberry/Raspberry)
1/3 cup Fit Granola
1/2 cup mixed berries, chopped (I used strawberries and blackberries)

Directions:
Using a clear drinking glass (or ice cream dish, or other container of your choice), put 1/3 of the Greek yogurt in the bottom, layer with 1/3 of the granola, and then 1/3 of the chopped berries. Repeat these layers two additional times.

Serves 1.

Nutritional Information:
306 Calories | 14.4g Protein | 45.3g Carbs | 8.1g Fat | 5.1g Fiber | 28.8g Sugars
Greek Yogurt and Mixed Berry Parfait | Mimi's Fit Foods

Fit Veggie Omelet Cups

Fit Veggie Omelet Cups | Mimi's Fit Foods

First things first!  Posting has been happening a tad-bit slower than usual.  There is a VERY GOOD reason for this.  I’m updating the website.  Wahoooo!  I’ve been wanting to do this for a VERY LONG time, and it’s finally happening.  Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid.  BUT, it’s gonna be worth it.  It’s gonna be worth it.  The new site is going to be so pretty and so easy to navigate.  I’m quite certain you’ll love it.  So, get ready for the new look coming oh-so-soon.  Yay!

Now on to these delicious babies.  I’m really not sure why I haven’t shared this great idea with you sooner.  It’s soooo awesome and soooo good.  If you love a good veggie omelet, you’re going to love these Fit Omelet Cups.  And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk).  The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option.  We’re talking 23 calories per omelet cup.  Awesome!

Really, to make these, you can choose any veggies your heart desires.  I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment.  The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them).  It cuts fat and calories, but still is huge on flavor.  You’ll note that I didn’t put a lick of cheese in these.  I think they are super tasty without it.

These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within.  As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously.  So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door.  I also love eating these for snacks.

Give ’em a try.  They are seriously so super awesome!

Fit Veggie Omelet Cups

5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped

Preheat oven to 350 degrees.

Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper).  Whisk until combined and eggs are broken up and slightly beaten.  Set aside.

Lightly spray a 12-cup muffin pan with cooking spray.  Fill each muffin cup approximately half to three-quarters full with various chopped veggies.  Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).

Bake for 18-20 minutes.  Enjoy!

Serves 12.  (I usually eat 3 of these to get the serving of protein I want/need.  But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)

Nutritional Information (Per Omelet Cup)
Calories:  23.3
Protein:  3.6g
Carbs:  1.6g
Fat:  0.2g (0.1g = Sat.)
Fiber:  0.4g
Sugars:  1.2g

Whole Wheat Flatbread

Whole Wheat Flatbread | Mimi's Fit Foods

I’ve been on the search for a good flatbread recipe that uses 100% whole wheat flour.  I found a keeper, you guys!  I found a keeper!  This flatbread is SO similar to the homemade bread I make, that I figured it would turn out delicious.  The lovely thing about these is that they are incredibly soft and chewy (without any reference of imitating cardboard) and they have a hint of sweetness thanks to that honey.  These are WAY easy to make and take VERY little time.  Seriously.  You’ll be amazed of the simplicity of making your very own flatbread.  Besides that, it tastes WAY better than what you’ll ever buy at the store.

Oh, the things you can do with flatbread!  Think pizza, wraps, gyros, pita chips, etc.  I’ll be sharing some fun and healthy things to do with these wraps in some upcoming posts.  Stay tuned!

Whole Wheat Flatbread
Recipe slightly adapted from The Taste Tester

1 tablespoon active dry yeast
1 tablespoon honey
1 cup warm water (110 degrees)
1 tablespoon honey
2 tablespoons extra virgin olive oil
2 tablespoons vital wheat gluten
1 teaspoon salt
2 1/4 cups whole what flour (plus or minus 1/4 cup depending on heat and humidity)

Mix yeast with warm water and honey.  Let sit for five minutes.  In the meantime whisk flour, gluten, and salt together.

When yeast is ready, stir in the olive oil first and then the flour mixture until well combined (I did this in my mixer and then removed it to do the kneading).  Knead dough twenty times.  It should be soft but not sticky.  Add more flour while kneading as needed.  Let dough rest for 20 minutes.

Divid dough into eight equal portions.  Shape each piece into a ball and then roll into an oval, circle, or rectangle on a greased surface (I just spray my countertop lightly with cooking spray).  The dough should be thin.  Heat a pancake griddle to 350 degrees.  When grill is heated, place two-three flatbreads on it.  Cook for 1-2 minutes on each side or until lightly browned.  They will bubble up slightly.  Remove to a plate and repeat with remaining pieces of dough.

Serves 8 (but can easily be made to serve 10, with the rounds being slightly smaller).

Nutritional Information (Per Flatbread)
Calories:  163
Protein:  6.7g
Carbs:  27.2g
Fat:  4.2g
Fiber:  4.1g
Sugars:  2.2g

Quinoa Tabouli

Quinoa Tabouli | Mimi's Fit Foods

I must admit.  I’m not a pro when it comes to knowing much about Middle Eastern cuisine.  However, I have had Tabouli (or Tabbouleh) before and LOVED it.  It is traditionally made with bulgur wheat.  That being said, I ran across this version with quinoa instead of bulgur and knew I would love the simple exchange.  It’s still a healthy grain, yet I tend to have quinoa on hand much more often than bulgur.

Tabouli is naturally healthy.  There is nothing found in this salad that isn’t clean.  It’s PACKED with flavor because it’s made with gobs of fresh herbs (mint and parsley to be exact). It’s seasoned beautifully with a dressing made primarily of olive oil and freshly squeezed lemon juice.

The great thing about this little salad is it is quite versatile.  You can eat it as is, you can add chicken to it, you can made a vegetarian wrap out of it, etc. In fact, stay tuned because I have a post coming up where I actually stuff this yummy Tabouli in a wrap/gyro.  It’s so good!

Quinoa Tabouli
Adapted from Nutritious Eats

1 cup dry quinoa, rinsed, drained & cooked to package instructions
2 cups chopped cherry or grape tomatoes (about 1 pint)
1 1/2 cups chopped cucumbers
1/2 cup chopped onion (can substitute green onions)
1 cup fresh mint leaves, finely chopped
2 cups fresh Italian parsley, finely chopped

Dressing:
3 tablespoons extra virgin olive oil
1/3 scant cup freshly squeezed lemon juice (about 2-3 lemons)
1 garlic clove, grated
1/2 teaspoon ground cumin
1/2 teaspoon Koser salt
1/4 teaspoon pepper

Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat to simmer, cover and cook for 10-15 minutes or until all water is absorbed. Transfer to a large bowl to cool while you prep other ingredients.

Add chopped tomatoes, cucumbers, onions and fresh herbs to cooked, cooled quinoa.

In a small bowl, whisk together ingredients for dressing. Pour over quinoa salad and toss to combine. Refrigerate for a couple hours to chill slightly. Serve room temperature or cold.

Serves 10.

Nutritional Information (Per Serving)
Calories:  124
Protein:  2.8g
Carbs:  16.4g
Fat:  5.5g (0.6g = Sat.)
Fiber:  1.6g
Sugars:  3g

Greek Yogurt Protein Pancakes

Greek Yogurt Protein Pancakes|Mimi's Fit Foods

I spotted this fabulous idea to make pancakes with Greek Yogurt and I had to try it out!  I mean, it’s a super duper easy recipe and I’m a sucker for super duper easy . . . especially if it’s healthy too!  Besides, Greek Yogurt is a staple at my house so it just made sense that I would give these pancakes a try.  All you need is one container (5.3 – 6 ounce) of Greek Yogurt, an egg, a smidge of flour, and baking soda.

They’re good people.  They truly are.  They are good in a different-kind-of way though.  These aren’t going to be your traditional fluffy, buttermilk pancake, but they are definitely good in other ways.  They are a bit more dense, but are probably the most filling pancakes I have ever made.  You can “flavor” them any way you choose by just choosing a flavor of Greek Yogurt that you love.  These ones here were made with strawberry yogurt.  You can bet-your-bottom-dollar that I’ll be trying several more flavors of yogurt as the days and weeks go on.  They are not overly sweet, which I love!  I also love that there’s no added sugar to the recipe either.  We were able to get enough sweetness to balance these out by topping our pancakes with sugar-free maple syrup.

Four ingredients.  That’s it!  Easy peasy!  You’ll find the batter to be extra thick . . . like a thick cake batter.  To ensure that the pancakes cook all the way through I suggest slightly flattening them out once you have them on the skillet to cook.  I used my cookie scoop to get an even number of pancakes (I got four by using about 2 1/2 scoops per pancake), but you can also just eyeball it too.

Have fun experimenting with these.  I hope you’ll love having an easy, protein-filled breakfast option!

Greek Yogurt Protein Pancakes - Mimi's Fit Foods

Greek Yogurt Protein Pancakes
Adapted from Everyday Belle

5.3-6 ounces of your favorite nonfat Greek Yogurt
1 egg
1/2 cup white wheat flour
1 teaspoon baking soda

Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine (I often do this in a small bowl).

In a separate bowl, mix together the flour and baking soda.

Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.

Spoon the batter onto a sprayed griddle or pan heated to medium.

Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with sugar-free syrup, fruit, etc! Enjoy!

Serves 2.

Nutritional Information (Per Serving = 2 Pancakes)
Calories:  224.6
Protein:  13.3g
Carbs:  35g
Fat:  3g (0.9 = Sat.)
Fiber:  0.8g
Sugars:  9.6g