Breakfast in a Bowl

Here's another Jillian Michael's recipe that I dug out the other day… This is for a single serving, just double it if you want it left over or for extra people!!!

1/2 C nonfat, low-carb yogurt (I use greek yogurt)
1/2 cup nonfat cottage cheese
1 oz (2 TBSP) rolled or steel-cut oats, uncooked
1 TBSP slivered almonds
1 tsp vanilla extract
allspice to taste (literally just a sprinkle!)
I add some almond milk, just a touch because the greek yogurt is so thick!

Mix all ingredients together and refrigerate overnight.  This will soften the oats.  Serve straight from the fridge.

Healthy Breakfast in a Bowl

Artichoke, Fennel, and Tomato Salad

This is a recipe I got from a Jillian Michael's cookbook and at first I must say, it wasn't my favorite, but it has become one of my favorite salads!!

I make a lot of this and eat on it all week!!

Ingredients (Serves 10)

Artichoke, Fennel and Tomato Salad

• 2 jars (6 1/2 oz each) marinated artichoke hearts, drained (reserve marinade)
• 2 TBSP balsamic vinegar 
• 1 TBSP Dijon mustard
• 1 tsp minced garlic
• 1/2 heads fennel (about 3 inches wide)
• 6 cups cherry tomatoes (yellow, red, orange), rinsed and drained
• 1/2 cup pitted Kalamata olives
• 1 cup lightly packed, rinsed fresh basil leaves
• 1/2 cup slivered red onion
• freshly ground black pepper, to taste

1. Whisk 1/4 cup artichoke marinade (discard remainder), vinegar, mustard and garlic.
2. Rinse and drain fennel.  Cut off and save a few feathery green leaves for garnish.  Trim off and discard remaining stalks, root end and any bruised areas.  Cut bulb in half lengthwise across widest dimension, then cut each half crosswise into paper thin slivers.
3. Add fennel, tomatoes, olives, basil, onion and artichoke hearts to dressing in bowl.  Mix gently to coat. Add pepper to taste!

Add a grilled chicken breast to make a complete meal.  Or serve as a side dish!