Welcome to Monday!! The start of another shiny new week. I hope you all had a great weekend.
I had a great time eating cake and playing with the kids at my nephew’s birthday party on Saturday …
… and subsequently doing a little management on Sunday to make up for my over-indulgences in the form of a little Intermittent Fasting (hey, I don’t care what anyone says, it’s all about “Calories In vs. Calories Out” and it works great to keep me on track with my weight-control goals)!
But, then today while working out with my dumbbells and kettlebells, I had a little brain-wave and thought it might be a fun thing to share with you one of my very favorite post-workout meals.
I don’t really have a name for it, so let’s just call it “Healthy Ice Cream Parfait” for now, shall we?
Here’s how to make it:
To recap, here’s the ingredients:
- half a cup of Frozen Raspberries (slightly melted at room temperature)
– half a cup of Non-Fat (prefereably organic) Yogurt
– half a teaspoon of Raw Organic Sesame Seeds
– two teaspoons of Raw Organic Pumpkin Seeds
– two teaspoons of Raw Organic Sunflower Seeds
– one tablespoon of Rice Bran
Voila!! Healthy Ice Cream Parfait, Girlwithnoname-style!!
Intrigued by the idea of trying my little trick of Intermittent Fasting for weight control? Find out more about how to do it effectively with the resource I use: Eat Stop Eat by Brad Pilon.
And, like I mentioned, Mike Geary is the guy that got me turned on to eating healthfully this way. He is a constant source of new, interesting and valuable nutrition information. To get more great ideas like this one, check out his Ultimate Nutrition Manual: The Fat Burning Kitchen. I swear by it.
Have a fit, fun and fantastic day!