why hello!

Hectic could not even begin to describe my life since my last post.  I have no idea where I even left off.  I moved back to Florida from Colorado on May 14th and STILL haven't received my goods shipment (um yeah.) I've been to Pensacola from Orlando a few times, ordered my wedding dress, nailed down a TON of wedding details, visited Steve's parents, etc...it's just been a lot! 

OHHHHH and yesterday we found out we are going to be the proud aunt & uncle of a beautiful baby girl come October!!!!! 

:-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-) :-)

Regardless, I decided to post - not because I wanted to rant about how crazy things have been...but because I had a delicious breakfast!

I am sooooo not a breakfast food person.  I have to force it on myself.  As for making it healthy?  Let's just say I would be happy eating leftover lasagna or pork chops and mashed potatoes if I could - alas, I would weigh 397 pounds.  Give or take ;-)

 So this morning I tried a nod to berries and cream.  Berries & ricotta! (fat free of course - it's just made with skim milk instead.)

This is really complicated, so pay attention, ok?

***

>> Scoop 1/4 cup ricotta onto a plate - or bowl, some people like bowls better, I respect that.  Rinse strawberries and blueberries.  Hull and quarter strawberries.  Arrange on plate as desired.  Stuff your face. <<

It's so simple, so straightforward, and for every quarter cup of ricotta you get 13 g of protein.  Hello, yes, please, and thank you.

***

Now if you don't like ricotta but you like grits, here's another option for you!

First decide if you like your grits creamy or a little loose.  I'm a creamy girl.  This means you start with cold grits and water, as opposed to boiling the water first and then whisking in the grits.

I have a VERY hard time eating grits without butter, but you could always try smart balance or i think they even make butter extract or flavoring now, right next to your vanilla ;-)  And I always add some milk to my grits.  I like 'em shrimp n grits style at all times of day and night.  The secret here to getting some extra protein is to add about three tablespoons of eggwhites a couple minutes before they're done cooking.  It makes them a little fluffy but thick and VERY filling.  Like so filling you probably need a buddy to eat these with!

I tried this because my stomach does NOT like egg yolks and I soooo am not a big fan of just eating a straight up scrambled fried or poached egg.  Let me know what ya think :-)

XO