No-cook Sunflower-Cranberry Oatmeal
By Women’s Health
 
Mix  ½ cup of old-fashioned oats
1      tbsp. sunflMower seeds
1      tbsp. dried cranberries
1      cup fat-free milk
Cover and refrigerate overnight
 
 
Brainy Almond-Blueberry
By Women’s Health
 
Boil 1 cup of water over high heat.
Add ¼ cup of steel-cut oats.
Cook, stirring, for 25 minutes, until oatmeal is soft
Reduce heat to low and cook for 3 more minutes, stirring constantly
Add ¼ cup fat-free milk
1 tbsp of slivered almonds
1/3 cup fresh or frozen blueberries
1 tsp ground flaxseed
Mix and serve
 
 
Belly-Stuffing Peanut Butter
By Women’s Health
 
Pre-heat oven to 375″F, coat an 8×8-inch baking dish with cooking spray
In large bowl, combine 2 cups of old-fashioned oats
2 tsp. cinnamon
In medium bowl, beat 2 eggs and 2 cups of vanilla soy milk
A cup of water
4 tbsp of natural peanut butter
Add to the oats, pour mixture into dish
Bake for 20 minutes
Drizzle with 2 tbsp agave syrup
 
 
Pumped-Up Banana-Pecan
By Women’s Health
 
Mix  ¼ cup quick-cooking Irish oatmeal
½      cup water
½      scoop vanilla whey protein powder
1       tsp cinnamon
Pinch salt
Microwave the mixture for 90 seconds and top with ¼ cup fat-free milk
A sliced banana and a tbsp. pecan halves
 
 
Mediterranean Hummus Wrap
By Women’s Health
 
 1    9″ round spinach pita wrap
¼     c  roasted red peppers
½     c  zucchini strips, sliced lengthwise
1     Tbsp. sliced, pitted Kalamata, black or green olives
¼     c shredded carrots
4      thin tomato slices
½     c shredded reduced-fat mild cheddar
½     c shredded lettuce
 
Spread Hummus on the lower third of wrap.  Layer zucchini, olives, carrot, tomato, cheese and lettuce in the center of the wrap.  Roll the wrap from the bottom toward center.  Fold the sides in, then roll the entire sandwich into a neat pocket.  Cut wrap in half on an angle.
 
 
Feta Tuna Pockets
By Women’s Health
 
3   tbsp hummus
6   oz can tuna, drained
½   c chopped celery
 
2   tbsp reduced-fat feta
2   oz salad dressing (miracle whip light)
1   tbsp chopped fresh basil
1   squeeze lemon
6   6″ perforated pocket pitas
 
In large bowl, mix tuna, celery, onion, fetta, dressing, hummus, basil and lemon
Lightly coat one side of each pita with olive oil or cooking spray
Place pitas oil-side down on a griddle or pan over medium heat for 30 seconds to a minute.
Remove warm pitas from pan and split in half along perforation.
Open pitas at tear and fill each half with tuna salad.