Breakfast Mousse


Right now I’m driving over three hours for an interview. I’m excited for the chance for this job but not so excited to move, and start all over in another small town. I hope I get the job because a good job is always worth the move. With me driving all day I thought I would do a pre-post and share my latest breakfast concoction. It is like eating dessert for breakfast. I usually go to the gym really early in the morning and don’t eat breakfast until I get back home.


Breakfast Mousse

Serves one

1 cup plain nonfat greek yogurt

1 cup frozen berries

1 scoop vanilla protein powder

1 tbs white chocolate sugar free instant pudding

Defrost berries in microwave. There needs to be a good amount of juice to help absorb all the powder.

Combine the yogurt, and powders in the bowl and mix together.

Make sure and let the mixed concoction rest in the fridge for five minutes. This is usually when I hit the shower. When I’m ready to eat I have this wonderful mousse like concoction with chucks for juicy berries.

Wish me luck!



Kale Salad with Avocado, Oranges, and Almonds

I have been having a small and very satisfying love affair with raw kale salads lately. I can get a good healthy lunch and get away with eating a large amount of avocado. mmmmmm.

I usually just do a massaged kale salad, which is avocado, kale, lemon juice, and I put in halved cherry tomatoes. So when the very talented Jenna from Eat, Live, Run posted a recipe for Kale salad with Avocado, Oranges and Almonds I was like “I’m on it!” After a trip to the grocery store for some oranges I was ready to roll.














The goods, minus the second orange.  

I took the orange pictured and mashed it with a fork over a measuring cup. (note to self: buy a citrus juicer) It was not pretty so there is no picture. I then combined it with salt, pepper, and the olive oil. I then poured half of it over the kale.

I then dumped in the almonds, diced second orange and half of an avocado in the bowl. I use avocados a half at a time since JB (the BF) doesn’t like them. I just cut an avocado in half use whatever half the pit free, and put the other half in a plastic bag. It keeps in the fridge for a couple days without browning.











The finished salad. I ate the large chunk of avocado off the top the second I was done taking the pic.

The salad is good, I enjoyed the sweet orange mixed with the kale, but ended up adding a half of lemon juiced to it. I think I just like the kick of the lemon. This would be great as a side with salmon. I think tonight I’m going to enjoy it with a side of wine and the new Eating Well magazine that came in the mail today.