START THE WEEK OFF RIGHT!

Ok Clubbers,

I know it's the holiday and you want to let it all hang out (I know I do!). What if I told you that you can let loose and still maintain a healthy way of eating? About 5 years ago I started eating organic and all natural foods. I lost 50 lbs while still eating Ice cream, cakes, cookies, pie etc, etc, etc. I love helping everyone out, but my blog is geared for children. So, this week we'll be leading up to Christmas with healthy alternatives of some of our favorite holiday foods that children of all ages can enjoy...

Breakfast         

Blueberry Cream Cheese Waffle Sandwiches *Recipe courtesy of About.com 
by Stephanie Gallagher*

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 servings

Ingredients:

• 4 frozen whole grain waffles, such as Vans whole grain waffles
• 1/4 cup whipped cream cheese or regular cream cheese (low-fat or non-fat is okay)
• 2 Tbsp. ricotta cheese (part-skim is okay)
• 1-2 Tbsp. powdered sugar
• 3/4 cup fresh blueberries

Preparation:

1. Toast the waffles according to the package directions.


2. While the waffles are toasting, mix the cream cheese, ricotta cheese and powdered sugar together. Start with 1 tablespoon of the sugar, taste, and add more if you prefer a sweeter flavor. For a bright twist, add 1/2 tsp. of freshly-grated lemon zest to this filling. Lemon and blueberries pair beautifully together.


3. Divide the cream cheese mixture among the waffles. Top each waffle with some fresh blueberries. Serve immediately.

Lunch     
Mac-N-Cheese Muffin Surprise *Recipe courtesy of Letsmove.gov 
by Job Corps' Top Chefs*

Serving Size

12 muffins

Ingredients

• ¾ Lb. whole wheat pasta
• ½ gallon 1% milk
• 3 ¼ cup low fat cheddar cheese
• ¼ cup diced broccoli
• ¼ cup diced sundried tomato
• ¼ cup diced red peppers
• ¼ diced carrots
• ¼ cup of diced red onion
• 1 tbsp. flour
• 1 tbsp. of Butter

Directions

1. Boil water and add pasta, turning down the heat to medium. Drain but do not rinse off.

2. In a sauce pan bring milk to a slight boil add 3 cups of cheddar cheese, stirring constantly
with wire whip and until blended. Add 1 tbsp. of flour to mixture, simmer for 10 minutes.

3. Dice vegetables and sauté them with 1 tbsp. olive oil. Be careful not to overcook, vegetables,
they should be al dente.

4. Add your vegetables and cheese sauce to pasta, mix together.

5. In a small bowl mix ¼ cups of panko crumbs with 1 tablespoon of smart balance butter.

6. Grease muffin tins. Using a 4oz scoop, scoop mixture into each tin; top each one with a
sprinkle of bread crumb mixture and a little shredded cheddar cheese. Garnish with a piece
of sundried tomato and a fresh parsley sprig. You can also take a little of the cheese sauce
and put a dollop down on each plate and place the muffin on top.

Dinner     

Fall Harvest and Grilled Garden Pizza *Recipe courtesy of Letsmove.gov*
By White House Blog

Serves 4

• 1 12 inch pizza dough, can use freezer dough
• 2 tbsp olive oil
• 1 eggplant, cut into coins, ½ inch thick
• 1 sweet potato, peeled, sliced thinly
• 1 red pepper, sliced, ¼ inch thick
• Salt and pepper to taste
• 6 oz. tomato sauce, your favorite brand
• 6 oz. shredded mozzarella, lowfat
• Chopped fresh basil, for garnish.

Toss the vegetables in olive oil and salt and pepper. Grill until softened but still a bit crunchy. Set aside.

Flatten the pizza dough  until about 1/8 inch thick. Brush with olive oil. Season with salt and pepper. Grill on both sides for about 2 minutes on each side. Top with the tomato sauce, mozzarella and grilled veggies.  Garnish with basil. Serve immediately.

ENJOY CLUBBERS!