As many of you know I love to eat, especially healthy, well balanced meals (and ice cream, and cupcakes like the blueberry lemon one I eat today, and muffins but disregard that). One of my favorite breakfasts is greek yogurt parfaits with fruit and honey. The low cal, low fat peanut butter banana yogurt recipe from Fitness Magazine is especially delicious. I used Chobani 0% vanilla greek yogurt, Smuckers peanut butter, and Kretschmer wheat germ. I also made parfaits using that yogurt, blueberries, sugar-free canned peaches, and crushed Vanilla Almond Shredded Wheat. For lunch last Friday I enjoyed a tasty Marinated Portabella wrap with roasted red peppers, mozzarella, and baby spinach and a side of greens from the Regency Cafe.