Banana Split Breakfast Bowl
Serves: 4 Calories: 268 calories per serving
1. Spread almonds and walnuts in single layer in small heavy skillet. Cook and stir over medium heat 2 minutes or until lightly browned. Immediately remove from skillet; cool completely
2. Spoon yogurt in medium bowl. Layer with strawberries, banana slices and pineapple.Sprinkle with toasted almonds and walnuts.
Note Breakfast is a great time to eat one of the two recommended fruit servings for the day. This recipe can be made with frozen strawberries or frozen bananas. Frozen fruits are harvested at their peak and can be stored in the freezer until date on package, or to 8 to 12 months at 0°F. While fresh is always better, frozen fruits are economical, cleaned, ready to use and available year-round.
Recipes like this one are discussed at “D2 & Me,” Lexington Medical Center’s diabetes support and wellness group. There will be meetings in January about the glycemic index and how to use it in food and snack preparations to enhance your menu planning. The guest speaker will be Lere’ Robinson of Alive Again! LLC. The meetings are free and open to the public.
One class will be on Tuesday, January 13, 2015 from 5:45 – 6:45 p.m. inside Lower Level Classroom 3 at the hospital in West Columbia. The second class will be on Wednesday, January 21, 2015 from 5:45 – 6:45 p.m. inside the 2nd Floor Conference Room at the hospital’s community medical center in Lexington, located at 811 West Main Street in Lexington.
“D2 & Me” is for type 2 diabetes patients and their caregivers. The meetings, which are open to the public, will feature guest speakers, exercises, healthy cooking demonstrations and tastings, recipe exchanges and dinners at local restaurants.
Since June, D2 & Me has provided people with type 2 diabetes a forum to talk about their disease and learn how to care for themselves. For more information on upcoming meetings, visit Facebook.com/D2andMe or LexMed.com, or call (803) 361 – 8435.