1 pound strawberries, hulled and cut into quarters
1 (9 ounce) container blueberries, washed and dried (remove stems)
1 (9 ounce container) raspberries, rinsed and dried
1 (8 ounce) package low-fat cream cheese
1/2 cup low-fat vanilla coffee creamer
Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.
In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.
Perfect for: That little something-something you need to get from lunch to dinner (especially while at the office).
Prep Time: 10 mins Total Time: 15 mins.
1 can (14 oz) chickpeas (garbanzo beans), drained
2 teaspoons olive oil
1 teaspoon cinnamon or your spice(s) of choice
1 1/2 teaspoons brown sugar
1/4 teaspoon salt
Place chickpeas on a baking sheet lined with parchment paper.
Bake at 450 F for 30 minutes. (You didn't miss anything here. You don't oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
Enjoy hot, or bring to room temperature and store in an air-tight container.
Rinse shrimp and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.
Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.
Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender. Transfer to a plate; cover and keep warm.
Grill flatbread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce.
Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.