In my last “Life After 50” column, I shared some ways to beef up the nutritional benefits of your meals by incorporating good sources of important vitamins and minerals. This month, as promised, here are a few great recipes destined to make your nutritious nibbles healthfully delicious!

BREAKFAST

Super Start Breakfast Cereal

1 banana

¼ cup whey protein powder

2 tbsp. Slivered almonds

1 cup orange juice

2/3 c. water

1 cup multigrain cereal or old-fashioned rolled oats

½ tsp. NutriFit Certainly Cinnamon Salt and Sugar Free Spice Blend

Combine the orange juice and water in a saucepan until boiling. Add the cereal, spice blend and protein powder and stir well. Cover and cook for three-minutes. Peel and slice the banana into ¼-inch rounds, add the banana to the cereal. Cook for another 2 minutes until done. Garnish with almonds. Top with strawberries and almonds. Makes two servings.

LUNCH

Garden Vegetable Melt

2 whole wheat sandwich rolls

1 large red bell pepper

2 tsp. Extra virgin olive oil

½ tbsp. Walnuts, chopped and toasted

2 oz. Shredded Mozzarella cheese

2 tbsp. Grated Parmesan cheese

½ lg. Eggplant, sliced lengthwise

2 tsp. Balsamic vinegar

½ cup basil leaves, cut into strips

1 large zucchini, cut lengthwise into ¼” strips

½ tsp. NutriFit Mediterranean Salt and Sugar Free Spice Blend

To make the basil spread: Combine the basil, parmesan cheese and walnuts in a food processor. Pulse to process into a puree, drizzle in the olive oil until a paste is formed. Set aside.

Make the sandwiches by grilling the zucchini, peppers and eggplant in a large single layer on the prepared rack. Season with the spice blend and grill until lightly browned. Remove from the grill, season with vinegar. Split the rolls in half. Spread with the basil spread and toast slightly, arrange the vegetables on the rolls in layers and top with a mixture of the mozzarella. Broil until the cheese melts and serve open-faced. Makes two servings.

DINNER

Oven Fried Chicken

1 tbsp. Unbleached all purpose flour

¼ cup fat free egg substitute, or 2 egg whites, lightly beaten

2 (4-5 oz) chicken breasts, boneless and skinless

½ cup cornflake style cereal, crushed

½ tsp. NutriFit Calypso Salt and Sugar Free Spice Blend

Preheat the oven to 375F. Lightly spray a cookie sheet with nonstick cooking spray. Set the tray aside. To coat the chicken, first roll the breasts in the flour (combine it with the Calypso blend) to cover all sides evenly. Then dip in egg white/substitute, and roll in the crumbs (spread them on a plate or put them in a plastic bag, add the chicken and shake). Place the coated chicken pieces on the prepared cookie sheet. Bake for 20-30 minutes or until tender and no longer pink inside. Makes two servings.