Good-for-you food swaps: Canadian Bacon and Egg Sandwich, Yogurt Parfait

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By Catherine Holland By Catherine Holland

Canadian Bacon and Egg Breakfast Sandwich

2 egg whites (from large eggs)
1 slices (1/2 oz.) low-fat cheddar cheese
1 slices Canadian bacon
1 English muffin

Place the English muffin in the toaster. Place egg whites in a microwave dish the size of the muffin for 1 minute. Place a slice of Canadian bacon on top of the cooked eggs. Place a slice of cheese on the inside of the bottom of the toasted muffin. Place the egg/bacon on top of the cheese. Place the top of the muffin. Wrap in tin foil.

Pack to go for a meal on the run or open and enjoy after letting it come together.

Yogurt Parfait

1 cup fat-free vanilla Greek yogurt
1/2 cup granola, low-fat with raisins
1 cup strawberries, halved

Place 1/2 of your yogurt into a 16-ounce cup. Top with 1/2 of your fruit and 1/2 of your granola. Repeat layers.