Fruity Waffle Sundae (Breakfast)

In a small bowl, mix together 1/2 cup nonfat cottage cheese and 1 tsp. freshly grated ginger. In a seperate bowl, toss together 1/2 cup pomegranate seeds and 1/2 cup of sliced kiwi.

Toast 1 whole-grain waffle and slice it in half. Top the bottom half with some of the cheese and fruit mixture. Cover with other half and top with remaining cheese and fruit. Garnish with 1 tbs. pumpkin seeds and serve.

Dice 3 ounces cooked boneless, skinless chicken breast and toss with 1 tablespoon jarred basil pesto. In another bowl, toss 4 large romaine lettuce leaves, shredded, with 1 diced medium plum tomato, 1/2 cup finely chopped cucumber, and 1 tablespoon balsamic vinegar.

Rub the inside of 1/2 wholegrain pita with 1 clove roasted garlic. Stuff chicken followed by vegetables into pita, serving any overflow of the vegetables on the side.

In a sealable container, combine 1/2 cup each baby spinach leaves; cherry or grape tomatoes, sliced in half; chopped celery; and chopped red bell pepper. Add 1/2 cup cooked whole-grain pasta spirals and 3 ounces of cooked boneless, skinless chicken breast, diced. Top with 1 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, and 3 or 4 fresh basil leaves, chopped. Close the cover tightly and gently shake to mix the ingredients and coat thoroughly with the dressing. Serve chilled.

Mix together sections from 1 medium orange (remove seeds); 1∕2 cup frozen corn, thawed; 1∕2 cup chilled edamame; and 1∕4 medium avocado, chopped. Toss with 2 tbsp rice vinegar and 1∕4 tsp each dried thyme, black pepper, and lemon zest.