yogurt, cottage cheese, berries, melon, bananas. also, i found a recipe on here for make-ahead breakfast burritos (i didn't save it) but my point is the recipe suggested making a bunch, wrapping each individually in wax paper, put them in a big freezer bag and freeze them...VOILA! breakfast is made in advance and you can just pop them in the microwave for re-heating. i thought that was a good on-the-go idea ;)
I make scrambled eggs in the microwave. Once you find out the right timing for your microwave, they taste just like ones made in a skillet. I usually have 2 scrambled eggs and a half a grapefruit, and sometimes a piece whole wheat toast.
I usually do doctored up oatmeal or toast for breakfast but there are plenty of other options. Here's some ideas:
oatmeal with peanut butter and apple chunks oatmeal with ground flax and raisins cream of wheat brown rice with raisins and cinnamon rice pudding (as long as it's not overly sugary) grits pancakes waffles crepes muffins (there are so many variations on this, there are lots of healthy recipes out there) eggs of all sorts egg casserole left over pizza (just kidding!)
I hope that helps. :)
Fitness Minutes: (0)
1,307 2/5/11 5:40 A
Protein oatmeal pancakes 1/2 cup egg whites 1/2 cup oats 1/2 cup cottage cheese 1/8 tsp baking powder Blend all until smooth Pour 1/4 of batter in pan Flip once after it bubbles
Baked egg cups Spray muffin tins Place chopped veggies of choice and low fat cheese on bottom. Top with either regular or sub eggs Bake at 350 till firm
Whole grain french toast Mix of egg or egg sub and dip whole grain bread into Spray pan and cook
Some not typical hot breakfast chicken noodle soup,sweet potato with cottage cheese
during the week, we usually grits with shredded cheese with coffee. on the weekends, we have either a full breakfast -- eggs, grits, sausage, toast -- at least one of the days.
Fitness Minutes: (0)
58 2/2/11 1:37 P
I like to have two scrambled eggs. Depending on when I think I will have lunch, I may add some cheese. The little extra fat from the cheese keeps me from getting hungry too soon. I also have some yogurt. My favorites right now are Fage (2%) and chobani (2%). They have a good amount of protein in them and just a little fat. This breakfast gives me a huge energy boost and I'm ready to tackle my day. To save time, I usually eat the yogurt in the car:)
I like to make a pan of scrambled eggs or just egg whites - one carton of those - sometimes on Sunday and then roll up individual breakfast burritos for the week. They microwave fine when I get in to work. I wrap them in foil so they are tight in the fridge and then unwrap to microwave. You can cook up any veggies you want, turkey bacon, meat substitutes, you can add low fat cheese, fat free refried beans and egg and cheese....turkey sausage, feta, and spinach....swiss cheese and canadian bacon or ham.....once i heat it up, I'll pull it open and pour in salsa or a 100 calorie pack of guacamole. These are a fave! If you're choosy on the ingredients you can come in pretty low cal.
I like a bowl of cream of wheat or a bowl of plain oatmeal. After cooking the hot cereal in the microwave, I add fruit. Often I add apples and cinnamon but here are two other favorite combinations:
"The Elvis:" Add in one mashed banana and 1 teaspoon of peanut butter after cooking. I don't add additional sweetener to this one.
"Tropical Delight:" Add in a serving of fresh pineapple and 1 teaspoon of sweetened coconut after cooking. I don't add sweetener to this one either because the sweetness of a ripe pineapple and the coconut seem to satisfy my need for sweetness.
Recipe By :JoAnna Lund Serving Size : 8 Preparation Time :0:00 Categories : Bread Breakfast Snack
Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------ 8 ounces ground 90% lean turkey or beef 1 1/2 cups Bisquick Reduced Fat Baking Mix 1/4 cup grated Kraft fat-free Parmesan cheese -- 3/4 oz. 1 teaspoon pizza or Italian seasoning 1 teaspoon dried parsley flakes 1 teaspoon dried onion flakes 1/4 cup green bell pepper -- chopped 3/4 cup fresh tomato -- chopped 1/3 cup shredded Kraft reduced-fat Cheddar cheese -- 1 1/2 oz. 1/3 cup skim milk 2 teaspoons vegetable oil 1 whole egg -- or equivalent in egg substitute
Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners.
In a large skillet sprayed with olive-oil-flavored cooking spray, brown meat. Place skillet on a wire rack and allow to cool.
Meanwhile, in a large bowl, combine baking mix, Parmesan cheese, pizza seasoning, parsley flakes, and onion flakes.
Stir in green pepper, tomato, and Cheddar cheese.
In a small bowl, combine skim milk, vegetable oil, and egg. Mix well to combine. Add milk mixture to baking mix mixture. Mix gently just to combine.
Fold in cooled, browned meat. Fill 8 muffin wells full. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack. Serve at once. Serves 8.
Each serving (1 muffin) equals: HE: 1 1/4 Pro, 1 Brd, 1/4 Veg, 1/4 Fat, 4 Opt. Cal. 4.0 Points 179 cal, 7 g fat, 1 g fiber, 11 g prot, 18 g carb, 365 mg sod, 87 mg calc (from MasterCook) DIABETIC: 1 Meat, 1 Starch, 1/2 Fat
Source: "Cooking Healthy with a Man in Mind, p. 192" Yield: "8 muffins"
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