Breakfast recipes

mammakisses

Blueberry and spinach smoothie

2 Handfulls of baby spinach
1 Banana
3/4 cup frozen blueberries
1/2 cup milk

Blend and enjoy.

Woodgirls3

That's interesting! Is it sweet tasting then?

ChangeIsADecision

Protein Pancakes

1/3 cup of pancake mix
1/2 cup water
2 scoops protein mix - (I use ViSalus - you could use Shakeology, Whey Protein, etc)
1 scoop of PB2 (powdered PB) - 1/2 the fat of regular PB b/c there's not oil!! It's awesome!
1/2 tsp caramel extract

Mix everything together except the water.... add the water slowly b/c I never use that much water. I like my batter a lil' thicker.

Cook in a skillet like any other pancake.

If you use ViSalus (90 calories for 2 scoops) - each pancake is 100 calories - this recipe makes 3 pancakes. Eat with SF Syrup and you've got a great breakfast!

blackdiamond912

Sunrise Juice
(only 111 calories)
1 orange
2 carrots
2 fuji apples ( any apple of your choice is fine)

Put ingredients in juicer, stir and pour over ice.

bookworm_847

Egg Muffins

Ingredients:
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Seasoning (I used Cavendar's Greek Seasoning)
1-2 cups grated cheese
Optional: 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc.
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Instructions:

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add seasoning, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.



I found this on Pinterest. I messed up when I made them and discovered AFTER I'd prepped everything that I didn't have any muffin tins (I thought I did). So I used a meatloaf baking dish and it turned out pretty well! It kept and reheated nicely over a few days. I imagine the next batch with my new muffin tins will turn out even better

I used Swiss cheese, tomatoes, mushrooms, green onion, and Jimmy Dean sausage crumbles.

mammakisses

That's interesting! Is it sweet tasting then?

Yeah you taste mostly the banana and blueberries. It's pretty good!

mammakisses

Power Smoothie

2 bananas
1 small avocado
4 cups spinach
2 cup blueberries
1 cup milk
3/4 water
a few ice cubes

Blend and enjoy. Makes 2 meal replacements of about 400 calories each.