Need breakfast ideas.

You can also try protein pancakes. You can make big batches of them and store them in the fridge. Then just heat them up for a few seconds in the microwave. This is a really simple recipe but you can play around with it and add berries, nuts or seeds. Just be careful with the calorie content when adding nuts!!

Protein Pancakes
3/4 cup rolled oats
4 egg whites
1 scoop protein powder (I like BioTrust)
cinnamon to taste
non-stick cooking spray

Just mix everything and let stand for 5-10 minutes. Cook until lightly browned and set. I like to top with Greek yogurt or a bit of natural peanut butter.

Let me know what you think!!

If eggs go fast, you could buy a carton of egg whites and hide it :P

Protein powder is a good investment! You can make pancakes with it, egg whites, a scoop of oats, and a pinch of baking soda. That's it.

Here's another recipe: http://hungryandfit.com/2013/07/24/5-minute-protein-pancakes/

You can put whatever you want in them, really... Best breakfast everrr

Greek Yoghurt is awesome in so many ways. My fav is with fruit although I've tried mixing it with oats etc. The best part is that I never run out of "dairy" for my concoctions because I use Almond Milk and Yoghurt and no one else in the house tends to touch the stuff. lol

You can use cottage cheese or use simply egg whites and oats and maybe some vanilla extract.

Ready for something new?? BREAKFAST KASHA!!!!

I also needed some new options and created this a while back and I love it for breakfast.

Ingredients:

-Wolff's Kasha (Whole Granulations) - if you don't know what this is...it's buckwheat. There are other brands...but I've named one I use so you can at least look it up online to get the idea.
-Water or broth of choice

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Above is all you need to make the Kasha. It's a 2 to 1 liquid to dry ratio. It make take a few attempts to cook it to your desired texture. I suggest following the directions exactly but for 1 serving...so I use 1/2 cup liquid and 1/4 cup buckwheat. It's similar to cooking rice in that you bring the water to a boil, add the kasha, stir, reduce temp to a simmer, cover without peeking for 10 minutes, remove from heat. I've run into problems when I've turned the simmer too low or not low enough, resulting in liquid not absorbing and leaving things too wet or moisture drying up and burning kasha slightly.

The fun part:

Add-in time!! Prior to starting the kasha I choose my veggies and/or meat add-ins and prep them (I like dicing or mincing items).
As soon as I pour the kasha in the water to cook, I heat up my add-in skillet.

I typically use med-high heat and use either canola oil or coconut oil on the pan (you can also experiment with just using water to steam/sautee your add-ins).

My standard items for add-ins are:

Carrots
Celery
Onion
Al Fresco - (I like the Apple Maple Chicken Sausage)

I also will sometimes change it up with:

Frozen spinach (this is great because I can have it on-hand in my freezer ready to go. It can actually take longer because it's frozen so I either add it first until it's thawed or microwave it to thaw it and then sautee)
Mushrooms
Peppers
Zucchini
Squash

I like it because I'm getting whole grains and whole veggies in the beginning of my day and not doing dairy (which sometimes bothers me).

Hope you like it!

9thChakra

P.S. For your oatmeal situation...I grew up with instant, just add water oatmeal that was ridiculously sweet and therefore likely hid the taste of the just water/oats situation. As an adult I wanted to use the old-fashioned whole, plain oatmeal. I first made it with just water and did not like it. But then I substituted just a little milk...like if it calls for a cup of water I pour 1/8 c. milk in the measuring cup first and then fill it to 1 c. with water. It really helps the taste/texture. If you are used to using all milk...you may want to consider eating the just water version for a while and then add back just the little bit of milk. This may be a good option for keeping the flavor, texture you like but cutting down on the amount of milk you consume.