Bored with breakfast!

throw down some turkey bacon.. it's pretty good!

Lately I have been doing Dannon Light and Fit strawberry yogurt with 1/4 cup of Grape Nuts and two teaspoons of flax seed. I also eat egg whites with a piece of whole wheat toast and some sugar free apricot jam.

Eat dinner for breakfast. No one said breakfast had to be a staple set of usual food.

Like mangoes and shrimp paste.

Fruit Smoothies!!!

100ish grams of Strawberries
1 medium banana (130grams)
3 ounces of Chobani Non-Fat Greek Yogurt
4 ounces of Coconut Milk, Almond Milk, Non Fat Milk....

YUM! This makes like 16 ounces of smoothie and it's about 275 calories and 4 grams of fat (depending on the "milk" you choose). For lower carb, sub in something other than a banana

I like muffin tops. so big and so yummy.

I like the way the just bust out of the package!

Cant go wrong with sausage

If you are sometimes doing the piece of toast why not sub that for a bagel thin with a little laughing cow cheese?

I am on a high fiber diet and really enjoy Kashi's Cinnamin harvest cereal.

Egg drop soup all the way! You can make it for pennies if you make your own chicken stock (which is probably the single best thing I've done for my health and my cooking). Here's how I do it, but the sky's the limit:

bring some chicken stock to the boil (I use a little more than 1 cup)
add flavorings - sea salt, black pepper, fresh ginger, crushed red peppers, garlic, scallions, etc. - whatever you feel like!
thicken with some cornstarch/flour/arrowroot powder if desired
beat an egg and slowly drizzle it into the simmering broth. whisk while you add it, and the egg becomes a million beautiful pieces!

It's easy (done in 10 minutes tops), cheap, delicious, and nutritious - one little known fact about good quality stock/broth is that it contains lots of gelatin. Gelatin contains essential amino acids, but isn't a complete protein by itself. However, it acts as a "protein sparer," meaning that your body can more easily assimilate complete proteins when you eat them along with some gelatin. Soup is peasant food for a reason - it's cheap and nutritive. Anyway, I haven't met anyone who doesn't like this soup. And if you're feeling hungrier than usual, throw some extra stuff in there - corn, shiitake mushrooms, carrots, whatever strikes your fancy.

I do better throughout the day when i go low carb for breakfast...so i usually have cottage cheese mixed with fat free plain yogurt, 2 tbsp. of PB2, cinnamon and sugar free maple syrup....might sound weird but tastes sooo good! for some crunch throw in a handful of fiber one or allbran. A low carb tortilla with egg white and avocado is another go to for me!

Posted this on another thread - and this is always a great subject, you can never have enough breakfast ideas in my book!

I make a batch of "egg muffins" on Sundays. These are totally terrific for "on the go" breakfast - I warm up one or two and eat 'em on the drive to work! You can also throw 1 or 2 onto a whole wheat tortilla with a slice of cheese - yum!

You can vary this and use ingredients you like, but here's my take on 'em... Just as a side note, I like hard-boiled eggs for a snack in the afternoon too, so I make these with less egg yolks so as not to go over my personal limit of 2 yolks per day. (just my personal choice).

To make 12 "muffins", this is what I saute' together in a large frying pan sprayed with no-stick spray:

Chopped onion (I prefer the red/purple onion), garlic, red bell pepper, cooked broccoli and/or spinach (usually both!), "fake" sausage (I like Morningstar Farms Original Sausage Patties - I use 4 patties, they are small). I make sure everything is chopped up before I throw it in the pan.

As that's all cooking together I beat together the following: 4 whole eggs, 1 1/2 cups "All Whites" (carton egg whites, this is equivelant to 8 whole eggs), 10-12 tablespoons (approximated) skim milk.

Put equal spoonfulls of the "filling" mixture from the frying pan into the prepared muffin tins. Sprinkle with a very small amount of shredded cheese - I prefer Parmesan. Using a ladle, pour egg mixture over the filling/cheese.

I bake at 350 degrees for 12-15 minutes until eggs are cooked through, they rise a little like mini souffle's but fall a bit after they come out of the oven. Just before I take 'em out I put the broiler on for 1-2 minutes to give 'em a nice browned top.

Once cooled these lift out easily with a small spatula. Because I only used 4 whole eggs for 12 "muffins", there's only 1/3 of an egg yolk in each one, but plenty of egg whites for the protein. This is a great alternative if you are keeping your egg yolk consumption down or watching cholesterol.

Yum!

:drinker:

Ice