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My favorite breakfast is:
 
Oatmeal:
 

oatmeal (bob mills 5 grain rolled oats)  
*5 chopped strawberries
*1 tbsp of chopped almonds
*3 stevias
* & scrambled egg whites on the side.
 
I also like to make: Protein pancakes:
*1/2 c oatmeal
*1/4 c to 1/2 c egg whites
*1/2 scoop of vanilla  protein powder
*2 stevia packets
*dash of cinnamon
*dash vanilla
 
Blend in blender and then cook like pancakes
 
 
Dark Chocolate Peanut Butter Pancakes
1/2 cup cottage cheese
*1/3 cup oatmeal
*2 to 3 egg whites
*2 stevia packets 
*1/2 to 1 Tbsp. of Hershey’s dark chocolate cocoa powder

Blend in blender
and then cook like pancakes and top with peanut butter or desired topping.
What are some of your favorite breakfast ideas ??????????

Protein Pancakes

The ingredients are:
-1 scoop protein powder
-3 table spoons cottage cheese
-1 large egg
-1 teaspoon - 1 tablespoon xylotol (to your own taste)
-30g ground almonds
 
Mix all the ingredients together & cook as you do regular pancakes

Pumpkin Spice Oatmeal
 
INGREDIENTS:
 
-1/2 cup oatmeal
-1/4 cup canned pumpkin (unsweetened)
-1 heaping tbsp sliced almonds
-cinnamon
-1 tbsp ground flax
-splash of vanilla extract
-1-2 packets of stevia

DIRECTIONS:
 
-Add oats with  1/2 cup of water, stirring over medium to high heat
-When water begins evaporating and oatmeal reaches desired consistency, add in pumpkin stirring well until heated through
-Add cinnamon, stirring well
-Add splash of vanilla extract

Remove from stove and pour into bowl
Optional: Add stevia, sliced almonds,ground flax, and raisons
 

Oatmeal Peanut Butter Waffles
(makes one)
 
-1/2 cup quick oats (or process whole oats just a little)
-2 TBSP peanut flour
-1/4 tsp baking powder
-1/8 tsp salt
-1 TBSP sweetener of your choice (I used NuNaturals Baking Blend)
-6 TBSP water
 
Directions
 
Mix everything together and cook in a waffle iron.
Thenondairyqueen.blogspot.com

Pumpkin Yogurt Breakfast
 
•1 cup c. plain fage yogurt
•1/4 c canned pumpkin
•1-2 tbsp roasted slivered almonds
•Agave syrup or stevia
•Pumpkin pie spice
 
 

Protein Pancake
 
I made a simple healthy delicious breakfast
 
Ingredients
 
-½ cup egg whites
-½ cup oatmeal
-2 stevia packets
-Pumpkin spice
-1-2 tbso Fage Greek yogurt
-4 Strawberries
 
Directions
 
1. In a bowl, mix egg whites, oatmeal, stevia and pumpkin spice
 
2. Spray pam on a non stick skillet
 
3. Pour mixture and cook 2-3 minutes per side
 
4. Let your pancake cook off
 
5. Add 1 tbsp fage yogurt and chopped strawberries!! Yum
 
 
 

Baked Pumpkin Oatmeal
 
-1/2 cup oats (50g)
 
-1/4 tsp vanilla extract
 
-1/2 tsp cinnamon and 1/8 tsp nutmeg
 
-Sweetener: 2 packs stevia
 
-1/3 cup canned pumpkin (70g) (You can sub applesauce.)
 
-1/3 cup almond milk
 
-heaping 1/16th tsp salt
 
Optional: dried fruit, walnuts, brown sugar, nut butter, fruits for the top
 
 
Directions
 
Preheat oven to 375 degress. Combine raw oats, spices, pumpkin, and milk. Pour into a small baking pan or 1-cup ramekin. Cook for 15 minutes. Finally, set your oven to “high broil” for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust).
chocolatecoveredkatie.com

Gluten Free Porridge
by: elanaspantry.com

-2 tablespoons unsweetened shredded coconut
-1 tablespoon pumpkin seeds
-1 tablespoon flax seeds
-1 tablespoon chia seeds
-¼ cup walnuts
-1 teaspoon cinnamon
-1 cup boiling water
-¼ teaspoon celtic sea salt (I like things super salty, so you may want to reduce this)

Directions
1. Combine all ingredients in the dry container of a Vitamix
 
2. Blend until finely ground (you can try a coffee grinder, I have not, so not sure if it works)
 
3. Transfer mixture to a bowl
 
4. Pour hot water over mixture, stir, then let sit for 5 minutes to thicken
 
5. Garnish with raisins, sunflower seeds or treats of your choice
Serve
 
 
 
 

Healthy Protein Pancakes
 
-5 Tbs coconut flour (I get mine from whole foods)
-1/4 Tsp Baking powder
-1 Tsp peanut butter
-5 Packets (or to taste) stevia/splenda/ or sweetener of choice
-Tiny pinch of salt
-7 Egg whites (or 3 eggs~ Note: this will change calories)
=1/4 Cup water (may use less depending on consistency of batter…add slowly until pancake consistency forms!) 
 
*Optional variations: A few drops of maple extract, a few chocolate chips, or 1 Tbs of cocoa powder for a PB-chocolate version!
 
 
Method:
 
In a medium size bowl, combine all of the ingredients, except for the water, and begin to mix. (It will be very lumpy/thick at this point…don’t worry!)
 
Begin adding water slowly, a little at a time, stirring until a thick pancake batter forms, (you can also use a blender, hand-held mixer, or immersion blender to mix up ingredients with ease!) 
  
 
*Note: Batter will be a little thicker than typical pancake batter, but should still be ‘thin’ enough to pour onto a griddle!
Meanwhile, heat a nonstick griddle (or nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
Serve warm with sugar-free/low sugar syrup, light butter, whip cream, or whatever topping sounds good to you!
 

Macros: 350 calories, 11g fat, 31g carbs, 16g fiber, 36g protein
by anac

Zucchini Pancakes (WholeFoods.com)


Serves 4


Transform pancakes into nutrient-packed breakfast treats with these
simple additions. Top with a drizzle of maple syrup, warmed applesauce
or a dollop of yogurt.


Ingredients


1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix

3/4 cup 1% lowfat milk or unsweetened non-dairy beverage

1/2 cup unsweetened applesauce

1/4 cup toasted wheat germ

3 tablespoons 365 Everyday Value® expeller-pressed canola oil, divided

3/4 cup grated zucchini

1/4 cup chopped toasted walnuts

1 teaspoon freshly grated lemon zest



Method


In a large bowl, whisk together pancake mix, milk, applesauce, wheat
germ and 1 tablespoon oil and whisk until combined. Stir in zucchini and
walnuts until well combined. Heat a large skillet over medium heat.
Brush lightly with some of the remaining oil. Working in batches, form
each pancake by dropping 1/4 cup batter onto the skillet. Cook until it
begins to bubble, about 3 minutes. Flip and cook 2 to 3 minutes longer.
Repeat with remaining batter and oil to make 8 or 9 pancakes total.



Nutrition


Per serving (2 pancakes): 330 calories (150 from fat), 17g total fat,
1.5g saturated fat, 0mg cholesterol, 320mg sodium, 38g total
carbohydrate (3g dietary fiber, 8g sugar), 10g protein

Breakfast Pita Pocket  (Wholefoodsmarket.com)
Serves 2   

This is a super tasty way to get vegetables into the morning meal and you can change it up to suit your taste. Try substituting broccoli or asparagus for the spinach; add sausage or veggie sausage; use warm whole wheat tortillas or naan in place of the pitas.

Ingredients

Natural spray oil
2 cups packed baby spinach (or 1 cup frozen, then thawed and squeezed)
3 cage-free eggs, beaten
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper, more to taste
1/3 cup grated mozzarella cheese
2 whole wheat pitas, warm

Method

Heat a large skillet over medium-high heat. Spray with oil, add spinach and cook, tossing often, until just wilted, about 1 minute. Add eggs, salt and pepper and cook, tossing gently, until fluffy and cooked through, 3 to 4 minutes. Remove from heat, add mozzarella and toss again. Spoon egg mixture onto pitas, fold in half and serve right away or wrap in foil to eat on the go.

Nutrition

Per serving (about 6oz/181g-wt.): 340 calories (110 from fat), 12g total fat, 4.5g saturated fat, 325mg cholesterol, 730mg sodium, 39g total carbohydrate (6g dietary fiber, 1g sugar), 21g protein

wow!! who the hell do you think you are miss dana haha jk… that looks reallllllllly good… i am crazing cheese now!!
 
Wait its thursday!! tomorrow i will be having cheese and wine .. yeayyyy

haha—i know!!  i can’t be stopped girl…you will be more than prepared for your vino con queso tomorrow!

now, if only we could reach through the computer screen start grubbin on some of this.  :)

LEMON APPLE POPPYSEED BAKED OATMEAL
jen-fits-playground.com
Makes 1 serving
 
Ingredients:
1/2 cup old-fashioned oats
1/4 tsp baking powder
1 cup water
3 tbs unsweetened organic applesauce
1 tsp poppy seeds
1/2-1 tsp freshly grated lemon zest
sugar substitute to taste
dash cinnamon
Directions:
 
Preheat oven to 350.  Combine the above in an oven-proof bowl. Bake in a 350 oven for 30 minutes.
 
 
Nutrition:
Calories 185
Calories from Fat 27.0
Total Fat 3g
Saturated Fat 0.5g
Cholesterol 0mg
Sodium 3.75mg
Total Carbohydrate 32.83g
Fiber: 5.35g
Sugars 4g
Protein 5.05g

You have to try this breakfast healthy muffin!!
 
 
Banana Blueberry Muffin
 
 
Ingredients
 
-3 large bananas, mashed
-2 cups frozen blueberries, still frozen
-1 C unsweetened coconut milk (or skim)
-1/4 C Stevia in the Raw (or sweetener of your choice)
-2 eggs
-1 Tbl baking powder
-3 C quick oats (I’ve used old fashioned in the past and they work great too)
 
 
Instructions
 
Preheat oven to 400 degrees. Mix bananas, blueberries, milk, stevia, eggs and baking powder. Once it is well mixed add the oats and mix again. Let it sit for about 5 minutes and spoon into a 12 cup muffin pan that has been sprayed with cooking spray of your choice. Fill each cup to its brim. Bake for 20 to 25 minutes.
 

Yield: 12 muffins
Preparation Time: 5 minutes
Cooking Time: 20-25 minutes
The eat clean diet by cluana
 

banana blueberry!!  sounds yummy….you have a pic??  :)

 
 
 
 
 
Quinoa Egg Bake [serves 1]
 
-1c pre-cooked quinoa
-1/8t salt
-black pepper
-2 eggs
-1 garlic clove, minced
-1/4c kale, chopped
-1/4c tomatoes, chopped
-1/4c mushrooms, chopped
-1/2-1oz cheese, shredded
 

Directions
 
1. Preheat your oven to 400* and grease an small baking dish.  I used a soup crock that is about 4-5” in diameter.  You could also use 3 muffin tins or 2 ramekin dishes.
 
2.Grease the baking dish thoroughly.
 
3. In a small bowl, crack + whisk both eggs.
 
4. Mix in quinoa.
 
5. Stir in salt, pepper, garlic, tomatoes, mushrooms + kale until just combined.
 
6. Pour into baking dish and smooth down with fork/spoon/spatula.
 
Bake, uncovered for 22-26min, until lightly golden + set. [test with your finger for being set]
 
Remove from oven, turn your broiler on + sprinkle cheese on top.
Broil 1-3min, watching closely, until the cheese is bubbly.
Eaten with a salad, this makes quite the lunch or dinner.  If veggies for breakfast are your thing, you’re going to have a new favorite.
 
edibleperspective.com
 

Banana Cinnamon Protein Quick Bake [vegan + gluten free]
 
•1/2 banana
•6T raw buckwheat flour
•3T Raw protein
•1t cinnamon
•1T ground flax meal
•4-8T almond milk*
 
1.Mash the banana until egg-like.
 
2.Add in all other dry ingredients and stir together.
 
3.Mix in the milk, starting with 4T, and adding more until just a soft but thick batter is formed.
 
4.Grease a small microwave safe dish with butter/coconut oil/cooking spray.
 
5.Spoon in the dough [which should be like a very thick muffin batter] and spread evenly.
 
6.Microwave on high for 2-3min, until the center is set.  If cooked long enough, the texture will not be at all gummy.
 
7.Release from the dish with a fork.
 
*recipe adapted 1/19/12 – Almond milk amount may vary, depending on your protein powder.  You are looking for a very thick batter, not pour-able.
 
 
nutrition stats: [calculated with RAW Protein – 17g protein per 1/4c serving]
cals: 301 fat: 5g carbs: 46g sugar: 7.3g protein: 20.5g fiber: 10g
 
tips/subs: Oat flour can be subbed for buckwheat.  3T pumpkin puree or 2.5T unsweetened applesauce can be subbed for banana.  If adding chopped nuts or chia seeds, add 1T more milk to prevent drying out.
 

 
edibleperspective.com