Breakfast ideas from my doc:
Fresh Veggie Omelet with Egg Beaters
Chose 2-5 favourite vegetables: green pepper, onions, mushrooms, tomatoes, spinach.
Choose a favourite spice: salsa, pepper & sea salt, chives, basil, rosemary, garlic
Choose: Benecol spread or Smary Balance spray
Over medium-low heat "sweat" green peppers and/or onions for 5 minutes. Add mushrooms and cook an additional 3 minutes, stirring frequently. Stir in garlic and/or spinach for 2 more minutes. Increase to medium-high heat and then add egg whites (or Egg Beaters). Use heat-resistent spatula to loosen egg along edges of pan. Draw half of solidified eggs to mid-part of pan, add dry spice. Once top is no longer wet, fold entirety of eggs in halp, making omelet. Sprinkle with salt and pepper if desired. Garnish with salsa if desired.
TimeSavers Egg Bake (for people who have no time)
Once weekly, prepare all of your breakfasts for one week.
Begin with a 6-well muffin pan. Heat oven to 400 degrees.
Prepare vegetables as above and place equal portions in each of the cups of the muffin pan. Pour desired amount of egg whites (or Egg Beaters) into each well and then beak until solid throughout.
The cooktime will depend on how thick you have decided to make the omelettes. Store in fridge and reheat in microwave each day before running out the door.
Creamy Yogurt, Crunchy Nuts & Fruit (for people in a hurry)
Combine small container of fat-free plain Greek yogurt with your favourite fruit (blueberries, strawberries, chopped peaches, etc). Munch on a handful or your favourite seeds or nuts...or combine with the yogurt and fruit. Examples: sunflower seeds, sesame seeds, pumpkin seeds, hazelnuts, walnuts, almonds, cashews. (Do not choose peanuts or soy nuts because they're not really nuts.)
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