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People who don’t put avocado on their eggs… what’s with them? Crazy talk.
I’m been making a fried egg on a crumpet with 1/4 avocado for breakfast every day for about 3 weeks straight. Still not sick of it. I am a creature of habit, though.
Chocolate & Fruit “Omelette” (Taken directly from here)
Ingredients:
- 2-3 eggs
- 1/4 cup milk
- 1 tbsp chocolate milk powder or Nutella or chocolate syrup (Nutella is harder to blend in with the eggs but worth the effort)
- 1 tbsp butter
- Fruits and berries of your choice
- Goat cheese, cream cheese, yogurt, jam or chocolate syrup for the filling
Steps:
- Mix the eggs, milk and chocolate flavoring together in a cup. Melt butter in a skillet on medium heat, then pour the egg mixture into the pan.
- Cook like a regular omelet and flip when the egg is almost all solid except for the top. Pour chocolate syrup, jam, cream cheese or goat cheese crumbles (etc) on the omelet surface and then add fruit.
- Scoot the omelet on a plate and fold like a traditional omelet. Enjoy!
Bad picture, I know.
Breakfast:
- 1 C soy milk
- 1/2 C rolled oats
- 1 Tbsp goji berries
- 1 Tbsp craisins
- 2 Tbsp raw sunflower seeds
- 1 Tbsp powdered honey
- Cinnamon, nutmeg and allspice in no particular measurement.
Om nom nom nom nom. I LOVE the texture the sunflower seeds give it. And dried gji berries (sometimes called wolfberries) plump up so nice. This has been my breakfast for the past week and a half. :D
My breakfast today. I’ve actually been having them for lunch all week, but I’m home from work today to prepare for Dragon*Con, so I had time to make this stupid picture.
- 1 whole wheat wrap (I use a large Smart & Delicious since the nutrition is dreamy)
- 2 Tbsp peanut butter (use whatever natural PB you like)
- 1 medium banana at any ripeness level you like (I’ve been eating these every day because they are getting soft and oh-so sweet)
- 1 tsp honey or molasses on the end (to help stick the wrap closed: an idea from my nutritionist)
Were these low calorie? Not a chance (though, I did use low sugar alternatives everywhere possible.) Were they worth it? Every goddamn bite.
Dry ingredients:
1/2 C Bisquick Heart Smart
1/3 C coarse ground oat flour
3 Tbsp fat-free sugar-free vanilla pudding mix
2 tsp granulated Splenda
1 tsp baking powder
dash of salt
Wet ingredients:
1/2 C light soy milk*
2 Tbsp liquid egg whites
1 tsp olive oil
1/2 tsp butter extract
This was seriously heaven in my mouth. If I wasn’t already married, I’d propose to me for this. And in a strange turn of events, this is the first waffle recipe I’ve ever done that didn’t stick to the waffle maker. It’s like the angels have smiled down upon me.
The above recipe made about 4 waffles. I didn’t share. Assuming you become smitten with these waffles like I did, here is the (slightly horrifying) nutrition content for the entire batch:
I nommed these babies up with some maple syrup, strawberries, blueberries and Cool Whip. A-freaking-mazing.
*Notes: do not use regular cows milk for this recipe. Due to the addition of the pudding mix, regular cows milk will allow it to set and become too thick. Soy milk will not set the pudding.
Picture is not mine.
Sometimes, I’m certain I’m a genius… Then I wonder if maybe I’m actually an idiot for taking so long to think of the genius thing?
Oatmeal cooked with Stevia, soy milk and coffee… and coffee extract. Om nom nom nom nom. I did about a 50-50 ratio of soy milk to coffee plus about 1/2 tsp coffee extract. Oooooooh so good. (Note: photo is not mine. I ate it too fast to take a picture.)
Hello Anon!
Healthy budget friendly breakfasts are easy! Here are my favorites:
- Oatmeal (not instant or the packets, just good old-fashioned oatmeal) made with soy milk. This has 12 grams of protein per serving and only 190 calories.
- An egg poached or fried (with oil spray, not butter) a slice of whole wheat toast and a piece of fruit.
- A whole egg scrambled with additional liquid egg whites, broccoli, mushrooms, green onions (add whatever veggies you like) and topped with my favorite salsa.
Some people are big fans of yogurt or cottage cheese but I try and avoid animal milk and can make no claims for or against these for breakfast. I will warn you to watch the sugar and sodium in these products though, it tends to be high.
Avoid fruit juices for the same reason, the sugar content is through the roof as is the calories but the nutritional benefit is minimal. Stick with water,black coffee or black tea.
Try to include a good source of protein and fiber for breakfast and avoid a big bagel or heavy French toast. Those are a nice weekend treat once or twice a month, but eat them too much and they will sap your energy and increase your cravings.
Cheers,
~Bonnie
LovethePain’s Daily Recipe- Eggs with Sweet Potato Hash (serves 2)
INGREDIENTS
2 Tbs coconut oil
1 medium sweet potato, diced into 1/2” cubes
1/2 yellow onion, diced
2 nitrite/nitrate free sausages, sliced
1 medium red bell pepper, diced
4 eggs
freshly ground black pepperINSTRUCTIONS
In a large skillet, heat coconut oil over medium heat.
Add the onions and sweet potatoes, and sauté for 5 minutes.
Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.
Add bell peppers and 1 Tbs of water.
Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.
Meanwhile, fried eggs in coconut oil.
Season with freshly ground black pepper and serve over sweet potato hash.
I’ll be substituting the meat sausage for the veggie substitute, but this looks amazing! I love sweet potato anything!
(Source: brainsbrawnbeauty)
My Saturday morning breakfast is such a big decision for me every week. (I know, I’m a weirdo.)
What do I want? Do I want baked oatmeal? Or Cream of Wheat? Or maybe I want a veggie omelet with salsa? Ooooh, or protein powder pumpkin pancakes!? Oh man… maybe I want Eggs Benedict with tempeh bacon? Ooooh, or a fried egg sammich on a wheat bagel with “sausage”? Or maybe I want French Toast with fruit?
I can’t handle the options!!!!!!!
Tomato Egg Cups
- 4 medium tomato
- salt and pepper to taste
- 4 large eggs
- 4 tbsp shredded chedder cheese
- toast for dipping
- preheat oven to 425 degrees
- slice off the tops and set aside
- place the tomatos in a baking dish and season with salt and pepper to taste
- break an egg into each tomato
- bake, with tops on for 10 minutes
- take off top and sprinkle with cheese and bake until cheese is bubbly (about 5 to 7 minutes)
- let cool for about 5 minutes. Serve with toast for dunking, and tops for garnish, optional.
Nutritional information (makes 4): 120 calories, 7g fat, 1.5g fiber, 3g sugars, and 9g protein.
(via liviinglifehealthy)
