Breakfast Recipes (Most Popular)
Recipe adapted from "Hungry Girl 200 Under 200." I used 1% milk instead of Soy, splenda sugar blend and brown sugar blend instead on no cal Splenda and regular brown sugar. It was womderful!
This is my new favorite cookbook!
If you're tired of regular oatmeal mush, give steel cut oats a try. So good for you & so economical too! My grocery store has them in bulk bins for about 80 cents per pound. The coconut milk in this recipe is about 1.80 per can, but just one make this recipe 6 times over. That comes to less than 20 cents per day for breakfast!
Cook steel cut oats (groats) at a ratio of 1/4 c dry oats to 1 cup water. I add some coconut milk to make it a little creamy. Coconut is one of the healthiest fats, so don't be afraid of the fat content! This kind is oh so GOOD for you!
I make up enough for a week at once & portion out into 7 of those 2-cup size round Ziplock brand plastic bowls with screw-on lids. I just grab one in the morning & take it with me to work.
90 seconds in the microwave & breakfast is ready!
This recipe is scripture in the kitchen at my store - versitile, healthy, lightly sweet, very filling, and of course tasty. Here I've put the default version, Blueberry Walnut, but you can substitute the blueberries for any fruit your healthy heart desires, and the walnuts can be substituted for raisins, chocolate chips, dates, etc. etc.
Ideas:
Raspberry Chocolate-Chip
Blackberry Fig
Orange almond raisin
Apple ginger walnut
Delicious way to use leftover corned beef. My daughter made this for us day after St Patricks day with fried eggs and rye toast.
I am so trained to include protein in my meals that having oatmeal without adding protein never quite seemed like a "meal". Protein from adding soymilk and peanut butter makes this a very satisfying and filling dish. I use the "Heart Healthy" portion size of 3/4 cup dried oats with 1 1/2 cups of water.
Low calorie, low carb, and an absolutely delicious meal to have on a fasting day. My husband and I make these low calorie meals to keep our bodies full, healthy, and happy.
New twist on one of my favorite recipes using organic buckwheat flour instead of all purpose flour.
A no-oil cooking method creates wonderfully crispy breakfast taquitos filled with eggs, sausage, cheese, and assorted veggies. They reheat quickly in the morning for a delicious, portable, grab-and-go breakfast.
Preheat oven to 350
Mix dry ingredients
Add grated apple and carrot
Combine eggs, vanilla, milk and add to mixture.
Stir until mixed (as little as possible).
Add to muffin tin (3/4 full)
Bake for 15-20 minutes