Breakfast Bonanza: 5 Fast Starts To A Fit Day – Healthy Breakfast Recipes

Ingredients

• 1/3 cup Oat Bran
• 1/2 cup Blueberries
• 5 Egg Whites
• 1/2 tsp Baking Soda
• 1 tbsp Sugar-Free Lemon Jello Mix or Lemon Drink Mix
• 2 tsp grated Lemon Peel
• Sugar-Free Syrup
• Greek Yogurt, for garnish

Directions

1. In a large bowl, combine all ingredients. Mix together and whisk until smooth.
2. Cook batches in pre-sprayed skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
3. Serve with sugar-free syrup.

Ingredients

• 2 slices Cinnamon Raisin Ezekial Bread
• 1/2 cup Whole Grain Cereal
• 1/4 cup slivered Almonds
• 2 tbsp Milk (Skim or Almond)
• 2 Egg Whites
• 1 tsp Vanilla
• Cinnamon, to taste
• Sugar-Free Syrup

Directions

1. In a large bowl, whisk the egg whites, milk and vanilla. Soak the bread in the mixture.
2. While the bread is soaking, place cereal in a sealed plastic bag and crush with a rolling pin. Add sliced almonds and shake the bag to mix. Pour into a shallow pan.
3. Carefully remove the bread slices from the egg mixture and coat with the cereal crumbs on both sides. Place the coated slices on a pre-sprayed baking sheet and bake each side for 10 minutes, or until lightly browned.
4. Top with cinnamon and sugar-free syrup.

Ingredients

• 1 Low-Carb Wrap/Tortilla
• 1/4 cup Black Beans, un-rinsed
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1 Clove Garlic, peeled and chopped
• 5 Egg Whites
• 2 tbsp Salsa
• 1 oz Avocado, sliced
• 2 tbsp plain Greek Yogurt
• 1/4 cup Low-Fat Cheddar Cheese
• Crushed Red Pepper, to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare black bean pureé: add black beans, cumin, garlic and salt into small food processor; pulse until pureéd and pour into a pot over medium heat.
3. Meanwhile, place wrap in the oven on baking pan and cook for 5 minutes on each side.
4. Pour egg whites onto skillet over medium heat. Sprinkle cheese over half of the eggs and flip the other side once the omelet sets.
5. Prepare the dish by spreading the black bean puree over the wrap and slide omelet on top.
6. Garnish with salsa, yogurt, avocado and crushed red pepper.

Ingredients

• 1 1/2 cups Oat Bran
• 1/4 tsp Salt
• 3/4 tsp Baking Powder
• 1/2 tbsp Pumpkin Spice
• 1 tbsp Cinnamon
• 3/4 cup Sugar-Free Sweetener
• 1 cup Pumpkin
• 1/2 cup Unsweetened Applesauce
• 2 tbsp Sugar-Free Chocolate Pudding Mix
• 1/2 cup Chopped Walnuts
• 1/2 cup Fat-Free Greek Yogurt
• 2 Egg Whites
• 2 scoops Chocolate Whey

For The Filling

• 1/4 cup Fat-Free Greek Yogurt
• 1/4 cup Sugar-Free Sweetener
• 1 Egg Yolk
• 2 tbsp Unsweetened Cocoa Powder

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift together the oat bran, baking powder, pumpkin spice, cinnamon, walnuts, sweetener, pudding mix and whey.
3. In a separate bowl, mix the pumpkin, yogurt and eggs. Combine wet ingredients with the dry and mix into a batter.
4. Line 12 muffin tins and carefully fill each cup 3/4 full.
5. Make the filling: mix together the yogurt, sweetener, egg yolk and cocoa powder. Make a well in center of batter for each muffin and spoon in 1/2 tablespoon of filling.
6. Bake for 20-to-25 minutes or until the filling sets.

Ingredients

• 1 scoop Vanilla Whey
• 1/4 cup Old-Fashioned or Quick-Cooking Oats
• 2 tbsp Fat-Free Cream Cheese
• 1/2 tbsp Cinnamon
• 1 tbsp Raisins
• 2 tbsp Sugar-Free Syrup
• 1/2 cup Almond Milk
• 1/2 cup Shredded Carrots
• 1 cup Crushed Ice

Directions

1. Blend and enjoy!