Yummy, I LOVE breakfast! It's hands down my favorite meal of the day. Eggs, waffles, crispy bacon…just the thought of all the possibilities gets my mouth watering.
But it's important to start your day off on the right foot with a healthy combination of carbs, proteins and fats–especially if you're trying to lose weight!
So, today I started off with an omelet stuffed to the brim with veggies and some whole wheat toast. What did you have for breakfast? We all know it's the most important meal of the day but for some reason it also seems like the easiest to skip, right?
Here are some super quick and yummy breakfast recipes that won't pack on the pounds. Try them out tomorrow morning!
Read more ¿Qué más? Weight Loss Challenge Day #3: Setting Goals
QUICK BREAKFAST TACOS
Ingredients
- 2 corn tortillas
- 1 tablespoon salsa
- 2 tablespoons shredded reduced-fat Cheddar cheese
- 3-4 egg whites
Preparation
- Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
- Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg whites and cook, stirring until cooked through. Divide the scrambled egg between the tacos.
TROPICAL BREAKFAST PARFAIT
Ingredients
- 2 cups vanilla yogurt (low-fat or non-fat is fine)
- 1 small can mandarin oranges, drained
- 3/4 cup crisped rice breakfast cereal
- 1 cup diced fresh pineapple
Preparation
- Put 2 tablespoons of yogurt in the bottom of each of four juice glasses. Top with 4 orange slices.
- Sprinkle the oranges with a 1 1/2 tablespoons of cereal, followed by 2 more tablespoons of yogurt.
- Top with diced pineapple then with another 1 1/2 tablespoons cereal.
BREAKFAST COOKIES
Ingredients:
- 2/3 cup lite pancake syrup
- 1/4 cup dark brown sugar, packed, if you prefer them sweeter (optional)
- 3/4 cup smooth natural-style peanut butter
- 2 teaspoons vanilla extract
- 1 large egg (use higher omega-3 brand if available)
- 1 tablespoon egg substitute or egg white
- 3/4 cup whole-wheat flour
- 6 tablespoons unbleached white flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 3/4 cup dried fruit such as raisins, currants, or dried cranberries (optional)
- 2 1/2 cups higher-fiber toasted oat cereal rings (like Trader Joe's Organic High Fiber O's)
Preparation:
- Preheat oven to 375 degrees. Coat two nonstick baking sheets with canola cooking spray or baking spray.
- In large mixing bowl, combine pancake syrup, brown sugar (if desired), peanut butter, vanilla extract, egg and egg substitute (or white) and beat on medium until smooth.
- In medium bowl, combine whole-wheat flour, white flour, baking soda, and salt with whisk. Pour into bowl with peanut butter mixture, beat on low speed just until blended.
- Stir in the oats and dried fruit (if desired) and toasted oat cereal by hand with spatula or spoon.
- Drop a slightly heaping 1/4 cup of cookie dough per cookie onto prepared baking sheets (6-7 per baking sheet); flatten the cookie mounds to about 3/4 inches thick with a spatula. Bake for about 10 minutes or until cookies are lightly browned at the edges. Cool on cookie sheet or wire rack. Store in sandwich bags at room temperature up to 2 days or in the freezer up to two months.
Yield: Makes 12-14 jumbo breakfast cookies
Do you make an effort to eat breakfast every morning?
