Ok, I am not an oatmeal fan. I’ll admit it all day long. The texture of oatmeal just grosses me out! So I have to do added things to it to make it edible for me. This is one of the recipes that I can hang with and enjoy

Breakfast Oats with Cashews
(makes 2 big servings)

Ingredients:
1 cup of instant oats
1 tsp cinnamon
¼ tsp ground cardamom
2 ½ cups milk
2 tbsp butter
Salt
Honey to taste
Handful of unsalted cashews ( give nuts a few good chops to break up, or buy the broken cashew pieces and save money)

Directions:

Add all ingredients to a medium saucepan and bring to a boil.

Simmer for about 2 – 3 minutes until hot.

Serve immediately and enjoy this super-healthy and delicious spicy oatmeal

Such a great light yet filling breakfast or brunch.

Ingredients:
2 ripe tomatoes, skinned and chopped
1 tbsp butter
Plus 1 tbsp butter
1 tsp fresh basil or ½ tsp dried basil
Salt and pepper to taste
2 eggs, beaten or 1 egg and 2 egg whites

Directions:
1. In a small saucepan melt the butter and fry the tomatoes for 2 to 3 minutes, remove the pan from the heat and mix in the basil. Season well!

2. Heat a saucepan and when hot drop in the remaining butter.

3. When butter sizzles and is completely melted, pour in the beaten eggs. Shake the pan to get eggs evenly over bottom of pan.

4. When the eggs start to set, add the tomato mixture.

5. Lift the cooked edges of the omelette and once the bottom of the omelette has lightly browned, fold in half.

Serve immediately with a tossed green salad.

Ingredients:
1 orange (preferably organic)
½ cup of milk
2 tbsp poppy seeds
1 egg
¼ cup oil
1 ½ cups plain flour
1/3 cup sugar
1 tsp baking powder
1 tsp bicarb soda

Directions:
1. Preheat the oven to 375°F.

2. In a little bowl, soak 2 tbsp poppy seeds in ½ cup of milk and let it stand for about 20 minutes.

3. Cut the orange into 8 pieces and remove any seeds. Place the whole of the orange (including skin), the milk with poppy seeds, the egg and oil in a blender and blend until smooth.

4. In a large bowl, mix together all the dry ingredients. Make a well in the center and add the wet mix to the dry and stir carefully until just mixed.

5. Fill mixture into muffin tins and bake for about 15 – 20 minutes.

Enjoy for breakfast or with a nice cup of coffee in the afternoon! These muffins are also perfect for lunchboxes.

Ingredients:

• 1/2 cup rye flour
• 1/2 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup 2% milk
• 1 large egg
• 6 tablespoons Canola oil

Instructions:

1. Insert the muffin liners into the cups on the muffin pan.
2. Preheat the oven to 400 F.
3. In a bowl add the dry ingredients then combine the wet ingredients and stir until well blended and smooth.
4. Scoop mixture into the muffin cups until they are 2/3 full.
5. Place in the oven and bake for approximately 16 minutes, or until toothpick comes back clean from testing it in the center of the muffin.

Cool on a wire rack and enjoy..

Everyone is coming over and you know the kids are getting you up early to go egg hunting.  Get off to a good start Easter morning by preparing this easy dish the night before.  Just add the remaining cheese on top in the morning and bake while you are wondering if the kids are ever going to come down from their sugar high!

Ingredients:

3 cups French Bread, cubed (stale bread works best)
1 cup reduced fat ham, diced
Non-fat cooking spray
Egg Beater = to 1 egg, beaten lightly
1 1/3 cup fat-free milk
1/2 teaspoons dry mustard
1/4 teaspoons garlic powder
1/4 teaspoons onion powder
1/4 teaspoons paprika
1/8 teaspoons black pepper
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
3 sliced mushrooms
1/2 cup fat-free cheese, grated

Instructions:

1. Spray glass dish with cooking spray.  Place bread cubes in bottom of dish.  Sprinkle evenly with red pepper, onion, mushrooms, ham and 1/4 cup of cheese.

2. In a small bowl, beat together the egg substitute, milk, onion powder, black pepper, and garlic powder.  Pour over bread cubes.  Sprinkle with paprika.

3. Refrigerate covered for 3 hours before baking.

4. Preheat the oven to 350 F.  Sprinkle 1/4 cup of cheese on top of casserole.  Bake approx 40 minutes or until golden brown.

When you dish up, add salsa on top for some added spicy flavor with no fat.  I find the chunkier the salsa the better.

Breakfast Cookies

1/4 cup oil
1/2-3/4 cup brown sugar
2 egg whites or 1 whole egg
1 cup mashed banana
1/2 cup applesauce
1/2 cup milk
1/2 cup molasses
2 1/2 cups whole wheat flour (or other whole grain flour)
1 cup bran
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 cup raisins (optional)
1 scoop of vanilla protein powder

Preheat oven to 350 degrees F. Blend oil, sugar, eggs, bananas, and applesauce. Add remaining ingredients and mix well. Drop large tablespoons onto cookie sheet sprayed with non-stick spray. Bake for about 11 minutes.

Ingredients
2 slices canadian bacon
1/4 c. non-fat shredded cheddar
1 whole wheat tortilla

Cut tortilla in half. Place half on baking sheet and layer with canadian bacon and cheese. Top with second half of tortilla and bake at 400 degrees for about 6-8 min. Until cheese is melted and tortilla is lightly golden. Cut into wedges and top with a couple of tablespoons of salsa. A side of apple slices or an orange will complete the meal.

Well who doesn’t want to start the day off with dessert? This breakfast seems like dessert but is actually healthy and a great way to get the kids to eat with you as well. lol

Ingredients
1 med. apple cored and sliced
1 Tbsp raisins
1 Tbsp chopped almonds
1/4 c. oatmeal
8 oz. non-fat vanilla yogart

Microwave apple for 3 minutes. Then top apples with the rest of the ingredients.

This is so yummy!

Whole Wheat Zucchini Bread

Ingredients:

3/4 cup cooked oatmeal
1/2 cup honey
1/2 cup olive oil
1/2 cup grated apple
2 cups raw, grated zucchini
1 tablespoon vanilla

3 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon

Instructions:

Preheat oven to 350 degrees.  In a large mixing bowl combine oatmeal, honey, olive oil, apple, zucchini and vanilla.  Beat ingredients until well blended.  In a separate bowl, sift flour, salt, baking soda, powder and cinnamon.  Stir both bowls of ingredients above together into a new bowl and blend well.  Pour mixture into 2 small bread pans.  Bake for 1 hour.  Allow bread to cool completely on a cooling rack before serving.

Mexican Style Breakfast Tofu

Ingredients:

3 cups egg whites
3 tablespoons low sodium soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

Instructions:

Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled sprinkle with chives and serve.