Breakfast ideas

Whole Wheat Pumpkin Oatmeal Pancakes

1 1/2 cups Hodgson Mill Buckwheat Pancake Mix

1/2 cup Quick Cook Oats

1/2 cup heart health Bisquick all purpose baking mix

1/4 cup brown sugar

1 egg

1/2 cup pureed pumpkin

1 cup unsweetened vanilla almond milk

1/2 tbsp cinnamon

1/8 tsp baking powder

1 cap full of lemon juice

Mix everything together in a bowl, grill on medium heat till bubbles appear on the top, flip and serve with warm Polaners All Fruit Blackberry preserves!! YUMMM

Spinach and Tomato Egg-White Omelet (Serves one)

3, large egg whites

1 tsp., water

1/8 tsp., salt

1/8 tsp., ground pepper

1/2 c., loosely fresh spinach

1, plum tomato

2 tbsp.,  shredded nonfat cheese

Whisk egg whites, water, salt and pepper in a medium bowl.

In a medium pan sautee tomato and spinach over medium heat until the spinach sweats.

Pour egg mixture over the sauteed vegetables and cook until egg sets. Cook for about one minute.

Spread nonfat cheese over half of the omelet and flip the other side onto the cheese side. Cook for about two minutes on each side.

Serve hot after omelet is firm and not runny.

Cinnamon Oatmeal

1 Cup of Old Fashioned (or Steel cut) oats

1/3 cup of vanilla unsweetened almond milk

1tsp brown sugar

dash of cinnamon

tbsp of almonds, raisins, pumpkin seeds, (other nuts)

 

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