Slimmer System Breakfast Recipes

Breakfast Burrito – Yields 1

Ingredients

  • 6 in whole grain tortilla
  • 2 eggs, scrambled
  • 1or 2 tbsp of tomato basil hummus
  • 2 tbsp of salsa.
  • Lettuce & tomato (optional)

Instructions:

Scramble the 2 eggs.Heat up the tortilla if desired.Spread the hummus in the middle of the tortilla. Put the scrambled eggs on top of the hummus. Add the salsa, lettuce & tomato. Roll into a burrito & enjoy.

PB & Berry Oatmeal

Ingredients

  • 1 cup steel cut oats
  • 1 ½ cup unsweetened almond milk (plain or vanilla)
  • 1 tbsp natural peanut butter
  • ½ cup frozen berries

Instructions

Layer a cup in the following order:
1. 1/2 cup oats
2. A couple spoonfuls of berries - they can go in frozen, overnight they will defrost
3. The remaining 1/2 cup oats
4. Pour unsweetened almond milk over the whole lot
5. Top with natural peanut butter
Cover & place into the fridge overnight to set. In the morning no need to heat up - take it out of the fridge - Enjoy!

Fritatta
Ingredients

  • 1tsp olive oil
  • 1 onion peeled and minced (optional)
  • 1/2 red bell pepper seeded and deveined, cut into thin ribbons (or any veg)
  • 1 cup baby spinach finely chopped
  • 3 eggs
  • 1/4 cup almond milk
  • 1/8 tsp sea salt
  • pinch cumin
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp fresh salsa as a garnish

Instructions

1 Preheat oven 350 degrees
2 In medium oven proof skillet, heat olive oil over medium heat add vegetables to skillet and cook until soft, about 5 minutes.
3 While vegetables are cooking, combine eggs, milk, salt , cumin and pepper. Whisk well.
4 Pour egg mixture over cooking vegetables. Cook untiledges are set and center is just beginning toset.
5 Transfer to heated oven and bake another five to eight minutes or until center is firm.
6 Transfer cooked Fritatta toheated plate and serve with salsa (optional)

Mini Crustless Quiche (2 = 1 serving)

Ingredients:

3 eggs

1/2 cup egg whites

2/3 cup skim or almond milk

1/2 tsp each paprika, dried parsley & oregano leaves

1/4 tsp each black pepper and sea salt

3/4 cup chopped baby spinach or spring mix

1 small spring onion, chopped into small pieces

1/2 cup cherry tomatos, halved

1/2 cup skim mozzarella cheese, grated (optional)

Preheat oven to 350°F (180°C). Coat 8 cups of a muffin tray with coconut oil.

In a medium sized bowl, whisk eggs, egg whites, milk, paprika, parsley, oregano, salt and pepper until well combined.Add chopped spinach, diced onion and halved grape tomatoes to the egg mixture and stir well.

Divide the mixture evenly between the 8 cups. Bake for 15 min, then evenly distribute the cheese on top of each cup.Return the pan to the oven and bake until the cheese melts and the eggs set (about 10 mins).

Protein Packed Oatmeal Pancakes

Makes 6 pancakes, 2 pancakes = 1 serving.

INGREDIENTS:

3 eggs beaten

½ cup low fat cottage cheese (optional)

1 scoop protein powder

½ cup oatmeal, uncooked

¼ cup wheat germ(optional)

¼ cup ground flax seed

1 tsp baking powder

1 Tbsp canola oil

½ tsp cinnamon

You can also add fruit of your choice ie. banana

1. Place all dry ingredients in a bowl. Blend until mixture is uniform. Add the eggs
2. Prepare a pan with oil or butter. Ladle pancake mixture onto griddle and cook until both sides are browned.

Pumpkin Spiced High-Protein Breakfast Cake

Ingredients:

1 cup egg whites

2 tsp vanilla extract

9 packets stevia or 2 ½ tbsp

1/3 cup fat-free plain or vanilla yogurt

1/2 cup unsweetened Almond Breeze

2 cups pumpkin puree

1/2 cup whole wheat pastry flour

1 cup rolled oats

6 scoops/about 1 1/2 cups vanilla whey protein, appx. 23g protein per scoop (Note: I haven’t tried this recipe with other types of protein, so I’m not sure how well they will work or if the cake would have the same consistency as it does with whey.)

2 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp baking soda

1 tsp baking powder

Preheat oven to 350 degrees.

Mix the first 6 ingredients together in one bowl, and all remaining dry ingredients in another. Pour the wet ingredients into the bowl of dry ingredients, and stir until an even mixture forms. At this point, it’s crucial to do a taste test, because it will get youreallyexcited for the end result. The batter is delicious, so take a good lick of the spoon.

Mist a springform pan with oil or spread a light coating of Earth Balance butter inside to prevent sticking. Empty the batter into the bowl and spread it around in an even layer.

Bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean.

Serves 12 (1 slice each).