Monday, April 1, 2013

Breakfast Recipe

I've been looking for something new to add to my breakfast rotation for awhile. Funny thing is, I never ate breakfast growing up. My mom tried, don't worry. Honestly, eating too early made my stomach hurt. Might have been the gluten intolerance but alas, hindsight is 20/20. I drank a glass of chocolate milk (Nesquick lovers unite!) every day until college. No joke. I don't drink regular milk anymore ( probably should give up dairy all together but I'm not ready) but I still like nesquick in my milk substitute from time to time. 

I can't imagine going without breakfast anymore. I guess your stomach gets used to it? If I don't have anything, I'm ready to chew my arm off by 10am. I guess my body adapts to food fast (maybe everyone's does?) because I've gone through lots of breakfasts/morning snacks. They get to the point where they just don't keep me full for very long. I'm a protein girl but protein bars/ shakes don't even hold me over anymore.

In an effort to enjoy my "oatmeal" but trade straight carbs for protein, I tried out the ever-so-popular in the blogosphere "Oatmeal Minus the Oats". It's not exactly oatmeal, more like porridge but I still give it two thumbs up.











 

 Ingredients:

1.5 tablespoons milled flaxseed
1/2 cup almond milk ( or milk of choice)
1/2-3/4 cup egg whites (depending on how much you want)
1 small banana
Stevia (or natural sweetener of choice)

Directions: Slice the banana thinly. You can mash it first if you want, but it will be easy to mash once it heats up anyway. Combine ingredients in small saucepan over medium heat. Stir until mixture reaches desired consistency.

 You can add extra toppers as desired. I prefer cinnamon + peanut butter. But fruit and nuts would be good too.

This breakfast has definitely found a spot in my rotation!

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