Slimmer System Breakfast Recipes
Breakfast Burrito – Yields 1
Fritatta
Ingredients
Ingredients
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6 in whole grain tortilla
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2 eggs, scrambled
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1or 2 tbsp of tomato basil hummus
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2 tbsp of salsa.
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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
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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!
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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 until edges are set and center is just
beginning to set.
5 Transfer to heated oven and bake another five
to eight minutes or until center is firm.
6 Transfer cooked Fritatta to heated 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 you really excited 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).