Overnight oatmeal I love this type of breakfast You put it in the crockpot before bed and it’s waiting for you when you wake up. The ratio is 4 cups water to 1 cup steel cut oats and 2 scoops protein powder. You can add any spices or fruit you want. I used craisins, cinnamon, orange peel and juice of a small orange. I also put in about 1tbl of brown sugar and topped with a little butter It’s so good, tastes like bread pudding.
Even Collin loves protein pancakes. He was perplexed about eating Mickey though- I think it freaked him out
These look great. I found it in a Rachel Ray magazine which I bought for the first time and kind of like. Lots of fresh ideas. You take the whites and beat them with spices, bacon and cheese until stiff then bake like a meringue. When almost done top with the yolk and finish baking until just set. Plan on making over the weekend but I know mine won’t look this pretty!
Breakfast Refried black beans, cheese, fried egg, salsa and avocado. Love this combo- eggs and black beans.
Oatmeal Made unsweetened oatmeal with milk, added 1 tbl of the fruit sauce and 3/4 scoop protein
Breakfast:
Eggs with mostly egg whites, mushrooms, spinach, onion and the sundried tomatoes from the Whole Foods olive bar. I love them in a scramble or just with some good cheese. Also, coffee and 1/2 a grapefruit.
Mushroom & Spinach Quiche in an Oat Crust This recipe came from an old Cooking Light, but I made some changes. It was zone originally, but I felt like there was too much crust, so I cut that by 1/3. And added feta. Have some berries with it to up your carbs by just a bit I made it last night and stored the filling separately. When I woke up I poured it in the crust and breakfast was ready 30min later!
Crust: 2/3 c regular oats
2 tbl oat bran
1.5 tbl butter
2 tbl cold water
Cut butter into oats and bran until blended. Add water and press into pie pan sprayed with cooking spray. Bake for 7 min at 375
Filling:
1 cup chopped leek
1 1/4 cup sliced mushrooms
1 cup fat free evaporated milk
1/4 c grated parm cheese
1/2 tea salt
1/4 tea each- dried dill, thyme, pepper
4 large egg whites 2 large eggs
1 (10oz) package frozen chopped spinach
Sautee leek and mushrooms 7-10 minutes until soft and cooked through Mix remaining ingredients, pour on top of crust Top with 1/4 cup feta cheese. Bake at 375 for 25 min or until set
Pre-WOD snack/breakfast. I was at that critical time before a workout where I was really hungry, but have to be careful what I eat so I don’t leave it on the gym floor. This was cottage cheese, strawberries and almonds. Perfect!
I’m aware that this seems like a crazy combination. Were all so used to eating sweetend oatmeal. But it really is great savory too. This is oatmeal made with salt, pepper and garlic powder. Topped with cheddar and a fried egg. I love it, my son loves it. Even though my husband thinks its crazy (he hasn’t even tasted it) I consider it a win ;).
Scrambled eggs with onion, pepper and cheese. Side of avacado, and ill need to eat that apple too in order for it to be zone. But honestly, I’m full. Ill eat the apple later
French toast made with cranberry walnut bread. Topped with yogurt for extra protein- 1 cup greek yogurt, 1 scoop vanilla protien powder, 2 tea maple syrup, 1 tea vanilla & a little bit of cinnamon. It was great, and really filling- I only ate 1 piece and the egg.
2nd breakfast- breakfast burrito. Beans, egg and cheese with avacado and salsa. I won’t eat the tortilla, just the fillling. Breakfast #1 was not very satisfying…
Whoops! Almost ate the whole thing! 1 piece Ezekiel bread, cubed to seem like more, 2 eggs and cheese.
These were so good! I accidentally bought bran flour and they tasted great, so I think any type of flours would work! This is another variation I came up with for the protein muffins This makes a double recipe so you can use the whole can of pumpkin, just freeze half
2 2/3 cup oat flour
8 (1 oz) scoops vanilla whey protein
1.5 tbl pumpkin pie spice
2 tbl baking powder
1tbl grated orange rind
8 whole eggs or a combo of whites to make 8 eggs
5 tbl sugar/agave
1 1/3 cup applesauce
1 can pumpkin
1 diced apple
Combine dry ingredients and wet and combine in one bowl. Bake at 350 in muffin pans for 15 or so minutes Serve with butter to equal a zone meal! There’s no fat in the so be sure to add it :)
Breakfast! This is the link to the original recipe, but I made changes to make it more Zone-ish http://crockpot365.blogspot.com/2009/03/crockpot-mexican-breakfast-casserole.html what I changed is in bold
4 corn tortillas
4 eggs & 1/2 a carton of whites
2 cups 2% milk
1 cup shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1/2 red bell pepper, seeded and diced
1/2 small onion, diced
1/2 cup corn (I used canned)
1 cup sliced mushrooms
3/4 teaspoon kosher salt & 1/2 teaspoon black pepper
The Directions.
I used small oval slow cooker. Pam the inside of your stoneware. Put 1 corn tortilla in the bottom of your cooker. In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/3 of the mixture into the slow cooker, on top of the tortillas. Put in another layer of tortilla, and top with the remaining egg mixture. Top with another corn tortilla.
Cover and cook on low for 6-7 hours, or on high for 4-5. I cooked for 7 hours, and it was perfect, even reheated. I also had 1/2 a grapefruit for carbs and added some guacamole for fat
