Thursday, October 17, 2013

Breakfast of Champions

pumpkin butter, avocado, mushrooms and strawberries
Eggwhites and oatmeal are on my frequent breakfast rotation. Before I started eating these two nutrient rich breakfasts, I ate all sorts of randomness for breakfast. Bagels and cream cheese being a popular fave but really not a good choice due to the lack of protein. Here's my formula for eating eggwhites. First I only buy organic free range egg whites and always serve with a side of fruit and toast. Sometimes I eat the toast plain, or with pumpkin butter, pumpkin cream cheese, or fat free cottage cheese topped with fresh cilantro. If I have mushrooms at home I'll add it to the 3/4 cup of eggwhites. But I usually top with 1/4 an avocado, the rest of the avocado stays fresh in the fridge in tupperware for another three days. I add fresh  parmesan cheese I grate myself to the eggs which gives the egg whites flavor, but if I happen to have other cheese at home I use that but just a little. I don't season it with salt! I add celery seed, oregano, pepper, and onion powder. Depending on how you mix it up, the whole plate always comes under 300 calories with about 26g of protein. (The average bagel alone is around 300 calories with little fiber. Then add on calories from the cream cheese.) From these egg whites I make breakfast burritos as well.
half pear and pumpkin cream cheese
cottage cheese, mushrooms, berries

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