1 frozen multigrain waffle, toasted
1 tablespoon raw almond butter
2 strawberries, sliced
1/2 small banana, sliced
2 teaspoons agave nectar
Spread waffle with almond butter. Top with strawberries and banana; drizzle with agave nectar.
Calories 245; Fat 10.4g; Saturated fat per serving 1.1g; Monounsaturated fat per serving 5.8g; Polyunsaturated fat per serving 2.5g; Protein 7g; Carbohydrates 36g; Fiber per serving 4g; Cholesterol 3mg; Iron 4mg; Sodium 373mg; Calcium
Breakfast Mushroom Cups
2 Large Portobella Mushrooms, stems removed
1 Cup Egg Substitute (Egg Beaters)
1/8 Tsp. Garlic Salt
1/8 Tsp. Pepper, divided
1/4 Cup Fat-free Feta Cheese
1 Small Onion, chopped
2 Tbsp. Minced Fresh Basil
1/2 Tsp. Olive Oil
1 Cup Fresh Baby Spinach
Directions: Place mushrooms on a 15 X 10 X 1″ baking pan. Spray with cooking spray; sprinkle with garlic salt and dash of pepper. Bake at 425 degrees for 10 minutes or until tender.
In a large saucepan, saute onion in oil until tender. Stir in spinach and cook until wilted. In a small bowl, whisk the egg substitute, salt, and the remaining pepper; add to the pan. Cook and stir until well set.
Spoon egg mixture into mushrooms; sprinkle with cheese and basil.
Exchanges: 3 Extra Lean Protein, 1 Fat, 1 Vegetable