healthy breakfast recipe

Quick and Easy Power Waffles

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.

Nutritional Information:
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

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.

Serves:  2

Exchanges:  3 Extra Lean Protein, 1 Fat, 1 Vegetable