Downs' Healthy Smoothie
Ingredients:
Handful of ice cubes
Handful of frozen strawberries
Handful of frozen blueberries
1 banana
1 scoop of your favorite protein powder
Directions:
Combine all in a blender and mix. It will taste like something you got at an ice cream store but be nutrient packed!
Handful of ice cubes
Handful of frozen strawberries
Handful of frozen blueberries
1 banana
1 scoop of your favorite protein powder
Directions:
Combine all in a blender and mix. It will taste like something you got at an ice cream store but be nutrient packed!
Downs' Jump Start Meal
Ingredients:
1 package maple brown sugar oatmeal mixed with skim milk or water
Fat free yogurt
1 banana
Directions:
Microwave oatmeal. Mix in yogurt and banana. This is very filling and nutrient packed!
1 package maple brown sugar oatmeal mixed with skim milk or water
Fat free yogurt
1 banana
Directions:
Microwave oatmeal. Mix in yogurt and banana. This is very filling and nutrient packed!
Creed's Scrambled Egg Burrito
Ingredients:
Microscramble eggs
Tortilla shell
Directions:
Microwave your eggs as directed on the carton. Fill your burrito with eggs and wrap. This is a protein-packed and energy-boosting breakfast.
Microscramble eggs
Tortilla shell
Directions:
Microwave your eggs as directed on the carton. Fill your burrito with eggs and wrap. This is a protein-packed and energy-boosting breakfast.
Creed's Proatmeal
Ingredients:
Instant Oatmeal
1 scoop of your favorite vanilla protein
Directions:
Prepare oatmeal as directed and add protein. In less than five minutes, you've got all the protein and carbohydrates you need.
Instant Oatmeal
1 scoop of your favorite vanilla protein
Directions:
Prepare oatmeal as directed and add protein. In less than five minutes, you've got all the protein and carbohydrates you need.
Breakfast Casserole
Submitted by Jamie Smith
Ingredients:
12 oz. reduced-fat bulk pork sausage
1 medium onion
2 eggs
4 egg whites
2 cups fat-free milk
1 1/2 tsp. stone ground mustard
1 tsp. salt
1/4 tsp. pepper
8 slices firm white bread, cubed
2 cups (8 oz) shredded reduced-fat cheddar cheese
Directions:
The night before, cook sausage and onion over medium-high heat in a nonstick skillet until sausage is no longer pink. Drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Ingredients:
12 oz. reduced-fat bulk pork sausage
1 medium onion
2 eggs
4 egg whites
2 cups fat-free milk
1 1/2 tsp. stone ground mustard
1 tsp. salt
1/4 tsp. pepper
8 slices firm white bread, cubed
2 cups (8 oz) shredded reduced-fat cheddar cheese
Directions:
The night before, cook sausage and onion over medium-high heat in a nonstick skillet until sausage is no longer pink. Drain and cool. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13 x 9 inch baking dish coated with cooking spray. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for about 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Apple Cinnamon Baked Oatmeal
Submitted by Jamie Smith
2 cups whole wheat rolled oats
1 1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp chopped pecans
1/4 cup raisins
2 cups diced apples (I used Granny Smith)
3 eggs
2 cups fat-free milk
1/2 tsp. vanilla extract
3 Tbsp Splenda brown sugar blend (or 1/3 cup light brown sugar)
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
Directions:
Preheat oven to 325 degrees. Grease an 8-by-8-inch baking dish and set aside. In a small bowl filled with hot water, allow raisins to soak for about 5 minutes until nice and plump. In a large bowl, mix together oats, baking powder and salt. Stir in apples, pecans and raisins, then set aside.
In another bowl, whisk together eggs, milk, brown sugar, cinnamon and nutmeg. Pour over dry mixture and gently stir to combine. Pour everything into greased dish and bake for about 1 hour, until golden brown.
2 cups whole wheat rolled oats
1 1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp chopped pecans
1/4 cup raisins
2 cups diced apples (I used Granny Smith)
3 eggs
2 cups fat-free milk
1/2 tsp. vanilla extract
3 Tbsp Splenda brown sugar blend (or 1/3 cup light brown sugar)
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
Directions:
Preheat oven to 325 degrees. Grease an 8-by-8-inch baking dish and set aside. In a small bowl filled with hot water, allow raisins to soak for about 5 minutes until nice and plump. In a large bowl, mix together oats, baking powder and salt. Stir in apples, pecans and raisins, then set aside.
In another bowl, whisk together eggs, milk, brown sugar, cinnamon and nutmeg. Pour over dry mixture and gently stir to combine. Pour everything into greased dish and bake for about 1 hour, until golden brown.
Breakfast Burrito
Submitted by Meghan Sullivan
Ingredients:
4 low-fat flour tortillas
1 cup mild or medium salsa
1 cup liquid egg substitute
1/4 cup nonfat milk
1/2 cup shredded reduced-fat Jack cheese
Directions:
Warm tortillas according to directions on package. In a small saucepan, heat salsa on low until heated through.
Meanwhile, whisk egg substitute and milk in a small bowl. Cook in a nonstick skillet over medium heat, gently lifting the setting egg substitute mixture to
allow the rest of the liquid to cook. When eggs are cooked through, though still moist, remove from heat and divide into four.
Spread heated salsa on warmed tortillas, followed by one-fourth of the egg substitute. Sprinkle with cheese, and then roll burrito style.
Ingredients:
4 low-fat flour tortillas
1 cup mild or medium salsa
1 cup liquid egg substitute
1/4 cup nonfat milk
1/2 cup shredded reduced-fat Jack cheese
Directions:
Warm tortillas according to directions on package. In a small saucepan, heat salsa on low until heated through.
Meanwhile, whisk egg substitute and milk in a small bowl. Cook in a nonstick skillet over medium heat, gently lifting the setting egg substitute mixture to
allow the rest of the liquid to cook. When eggs are cooked through, though still moist, remove from heat and divide into four.
Spread heated salsa on warmed tortillas, followed by one-fourth of the egg substitute. Sprinkle with cheese, and then roll burrito style.