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September, Better Breakfast Month, is nearly at a close– but it is never too late to improve the way you start your day. Breakfast truly is the most important meal. A good breakfast can give you more energy and help you to make better choices throughout the day. I have a horrible habit of skipping breakfast usually because I don’t leave myself enough time to make something great, but I notice a difference when I make time for myself.

Don’t let the fact that September is almost over deter you from beginning a better breakfast routine. Fall is really good time to jumpstart your health and fitness regimen– it is so much easier to roll into the new year with good habits when you do.

BistroMD shared a few simple recipes with me that I’d like to share with you! Trust me– they are pretty yummy. Have fun!

bistroMD’s Sweet Potato Pancakes:

Courtesy of BistroMD
Courtesy of BistroMD

Serves 2

Calories: 330

Protein: 24 g

NET Carbohydrate: 19 g

 

What you’ll need:

  • 1 cooked sweet potato
  • 2 Eggs
  • 2 tablespoons Peanut Butter
  • ¼ teaspoon baking powder

Directions: Mix all ingredients in bowl. Mixture will be lumpy. Cook on a skillet or griddle and enjoy!

Serve topped with a sprinkle of cinnamon and a side of turkey sausage.

 

bistroMD’s Black Bean Omelet

Courtesy of BistroMD
Courtesy of BistroMD

Yield’s one serving

Calories: 330

Protein: 21 g

NET Carbohydrate: 44 g

 

What you’ll need:

  • 1/2 cup of cage free 100% egg white liquid
  • 1/8 teaspoon of extra virgin olive oil
  • A pinch of sea salt and black pepper

Directions: In a nonstick 8-inch skillet, heat the oil over medium heat. Pour the egg whites into a small bowl and sprinkle in the salt and pepper. Whisk for 10 seconds, add in the egg mixture to the skillet to cover the bottom and cook the eggs for two minutes. Using a rubber spatula, flip the egg over and cook for another two minutes. Transfer to a plate and leave the omelet open.

More ingredients that you’ll need:

  • 1/4 cup of canned organic black beans
  • 1/8 teaspoon of extra virgin olive oil
  • 1 tablespoon of diced green pepper (1/4″ x 1/4 “)
  • 1 tablespoon of diced red pepper (1/4″ x 1/4″)
  • 1 teaspoon of dice onions (1/4″ x1/4”)
  • 1/8 teaspoon of ground cumin
  • 1/8 teaspoon of fresh chopped cilantro
  • A pinch of sea salt and black pepper
  • 1/4 cup of Mexican shredded cheese

Directions: Drain black beans and rinse with cold water. In a skillet, heat the oil over medium heat and add in the onions. Cook until the onions are clear, add in the peppers and cook for another two minutes. Add in the black beans. Continue to cook for another minute and add in the cumin, cilantro and salt and pepper. (The cheese is for the stuffing).

This delicious breakfast staple gets kicked up a notch with a black bean filling and fresh salsa on top.

Check out BistroMD.com for more healthy recipes and information about eating to live.

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