Breakfast 911

W

whipappeal

Guest
My breakfast needs an intervention.

Here are the parameters:

-Husband who leaves at 8:00 am sharp every morning and thinks heating a bowl of oatmeal on the stove is too much work. (Also has high chol., so no eggs, even though I argue that one is fine, now and then.)

-DH won't eat breakfast sandwiches. (I eat them, but could stand to halve the carbs.)

-We have no microwave.

-I have a hard time facing anyone before 10:00 am, and I hate making breakfast in front of housemates/in-laws.

Help. What would you do? Make something the night before? Just wing it with yogurt and granola? I need nutrition at lightning-speed, people. All responses gladly appreciated.

 
How about making piles of waffles or pancakes, freezing them, then heating in the oven or toaster

 
Maybe buying a microwave would be a good investment and fruit is a suggestion

I have high cholesterol too, I eat oatmeal (microwaved), I eat cereal (rasin bran, all bran with wheat germ: wheat germ is awsome for people with cholesterol: Wheat toast with I CAN'T BELIEVE IT NOT BUTTER SPRAY instead of any other topping in fact I use I CAN'T BELIEVE IT'S NOT BUTTER SPRAY in place of all butter or margerine it is the best invention and it tastes great the greatest invention for anyone on a diet, diabetes, and high cholesterol. TRUST ME ON THIS!!! I hope these suggestions help. It has helped me!!!!!!!!

 
Do you have a blender? Protein smoothies (made with soy or whey protein)

I like to make steel-cut oatmeal and portion it out. Warms up nicely by adding hot water or by microwave (if hubby has one at work)

Slices of eggwhite fritta can be warmed in a pan or toaster oven.

 
We've been enjoying this smoothie with soy protein added

Make sure you find the unsweetened almond milk. Health food stores carry it, but our local grocer only carries the regular style (very good, but 90 calories as opposed to 40 per cup). Oh, and the chocolate almond milk is REALLY good.

Better 'n Peanut butter only has 2.5g fat...find it in healthfood store.

I goofed the first time and used powdered sugar free/fat free dry pudding mix (rather than a container of the already made stuff) and it worked out great. Now I use it (chocolate or vanilla) if I'm not adding protein powder.

I like this site...it has s a good tuna-noodle casserole that use low carb shirataki soy noodles.

******************************

"Hungry For Peanut Butter Milkshake"

(Entire shake: 142 calories, 3.75g fat, 375mg sodium, 22g carbs, 0.5g fiber, 1g sugars, 3.5g protein = 3 Points)

A frosty, chilled peanut-butter-fest!
Ingredients:

1/2 cup Almond Breeze Unsweetened, Vanilla or Original

1 Sugar Free Jell-O Pudding Snack, Vanilla*

1 tbsp. Better ’n Peanut Butter

1 cup crushed ice

3 packets Splenda

Directions:

Place all ingredients into a blender and mix until smooth. Enjoy! Serves 1.

*Use a chocolate-flavored pudding cup for a Chocolate Peanut Butter Milkshake!

http://www.hungry-girl.com

http://www.hungry-girl.com/chew/chewdetails.php?isid=873

 
Might be simple as this Erin

My DH has high cholesterol and won't fix anything for himself either- so I got a cereal with lots of oats in it for him. I keep fruit in the refrigerator (blueberries right now) and when I get up I pour a bowl of cereal for him and plunk fruit on it. I put a little brown sugar over the top and all he has to do when he gets up is to pour milk on the cereal and eat it.

 
We do the same. And oats are apparently so beneficial for folks with this problem. Could you

make your own meusli as well?

I also make a batch of muffins, whole grain with fruit, to last for 2 days. Then make more. I find that they dry out too quickly and by the 2nd day, I've stretched them too long. Muffin, a yogurt with fruit as well. That might meet the needs.

 
Yogurt, granola and fruit. fiber rich muffins or breads. slices of quiche warm quickly.

Do you have a slow cooker? Oatmeal can be made overnight in the slowcooker. Hot and ready in the morning. Oatmeal scones made ahead and frozen. Serve with honey or peanut butter or homemade jam.

 
Oo, I love a suggestion that lets me buy a waffle-maker! smileys/smile.gif Whole-wheat ones-great ideas; thanks!

 
Thanks, Cathy and Marg; we'll probably switch to oat-rich meusli-but muffins'd be nice for variety!

 
Good ideas! Thanks for your help, everyone. smileys/smile.gif

Thanks, Ang--

Since we don't have a crock pot, I put the oatmeal and a cup of water in a pot and let it sit overnight. I (like to) think it cuts down the cooking time. smileys/wink.gif

It's bizarre, but steel-cut oatmeal is (pardon the pun) a steal at Marks & Spencers, here!

 
Here's what my husband does using Barbara's whole grain shredded wheat. When he gets up he makes

coffee...then he gets in the shower. When he's done there the coffee is done.

Then he puts the shredded wheat in a bowl and pours the coffee over. He loves this breakfast.

 
Rec: Granola Waffles, these are tasty

Granola Waffles

3/4 cup granola
1 cup whole wheat flour
1-3/4 cups all-purpose flour
1 tsp salt
1 tsp grated orange peel
2 tsp baking powder
2 eggs
2 cups milk
1/2 cup butter, melted and cooled
2 tbsp honey

In bowl combine whole wheat flour, salt, orange peel, and baking powder and set aside.. Break eggs into a large bowl, beat eggs lightly with an electric mixer. Beat in milk, butter and honey until blended. Add the flour mixture and beat until batter is smooth. Bake waffles in a preheated waffle iron. Yield: 8 waffles.

Pat’s notes: these are even good cold, without any syrup, just as a snack.

I often make my own granola, as follows, and use it in these waffles.

The Queen’s Oats

8 cups regular rolled oats
1-1/2 cups firmly packed brown sugar, or a little less (makes a fairly sweet granola)
1-1/2 cups regular wheat germ
1/2 cup sesame, sunflower or other seeds
1/2 cup coconut or nuts, or both, as desired
1/2 cup unprocessed oat or wheat bran (optional, but healthy)
1/2 cup vegetable oil
3/4 cup honey or maple syrup
2 tsp vanilla
1/2 tsp salt
raisins or chopped dried fruits (optional)

Preheat oven to 325º. In a large bowl add all dry ingredients except raisins or dried fruit, stir to blend. In a saucepan heat oil, honey or maple syrup and vanilla just until bubbling. Pour over dry ingredients and mix thoroughly. Divide mixture between two lightly greased 10x15-inch rimmed baking sheets, spreading evenly (OR sometimes I just do it all in a big roasting pan -- easier to stir). Bake about 20 minutes or until coconut is lightly browned. Remove from oven and stir several times as grains cool to prevent sticking. (If you like your granola in chunks, don’t stir while it cools.) When cool, add raisins or other dried fruit. Store in an airtight container. Yield: about 16 cups

Pat’s notes: Yummy granola. I also like to use it in Granola Waffles and Honey Granola Bread.

Date: Sat, 29 Mar 2003 From: hAndyman
Hi Pat. Thanks for the recipe. I've been making it at least once every 2 weeks for a while now (and have only burned it once, thank goodness). I've tried it using maple syrup only once, deciding that it was a waste of good maple syrup (better to drizzle some on for that delicious maple flavor - that goes great on many cereals!). I routinely use 1 cup of brown sugar and half a cup of honey in order to lower calories and sweetness a bit, and add sesame, flax, poppy, pumpkin, sunflower and millet seeds, (a couple tablespoons each) as well as pecans or almonds, oat or wheat bran, and coconut. I bake it undisturbed (i.e. without stirring) on Teflon non-stick sheets and break it up so it's chunky (people like to snack on the chunks). Everyone adds their own dried or fresh fruit as they wish, but dried cranberries are the most popular it seems, although I've tried cut up apricots, apples, etc. as well as fresh bananas and strawberries. It's a good recipe, and I haven't bought granola since trying it. I usually make a seed bread at the same time as I use many of the same ingredients in both recipes. I'm glad you posted the recipe, and happy I tried it! Cheers! Andy

More Andy’s notes:
I'm still using Pat/No. Cal's recipe...since I started making it about 3 years ago, (though I have tried some other recipes, with less success) but I make small changes from batch to batch to give it different flavours to emphasize; e.g. I'll add more sunflower seeds, or more coconut, or more pecans, etc. This recipe makes about 2 of those big coffee or iced tea cans (2 lb or 1 kg?).

 
Favorites here for a quick breakfast

when I'm not up for eggs nor have time for pancakes or waffles are:

Whole wheat toast or toasted english muffins or crumpets spread with peanut butter (and sometimes jelly)

Hard-boiled eggs, sprinkled with salt and pepper

Cottage cheese is a favorite when I'm up for something savory and quick...love to sprinkle it with salt and pepper too, and chopped tomatoes. OR mix a little pineapple into it.

A slice of leftover pizza.

Another quick and easy fave are quesadillas. Here's how I like to make them:

Place a nonstick skillet over medium to medium-high heat. Put one flour tortilla in dry skillet (don't add any oil or fat), sprinkle a thin layer of shredded or sliced cheddar cheese* (I like sharp best) over surface of tortilla (the amount can vary depending on size of tortilla and how much cheese you like in your quesadilla). Put one more tortilla on top of the cheese. After about a minute, check the bottom of the tortilla to see if it's starting to brown here and there. Gently flip the quesadilla with a spatula and cook on the other side until tortilla is lightly browned and cheese is melted (it's okay if cheese oozes out a little and browns in the skillet -- the browned cheesy edges taste great). Remove quesadilla from skillet to a serving plate. Cut into wedges and serve. OR, before cutting into wedges, here's another favorite variation...After removing quesadilla from skillet to plate, gently pull back top tortilla and quickly insert thinly sliced tomatoes over the melted cheese and some fresh alfalfa sprouts and optional thinly sliced fresh jalapenos. Replace top tortilla and cut into wedges. These are very tasty. Optional sides are guacamole and/or salsa to spoon on top of the quesadilla wedges as they're eaten.

 
You must log in or register to reply here.
Back
Top