Cohen's Lifestyle Don't like Yoghurt

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Has anyone got any ideas of what to have for breakfast? I don't like Yoghurt and am getting a bit sick of eggs
 
Hi there!

Well, my favorite breakfast these days is fresh mozzarella balls (allowance) melted on top of cut up veggies like mushrooms, zucchini, pepper or slivers of tomato or spinach, a dash of salt, some garlic powder and oregano. Sauteed in frypan till the veggies wilt a bit and the cheese is all nice and gooey...with a bit of olive oil spray and it tastes like pizza! Sometimes I have it with crackers, -- its delicious!!!

Hope that helps. For me its either that or the egg with a bit of water and veggies to make an omelette.

I've also tried celery sticks with ricotta cheese but the celery is dense so its only a few pieces... simple though!

Some people have suggested mashed cauliflower with mixed cheese (allowed) melted on top that it tastes like baked potatoes but I havent tried that yet.

I just thought of something I haven't tried but now will just have to: put mushrooms, spinach, onion or cauliflower or zucchini in a food processor or blender, add mozzarella and/or ricotta cheese to allowance, italian herbs and spices... roll mixture into little balls or little patties and bake in toaster oven to warm it and melt the cheese... sounds yummy!

Let me know what you think?

Best,
Debbie
 
One of the breakfast suggestions from the South Beach diet is veggie quiche cups that you might like (and the bonus with them, is you can prepare a mess of them ahead of time, and freeze them or stick them in the fridge and grab them on the run)

3/4 cup liquid egg substitute or 3 large eggs or 3 /4 cup egg whites
1 package frozen chopped spinach (10 oz.)
3/4 cup shredded reduced-fat cheese
1/4 cup diced red or green peppers or mixture of both
1/4 cup diced onions
(onions tend to be high in sugar so they might be on your not allowed list, so basically substitute whatever veggies you like, just cut them in a dice.

Salt or other allowed spices/herbs to taste (i use garlic powder and oregano, basil or whatever catches my fancy)

PREPARATION:
Makes 12 mini-quiches
Need: Paper baking cups (that you'd use for cupcakes, muffin tin, cooking spray

1. Heat oven to 350F (no idea what that converts to in celcius)

2. Line 12 cup muffin pan with baking cups, spray the cups with the cooking spray.

3. Thaw and drain spinach - I wring it out well in paper towels

4. Mix the spinach, egg substitute, cheese, and whatever vegetables you're using in a bowl.

5. Fill the foil cups with the mixture.

6. Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.

7. Remove from cups to serve.

(these will last in the fridge for a few days, and just heat them in the microwave or a toaster oven )
 
The other day I had button mushrooms with the stem pulled out, filled it with tomato and onion and topped it with mozzarella. There was a lot left over so I used one cracker and covered it. Put them on baking paper and in the griller until the cheese melted. The baking paper helped because obviously there's heaps of cheese left over and you can peel it off the baking paper more easily and cleanly.
Yum...
:)
Stef
 
Thankyou so much. I have been doing great with every other meal but breakfast was a struggle. I will definately try those. Thanks again
 
Thankyou so much. I am so glad I asked. You guys have great suggestions.
 
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