I have got to admit I did not get very obsessive with P3 breakfasts or Maintenance breaky either, actually I just made sure I had a starch serving, a protein serving, and a fat serving (sometimes included in the protein lol) and a dairy serving and a fruit seving. Simple as that. I often had higher protein breakfasts and did not worry about getting extra protein in my day.
Seems to have worked for me, but I admit also that I don't have a very carb sensitive body.
Lookin' good, evemomma.
I appreciate your advice about protein...the amount of meat protein on P2/3 is way too much for me! I have been feeling ill since lunch when I ate 8oz of lean ground beef along with my 2c veggies. Blech. I don't think it was my breakfast since I ate the same yesterday and felt fine. I am going light for dinner though...maybe eggs and wilted spinach.
Eve, I hated phase 2! Way to much meat for me. It gets easier with Phase 3 and 4 because you have more protein sources to choose from and my required protein per day dropped to 10 ounces.
I based my breakfasts on the worksheets and reading the life after thread. Must admit, like Ruth Ann, I eat a breakfast similar to my phase 3 ones. 0% Greek yogurt, a fruit, almond butter and a slice of Ezekiel bread. I found that when I ate the waffles or two slices of bread, I was really hungry later in the day.
Eve, I hated phase 2! Way to much meat for me. It gets easier with Phase 3 and 4 because you have more protein sources to choose from and my required protein per day dropped to 10 ounces.
I based my breakfasts on the worksheets and reading the life after thread. Must admit, like Ruth Ann, I eat a breakfast similar to my phase 3 ones. 0% Greek yogurt, a fruit, almond butter and a slice of Ezekiel bread. I found that when I ate the waffles or two slices of bread, I was really hungry later in the day.
I have been lucky so far that I have tolerated the carb breakfast without an increase in my hunger (in fact, I am having a VERY hard time getting my food in because I'm not even hugnry by 2pm for lunch!).
I'm sure things will change as my body gets more used to carbs though. We'll see!
Having fun with these P3 breakfasts and wanted to use a non-wheat grain source today since I had some bloating and stomach discomfort yesterday (though I actually think it was some chemical added to some store-bought veggies kabobs).
So I made my own oatmeal pancakes with homemade oat flour. Super easy and very delish! The pancakes take 1/2 cup of quick oats that are ground in a food processor to make oat flour. Just a few pulses does the trick!
Oatmeal pancakes:
1/2 cup quick oats, ground into flour
1/2 tsp baking powder
2 egg whites
1/4 cup greek yogurt
1-2 TBSP almond milk (I just used skim)
1/2 tsp vanilla extract
1-2 tsp splenda
(mix dry ingredients and then wet....cook in medium-heat skillet, makes 2 large pancakes)
I added blueberries to my pancakes once they were poured in the pan. SO good! Also had 2 pieces of OM ready to heat bacon for a great and filling meal.
Also had 2 pieces of OM ready to heat bacon for a great and filling meal.
Forgot to ask you, how is the OM ready to eat bacon? I have been avoiding the bacon because of the price ($8.99 a pound for OM bacon?) but noticed the ready to heat is substantially cheaper. Just was leery of it... just doesn't sound right, you know?
Forgot to ask you, how is the OM ready to eat bacon? I have been avoiding the bacon because of the price ($8.99 a pound for OM bacon?) but noticed the ready to heat is substantially cheaper. Just was leery of it... just doesn't sound right, you know?
It's EXPENSIVE Ruth Ann!!!!! It doesn't seem to be as fatty as the regular - and it does cook up easily, but I don't know that I will always indulge as my kids keep wanting to eat it...and my pack is getting low!
Fit n Active Flatbread (1 slice, aldi brand): 110 cal, 2.5g fat, 9g carb, 9g protein
Tzatziki Sauce (homemade, 4 oz Greek yogurt, 1/4c cukes, dill/mint/garlic (to taste....just google a recipe...so easy and P3 compliant): 74 cal, 0 fat, 3.5 carbs, 12g protein
Fresh Veggies: Red Bell Peppers, Spinach, Onion (1/4 cup each, 30 cal)
Jimmy Dean Fully Cooked Sausage Patty (pork, 1 patty): 145 cal, 12.5g fat, 1g carb, 6g protein
Fruit on the side: Banana (1/2)...52 cal, 12g carbs, .6g protein
= 411 cal total, 15g fat, 25.5 carbs (didn't count veggie carbs but should still be under 30 total), 27.6 protein
I don't think I would make this with the full-fat sausage again (except that it is was SOOOOOO easy!)....I would prefer to use a low-fat meat like chicken, cooked with some greek seasoning and then add some low-fat feta cheese to make up for the fat deficit! Either way, delish!
Banana/Cream Waffles:
Fit & Active Multigrain Waffles (2, aldi brand): 140 cal, 3g fat, 22g carbs, 4g protein
Fit & Active Neufchatel Cheese (1.5 oz): 105 cal, 9g fat, 3 carbs, 1.5 protein
Banana (1/2): 52 cal, .2g fat, 12g carbs, .6g protein
(on the side) Four egg whites, scrambled: 100 cal, 0g fat, 0g carbs, 20g protein
Walden Farms Pancake Syrup (to taste): 0/0/0
Total: 397 cal, 12.2g fat, 37g carbs, 26.1 protein
So, I toasted the waffles, spead the neufchatel cream cheese (probably could lowe the fat more by using lowfat cream cheese, but I had this on-hand), put sliced bananas of the top, nuked it for 20 seconds (mostly because my 1/2 banana was in the fridge leftover from yesterday) and then drizzled WF syrup over it. I actually just ate one hard-boiled egg on the side, though this makes the fat 16 g, so I adjusted the balance for egg whites instead though I just didn't have time to make them. It was HEAVEN!!!!!!!!!
I hope others enjoy these or at least get inspired to get creative with breakfast! I am having a blast thinking up new and creative ways to indulge. What is great, is I really get to "flex" my planning muscles which I know will only help me in maintenance!
Now, I'm thinking of making some kind of banana crepe....will come back and post once I've got it figured out!
I lost my little recipe paper from my clinic for quinoa pancakes... just phoned them and they will email me a copy - I'll post it here so others can use it too. Uses cooked quinoa & egg, can't remember details tho. Good for P3/4
Quinoa Pancakes
Ingredients
• 3/4 cup cooked Quinoa (certified
gluten-free if necessary)
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Cinnamon
• pinch of Sea Salt
• 1/4 teaspoon Pure Vanilla Extract
• 2 large Eggs
Directions
Heat a large, lightly greased skillet or
griddle over medium heat.
Combine all ingredients in a medium bowl
and pour batter onto skillet, forming 4
pancakes. Cook slowly for 3-5 minutes on
the first side, until pancakes are set. Flip and cook for another 1-2
minutes.
Serve with WF syrup, nut butters, fresh fruit, Quark or Ricotta cheese, etc.
