I’ll have a side of skinny with those eggs!
Photo Credit: Adriana Schlarb
Like most of us, breakfast goes on the back burner, but did you know that skipping breakfast adds unwanted pounds to the scale and will have a domino affect on the rest of your day? For some, skipping breakfast means hitting the drive through or losing your willpower against those colorful doughnuts and snacks or over eating at lunchtime. According to nutrition experts, studies have linked healthy breakfasts with less chronic disease, increased metabolism and increased longevity . Additionally, starting your day with a good breakfast boosts energy, production, sharpens concentration and helps to balance emotions . That’s a plus for us women who go through so many emotional changes each month 
Ok, so now you know that eating breakfast is important, but what should you eat? Experts recommend sticking to high-fiber, low density foods such as multigrain oatmeal, strawberries, walnuts, organic low fat yogurt, organic peanut butter, organic omega 3 eggs, tofu, organic turkey bacon, high fiber cereal and whole grain toast. Chances are, if your breakfast comes wrapped (or processed), it will return the favor in the form of extra calories and toxins. Blah!
Here are some quick & easy combinations:
* Whole Wheat english muffin topped with peanut butter , banana + 1/2 c low fat organic milk
* 1 C low fat plain yogurt sweetened with honey & strawberries
* 2 scrambled eggs with a spelt tortilla or whole wheat pita topped with salsa and or low fat cheese.
Here’s a quick recipe for a super simple egg breakfast.
Ingredients:
2 organic omega 3 enriched eggs
1-2 Tbs each of diced tomato, onions, bell peppers (or your favorite veggies)
1 spelt tortilla, whole wheat pita or slice of multi grain bread
Pinch of organic garlic salt
1/2 tsp of smart balance buttery spread for the pan
pinch of pepper
Directions:
Set pan over medium heat. Whisk together eggs until well combined. Add chopped veggies, pinch of garlic salt and pepper. Set aside. Add “butter” to pan until lightly melted. Add egg mixture gently stirring only twice! Before eggs are completely cooked, remove them from the heat and the glossiness will cook off. Follow these rules and you will have light and fluffy scrambled eggs! Serve over a lightly toasted tortilla, pita bread or toast. Substitute eggs with tofu for a vegalicious scramble!
Figure Friendly Chocolate Chip Muffins!
Photo Credit: Adriana Schlarb
Some of you may be familiar with Bravo’s Real Housewives and I have to admit right here and now that it is one of my guilty pleasures. I’ve been a fan of the show since the beginning and am currently indulging in season 2 of the New York Cast. I was really excited to learn that cast member and Celebrity Chef Bethenny Frankel was willing to share some recipes. I’ve got a vicious sweet tooth and am always looking for healthy alternatives to traditional sweet treats. So, when I came upon this Low Fat Chocolate Muffin recipe, I had to try it for myself. The results are in! The muffins were fudgy, chocolatey, F.G.T approved goodness! It really sticks to your ribs. I ate one 2 hours before dinner and it really curbed my appetite. My husband loved them too. This recipe has officially earned bonus points because he’s really picky!!! Side Note: F.G.T is an acronym that my friends and I made up which stands for “Fat Girl Tendencies”. I know it sounds harsh but it’s actually a term of endearment and quite funny when used in the right context. More on this later 
I give it 
out of 5 licks!
I did make some alterations due to my inventory and personal taste, but you can find the original recipe here .Thanks Bethenny!
This is my slightly altered version of this recipe. Give it a whirl!
Photo Credit: Adriana Schalrb
Ingredients:
1 cup organic unsweetened applesauce
1/2 cup organic raw turbiniado sugar
1/8 cup flax meal
1 tsp vanilla
3/4 cup organic whole wheat flour
1/3 cup Organic cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tbs Molasses
1 tbs Honey
1/2 cup organic semisweet grain sweetened chocolate chips
pinch of cinnamon for taste
Preheat oven to 375 degrees. Sift dry ingredients. Combine wet ingredients with dry and mix well. Pour mixture into gallon sized zip lock bag and pipe into lined non-stick muffin tins about 3/4 of the way. Bake for 25-30 mins or until done (time may vary, so just keep checking on it once you get to 25 mins). Make sure to rotate the muffins half way through. Give them the old toothpick test, and if it comes out clean, you’re done! Garnish with a mixture of sea salt and raw sugar on top while they’re about half way done. Serve with a tall glass of low fat soy milk or 1% organic milk.
*Makes 6 standard sized muffins.
Note: Bakers Tip: Take out the muffins once they are just about done, then quickly transfer them onto a cooling rack. Once they’ve cooled, wrap them in saran wrap and keep in a cool place. I made the mistake of leaving the muffins in a warm tin and they were slightly dry 
