Eve's Health & Fitness

DOB: October 27 CURRENT RESIDENCE: North Eastern Oklahoma OCCUPATION: Certified Group Fitness Instructor HEIGHT:5'1"; WEIGHT:105 lbs.; BF%:14.3% bodyfat FAVORITE BODY PARTS TO TRAIN: Back, abs FAVORITE CHEAT MEAL: Mexican and any dark chocolate CAREER HIGHLIGHT: Featured as a fitness role model in Chad Tackett's Global-Health & Fitness website: http://www.global-fitness.com/ DESCRIBE MYSELF: Competitive, energetic, persistent, focused, consistent, and driven.

Wednesday, January 05, 2011

400 Calorie Breakfasts

A great way to start your morning is to eat a healthy breakfast with not more than 400 some odd calories. These breakfast recipes will keep you full and satisfied for a longer period of time. Enjoy! :-)

PB&B Sandwich

This peanut butter and banana sandwich is a healthier version of "The Elvis," since it was one of the King of Rock's favorite meals when topped with bacon. I added fresh blueberries on the side.

  1. Spread each half of a toasted whole wheat English muffin with 1 Tbsp peanut butter
  2. Top each half with 1/4 c sliced banana
  3. Eat as an open-faced sandwich with a side of 20 blueberries

Total calories: 406 Calories

Cheesy Eggs on Toast

Order this omelet at a diner or your favorite weekend breakfast spot. On a budget? Make this combo in your kitchen.

  1. Request an omelet made with 1 egg and 2 egg whites
  2. Fill it with spinach, tomatoes, and a sprinkle of shredded mozzarella
  3. Eat with 2 slices of whole wheat toast (no butter!)

Total calories: 391 Calories

Ham and Cheese Frittata

Love ham and cheddar in your eggs? Whip up this satisfying frittata for a Sunday brunch. Making it at home will help you control portion size and resist high-calorie sides like bacon, sausage, or home fries.

  1. Peppers and onions add great flavor for few calories
  2. Swap the cheddar cheese for a low-fat version
  3. Leftovers are delicious warmed up or at room temperature
  4. Add 1 1/2 c of sliced cantaloupe for a sweet ending

Total calories: 396 Calories

  1. Melt 1 tablespoon of the butter in a large (12") nonstick skillet over low heat. Add the onion, bell pepper, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
  2. Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Beat the egg whites until they form stiff, but not dry, peaks. Fold the yolks into the whites.
  3. Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).

Nutritional Facts per serving

FAT 22.4 G
SODIUM 1142.8 MG


Eve :-)


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