• Breakfast For Dinner

    Breakfast for dinner is great when you make it an omelet!  Add veggies and reduced fat cheese and serve with whole grain toast (or baked potato wedges) for a nutritiously balanced, protein rich meal in minutes.

 

 

 

CJNutrition: http://twitpic.com/eb4rm9 W:l: leftover red quinoa with leftover curried veggies and a coupla eggs
W:l: leftover red quinoa with leftover curried veggies and a coupla eggs

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Oatmeal Cookie Energy Bites

Make a batch or two of these delicious and portable energy bites on the weekend and use them throughout the week to beat between-meal hunger. Or, pair two bites with a small nonfat latte for an on-the-go breakfast that will keep you energized all morning.

Prep time: 5 minutes
Total time: 5 minutes + refrigeration time 
Makes: 6 bites

Ingredients:

1/2 cup rolled oats
1/2 teaspoon cinnamon
1/2 cup raisins, chopped
1/4 cup unsweetened shredded coconut
1/3 cup salted almond butter

Directions:

1. Stir oats, cinnamon, raisins and coconut together in a medium bowl until all ingredients are mixed thoroughly.
2. Add almond butter, pressing it into the oat mixture using a spatula or spoon until evenly dispersed.
3. Press and knead the mixture with your hands until all of the ingredients are mixed together and form a large ball.
4. Divide into six pieces, rolling each into a small ball. Refrigerate for at least an hour to allow flavors to meld before eating. Energy bites can be stored, refrigerated, for up to two weeks.

Try these variations: 

 

  • Use peanut or sunflower seed butter instead of almond butter. 
  • Use dried cranberries, apples, or apricots instead of raisins.
  • Use pumpkin pie spice instead of cinnamon.
 Nutrition Facts Per Serving

CALORIES: 168, PROTEIN: 5g, FAT: 10g fat (3g saturated), CARBOHYDRATE: 18g, FIBER: 3g, SUGAR 8g, SODIUM: 34mg, CALCIUM:58mg (6% DV), 0mg cholesterol.