1. Monday
Jump-start your Best Life Weight Loss Challenge with how you start your days—Bob recommends these breakfast options!

Chocolate-Strawberry Smoothie with Oat Bran Bagel and Cream Cheese

1 cup 8th Continent® Light Chocolate Soymilk
1/2 ripe banana
1 cup unsweetened frozen strawberries
1/2 oat bran bagel
1 1/2 Tbsp. reduced-fat cream cheese

To make smoothie, combine chocolate soymilk, banana and strawberries in a blender. Serve with half bagel and cream cheese.

2. Tuesday
Oatmeal Topped with Almonds and Berries

1 cup cooked plain oatmeal
3/4 cup raspberries, fresh or thawed from frozen
2 Tbsp. almonds
1 cup nonfat milk (optional: use some of the milk in cooking the oatmeal)

Combine oatmeal, raspberries and almonds. Serve with remaining nonfat milk.

3. Wednesday
On-the-Go Breakfast

Fiber One® Chewy Bar
1 cup nonfat milk or calcium-enriched soy milk (grab a carton or put in your thermos)
1 banana
6 almonds


At-Your-Desk Slim-Fast® Breakfast

1 can chilled Slim-Fast Optima Creamy Milk Chocolate Shake
1 medium banana
1 Wasa® crispbread with 2 tsp. peanut butter

4. Thursday
Scrambled Egg and Toast with Berries

1 large egg
2 tsp. zero-gram trans fat margarine
1 slice 100 percent whole wheat toast
1/2 cup blueberries
3/4 cup raspberries (berries can be fresh or thawed from frozen, unsweetened)
1 cup nonfat milk

Scramble egg in 1 teaspoon of margarine. Spread 1 teaspoon on whole wheat toast. Combine blueberries and raspberries. Serve with nonfat milk

Total® Cereal and Grapefruit

1 1/4 cup Total cereal
2 Tbsp. walnuts, or other unsalted nuts of your choice
1 cup nonfat milk
1/2 grapefruit

Combine cereal, nuts and milk. Serve with grapefruit.

6. Saturday
English Muffin Spread with Almond Butter with Nonfat Milk and Grapefruit

Whole wheat English muffin
1 Tbsp. almond butter or peanut butter
1/2 grapefruit
1 cup nonfat milk

Spread almond butter on English muffin. Serve with grapefruit and nonfat milk.

7. Sunday
Mushroom Scrambled Eggs on Crispbread
1/2 cup sliced mushrooms
1 chopped scallion
2 tsp. olive oil
2 eggs, scrambled
2 pieces of Wasa crispbread (Multigrain)
1 cup nonfat milk

In small frying pan, heat 1 teaspoon olive oil. Sauté mushrooms and scallions until tender and mushrooms shrink in volume. Remove from pan. Add the other teaspoon of olive oil to the pan. Add the two eggs and cook to scramble for 1 minute. Then add back the mushrooms and scallions. Cook until eggs are done. Serve on Wasa crispbread (Multigrain) with nonfat milk.

You finished Week 1! Keep eating well with the second week of breakfast recipes.


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