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Flat Belly Foods: 300-Calorie Breakfasts

Supersatisfying and slimming breakfast recipes.

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Peter Ardito
Peter Ardito
Peter Ardito
Banana-Nut Breakfast Cookies recipe
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
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Prev 1 of 9 Next

Chocolate-Cherry Smoothie

Blend 1 cup low-fat milk with 1/2 cup frozen unsweetened tart cherries and 1 tablespoon unsweetened cocoa powder. Serve with 1 slice toasted whole-grain bread spread with 2 teaspoons peanut butter.

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Smoked Salmon and Avocado on Rye

Mash 1/3 avocado and spread on 2 slices toasted rye bread. Top each piece of toast with 1 ounce smoked salmon and 1/2 tablespoon chopped chives.

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Apple-Walnut Pancakes with Brown Sugar Yogurt

Mix 1/4 cup whole-grain pancake mix with water according to package directions. Stir in 1 tablespoon chopped walnuts. Heat a medium skillet over medium heat and coat with nonstick cooking spray. Pour batter into skillet to make two 5-inch pancakes; cook 2 minutes a side. Meanwhile, combine 1/2 cup low-fat plain Greek yogurt with 2 teaspoons brown sugar. Top pancakes with yogurt mixture and 1/2 cup chopped apple.

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Banana-Nut Breakfast Cookies

Preheat the oven to 350 degrees. Pulse 1 cup oats in a food processor until they resemble a coarse powder. In a medium bowl, combine ground oats with 1/2 cup whole oats, 1 beaten egg, 3/4 cup low-fat milk, 1 mashed banana, 1/2 cup golden raisins, 2 tablespoons ground flaxseed, 2 tablespoons chopped walnuts, 1 teaspoon cinnamon, 1 teaspoon honey, and 1/8 teaspoon salt. Scoop batter onto a baking sheet coated with nonstick cooking spray; bake 12 to 14 minutes. (Makes four 2-cookie servings.)

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Bacon-and-Egg Sandwich

Beat 1 egg with dried oregano and black pepper to taste. Pour into a microwave-safe bowl coated with nonstick cooking spray and microwave on high 1 minute. Top with 2 slices cooked Canadian bacon and microwave 20 seconds more. Top half of a toasted English muffin with egg, bacon, 2 tomato slices, and remaining muffin half.

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Chai Oatmeal with Peaches and Pecans

Steep 1 chai tea bag in 1/2 cup boiling water 3 minutes. Combine tea with 1/2 cup low-fat milk and 1/2 cup quick-cooking oats in a microwave-safe bowl. Microwave on high 1 1/2 to 2 minutes and top with 1/2 cup thawed frozen sliced peaches, 1 tablespoon chopped pecans, and 2 teaspoons maple syrup.

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Scrambled Egg Tostada

In a small skillet, toast both sides of 1 corn tortilla over medium heat until crisp; set aside. Coat skillet with nonstick cooking spray and scramble 1 egg. Spread tortilla with 1/2 cup warmed low-fat refried black beans and top with scrambled egg, 2 tablespoons salsa, and 1/4 avocado, sliced.

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More Low-Calorie Recipes

Mix and match the meals and snacks here with our Slim-Down Workout and you can say bye-bye to belly flab.

400-Calorie Lunch Recipes

500-Calorie Dinner Recipes

150-Calorie Snacks

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elramos1224 wrote:

Anyone have nutritional info on these cookies...I put ingredients in My Fitness Pal but it doesn't seem accurate..24 grams of sugar??

10/29/2013 11:50:18 AM Report Abuse
snugglebunny6 wrote:

These sounded good and the picture looked yummy. The cookies turned out slick and shiny looking and felt rubbery, but we gave it the benefit of doubt and tasted them...all 3 adults didn't like them.

9/5/2013 07:55:23 AM Report Abuse
kkline91 wrote:

If the batter is too liquid, I just added more oats. I also added dark chocolate chips instead of the golden raisins

4/25/2013 09:17:46 PM Report Abuse
theatriics1 wrote:

I added a lot more dry ingredients once I realized how liquidy the batter was. It came out pretty cakey. I could've made these into a muffin.

4/17/2013 09:07:10 PM Report Abuse
bianca_turau wrote:

oh and I also forgot to mention: i made them smaller. From the recipe I managed to make 12 cookies.

1/21/2013 03:55:13 AM Report Abuse
bianca_turau wrote:

I just made them too. I don't know what was was wrong in your situations but my cookies were great. They didn,t have "cakey" texture and they were not soupy or watery. I think the recipe is very good. I didn't mashed the banana, I choped it. I just ate 2 cookes and I feel full. They are very consistent. I'm definitely going to make this cookies again!

1/21/2013 03:50:56 AM Report Abuse
dhlola wrote:

I just tried it .. I think the problem with my oven because it had a "cakey" texture .. it was good but I'm not sure if I'm gonna try it again

6/25/2012 06:14:53 PM Report Abuse
jessie.leigh.thomas wrote:

I also found the batter to be overly soupy - I added wheat flour and it worked ok.. the bottoms never crisped up though, they were kind of gooey. The taste was decent though.

6/18/2012 12:52:28 PM Report Abuse
naturenutsss wrote:

I made them this morning- no soup but I used whole oats not quick cook which are thinner and may be your problem. Also used a large banana. So delicious!!

6/17/2012 05:42:30 PM Report Abuse
rale2 wrote:

I made them smaller, they were very watery just like the previous reviews. I added a scoop of protein powder and extra oats with 2 T of wheat flour to help and cooked them only 8 -10 min. since they were smaller! I also used cranberries instead of raisins. They are delicious but the recipe needed tweaked!!

5/31/2012 03:07:49 PM Report Abuse
celippert wrote:

I experienced the same soupy batter. I added a few extra oats and about 1/4 cup of wheat germ to thicken it up, and they turned out great! Maybe next time I will start with 1/2 cup milk and add more if needed. I will be making these again, they're a perfect healthy grab-n-go breakfast!

5/22/2012 01:38:42 PM Report Abuse
sjhaupt85283 wrote:

Did anyone test this recipe???? As written it makes a soupy, pancake-like batter that can't be baked. I had to add another 1/2 c whole oats and 1/2 c flour to make it stiff enought to bake. And the size is huge. Really can't be 300 calories at that size! Otherwise tastes OK. Will probably eat a half of a cookie for breakfast.

5/20/2012 06:19:44 PM Report Abuse

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