During the week, I alternate between Oatmeal with berries or bananas and walnuts or an egg white omelet with vegetables and a piece of whole wheat toast.
In my imaginary world, I am feasting on waffles with syrup and croissants, but, in trying to stay fit, I save those options for vacation.
On the weekends, I allow myself whole eggs (I have to watch my high cholesterol), usually in the form of a sliced hard boiled egg over whole wheat toast with tomatoes and basil drizzled in some olive oil:
But I recently stumbled upon this high protein, very filling breakfast: Quinoa and Vegetables:
For those of you unfamiliar with quinoa, it's a high protein grain-like seed, sacred to the Incas.
The above photos are quinoa as seeds on plant, quinoa once flowered and quinoa harvested.
But back to my yummy recipe:
quinoa (about 1 cup cooked)
Prepare quinoa per instruction on package. Prepare squash (I cubed, then roasted mine. I like to do this in bigger batches so I can use it throughout the week.) Place cooked quinoa in a bowl. Add spinach (or kale or chard would do nicely), carrot and cilantro. Add your squash. And, if you'd like, a egg (I left mine a little soft in the middle so the yolk dripped all over the salad). Or keep it vegan and leave out the egg!
This breakfast is full of nutrients and protein! (and is far more visually appealing than oatmeal.)