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Quick, Healthy Breakfasts - Page 6

post #76 of 86
2/16/10 at 2:49pm
Quote:
Originally Posted by macuser3of5 View Post
1/2 cup of rolled oats (boiled), 1/2 cup of peanut butter, enough milk to stir it all together.
going to give this a shot, maybe with some sort of chocolate in it. maybe chocolate protein powder. does it keep you pretty full for a while?
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post #77 of 86
2/16/10 at 4:06pm
Quote:
Originally Posted by macuser3of5 View Post
1/2 cup of rolled oats (boiled), 1/2 cup of peanut butter, enough milk to stir it all together.

sounds tasty but that amount of peanut butter has crazy calories. 1 tablespoon of peanut butter alone will be in the 200cal range so thats easily over the 1000 calories in peanut butter per serving.

this sounds like a good pre race (half marathon ect) breakfast though.
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post #78 of 86
2/16/10 at 9:02pm
Quote:
Originally Posted by LawrenceMD View Post
1 tablespoon of peanut butter alone will be in the 200cal range so thats easily over the 1000 calories in peanut butter per serving.

lolwut
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post #79 of 86
2/16/10 at 9:30pm
^^ 1 tbsp of peanut butter = 100 calories or thereabout. 1/2 cup (assuming we're using the same definition) = 8 tbsps = 800 calories.

You're welcome.
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post #80 of 86
2/16/10 at 9:39pm
Quote:
Originally Posted by LawrenceMD View Post
1 tablespoon of peanut butter alone will be in the 200cal range so thats easily over the 1000 calories in peanut butter per serving.

Quote:
Originally Posted by whacked View Post
^^ 1 tbsp of peanut butter = 100 calories or thereabout. 1/2 cup (assuming we're using the same definition) = 8 tbsps = 800 calories.

You're welcome.

Mhm.
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post #81 of 86
2/16/10 at 9:41pm
I made some of that for dinner (1/2 cup oats, 1 tbsp peanut butter, 1 tbsp nutella ) and it was quite good. If 1/2 cup is 8tbsp, that would seem to be way too much peanut butter to me.

if I counted it out correctly, that came in at around 315 calories, 13g fat, 10g protein, 8g fiber or so.
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post #82 of 86
2/16/10 at 10:15pm
rolled oats are ok, but you'll never go back once you try steel cut. soak them overnight and they take 5 minutes to cook.

http://www.chow.com/stories/11561
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post #83 of 86
2/16/10 at 10:46pm
Quote:
Originally Posted by aizan View Post
rolled oats are ok, but you'll never go back once you try steel cut. soak them overnight and they take 5 minutes to cook.

I agree, huge difference between rolled and steel cut. I used to have rolled every morning, but always preferred steel cut. The tip on how to speed up cooking is good to know, thanks.
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post #84 of 86
2/21/10 at 9:18am
Overnight oatmeal. Bring 4 cups water to a boil in a pot, add 1 cup steel cut oats. Turn heat down, cover, and simmer 15 minutes. Stir in 1/4 cup ground flaxseed if you want. Turn heat off, cover, and let cool on the stove. When cool, transfer to a sealed container and into the fridge. That's enough for a week for me. Ymmv. In the morning, scoop out a serving of oatmeal into a bowl, stir in a bit of milk for consistency if it's too thick. Nuke for 90 seconds or till hot. When hot, stir in 1 scoop whey protein shake powder, a handful of blueberries, a few sliced almonds, whatever you have.
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post #85 of 86
2/21/10 at 9:33am
power shake
skim milk
strawberries/blueberries/bananas
natural flavor protein powder
oats
linseed oil
ice

this is the perfect meal for the man on the go,it is full of protein, complex carbs ,good fats and importantly , fibre
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post #86 of 86
2/22/10 at 3:05am
My two recent fixes:

1) McCann's Steel Cut Irish Oatmeal - cook it on the weekend, refrigerate and nuke it back to life in the morning. Last time I cooked it I chopped up and threw in a big handful of turkish apricots. It's stiff as hell when it comes out of the refrigerator, but instead of adding milk after microwaving I add yogurt. Good stuff.

2) Trader Joe's has whole wheat pita pockets that are about 6" or so in diameter - I think they come about 8 to a pack. I've been chopping up a piece of turkey sausage, scrambling an egg and nuking it for about a minute, then smear it with natural peanut butter and throw it in the pita that you split open halfway with a knife. Easy to eat on the run, you can make up a stack of the eggs one day to last for a couple of days if you want, add cheese, whatever. Finding the bowl that gives you an egg the same size as the pita and you're set.
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