special k advantage is really filling I find. I have it with almond milk hardly any calories in it! Otherwise porridge or non toasted muesli
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I prefer maple sryup for my sweetness, fake sugar I avoid cos its not great for you and I still drink diet cola so try not to have it anywhere else. I was told by naturopath that maple sryup is best for me becos its not fructose and has amazing healing properties and other good things. Ppl fast on maple syrup and lemon yearly.
Usually I have 1 chicken breast with 1 cup of steamed brown rice and 1 small salad bowl serving in breakfast as I am planing to lose extra weight.
Sardines (good fat) on wholemeal toast yum!
Toasted Museli is very high in fat. The un toasted/raw is a lot healthier, but less yummy of course!
I eat Oats porridge or Semolina porridge with trim/skim milk. A little hot in summer, but definitely filling!
When I eat breakfast (which is hardly ever - naughty naughty) I love to just have half an avocado spread on 9 grain toast.
Not low in fat, but certainly low in 'bad' fat
In winter I like porridge with a chopped banana in it. Can you tell I'm a fan of the 'quick and easy' when it comes to breakfast?
I make Bill Grangers coconut bread (let me know if you want the recipe) quite often (the kids love it). I usually make double and freeze one in individual slices.
Last edited by me+he=3; 02-01-2012 at 18:40.
- 2 eggs
- 300ml milk
- 1 tsp vanilla essence
- 2 ½ cups plain flour
- 2 tsp baking powder
- 2 tsp cinnamon powder
- 1 cup caster sugar
- 150g dessicated or shredded coconut
- 75g butter, melted
Preheat oven to 180°C (170 if fan-forced).Lightly whisk the eggs, milk and vanilla essence in one bowl.
In another bowl, sift flour, baking powder and cinnamon and combine. Add coconut and sugar.
Make a well into the dry ingredients, and pour in the egg/milk mix, stir gently until all combined, but don't overdo it.
Pour in melted butter and stir again until combined well, but again, don't over-stir.
Pour into greased and floured loaf tin and bake on middle shelf for 1 hour.
Leave to cool slightly, and then slice/toast to serve.
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