FREE NEWSLETTER
The Body-for-LIFE e-newsletter keeps you up to date with exciting news going on with Body-for-LIFE Success Stories, new products, cardio and weight training articles and delicious recipes that are healthy!
Speak to our experts
1-800-297-9776
|
|
 |
Breakfast
Recipes
(worst) 1 2 3 4 5 (best)  =Taste  =Ease of preparation
|
Total Results=661
|
|
1
serving
My good friend Steve from Austin, Texas started me on the hot and spicy "Texas Taco" about a week before I joined BFL. I did not want to part with the hot stuff, but had to give up the Cheddar... so I created this happy alternative. Hope you enjoy it as much as we do!
4 egg whites and 1 egg yolk, beaten, mixed with
a splash of skim milk or water and a
dash of McCormick "Santa Fe" Spice Blend
2 Tbsp diced red and/or green bell peppers
1/4 cup, scant sliced scallions
1/4 cup diced lean ham
1/4 cup sliced baby mushrooms, white or Portabella
2-3 grape tomatoes, halved
cilantro, fresh or dried, to taste
2 Tbsp Fat Free "Tomato’n Basil" Feta Cheese
Hot Salsa for topping
Olive oil in a mist bottle sprayer
or
cooking spray in a can (though not as economical and definitely not as tasty!)
You can make this delicacy stove-top. We love it baked on "low-broil" for about 8-10 minutes or until light and fluffy.
Heat an omelette pan thoroughly and mist with olive oil. Add ham, and all the veggies except scallions and grape tomato halves. Stir-fry for a minute, or until slightly softened. Transfer to a small bowl. Reheat and re-mist with olive oil, if necessary. Add egg mixture, stirring gently, until semi-solid. Spread the veggie mix on top, decorating with the grape tomato halves and feta cheese. Place into the oven on "low-broil" for a few minutes, topping it with scallions just before it is done. Serve hot, topped with cilantro and salsa.... or you can take it "on the go", in a whole wheat wrap or stuffed into a multi-grain pita half.
Rate this Recipe Reader Comments
|
|
|
56
servings
2 cups spinach
1/2 cup fresh basil
1/2 cup fresh Italian parsley
4-6 colves garlic
2 cups Tomatoes
1/2 cup low-fat parmesean cheese
juice of 1 lemon
1/4 cup pine nuts
Place all ingredients in food procesor or blender and blend until smooth. Pour into 28 count ice cube tray, you will need 4 trays, and freeze. Place into freezer bags at what quantity you like. I freeze four at a time. I use one cube for one serving of fettuchini or whichever pasta you like.
Submitted By: Karla Berke
Rate this Recipe Reader Comments
|
|
|
1
serving
1 Packet of Myoplex Banana Protien Powder
1 Tablespoon of all-natural peanut butter
16oz. of non-fat milk
1 banana (optional)
3 ice cubes
first put the ice cubes inside. Next, add the milk, then the powder or PB and then mix (or add banana and mix)
presto, you have a wonderfully delicious peanut butter and banana myoplex shake for those who need the extra calories in their shake after a workout.
Rate this Recipe Reader Comments
|
|
|
1
serving
1 whole egg plus 2 egg whites
2 Tbs applesauce
1/3 cup whole wheat flour
1 Tbs brown sugar
2 tsp baking powder
1/8 tsp salt
cinnamon to taste
1 tsp vanilla extract
Blend all ingredients together. Use batter to make about 3 pancakes.
Topping: @ 2 large strawberries, 6-8 red grapes, 2 Tbs applesauce and puree in a blender. Serve over pancakes. Use other fruits for variety.
Rate this Recipe Reader Comments
|
|
|
1
serving
This one is for when you are out the door and you hit the three hour mark from your last meal.
1 slice of whole wheat toast
vanilla protein powder
butter buds
cinnamon
take the toast and pop it into the toaster, take the butter buds and mix it with a little water to thicken it. spread it over your toast and add some vanilla protein powder along with cinnamon.(add to your liking)
Submitted By: Kurt Metnak
Rate this Recipe Reader Comments
|
(worst) 1 2 3 4 5 (best) =Taste =Ease
of preparation
|
|
|
|
