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Week 3: Breakfasts
1. Easy Oatmeal Pancake
Combine 1/2 cup oats, 1/2 cup egg whites, 1/4 tsp baking powder & cinnamon to taste in a small bowl.  Cook in a greased skillet until the pancake has set. Flip and cook the other side. Serve with 1 Tbsp maple syrup and 1 tsp butter.

2. Steak & Swiss Omelet
Whisk 1 egg and 1 egg white together in a small dish. Cook 2 Tbsp chopped onion in a skillet until soft. Add the eggs and cook until set. Add 3 oz cooked steak and 1 slice Swiss cheese, fold over the omelet and serve with 1 slice whole-grain toast.

3. Yummy Yogurt Parfait
Layer 1 cup Greek yogurt, 1/2 cup fruit & 1 serving granola in a dish and serve. 

4. Creamy Honey Toast & Berries
Combine 2 Tbsp cream cheese with 1 tsp honey, then spread on 2 slices whole-grain toast. Top with 1/2 cup berries and sandwich the two slices together. 

5. Hearty Sweet Potato-Sausage Hash
Pierce 1 small sweet potato with a fork and microwave on high until tender. Cook 2 Tbsp chopped onion and 1 breakfast sausage patty in a skillet until meat is cooked through. Add 1 cup kale and cook until wilted. Chop sweet potato and stir into hash. 

6. Peachy Keen Smoothie
Combine 1 cup skim milk, 1/2 tsp vanilla extract, 1 cup peaches & 1 frozen banana in a blender until smooth. 

7. Avocado Breakfast Toast
Top 2 slices whole-grain bread with 1/3 of an avocado, 1 scrambled egg, and 2 tomato slices. Season with black pepper and salt.