1 cup uncooked 1-minute oats (I used 3/4 c.)
1 tsp cinnamon
1 scant tsp baking powder (I omitted)
1/2 tsp vanilla
1/2 tsp maple flavoring
8-10 pkts Splenda (equals about 6 Tablespoons)
6 egg whites beaten until stiff
Mix all ingredients. Divide equally into 3 large size muffin tins. Bake at 350 degrees for 25 minutes.
Optional: Add 1/4 cup frozen blueberries before baking. (for pre-workout meal)
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein A, Carbohydrate B
The notes in parentheses are mine. I baked them in a 8" square pan, and cut into 6 pcs. 2 pcs is 1 serving for Body Type A breakfast.
Susan
2 pounds skinless chicken breasts, quartered
3 tablespoons oat flour
3 cups reduced sodium chicken broth
6 small pearl onions, peeled
2 cloves garlic, minced
10 large mushrooms, quartered
14 ounces can whole tomatoes, with juice
1 tablespoon dried thyme
2 bay leaves
1 tablespoon low sodium soy sauce
fresh ground black pepper
Lightly dust the chicken with the flour, then shake off the excess. heat a thin layer of broth in a heavy-bottomed, nonstick pot. Brown the chicken, adding more broth as is needed. Once browned, remove the chicken to a plate.
In the same pot, cook the onions and garlic in the remaining broth. Scrape up the flour from the bottom of the pan with a wooden spoon. This will form a gravy with the next ingredients.
Add the mushrooms and cook for a few minutes until they wilt. Add the tomatoes, barely crushing them with your hands as they go into the pot. Return the chicken to the pot and add the remaining ingredients. Simmer, covered, for 30 minutes.
Susan
1/4 tsp. Garlic powder
1/2 tsp. ginger
1 to 2 tsp. soy sauce ((Use Substitute))
1 chicken breast (cut-up)
2 tbsp. Chicken broth
1 tbsp. sesame seeds**
1 tsp. Splenda
1 tsp. Cornstarch or arrowroot
2 tbsp. water or chicken stock
5 - 10 drops of Tabasco sauce
Stir fry the chicken. Add all remaining ingredients except the cornstarch and water to the chicken. Thicken and coat the chicken with the thickening mixture. Add the cornstarch/water solution and cook until bubbly.
This is great over rice!
Susan