I took these pictures on my cell, so they are not the best quality...
In a post a while back, I added the recipe for Flax Pancakes. While doing Phase 1 of South Beach, I usually eat these for breakfast because I am not an egg lover. The only problem I have is that when I get up in the morning, I don't want to cook anything, I just want to eat and enjoy my coffee. So, I decided the best way to success for me was going to be preparation! I prepared 7 days worth of flax pancakes! I ate one batch and froze the other 6. To make it easier for me to separate them I put two pancakes together then put wax paper around them and stacked all 12 pancakes into a gallon Ziploc bag. Now, when I wake up, I can groggily go grab two pancakes and toast them in the toaster oven, add some natural peanut butter and sugar free syrup and eat! Also, I don't have a pan to clean every morning.
For this week batch, I used 1 carton of egg beaters (Kroger brand) and 1 egg plus the other ingredients. I found that the carton had a little more than the 12 eggs, so that's why only the 1 extra egg.
I also decided to make up a bunch of salads that I can easily eat for lunch. Given the choice between making a salad and grabbing whatever is easiest, guess which I'd usually choose?
I saw this great idea on Pinterest! I poured in about 1 Tbsp of sugar free raspberry dressing, then put in a mixture of kidney beans and black beans, shredded chicken (I cooked this in the crock pot over night on low for about 10 hours in a water/chicken broth mix), diced celery, and chopped Romain lettuce. I usually enjoy radishes on my salads, but I didn't buy any at the store this week, maybe next time...
Here's the salad platted. It was plenty of food to fill me up and satisfy me at lunch time.
I hope you find these to be helpful tips!
