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From today's SBD Daily Dish:

Quote:

The Best Way to Start Your Day
It's often said that breakfast is the most important meal of the day. That's because skipping your morning meal can lead to a dip in blood sugar that may cause cravings for unhealthy, refined foods. This creates a cycle that can lead to overeating and thus impede your weight-loss efforts. Instead, start your day with one of these nutritious, irresistible meals. Not only will it keep you satisfied and stabilize your blood sugar, but research shows that a morning meal can increase energy as well as improve work and school performance.
Sausage and Cheese Breakfast Cups (Phase 1)
Buckwheat Pancakes (Phases 2 & 3)

Sausage and Cheese Breakfast Cups (Phase 1)
These egg "muffins" make a hearty breakfast that can be eaten on the run. Make them ahead and warm them in the microwave for a fast and slimming breakfast treat.
Makes 6 cups
Ingredients
4 ounces turkey sausage or crumbled turkey bacon
1/2 green bell pepper, chopped
1/4 onion, chopped
5 large eggs
1 can (12 ounces) sliced mushrooms, drained
1/2 cup (2 ounces) shredded, reduced-fat cheddar cheese
Instructions
Preheat the oven to 350°F. Coat a 6-cup nonstick muffin pan with cooking spray, or line with paper baking cups.
In a medium nonstick skillet over medium-high heat, cook the sausage, pepper, and onion for 5 minutes or until the sausage is no longer pink. Spoon the mixture into a bowl and let cool slightly. Stir in the eggs and mushrooms. Evenly divide the mixture among the prepared muffin cups. Sprinkle with the cheese.
Bake for 20 minutes or until the egg is set.
Recipe reprinted with permission from The South Beach Diet Cookbook. Click here to pick up your copy of the book today.
Nutritional information
140 calories
9 g total fat (3 g sat)
195 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
400 mg sodium

Buckwheat Pancakes (Phases 2 & 3)
Buckwheat sounds like a grain, but it's really a summer annual. It's often planted by beekeepers because the flower is very high in nectar. The popularity of buckwheat pancakes has declined since the 1950s, but there's no reason not to try them today!
Makes 12 servings
Ingredients
1 cup buckwheat flour
1 cup whole-wheat flour
1 egg, beaten
1 tablespoon baking powder
2 cups water
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
Instructions
In a medium bowl, thoroughly combine the buckwheat flour, whole-wheat flour, egg, and baking powder, mixing until evenly blended. Add the water, applesauce, and vanilla extract. Stir until only small lumps remain.
Heat a large nonstick skillet coated with cooking spray over medium heat. Working in batches, pour the batter into the pan and cook for 2–3 minutes, or until the bottoms of the pancakes are browned. Turn and cook for 1–2 minutes longer, or until golden brown. Remove pancakes to a plate and keep warm. Repeat to make a total of 12 pancakes. One serving = 1 pancake.
Recipe reprinted with permission from The South Beach Diet Cookbook. Click here to pick up your copy of the book today.
Nutritional information
80 calories
1 g total fat (0 g sat)
20 mg cholesterol
16 g carbohydrate
3 g protein
2 g fiber
130 mg sodium