6 WBMO - Breakfast Cupcakes

From member ...... Hi there- I'm a Type A, and a chef, and I decided to experiment. I make 3 days worth in advance, (anymore and they get "ripe") and then just grab them in the morning. They are perfect for meals-on-the-go. Fruit can be added if that is allowed on your diet, and I can only imagine how good they would taste with applesauce or pears.

• 1 cup cooked white rice 
• 4 egg whites 
• 1 teaspoon of your favorite extract (optional- I have tested vanilla, almond, and lemon, all with great results) 
• 1 packet of Splenda (optional)

Combine all the ingredients in a bowl, and let sit for about 5 minutes so the rice can soak in as much flavor as possible. In non-stick muffin tins, fill 4 sections equally. The liquid must be as close to equal as possible in each cup. Bake at 350º for approximately 8-12 minutes, or until the liquid is not liquid anymore.

Options:
Sweeter: Use the Splenda if you need that sweet craving fulfilled, or Just use half a packet if you don't want it too sweet.
Coffee cake: Sprinkle ground cinnamon on top of the ones made with vanilla extract before you bake them.
Pumpkin Apple: Sprinkle Pumpkin Pie spices and Apple Pie spices on top of the ones made with Lemon or Almond extract.

Storage: Do NOT cover them (Tupperware, plastic bag, whatever) until they are COMPLETELY cooled. Storing cooked rice in an airtight container while it is still hot can cause it to become sour, and the condensation in the container will make the cupcakes too soft and they will fall apart. 

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
PM Snack

This Recipe Contains: Protein A, Carb B

6 WBMO - Breakfast Bars

From member .... Chewy and satisfying... I'm making a bunch for a road trip coming up soon. Enjoy!

 Note: Remember, oats more or less double when cooked and regardless of how the oats are prepared, we take our measurement assuming they are conventionally cooked with liquid.  This means that for purposes of determining your portion size, the 1½ cup of uncooked oats in this recipe is counted as 3 cups cooked. 

• 12 egg whites, beaten until frothy 
• 1½ cup oatmeal (either quick or old fashioned) 
  
• ¼ to 1/3 cup Splenda 
• 1 teaspoon vanilla

Optional Topping:

• 1 tablespoon Splenda
• ¼ teaspoon cinnamon

Spread mixture in 9x9 non-stick baking pan.
Bake at 325 degrees for 20 minutes. Will be lightly browned on top and edges will begin to pull away from the pan. Cool in pan. Invert, cut into 6 equal size bars, wrap in plastic and refrigerate.

Optional topping: mix Splenda with cinnamon and sprinkle on top before baking.

NON-SWEET variation: instead of Splenda and vanilla, try herbs that you like.

** ingredient is not recommended for use during the reduction phase of program.  See ingredient link and "General Food and Cooking" FAQ for more detail.

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
PM Snack

This Recipe Contains: Protein A, Carb B