I like Oatmeal. Especially if it's prepared properly (and only if it's whole oats, steel cut oats or Costco Coach's Oats). I have a rice cooker with a delay timer and you can set it up in the morning to be ready when you wake up. Don't use the measuring cup that comes with it...use the real deal(s). The cups that you have floating around in your drawers, and you know you do, are what you measure DRY ingredients with. The glass one with all of the confusing lines on it is the WET ingredient measuring cup. There IS a difference. Measure one cup of oats with the dry cup and 3 cups of water (or I like plain almond milk) and put it all in your rice cooker. Cook (or delay cook) on the brown rice setting (or porridge if your cooker has one). Instant oatmeal is an assault of sugar on your system. All of the parts of the oatmeal that give you any benefit are stripped away and it's like eating white bread. Add a little honey, maple syrup or agave syrup with some cut up bananas or berries and you've got a great meal. (you can even add crushed flax seed for additional fiber)
This next recipe comes from Rip Esselstyn's Engine 2 Diet with my spin. This is FRENCH TOAST.
Take a whole banana and crush it (use the food processor or blender for speed) with 1 1/12 cups of almond milk, a sprinkling of cinnamon, 3/4 tsp real vanilla extract, and a couple grates of nutmeg. You just want a creamy consistency. Heat a non stick pan until it's very hot and a drop of water dances on it. Remember, no oil. Take thick slices of whole grain bread and quickly dip each side in the batter mixture. Cook in the pan about 2 minutes on each side. Serve with Maple syrup and you'll never miss the egg and milk french toast again.
Two good tomatoes (squeeze out the juice with your hands) chopped
Your favorite salsa, about a cup
Rip the tortillas into strips or just roughly rip them apart
1/2 tsp Turmeric (optional. Adds color to the eggs but also good for you)
1/2 can vegetarian refried beans or cooked (canned and rinsed) black beans
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
Sea Salt and Pepper to taste
In a hot non stick no oil skillet, squeeze the tofu into the pan and keep mushing it up until you get the
consistency of scrambled eggs. There is a lot of water in tofu, but it should evaporate fast. When you think it's pretty dry, sprinkle the turmeric over the tofu and stir to coat. Add in this order, the sweet paprika, red pepper flakes, chopped tomatoes, ripped tortillas, cilantro. Taste for seasoning and add salt and pepper if needed. Add the refried or black beans either directly to the dish, which I prefer, or on the side when you serve. Plate it up and put a little salsa on it or in a serving bowl and decorate with sliced avocado...You can also sprinkle Nutritional Yeast on it before you serve.