If you can’t stand to eat first thing in the morning, pack your breakfast and eat it later.
Hold off on late night snacks so you wake up feeling hungry.
Peanut butter and banana: spread a slice of whole-grain bread with 2 tablespoons peanut butter, add half a sliced banana and drizzle with honey (if you prefer a little sweetness).
Frittata: reheat leftover veggies in a nonstick skillet coated with cooking spray. Beat 2 eggs with 1 tablespoon grated Parmesan cheese; pour over vegetables. Cover and cook 3 minutes. Have with a mini whole-wheat pita on the road.
Smoothies: blend 1 cup frozen unsweetened fruit (any flavor), 1/2 cup fat-free milk, 1/2 cup orange juice and 1/3 cup dry, unflavored oatmeal. Pour into travel cup.
Egg sandwich: stuff a whole-wheat pita pocket with one scrambled egg or egg substitute. Microwave 2 slices of Canadian bacon (optional), you could also add some low fat cheese. Add to pita pocket.
Yogurt: put 8 ounces of low-fat plain or vanilla yogurt in a bowl. Top with 3 tablespoons low-fat granola and 3/4 cup fresh or frozen unsweetened berries.
Hot cereal with fruit: mix a 2-ounce, single-serving cup of instant hot oatmeal (any flavor) with 2 tablespoons dried cranberries, raisins, strawberries or blueberries. Have with 1 small apple.
Source: Good Housekeeping