Breakfast, maybe?

I recently posted that I'm not much of a breakfast (or morning) person, and often struggle with eating before noon.  Lately I've been finding solutions and experimenting with eating light breakfasts, versus just not eating.  The other morning I had half of a whole wheat bagel with almond butter on it (115k, 28g carbs, 10g fat, 11g protein) and that sat pretty well, despite it being an epic battle to eat it.  Things just taste funny that early, like my body is warning me, "Hey.. you eat that, you're going to be sorry."  Sometimes I'll just have "yogurt", which tends to always sit well, or some fruit.  Yesterday, I was brave.

Ingredients(?):
3/4 cup Cocoa Snapz
1/2 Simple Truth Unsweetened Almondmilk
1 medium banana, sliced (I always slice right off of the banana, then eat the leftovers)

Directions (ha):
Measure and pour your cereal into a bowl.  Grab your banana, and while still partially in peel, work your way down it, cutting it into slices over your cereal.  When you have enough banana, eat what's left in the peel.  Measure and pour on your milk.  Enjoy!  =D

Nutritional facts (serves one):
Total Calories:  140k
Carbohydrates:  27g
Fat:  3g
Protein:  2g

Fronch Toast!

I was going to make this for dinner last night, but Clancy wasn't hungry when he got up for work (3am).  That means I had breakfast all prepped and ready to go for me!  =D  I was impatient and didn't let them soak long enough before frying them though, so they turned out more chewy than last nights test run.  Boo!

I'm guessing that there is probably 400 calories in this meal (with my morning coffee), but I'm not sure because I don't feel like loading everything into myfitnesspal.  It's mostly carbs, and that's what I need this morning; raw fuel!  Now to hit the ground running!

Here are the original ingredients, from theppk.com:
Loaf of Italian or French bread, baguette shaped, preferably stale
1/2 cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
1/2 cup rice milk or plain soy milk
2 tablespoons corn starch
1/4 cup chickpea flower
Several tablespoons canola or vegetable oil

But in my infinite wisdom, I had to make several substitutions due to my poor planning.  I only had whole wheat flour in the house, and no non-dairy creamer at all (I just used a full cup of vanilla soy milk).