Preheat oven to 450 degrees F.
 
Cook asparagus in boiling water for two minutes, drain, pat dry, and set aside.
 
Whisk egg whites and eggs in a small bowl. Stir in the asparagus and goat cheese.
 
In a large ovenproof skillet, heat olive oil on medium. Add onion and garlic, cook for one minute. Add Portobello mushrooms and cook until tender.
 
Pour egg mixture into pan, stir once, then let sit two minutes, or until edges begin to set.
 
Place pan in oven and bake for eight minutes.
 
Cut into wedges. Serve with ½ slice of multigrain toast.

Place barley in a medium-sized pot with enough water to cover by 1-2 inches. Simmer about 30 minutes. Drain, and set aside in a bowl.
 
Heat oil in a large pan over medium heat. Add tofu and sauté until golden, then set aside.
 
In the same pan, sauté onion for 5 minutes until tender and translucent.
 
Increase heat to medium-high. Add spinach, and cook until wilted.
 
Add cider and wine, then cover and cook for 5 minutes, stirring occasionally.
 
Stir in tofu, salt, and pepper. Remove from heat, then stir in barley.
 
Arrange tomatoes on a tray, stuff with barley/tofu mixture.
 
Top with panko bread crumbs and bake at 350° for 15-20 minutes, until tomatoes are soft.

Stove top: Bring water to a boil. Add rolled oats and pumpkin puree, then reduce heat to low and simmer for approximately five minutes, stirring occasionally. Once oatmeal has thickened, remove from heat and stir in spices, cottage cheese, and brown sugar. Top with pecans (if you like them), and enjoy!
 
Microwave:  Combine water and oats in a microwave-safe bowl. Stir and microwave for two minutes, stirring again halfway through. Remove from microwave and stir in pumpkin puree, cottage cheese, spices, and pecans (if you like them). Enjoy!