Three Go-To Breakfasts

Three Go-To Breakfasts

I love breakfast. I love it in the morning, at night, basically anytime of day I could eat breakfast. Every morning I usually wake up starving for my first meal of the day. How you feel when you wake up is always a good indicator of your metabolic health. Do you wake up starving? That's the goal I set for my clients because it is a sign that their metabolisms are revving.

Breakfast should be packed with some protein, high-quality carbohydrates and a bit of fat. Don't be scared to eat a big breakfast. My breakfasts are often 500-600 calories and last me all morning.

Today I'm sharing my three go-to breakfasts that never fail, are delicious and give me all-day energy.

ACAI BOWL

I recently shared my recipe for Acai Bowls here.

Acai is loaded with antioxidants and healthy fats, plus it's sooo delicious. It needs a bit of sweetness to bring its flavor to life so either use a vanilla protein powder or add a touch of honey if you aren't sugar-free. (I prefer the protein powder.) Experiment with different toppings - fresh fruit, nut butter, seeds, spices.

EGG WHITES & AVOCADO TOAST

Egg whites are one of my favorite sources for protein. I love whole eggs too but if you are on my SHRED program, keeping fats at a reasonable level enhances your performance in athletic training and improves your body recomposition. But fats are not bad! And neither is some cholesterol.

You can create an endless variety of egg white scrambles. Here's how I like to make mine to prevent them getting too watery.

Add a little water to a pan over medium heat and add your veggies to the pan. I like spinach and broccoli! You could also do mushrooms or some onion and green pepper. Cover the veggies with a lid and steam until tender. Drain veggies out of pan and set aside. Discard water.

Put pan back on the stove and add a little coconut oil cooking spray (or canola oil spray works fine too.) Add your veggies back into pan and add 1 cup egg whites. Cook over medium heat, stirring the edges in every 15 seconds or so, keep mixing until fully cooked.

Toast up 2 pieces of Ezekiel bread (or any other whole grain, no added sugar bread, gluten free is a good option too if you are sensitive!) and mash about 60g of avocado (about 1/4 of a large avocado over the toast. Add salt and any other toppings.

I love sundried tomatoes and Everything But the Bagel Seasoning from Trader Joe's. Sliced tomatoes would also be delicious. A few sliced strawberries is also so fresh and tasty with the avocado. 

Your energy will be steady all morning if you eat this breakfast! No crashes here.

PROTEIN PANCAKE

Pancakes and I have a history, a long sordid history, involving syrup, butter and massive food comas and regret. :) Since then I have learned that I can still enjoy my favorite foods with a few changes that 1) Make them much healthier 2) Give me sustained energy all day and 3) Are still affordable and easy.

If you've never made a protein pancake, they can take some practice and I've definitely ruined a few! Just believe in yourself and you'll be able to achieve all your protein pancake dreams. Or read on for my tips on how to get the perfect pancake.

Ingredients

  • 1/2 banana
  • 1/4 cup liquid egg whites
  • 1 scoop vegan vanilla protein powder (I like Garden of Life Smooth Vanilla)
  • Splash (and I mean a splash, like 1 Tbs.) of unsweetened almond milk
  • Nonstick cooking spray or 1 tsp. ghee
  • 1/4 cup frozen or fresh blueberries
  • Toppings - nut butter, hemp seeds, sliced strawberries

The best way to make the batter is in a small blender like a Nutri-Bullet but you can also just mash and mix all the ingredients in a bowl. Your batter will not be as smooth if you don't use a blender.

Heat a nonstick pan over medium heat. You can use coconut oil cooking spray to coat your pan, or I like to use 1 teaspoon of ghee to really crisp up the edges of the pancake.

Pour your batter in the pan to make one large pancake. At this point, I like to add 1/4 cup frozen blueberries to the batter as it's cooking.

The trick is to let the pancake cook long and low until it's mostly cooked. You will see little bubbles form on the batter when it's ready to flip. Test the edges by lifting up a with a spatula. If no batter spills over, it's ready to flip. 

Cook for another couple of minutes until there is no runny batter.

Top with another 1/2 banana sliced, sliced strawberries and 1 Tbs. peanut butter. Sprinkle with a bit of cinnamon and enjoy! Especially delicious with coffee.

Let me know if you try any of these recipes and how they turn out! Tag me on Instagram and share your creations with #thepositivethread.

 

 

 

 

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