Fab 5 Friday: My Top 5 Breakfast Meals

I know. I know. I know.

 

I am super late with this post. The thing is, my life has been going through some exciting changes and the thought of sitting still in front of my computer and hashing out this article was inconceivable.

 

With that being said, I love cooking breakfast! I usually have a quick snack or shake as I head out the door to my early morning clients. When those sessions are completed I get to head back home to a quiet house and go to work in the kitchen! This routine allows me to unwind, regroup and refuel!

 

Here are my TOP 5 (currently) BREAKFAST RECIPES:

 

Sweet Potato & Scrambled Egg Sliders

 

Ingredients:

  • 4 pieces of Sweet Potato Sliced into approx. 1-inch rounds
  • 1 -2Tbsp of coconut oil
  • 1tsp cinnamon
  • 1 tsp sea salt
  • 2 eggs
  • A splash of non-dairy milk
  • Your choice of veggies and meat to add to your scramble.

 

Directions

 

  • Preheat oven to 400*
  • Coat slices of sweet potato with coconut oil
  • Sprinkle slices with cinnamon and sea salt
  • Bake in the oven for 20 minutes, then turn over for another 15 minutes (I usually cook the sweet potatoes ahead of time and heat them in the skillet for a minute on each side after I cook my scrambled.)
  • Create your own egg scramble and place between two slices of sweet potatoes.

 

Sweet Potato Toast

Ingredients:

1-2 slices of sweet potatoes cut thinly lengthwise

Your choice: avocado, tuna, egg scramble, lunch meat, hummus etc.

 

Directions:

  • Toast slices of sweet potatoes in the toaster on medium (varies per toaster). When it pops, let cool for 2 minutes and toast again.
  • Add topping of your choice

 

Yogurt Bowl

Ingredients:

  • Greek or Siggi’s yogurt (both are nutrient dense and lactose-free)
  • Your choice of toppings. I recommend: Purely Elizabeth granola, coconut chips, Manitoba’s Harvest Hemp Hearts, berries, bananas, raw honey, walnuts, etc

Directions:

  • Mix and enjoy!

 

Egg & Bean Breakfast Burrito

(Not my picture)

Ingredients

  • 2 large eggs
  • 1 fajita sized whole wheat tortilla
  • 1/2 cup canned black beans, rinsed
  • 2 tablespoons salsa

Directions

  • Crack 4 eggs into a glass bowl and whisk until well yolk and white are well combined.
  • Scramble eggs to your liking.
  • Rinse black beans to get rid of excess sodium, and set aside.
  • Pour eggs, beans, and salsa onto the tortilla. Roll into a burrito, and slice in half.

 

Mini Frittatas (enough for future breakfasts)

 

(obviously not my picture either)

Ingredients

  • 2 teaspoons olive oil
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh basil leaves
  • 1 cup shredded mozzarella cheese
  • 1/2 cup plain yogurt
  • 8 large eggs
  • 1 1/2 cups grape tomatoes, halved
  • 2 large cloves garlic, minced
  • 4 (2-ounce) links all-natural Italian chicken sausage, cooked and thinly sliced
  • 1/8 teaspoon sea salt
  • 3/4 cup chopped yellow onion
  • 2 small yellow potatoes, peeled and diced

Directions

  • Preheat oven to 400ºF. Mist a 12-count muffin tin with cooking spray.
  • In a medium skillet, heat oil over medium-low heat. Add potatoes, onion, and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender.
  • Add sausage, garlic, and tomatoes, and sauté for 2 minutes more.
  • Divide mixture among muffin tins and allow to cool for about 10 minutes.
  • In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil, and pepper. Divide evenly among muffin cups.
  • Bake for 20 minutes, until puffed and set.
  • Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet.
  • Freeze until firm, about 2 hours, then transfer to a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.
  • To serve, reheat in the oven or microwave can be used if desired.

DARK CHOCOLATE FUDGE BROWNIES

This recipe is from my colleague, Laura Marquis, and can be found in her book SWEETS IN THE RAW. Please check out her website Naturally Healthy Desserts.

DARK CHOCOLATE FUDGE BROWNIES

 

Ingredients:

  • 1 cup walnuts
  • 1 ½ cup deglet noor dates
  • 1 teaspoon vanilla extract
  • 4 tablespoons cocao powder
  • ½ teaspoon salt

 

Directions:

 

Process all ingredients in food processor until ground and well combined. It will look crumbly in consistency, but should hold together when you pinch the mixture together in your hands. Line a 4×4 inch pan with parchment paper, then press the mixture firmly into the pan or roll into small one inch balls. Serve and enjoy.

 

Uneaten dessert can be stored in the refrigerator for up to one week.

 

Thai Tomato Soup

This recipe is from my Healthy Ever After: Fresh Start recipe book! For more info on the program click here

 

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INGREDIENTS:

  • 2 cups grape or cherry tomatoes
  • 2 tbsp extra-virgin coconut oil
  • 2 tbsp trimmed and finely chopped fresh lemongrass or 2 tsp fresh lemon juice (TIP: When working with lemongrass, trim ends then remove fibrous outer layers prior to chopping.)
  • 1 tbsp fresh lime juice
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp thinly sliced fresh basil leaves, optional
  • 2 cups boiled water, divided

INSTRUCTIONS:

In a blender, combine tomatoes, 1 cup water, oil, lemongrass, lime juice, ginger, garlic and salt. Blend until smooth. Add an additional 1 cup water and blend to combine. Divide soup among serving bowls. Top with basil, heat more if desired.

Bacon Brussel Sprout Skewers

I love BACON! I mean, who doesn’t right?

This Paleo friendly dish makes a great appetizer or compliments a side dish of your choice for a well rounded meal. There are different versions of this so feel free to play around with the flavoring and spices.

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Ingredients (makes 2 servings)

4 strips of bacon

10-16 brussel sprouts (depending on size)

1 teaspoon of ghee or coconut oil

1 teaspoon of garlic powder

1 teaspoon of Trader Joe’s 21 Season Salute

1/4 teaspoon of sea salt

wooden skewers

Directions

  1. Cut each strip of bacon in half lengthwise. In a frying pan on medium heat, cook the bacon until it’s partially cooked but still soft and pliable. (If you overcook the bacon, it will be difficult to weave it onto the skewer.) Remove the bacon from the pan, and set it aside. Remove most of the bacon grease from the pan, leaving just enough to coat it.
  2. Cut the brussels sprouts in half lengthwise. Add the sprouts, ghee, garlic powder, 21 season salute and sea salt to the frying pan. Sauté on medium heat until the sprouts are tender and browned.
  3. Preheat the oven to 375ºF.
  4. Thread 1 end of the bacon onto the end of a skewer. Add a brussels sprout slice, and weave the bacon around the sprout and back through the skewer, creating a wave pattern between the sprouts. Move the bacon and the sprout down the skewer, and repeat this process 2-3 more times for each skewer.
  5. Bake the skewers in a baking pan for 5-10 minutes, or until the bacon is fully cooked.

ENJOY!

Sizzling Summer Healthy Cocktails

Mint Lime-aid

 

Sparkling Mont Lime-aid

Ingredients

  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup fresh mint leaves, loosely packed
  • 2 cups seltzer water
  • 1 cup ice

Directions

Add the first 3 ingredients to a pitcher, stir to combine. Optional: add slices of lime and stevia.

 

 

Orange Hydrate

Make your own recovery drink!

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Ingredients

  • 1 quart of water
  • 1/2 teaspoon of Sea salt
  • 2 Tbsp of organic raw honey
  • 1 pint organic orange juice
  • Juice from one lemon

Directions

Heat 1/2 cup of the water to boiling, remove from heat, add honey and sea salt, stir until dissolved. Add the remaining water to a pitcher, add the honey water, orange and lemon juice, stir to combine. Refrigerate until ready to drink.

 

Strawberry Shakeology Mojito

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Ingredients

  • 1 serving of Tropical Strawberry Shakeology
  • 1 Tbsp. fresh lime
  • 2 Tbsp. chopped fresh mint leaves
  • 1 cup water

Directions

Add ice and the ingredients listed above into a blender. Mix in blender until creamy.