Mornings Done Right

Mornings Done Right

A beautifully crafted post-workout healthy breakfastMornings can be very hectic. I end up skipping breakfast on more days than I’d like to admit because I get caught up with e-mails and work and whatever else the day has in store for me. But we’re always told that breakfast is the most important meal of the day so I’ve been trying to be more innovative with my recipes to motivate me to make time for this important meal. Here are some of my favorite breakfast recipes to either refuel your body after an early morning workout or to energize you for your busy day ahead.


Eggs in a Basket (Re-envisioned)

Serves 2, 25 min

  • 2 ripe avocados
  • 4 fresh eggs
  • 1/8 tsp. pepper
  • 1 tablespoon chopped chives (or other herbs)
  • Hot sauce or salsa (optional)

Preheat the oven to 425 degrees. Slice the avocados in half and remove the pit. Scoop out about two tablespoons of flesh from the center of the avocado – just enough so the egg fits snugly in the center. Place the avocados in a small baking dish such that they fit tightly. Crack an egg in each avocado half – cracking the yolk in first, if you can. Bake in the oven for 15-20 minutes or until the egg whites have set. Season with pepper, chives, and hot sauce. (

This is a great breakfast that is full of protein and healthy fats – energizing you and helping you stay full longer throughout the day, and is perfect for the people who is into a fitness program, and using a sarms guide system for this.


Protein Packed Tofu Scramble

Serves 2, 40 min

  • 1 small sweet potato, cut into ½ inch cubes
  • 1 tsp. canola oil
  • ½ tsp. salt
  • ½ small yellow onion, chopped
  • 1 14-ounce package extra firm tofu, drained and crumbled
  • ¼ tsp. garlic powder
  • 1 tsp. ground cumin
  • Salt to taste
  • ¼ tsp. turmeric
  • 2 cups baby kale
  • Salt and pepper to taste

Place sweet potato cubes in a large skillet, and cover them with water. Bring to a boil, then reduce the heat to medium. Simmer for 3 minutes. Pour out the water and add the canola oil and onions. Sauté for seven minutes on medium-high heat. Add the tofu, garlic powder, cumin, salt, and turmeric. Cook for five minutes on medium heat, stirring frequently. Add the kale, cover the skillet, and simmer for a few minutes or until the kale is tender. (

This dish is a great way to change it up in the morning – or for a flavorful lunch. The kale is packed with minerals and vitamins, sweet-potatoes add just the right amount of flavor, and tofu provides the protein you need to get going and stay going.


Beet Your Day

Serves 2, 5 min

  • 2 cups spinach
  • ¼ cup peeled and chopped beet
  • 2 cups unsweetened coconut water
  • 1 orange, peeled
  • 1 cup chopped pineapple
  • 1 cup cherries, pitted

Blend the spinach, beet, and coconut water until smooth. Add the orange, pineapple, and cherries and blend again. If you would like your beets sweeter, roast or steam them first. (

Smoothies are wonderful for packing loads of antioxidants and nutrients into a quick and easy breakfast even on the busiest mornings! I like to add Rootz post-workout paleo-protein superfood powder to my smoothies so that they keep me full longer – you can’t even taste it!


Spicy Baked Eggs

Serves 3, 30 min

  • 1 Tbs. olive oil
  • 4 cloves garlic, minced
  • 1 white onion, diced
  • ½ cup chickpeas, drained
  • 1 can diced tomatoes
  • 1 tsp. cumin
  • 1 ½ tsp. cinnamon
  • 2 tsp. paprika
  • ½ Tbs. red pepper flakes
  • 2 cups Swiss or red chard, chopped
  • 6 eggs
  • Fresh basil (for garnish)

Preheat the oven to 400 degrees. Heat oil in an ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for an additional three minutes. Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes. Add Swiss chard and cook down for about one minute. Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly. Move the skillet to the preheated oven, and bake for 15-20 minutes, until the whites are set. Remove from the oven, sprinkle with basil, serve, and enjoy. (
For a flavorful, post-workout, low calorie, protein packed snack, this is my go to. Perfect for yourself or a family brunch, this is definitely a fan-favorite.

A beautifully crafted post-workout healthy breakfast

Mama Knows Best – Bran Muffins

Serves 12, 35 min

  • 1 ½ cup wheat bran
  • 1 cup unsweetened coconut milk (or buttermilk)
  • 1/3 cup unsweetened applesauce
  • 1 flax egg
  • ¼ cup brown sugar (for sweeter muffins, add up to 2/3 cup)
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup dried fruit (dates, cherries, apricots, etc.)

Preheat the oven to 375 degrees. Spray muffin cups with nonstick spray or use paper liners. Mix together wheat bran and coconut milk. Let stand for 10 minutes. Beat together applesauce, flax egg, brown sugar, and vanilla. Add this mixture to the wheat bran and coconut mixture. Sift together the remaining dry ingredients. Stir into the bran mixture until just blended. Fold in the dried fruit. Spoon the batter into the muffin tins. Bake for 15-20 minutes, until a toothpick inserted in the center of the muffin comes out clean. Cool and place in refrigerator to retain moisture

A beautifully crafted post-workout healthy breakfast – a bran muffin with dried dates combined with some plain, nonfat Greek yogurt showered in raspberries, slivered almonds, and hemp seeds. Add some water or green tea, and get your day going!

Ok, I have no excuse to skip breakfast now!

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