Like this morning for instance, I got up at 8am got my daughter ready for school, jumped in the shower, took my meds, then ran out the door to the gym….Without breakfast… Not a big deal, until I was almost done with my workout, I could just feel the weakness kicking in… I got home and the first thing I could think of is I need to eat….. My body isn’t made of Ferrari parts, and even if it was, I need some fuel to keep it going!
I really need to figure out how to make breakfast more of a priority, especially before I go working out at the gym for an hour…. Here are some recipes I recently found that sound YUM YUM YUM! Maybe these will get me ready to eat something in the morning…
1-ounce slices Canadian bacon
2 tbsp. balsamic vinegar
1/2 tsp. stone ground mustard
4 eggs, hard-boiled & chopped
8 oz. baby spinach
3 tbsp. olive oil (extra virgin is best)
2 cups cherry tomatoes, halved
Salt & Pepper to taste
Directions: Cook bacon over medium heat for 5 minutes, turning once. Remove from skillet and cut into strips. In a large bowl whisk together the oil, vinegar, salt, pepper, and mustard until well blended. Place spinach on top of vinaigrette and toss until greens are evenly coated. Top with tomatoes and bacon and enjoy!
This recipe creates 4 servings of 260 calories each and 14 grams of protein
Easy Breakfast Scramble
1/2 cup red onion, diced
1 tomato, seeded and diced
4 egg whites
1 tbsp. dill, fresh (taste more like dill than the dried stuff)
Salt & pepper
1 tsp. olive oil
Directions: Cook onion in olive oil over medium-high heat for about 4 minutes. Add the diced tomato and cook another minute or 2. Place onion and tomato mixture in a bowl and set aside. Beat together eggs and whites, add in salt and pepper as needed. Cook egg mixture over medium-low heat, stirring frequently until the eggs are just about set and no longer runny. Drain any additional liquids from the onion and tomato bowl and stir into egg mixture. Toss with dill and get your day off to a great start.
Makes 4 servings, 118 calories per serving. Add an apple or banana and a cup of orange juice for a well-rounded breakfast that won’t leave you wanting more.
Sweet Potato Hash
1 red onion, cubed
2 sweet potatoes, peeled and cubed
1/4 tsp. kosher salt
1 tsp. fresh black pepper
2 garlic cloves, finely chopped
1 tsp. thyme, chopped
1/3 cup Black Forest Ham, diced
1 tbsp. extra-virgin olive oil
Directions: Heat oil over medium-high heat and cook onion about 3-4 minutes until browned. Stir occasionally. Lower heat to medium and add in sweet potatoes. Cook 10 minutes or until potatoes reach desired tenderness, then stir in ham, garlic and thyme and cook until warmed through.
This breakfast recipe makes 4 servings, 131 calories per serving. Add a scrambled egg or fruit salad to this to prevent those late-morning sugar cravings!
Fancy Breakfast Oatmeal
1 cup low-fat or soy milk
1/4 cherry jam
1/2 cup dried cherries
1/4 tsp. salt
3.5 cups water
2 cups, old-fashioned oatmeal
1 tsp. vanilla extract (no imitation, the real stuff makes all the difference!)
Directions: Add dried cherries and oats to boiling, salted water and return to a boil. Reduce heat to a simmer, stirring until the oats are tender, about 5 minutes for old-fashioned oatmeal. Remove the pot from heat and stir in vanilla and jam. Pour 1/4 milk over each bowl prior to serving.