February 21, 2020

We all know the saying abs are made in the kitchen.

One of the questions I get asked the most is, “what about breakfast?”  Without getting too technical, breakfast is the foundation of our eating as it breaks the fast that happens while we sleep. Breakfast consumption has also been shown to have direct links with cognitive performance and healthier habits.

I must admit I’m not a breakfast person myself, so most of my kick-starters are consumed in smoothie form.

One of my favorites is the Strawberry protein smoothie. It’s fast, filling and only 300 calories.

1c soy milk
14 frozen strawberries
1 large frozen banana
1/2 cup rolled oats (not quick)
1/2 teaspoon vanilla extract
1 teaspoon raw honey
handful of ice (if desired)


Another smoothie go to is what I like to call the Blueberry Belly Blaster (283 calories)

3oz vanilla nonfat Greek yogurt
1 tablespoon almond butter
1/2c frozen blueberries
1/2 c frozen pineapples
1c kale
3/4 c water
handful of ice (if desired)


For all my pineapple lovers out there, we have the Pineapple Kale Smoothie (356 cal)

2 cups kale
1c frozen blueberries
1/2c frozen pineapples
3 oz plain greek yogurt
1/4 avocado
1c water


On the days breakfast doesn’t come through a straw, I make a frittata. The great thing about this recipe is it spruces up those veggies and you can add your favorite breakfast meat if you’re feeling frisky.

4 large eggs
1/2 teaspoon salt
1 medium tomato (chopped)
1/2 green bell pepper (chopped)
1 tablespoon fresh chives (finely chopped)
1/2c cheddar cheese (shredded)

Preheat oven to 400 degrees F.
Spray large skillet with cooking spray and set aside.
In a large bowl whisk the egg and salt, then add in the chopped vegetables, chives, and 1/4 of the cheddar cheese (whisk to combine.)
Pour into prepared skillet and sprinkle remaining 1/4c cheddar cheese on top.
Bake for 15 minutes, then remove from oven, allow to cool for 5 minutes, slice and serve.

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