Something I’ve been really focused on the past few months is healthy breakfasts. I have been getting up at 5:30am most mornings to do Orange Theory and I usually do a fasted work out (meaning that I don’t eat anything before), so when I get home I am starving. Somedays I can spend a good chunk of my morning cooking and other days I only have time to heat something up and then rush to work. So in the latter case, meal-prepping is key. One of my best friends, Kalen, showed me a few really great meal prep breakfasts that are both healthy and delicious! (Here is her fitness website!) Breakfast is 100% my favorite meal of the day (well technically brunch is, but you can’t drink mimosas at 12pm every morning) so starting the day off with a good meal is super important to me.
Sweet Potato Toast:
Meal Prepping the Toast: (Kalen’s Recipe)
- pick a nice thick, round sweet potato at the grocery store. take that baby home and slice into 8-10 slices, about 1/4 inch thick
- bake at 350F for 20 mins, flipping halfway
- let cool completely, then store in the fridge
- in the morning, pop in the toaster/toaster oven until it starts bubbling and browning, then add toppings!
- I like to put eggs, avocado and ‘Everything But The Bagel’ seasoning on mine. (Pictured next to the toast is my favorite Chicken jalapeño Sausage from Trader Joe’s). Kalen also has a sweet version of Sweet Potato toast on her Instagram!
Raspberry Baked French Toast
Ingredients:
- 1/2 loaf of bread, whole grain and low-sugar
- 2 eggs
- 1/2 cup egg whites (or 2 more eggs)
- 1 cup milk of choice (I used almond)
- 1/2 cup raspberries (separated, 1/4 for mixing in, 1/4 for topping)
- 1/2 cup low-sugar maple syrup
- 1/2 cup coconut sugar
- 1/4 cup stevia
- cinnamon to taste
Cooking: (Also Kalen’s Recipe)
1. Rip or cut bread into small 1-inch pieces and put in a 9×9 baking pan.
2. Mix all ingredients except bread and 1/4 cup raspberries. highly recommend a food processor, but by hand is okay too.
3. Pour liquid mixture over bread, careful to soak each piece.
4. Use a fork or spoon to press bread down so it all gets soaked in liquid.
5. Refrigerate overnight.
6. In the morning, put rest of raspberries on top, preheat oven to 350, and place French toast in the oven for 45-50 minutes.
Remove and serve with more maple syrup or maybe some whipped cream!
After you have initially cooked it, you can just reheat it in the microwave in the morning throughout the week! I would also add more fruit or a side of eggs and veggies to make this meal more balanced (as pictured).
Egg White Fritatta:
So I actually learned how to make this from my aunt last year when we were at the beach. I really don’t have a solid recipe for this one. I will literally just through whatever veggies I have in the house in this thing. I just want to reiterate that I had no rhyme or reason to how much I put all of this together. If you want more direction, I found this linked recipe on Pinterest and it seems pretty similar. But here is what I put in mine!
Ingredients:
- sweet potatoes
- jalapeño Chicken Sausage (from Trader Joe’s)
- mushrooms
- kale/spinach
- bell pepper
- onions
- egg whites
- salsa
- goat cheese
- Preheat oven to 400 degrees
- Grease a round cake pan with olive oil or avocado oil.
- Peel the sweet potatoes and cut them into pretty small chunks (I used to get Sweet Potato Ribbons from Trader Joe’s, but I’m trying to cut back on plastic). Spread the sweet potato chunks at the bottom of the pan.
- Cook 2-3 logs of sausage in a pan until fully cooked then cut them up into smaller pieces. Through them over the sweet potatoes.
- Cut up veggies of your choice into small, bite-size pieces and toss over sweet potatoes.
- Pour liquid egg whites over veggies, sausage and sweet potatoes evenly.
- Put in the oven for 30-35 mins or until egg is fully cooked
- A serving is 1/4 of the pan. I like to put goat cheese and salsa on top when it’s done cooking, but that’s just me.
Be sure to follow Kalen’s Instagram (@kalenbfitness) for more delicious recipes!
What do you normally eat for breakfast? Comment below!
Thanks for reading! xx