Looking for ways to get a better jump start to your day? Have a little more time to prepare breakfast on the weekend? Need to mix it up? The earlier you can get in your biggest meals, the better – it gives your body all day to burn those calories! Check out these: some of my favorite breakfast recipes.
First up is my go-to weekend breakfast! It’s delicious and fits somewhere on almost any day’s plan. I’ve served it to NGPT newbies and non-NGPTers who love it just the same! This is DEFINITELY one to try out!
Cinnamon Toast Pancakes http://www.doctoroz.com/videos/cinnamon-toast-pancakes
Batter
- 2 large eggs/eggbeaters
- ¼ cup water
- 1 Tbsp vanilla extract
- ½ cup almond flour
- ¼ cup ground flaxseed – used to be a required supplement on L3-4
- ¼ cup Splenda
- 1 tsp baking powder
Cinnamon Sprinkle
- ¼ tsp cinnamon
- 1 Tbsp Splenda
Grease skillet with nonstick spray and heat over med-high. Mix all batter ingredients in a bowl with wooden spoon until blended. Pour about 8 mini cakes on hot skillet and cook first side 3-4 min till almost done. Flip and cook another minute or so to finish. Combine cinnamon and Splenda and sprinkle over hot cakes. A few Tbsp of sugar-free (not lite!) syrup is a nice topping too.
Makes 2 servings that each count as ½ protein and 1 fat. To fill out the protein, you can have an egg on the side, unless on L4. I found my cinnamon graham cracker protein powder works great in this and stretches the batter some. Add 1 scoop of protein powder to the batter as well as some additional water or unsweetened almond milk to return to pancake consistency to make 2 servings that are each a full protein/fat serving.
Raspberry Scones http://www.doctoroz.com/videos/raspberry-drop-scones
- 2 large eggs, beaten until frothy
- 1 cup almond flour
- 1/3 cup bulk sugar substitute
- 1 ½ tsp baking powder
- 1 ½ tsp vanilla extract
- ½ cup fresh raspberries
Preheat oven to 375 and line pan with parchment paper. In large bowl, combine all ingredients, except berries. Mix well. Gently fold in berries and use tablespoon to drop 4 large or 8 small evenly spaced scones onto pan. Bake ~15 min until scones begin to lightly brown. Cool for 10 min before removing from parchment paper. Serve warm.
Counts as 4 fats servings (1 large or 2 small scones), each with ¼ carb and ¼ protein serving. Add more berries or round out the meal with scrambled eggs and a half serving of fruit or 1 slice Ezekiel toast. As is, only for L0-1, but I’d like to try these without the berries and add cinnamon. Other others could include subbing pumpkin pie spice or flavored extracts like almond, maple, fruit flavors, or vanilla. Haven’t tried this but they might make nice mini-muffins too! Let me know if you try that!
Mushroom Quiche http://vegetarianquiche.com/
- 1 medium onion (diced)
- 2 cups mushrooms (sliced)
- 10 oz frozen spinach (thaw, drain, chop)
- 2 cups almond milk
- 8 egg whites (lightly beaten)
- ¼ cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Preheat oven to 350 degrees. In large skillet, saute mushrooms and onion in 2-3 Tbsp water until almost tender. Add well-drained spinach, and cook on med-low heat until all moisture is evaporated (~5 min). Add flour and stir. Place mixture into 9-in pie plate coated with cooking spray. In med bowl, combine remaining ingredients and mix thoroughly. Pour into pie plate and bake 35-45 min or until center is set. Allow to cool for 5 min before serving. Also could make mini-quiche appetizers.
Makes 4 servings, each with ½ protein (1 protein on L4) and ¼ fat. On L1-3, you could eat half of this and fill in with another ½ fat. I suggest decreasing the milk some – mine seemed to have a LOT, more than necessary, and took a much longer than expected to cook through. Also increase/add to the seasonings a lot.
My zucchini bread is FAMOUS – loved by all, even those not trying to eat healthy! Be sure to check it out!
Zucchini Bread
- ¾ cups almond flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1/16 teaspoon baking powder
- 1/8 cup oil (I bake with grapeseed, but olive is fine)
- 1 large egg, lightly beaten
- ¼ cup Splenda
- 1 tsp pure vanilla extract
- ½ lb zucchini, coarsely shredded and moisture squeezed out
Preheat oven to 375°. Spray 2 mini loaf pans and coat them with Splenda. In a large bowl, whisk flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk oil, egg, Splenda and vanilla. Add shredded zucchini. Stir batter into dry ingredients. Pour zucchini bread batter into the prepared loaf pans and bake for ~50 min, or until a toothpick inserted into center comes out clean. Let zucchini bread cool in the pan for 5 min, then turn it out onto a wire rack to cool completely. Can be frozen for up to 2 months or refrigerated for up to 5 days. Do NOT leave out on the counter!
Counts as 4 fat servings, so ½ of a mini loaf would be 1 serving. You could also make 8 small muffins and 2 would be a fat serving. To limit Splenda some, last time I made one loaf with the pan coated in a Splenda/cinnamon mix. It seemed to bake just fine so next time I will try one with just a cinnamon coating, as we want to use artificial sweeteners in moderations.
Healthy Frappuccinos http://chocolatecoveredkatie.com/2011/08/01/healthy-starbucks-frappuccinos/
- 2 cups almond milk
- ½ tsp pure vanilla extract
- 2 tsp instant coffee
- 1/16 tsp salt (don’t omit)
- 2-3 Tbsp Splenda
Mix ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it. Blend each serving individually, until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy.
Counts as 2 daily servings of almond milk. I do my own version to mix with my daily protein shake. I use a mix of almond milk and/or water depending on my preference with each protein powder flavor. I add 4-8 oz brewed coffee and some vanilla extract. I blend this in my Magic Bullet with about 5 ice cubes. Each time it’s a little different since I don’t measure things!
Well Bootcampers, hopefully you’re informed and ready to go for L4 – some of these recipes may have to wait until after Bootcamp finale on Sunday, Sept 8 at 6p! But you’ll definitely want to give them a try! There has been a lot of great energy in the studio lately and I want to keep that energy up with fresh, new recipes to keep you going. Stay tuned for some more of my favorites that I just can’t bear to imagine newbies being without, but I’m very much looking forward to when I can start posting brand new recipes to my blog! Until next time, feast at breakfast, feast at brunch, and as always…FEAST ON!!!
~Coach Lauren
