Include these three recipes as part of your daily diet to help you slim down, tone up and fuel your workouts! These three breakfast recipes are wholesome and healthful and will help you get on track and stay on track with your health & fitness goals, whatever they may be, and are in line with our “Fit & Toned Bikini Body 28 Day Challenge“.
Remember, it isn’t always about losing weight or getting skinny ladies! When it all comes down to it, it’s about feeling good, on the inside & out. Start listening to your body, and after you eat a meal, become aware of how that meal affects your mood, energy level & digestive system. If your energy dips and you feel agitated or your stomach feels funky after a meal, make a note of what you ate and start becoming mindful of what “works and doesn’t work” for you.
Everyone reacts differently to food and also different food combinations, so start listening to what your body is telling you. Remember, if your body is in a toxic state from ‘pollutants’ and/or processed foods, or if your bodily systems are functioning at a lowered state because you are eating things that your body has a negative response to, then your body will have a difficult time achieving your health & fitness goals. Eat clean, and train dirty is the best motto to go by!
#1. Cinnamon Toast Pancakes: (Gluten & Grain Free)
Whip up the pancake batter below and cook away! These pancakes are nutrient packed, gluten-free, dairy-free, wheat-free, sugar-free, grain-free and a perfect post or pre-workout snack! Measurements may vary according to your taste and preference, so have fun with it and tweak the recipe as you like!
Pancake Batter: Prep time is 10 minutes and recipe yields 1 pancake = 1 serving.
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- 1/4 cup Almond Flour
- 1 tbsp of Ground Flax Meal
- 1/4 teaspoon Baking Soda
- 1-2 shakes of sea salt
- 1 Whole Organic, Free-range Large Egg
- 1/2 teaspoon of Organic, Alcohol-free Vanilla or Maple extract
- 4 scooper-fulls of 100% Pure Organic Stevia Extract powder
First, mix all dry ingredients in a bowl. Then whisk 1 egg, Vanilla or Maple extract, and melted coconut oil together and add to dry mixture in bowl. Slowly add unsweetened/unflavored coconut milk (unsweetened/unflavored almond milk or water are optional substitutes) until the pancake mixture becomes a thick pancake batter consistency (should be around 1/4 cup – 1/2 cup of coconut milk or liquid you used in place of coconut milk). Mix well, spray your frying pan with cooking spray (preferably coconut oil spray or canola oil spray) and pour the pancake batter mixture into your frying pan. Cook until you see tiny bubbles starting to pop through on top of the pancake. Now flip the pancake and cook other side until the bottom of the pancake is browned (or cook to your preference). Plate and serve!
*Optional: Spread coconut oil on top after pancake is plated and shake cinnamon on top, add sliced 1/2 medium banana or 1/4 cup fresh cut strawberries or blueberries.
#2.Almond Joy Breakfast (or Energy) Bars:
These raw, no-bake breakfast bars are gluten-free, dairy-free, wheat-free, sugar-free, and a great energy boost for any time of day! Make these on a Sunday and store them in your fridge to have as a quick snack when you’re in a rush and on the go! Measurements may vary according to your taste and preference, so have fun with it and tweak the recipe as you like!
Breakfast Bar Mix: Prep time is 20 minutes and recipe yields 12-16 servings/breakfast bars.
- 1/4 cup Dry Organic Oatmeal *optional (I use Gluten & Wheat-free whole oats)
- 1-2 tbsp Chia seeds
- 1 cup Raw Almonds
- 1 cup Raw Cashews
- 1/2 cup Raw Pumpkin seeds (slightly browned in dry frying pan)
- 1/4 cup Raw Sunflower seeds
- 2 tbsp Raw Cacao powder
- 2 chopped & pitted Organic Dates
- 1 tbsp of Organic, Alcohol-free Vanilla extract
- 4 scooper-fulls of 100% Pure Organic Stevia Extract powder
- 1 teaspoon – 1 tbsp Cinnamon
- 1 teaspoon sea salt
- Filtered water
First, mix all dry ingredients in a bowl (don’t add dates yet). Pour half of dry mixture into your food processor or your high-speed/high-quality blender (I use a Blendtec Blender). Pulse your blender or food processor 8-12 times to moderately chop up the nuts. Then add remaining portion of your dry mixture, as well as, the vanilla extract, dates and 2 tablespoons of filtered water. Slowly pulse the mixture in your food processor or blender until it begins to stick and hold together, adding water as needed (similar to making pizza dough). Once your mixture begins to stick together, scoop out the mixture onto a plate or 8″x8″ baking pan lined with saran wrap. Pull sides of saran wrap up and over mixture so it is covered and use the saran wrap to start to mold your breakfast bar mixture into a square that is 1-2″ thick and about 6-8″ x 6-8″. Cut into squares and throw in the refrigerator to let cool for at least an hour before eating so that your breakfast bar squares hold together! Voila, your breakfast bars are ready to eat!
*Optional: Spread organic shredded coconut on top of breakfast bars before popping them in the refrigerator.
#3. Bacon & Eggs Frittata:
This bacon & egg frittata feels and tastes like a cheat meal! It is so tasty and is jam packed with lean protein sources to help you repair and recover from your daily workouts!
Preheat your oven to 375 degrees and spray an 8-10″ oven-safe pie pan with cooking spray.
Frittata Mixture: Prep time is 15 minutes and recipe yields 2-4 servings.
- 1/4 cup Unsweetened Organic Coconut Milk
- 4 Organic, free-range large eggs
- 2 cups Kale
- 1/4 cup Scallions
- 2 medium roma tomatoes, diced
- 1/2 large bell pepper, diced
- 6 strips organic turkey bacon
- 1-2 shakes of sea salt
- 1-2 teaspoons fresh ground pepper
- 2 teaspoons oregano
First, throw the bell pepper, kale & scallions in a frying pan (coated w/cooking spray) and brown up. Add in diced tomatoes to this mixture. Turn off heat. Cook up bacon in a frying pan. Remove bacon and chop up. Add bacon & vegetables to your round oven-safe pie pan. Whisk eggs and coconut milk together in a bowl. Pour in egg mixture evenly over your vegetable & bacon mixture in the round oven-safe pie pan. Make sure egg mixture evenly covers and spreads throughout the pie pan. Top with salt, oregano & pepper and place on middle rack of your oven that has been preheated to 375 degrees. Cook for approximately 45 minutes, or until top is browned. Remove from oven, let cool for 5-10 minutes. Then cut into 4-6 wedges (like a pizza). Plate and serve!
*Optional: If you need some extra calories or energy, serve a slice of this bacon & egg frittata with a tablespoon of almond butter iced on top of it!
That’s all you need to do today. Pretty simple, right?
Warrior Girl Fitness 