Breakfast Ideas to energize your day

0.5 Avocado

0.25 cup Cottage Cheese (4% milk fat)

 1 tsp Kosher Salt

 0.25 tsp Black Pepper

0.25 medium Red Bell Pepper 

2 medium slice Sour Dough Bread (Toasted)

2 large Eggs (Hard boiled )

Add the avocado, cottage cheese, salt, and black pepper to a bowl. Mash all the ingredients. Spread the avocado mixture evenly onto bread, then top with the sliced red bell pepper. Slice or grate boiled eggs and put overtop.

Nutrition Per Serving: Calories 473, Fat 25.1 g, Carbs 37.76 g, Protein 25.33 g, Fiber 8.05 g, Sugar 4.38 g

2 large Egg

2 large Egg White

1 oz Cheddar Cheese (Chopped or shredded)

1 dash Salt

1 dash Black Pepper

0.5 tbsp Clarified Butter Ghee

0.5 cup, chopped Kale

1 tbsp Organic Sauerkraut

1 medium Peach

Beat eggs in a medium bowl. Mix in cheese and season with salt and pepper. Warm butter over medium heat in a skillet, add kale and sautee for 2-3 minutes. Add egg mixture and cook for 2-3 minutes, until browned on the bottom and it sticks together for flipping. Flip omelette and cook for and additional 1-2 minutes. Remove from heat. Top with sauerkraut and serve with peach slices.

Nutrition Per Serving: Calories 399.5, Fat 26.12 g, Carbs 12.72 g, Protein 28 g, Fiber 2.5 g, Sugar 9.59 g

1 cup 1% Low Fat Cottage Cheese

1 tbsp Flaxseeds

0.5 cup Blackberries (or Blueberries)

0.25 cup, Strawberries (Cut into quarters )

2 medium Egg (Hard Boiled )

Add the flaxseeds and cottage cheese to a bowl and gently mix until combined. Top the cottage cheese with blueberries and strawberries. Serve with hard-boiled eggs.

Nutrition Per Serving: Calories 378.75, Fat 13.6 g, Carbs 26.1 g, Protein 37.37 g, Fiber 4.1 g, Sugar 20.07 g

3 g Avocado Oil Cooking Spray

2 link Organic Chicken Sausage (Smoked)

1 cup Russet Potatoes (Diced)

0.25 Red Onions (Chopped)

1 tbsp, minced Garlic

0.25 tsp Black Pepper

0.5 tsp Kosher Salt

1 Tortilla Wraps

0.5 avocado Avocado 

0.5 cup, Strawberries

Directions:

Slice chicken sausage into rounds.

Spray a pan with the avocado oil cooking spray and cook sausage rounds on medium-high heat until fully cooked. Stir occasionally to prevent burning. Remove sausage rounds from the pan and set aside. Do not clean the pan.

Add diced potatoes to the pan and cook on medium heat until the potatoes are fork-tender. Stir occasionally to prevent burning.

Once the potatoes are cooked, add red onions, minced garlic, black pepper, and salt to the pan. Mix for 2 min. Add the cooked sausage back to the pan and mix. Remove from the pan and set aside.

Add the sausage and potato filling to a large tortilla wrap. Fold the left and right sides of the tortilla, bring the bottom of the tortilla up and over the filling while keeping the sides tucked in. Tuck the bottom edge of the tortilla around the filling and roll the burrito closed.

Grill the burrito in a clean pan over medium heat until both sides are browned. Serve with sliced strawberries and avocado.

Nutrition Per Serving: Calories 407.83, Fat 16.84 g, Carbs 41.33 g, Protein 31.96 g, Fiber 8.27 g, Sugar 8.42 g

0.5 cup, sliced Cucumber (Peeled)

0.5 Avocado

1 scoop (20 g)Protein Powder - Vanilla

0.5 cup [113.5 g] Whole Milk Greek Yogurt Plain

0.5 Lime [19 g] Fresh Lime Juice

1 tbsp Honey

0.5 cup Coconut Water (Unsweetened)

Combine all ingredients in a blender. Blend on high until smooth and velvety. Serve chilled with a lime wedge.

Nutrition Per Serving: Calories 438.85, Fat 17.1 g, Carbs 36.69 g, Protein 38.35 g, Fiber 7.85 g, Sugar 26.27 g

0.5 cup Frozen Strawberries

0.5 medium Banana

0.75 cup Greek Yogurt Plain

1 scoop [20 g] Collagen Powder

0.5 tbsp Honey

0.5 tsp Vanilla Extract

0.25 cup Water

Blend all ingredients until thick and smooth. Add water if needed to thin. Serve immediately

Nutrition Per Serving: Calories 434.78, Fat8.18 g, Carbs 61.08 g, Protein 32.53 g, Fiber 3.95 g, Sugar 49.01 g

0.5 cup Rolled Oats

1 cup Water

2 large Egg White

1 dash Kosher Salt

1 large Egg

0.5 cup, chopped Kale

0.25 Avocado (Sliced)

1 tsp Olive Oil 

2 thin slice (yield after cooking) Turkey Bacon

Cook the oats in water with salt over medium heat. When they begin to thicken, stir in the egg whites and cook for 1–2 more minutes, stirring frequently, until fully incorporated and creamy.

While oats are cooking, sauté the kale in 1 teaspoon olive oil until wilted. Fry or poach the whole egg to your liking.

Assemble the bowl: Start with the protein-rich oats, top with kale, cooked egg, avocado slices, and turkey bacon.

Nutrition Per Serving: Calories 421.25, Fat 21.05 g, Carbs 32.41 g, Protein 25.7 g, Fiber 6.48 g, Sugar 1.55 g

5 large Egg

0.25 cup Quinoa (uncooked)

0.25 cup, grated Zucchini

0.25 cup, florets Broccoli (Finely chopped)

1 leaves Kale (Finely chopped)

0.25 cup Organic Unsweetened Almond Milk

2 tbsp Nutritional Yeast

1 2 tbsp [14g] Finely Ground Flaxseed

1 tbsp Olive Oil

1 tsp Turmeric

1 tsp Garlic Powder

Preheat oven to 350°F/177°C. Grease a muffin tin with olive oil. In a bowl, whisk eggs and almond milk. Stir in quinoa, veggies, flax, nutritional yeast, and spices. Pour evenly into muffin cups and bake for 20–25 minutes, until set.

Nutrition Per Serving: Calories 406, Fat 23.51 g, Carbs 23.77 g, Protein 24.14 g, Fiber 5.01 g, Sugar 1.59 g

3 large Egg

1 cup chopped Broccoli

0.5 Yellow Onions

0.5 tomato

1 tbsp Butter

1 dash Himalayan Pink Salt (To Taste)

1 dash Black Pepper (To Taste)

Cut the broccoli into bite size pieces. Dice tomato, discard the juices. Cut the onion into a fine dice and set aside.

In a skillet on medium heat, add butter and saute the broccoli and onions for 3 minutes, and tomato saute 1 minute. Crack the eggs into a bowl and mix well, seasoning with salt and pepper to taste. Pour the eggs into the skillet and cover with a lid. Cook for 5 minutes. Enjoy!

Nutrition Per Serving: Calories 389, Fat 28.03 g, Carbs 12.39 g, Protein 22.09 g, Fiber 3.35 g, Sugar 7.19 g