“Fran”
21-15-9
DB or KB Thruster (95 pounds)
Pullups
What’s for Breakfast?
Yep, we’ve all heard it: “breakfast is the most important meal of the day”. I couldn’t agree more. How could one live, let alone function, without a few hot steaming cups of coffee each morning? Beyond that, all bets are off. It used to look a like a bowl or 2 (or maybe even 3) of cereal. But these days, I am an eggs and meat gal. My husband’s breakfast often freaks me out as it looks more like a salad than breakfast. I’m fine with all these veggies at dinner or even lunch, but breakfast? When I’m crunched for time, I often default to a banana and some type of nut butter. I know–not ideal; but still better than 90% of the breakfasts consumed around American breakfast tables every day. Other times, when we know life will be hectic, we have made these Egg Cupcakes over the weekend or in the evening to have something ready to grab and go. They offer an easy and healthy breakfast to warm up at home or the office.
We often tell new athletes that are starting to look at their food as a component of performance to just “start with breakfast”. What does your favorite breakfast look like? Post to comments.
Mmmm, breakfast! I usually have the same thing every morning; two eggs, some greens, and if the pork gods have blessed our home then I have some bacon or ham. Occasionally, on the weekends, I’ll whip up some almond flour apple muffins. Oh, and none of that is possible without a half a pot of coffee first.
Mmmm, would LOVE the recipe for Almond flour apple muffins please? My go to b’fast also tends to be 2 eggs fried in coconut oil over a bed of sauteed greens, with same plea to pork gods for BACON when possible. When I’ve done my Well-Fed cookup for the week, those fancy schmancy egg/veggie/meat muffins are on hand.
Hi Cheryl,
Here’s the recipe. It’s from Elana’s Pantry Gluten Free Almond Flour Cookbook.
Ingredients:
2 cups blanched almond flour (I use Honeyville Farms)
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup arrow root powder
1 tsp cinnamon
1/4 cup grapeseed oil
1/2 cup agave
1 egg
1 tbsp vanilla
2 apples; peeled, cored and diced into 1/4 inch cubes
Preheat to 350
Combine the dry ingredients in one bowl
Combine the wet, grapeseed oil to vanilla in another
add the wet to the dry
Add the apples
bake 30-35 minutes
I grease my muffin pan with coconut oil but you can use papers too. It makes about 10 muffins. You’re supposed to let them cool for 30 minutes but I can never wait that long. Enjoy!
Breakfast is my favorite meal of the day! Lately it’s been 3 pieces of bacon, 1/4-1/2 sweet potato shredded to “hashbrowns” with 3 eggs all mixed together, and lots of different spices.
A V60 (maybe two if it’s Friday) with Boxcar beans (always) and half and half (shut up, Paleo fascists), 2 eggs, 1/2 avocado, 1/3 grapefruit.
Mmm, I had a scramble with eggs, spinach, and mushrooms. It was quick and tasty, buuuut I accidentally used psilocybin mushrooms, which made Fran really interesting this morning. (Everything but the mushroom part was true).
Yay for breakfast….Wakame eggs! This is a diced jalapeno and a ton of fresh diced ginger sauteed in a splash of toasted sesame oil then scrambled with 2-3 eggs and a generous handful of wakame seaweed. Mmmmm!