How do you feel about breakfast? Do you love it or do you skip it? If you said the latter then you should keep reading. Lots of women think skipping breakfast is an easy way to save calories and loose weight. But, they don't call breakfast the "most important meal of the day" for no reason. One benefit of eating breakfast is it starts your metabolism from the fasting that was going on while you slept, therefore helping you burn more calories throughout the day. Breakfast eaters also show better focus, higher energy and eat less throughout the rest of the day, therefore maintaining their weight better. So, if you like any of those benefits - start eating breakfast!
All three of us girl bosses here at the bakery are huge fans of breakfast. We do a lot every day, and breakfast kick starts all of it. Breakfast is actually my absolute favorite meal of the day. Sometimes I eat breakfast foods for breakfast, lunch and dinner! I prefer to eat a larger breakfast, while Thea prefers to eat a moderate sized breakfast and Kimmy drinks a smoothie every morning. Either way you go, your body will thank you for fueling it first thing in the morning. Try one of our favorites tomorrow morning. All three of these recipes are guaranteed to keep you full til lunch...or until cookie snack time in mine and Thea's case.
Our partner and professional snowboarder, Kimmy Fasani, never goes a day without breakfast.
"I drink a protein filled green smoothie for breakfast because it gives me plenty of energy and fuel to start my day. Having all the greens in the morning ensures that I get in a well balanced diet and less sugar in the morning. When I am heading into the mountains early in the morning this smoothie satisfies my need for a meal and keeps me going until I stop for lunch." - Kimmy
Kimmy's Green Smoothie
1 scoop Organic Protein powder
2 leaves of organic kale
30 grams (1 cup) organic lettuce
64 grams (1/2 cup) organic frozen blueberries
30 grams (1 cup) organic frozen spinach
1 tablespoon organic Flax Meal
1 tablespoon organic Chia Seeds
2 cups organic almond milk, or organic coconut milk
1 to 2 cups of water (depending on the consistency you like)
3 stems organic cilantro (optional)
Method Add all ingredients to blender, blend until smooth.
*this is also vegan and gluten free!
Breakfast is especially important to Thea right now because she's growing a baby inside her body! She would never not feed her baby breakfast, so that means feeding herself breakfast.
"Breakfast has always been important for my active lifestyle. Now, being pregnant, breakfast is especially essential to my day. Right now I even eat two small breakfasts about two hours apart. One when I wake up and another later in the morning. This ensures that I have energy and helps me from feeling sick." - Thea
Makes 2 to 3 servings
142 grams (scant 1 cup) organic oats
1 cup organic milk
14 grams (1 tablespoon) organic coconut oil
1 teaspoon organic cinnamon
30 grams (scant 1/4 cup) organic balanced slivered almonds
43 grams (3/4 cup) organic wide flake coconut
43 grams (1/3 cup) organic dried cranberries
organic raw honey for topping (optional)
Method Preheat oven to 350°F.
On a baking sheet, add the coconut and bake for 5 minutes or until golden brown. Set aside.
In a medium pot, add milk, coconut oil and cinnamon.
Put over high heat until everything is melted and combined.
Add in the oats and reduce heat to medium, simmer and cook until oats are soft.
Remove from heat and add the almonds and stir to combine completely.
Add the toasted coconut and cranberries on top or stirred in, whichever you prefer.
Drizzle with honey.
*You can substitute the organic milk for organic coconut or almond milk and drizzle with maple syrup instead of honey to make this breakfast vegan. Just use gluten free oats to make it gluten free.
High Altitude - Follow recipe as noted.
I have already said that I absolutely love breakfast. I love the feeling I get when I fuel my body first thing in morning, it really makes me ready to conquer the day. It also keeps me fueled while I bake all kinds of cookies. If I skipped breakfast there wouldn't be any cookies in our pastry case because I would have eaten them all while in the kitchen... I like to have protein in the morning, that's why I usually eat eggs. And, one of my baker's lives on a ranch here so she frequently brings me fresh eggs - it doesn't get much better than that! And, my breakfast wouldn't be complete without a GT's Kombucha, I am addicted and my favorite flavors are Grape and Gingerberry.
Makes 1 Serving
1 piece organic wheat bread
2 tablespoons organic salted butter
2 organic large eggs
15 grams (handful) organic spinach
10 grams (1 tablespoon) organic red onion
2 to 3 organic baby Bella mushrooms
fine sea salt
organic ketchup (optional)
Method Crack eggs into a bowl and beat.
In a frying pan on medium heat, add 1 tablespoon butter, onions, and mushrooms. Saute over medium heat for 1 to 2 or until cooked.
While onions and mushrooms are cooking, toast your toast.
Add the eggs and spinach to pan. As eggs begin to cook, gently push from side to side until the liquid eggs are fluffy, and cooked to your liking.
Remove from pan and top with salt & pepper (add ketchup, optional).
Gluten Free - Use gluten free bread.
High Altitude - Follow recipe as noted.