4 Breakfast Recipes to Have For Dinner
Am I the only one who craves breakfast for dinner from time to time? Did you know many breakfast foods can also serve as post-workout meals? Following a hard workout, your body is craving carbohydrate and protein. Depending on the intensity and duration of exercise, your body will need anywhere from a 2:1 to 4:1 ratio of carbohydrate to protein. Try these delicious Living Lean Cookbook breakfast recipes while still smashing your goals!
Peanut Butter & Jelly French Toast
Nutrition Per Serving: 25g PRO, 60g CARBS, 9g Fiber, 33g FAT
3 Tbsp. almond milk
4 slices toasted sprouted grain bread
1/2 cup finely chopped peanuts
1 Tbsp. grass-fed butter
2 Tbsp. Organic fruit spread or maple syrup
• Beat eggs and milk together. Dip 1 bread slice at a time in egg mixture, turning once; dip each slice into peanuts to coat both sides.
• Heat butter in pan over low-medium heat. Place as many bread slices as fits in pan and cook until brown on each side.
• Serve with organic fruit spread or warm maple syrup.
Parmesan Pepper Omelet
Nutrition Per Serving: 23g PRO, 38g CARBS, 8g Fiber, 28g FAT
1/2 chopped green or red bell pepper
dash of Pink Himalayan sea salt and freshly ground pepper
2 tsp. almond milk (or milk of your choice)
1 Tbsp. grass-fed butter
2 tsp. Parmesan, freshly grated
• Add eggs, almond milk, salt and pepper to bowl and whisk together until well blended
• Heat an 8” pan over medium-high heat. Add 1 tsp. avocado oil.
• Add bell peppers to pan and cook until crisp, but tender. Remove peppers and set aside.
• Lower heat to low-medium. Add egg mixture.
• As the egg turns firm, add peppers to middle of omelet and sprinkle on Parmesan. Scoop a spatula under one side of the egg pancake and flip over into the other side of the egg to enclose the peppers and Parmesan. Cook for another minute. Remove omelet with spatula and serve.
Oatmeal & Soft-Cooked Egg
Nutrition Per Serving: 23g PRO, 49g CARBS, 10g Fiber, 26g FAT
½ cup oat bran
Dash of Pink Himalayan sea salt and pepper
2 Tbsp. sharp cheddar, shredded
1 tsp. grass-fed butter
• Bring 1 cup water to a boil in a small pot. Add oat bran and sea salt, reduce heat to a simmer and cook until soft.
• Heat 1 tsp. grass-fed butter in a small pan over medium heat. Add whole egg (without breaking yolk) and cook about 3 minutes.
• Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese and egg.
Spinach, Bell Pepper & Mushroom Frittata w/ Fresh Fruit
Nutrition Per Serving: 29g PRO, 56g CARBS, 10g Fiber, 30g FAT
1 Tbsp. avocado oil
8 pasture-raised eggs
½ cup almond milk
2 garlic cloves, minced
2 cups baby spinach, chopped
1 sweet onion, chopped
1 green bell pepper, chopped
5 oz. crimini mushrooms
Dash Pink Himalayan sea salt
Freshly ground black pepper, to taste
3 cups fresh strawberries, sliced
1 ½ cup blueberries
• Heat large pan with avocado oil and add garlic, spinach, onion, mushroom and green pepper.
• Cook about 4 minutes or until vegetables are tender.
• In a small bowl, mix eggs and milk and add to vegetable pan, reduce heat to a simmer and cover.
• Cook about 8 minutes. Cut into wedges and serve.
• Enjoy with a side of mixed berries!
– by Nicole Kiley, MSc, RD