Wake up, get after it, and REPEAT. The morning sets the intention for the day. Breakfast is just one of the ways to set that intention, energizing your day right from the start.

PRō TIP: It is important to include adequate protein to help control your appetite and stabilize blood sugar (balance , am I right?). When compared to high-carb breakfasts, research shows that, including higher amounts of protein at breakfast decreases hunger-stimulating hormones. 

Here is to kicking off 2020 with new ways and new recipes to optimize performance:

1. Apple Pie Smoothie 

• 5 raw almonds
• 1 small apple (chopped and core removed)
• 1/2 small frozen banana
• 4 to 6 oz. plain Greek yogurt
• ½ cup almond or coconut milk
• 1 to 2 scoops organic Protein (grass-fed whey or Healthy Skoop) 
• ½ teaspoon ground cinnamon

1. 1. Blend all of the ingredients together in a high-speed blender and voila! 

2. Super Green Smoothie

• 6 to 8 ounces almond milk (homemade or plain unsweetened), coconut milk, or coconut water (or a combination of these)
• 1/2 cup coarsely chopped kale or spinach (4 ounces; well rinsed, stems removed, firmly packed [baby kale works great])
• 1/2 Granny Smith apple, coarsely chopped (optional)
• 1/2 banana, peeled and halved (optional; freeze (peeled) ripe bananas for a thicker smoothie)
• 1/4 avocado, peeled and sliced
• 1 Tablespoon plain Greek yogurt (or coconut yogurt)
• 1 scoop organic Protein (grass-fed whey or Healthy Skoop)
• 1 teaspoon almond butter (optional; good for when you desire a super-charged, more caloric smoothie)

1. 1. Combine all ingredients in a blender and blend until smooth. If the mixture is too thick, add a little water. Not thick enough? Add a few ice cubes. Serve in a chilled glass or mug.

3. Quinoa Breakfast Cakes

These are a perfect “make ahead” meal that you can warm up on the skillet in a flash.

Makes about 16 “cakes” – Serves 8

• 1 cup quinoa 
• 2 cups low sodium vegetable broth
• 4 large eggs, beaten
• 1 cup oats
• 1 small yellow finely chopped
• ¼ freshly grated Manchego or Asiago cheese 
• ½ cup baby spinach (or other greens), finely chopped
• ¼ cup finely shredded carrot
• 1 pinch garlic powder
• ¼ teaspoon each salt and pepper
• Cooking oil spray

4. Avocado Toast with Smoked Salmon

• Toast 2 slices of gluten free whole grain bread. 
• Mash a small avocado into a bowl and add a pinch of pink Himalayan salt and a pinch of turmeric powder and a few dashes of black pepper. Spread each slice of toast with avocado mixture. 
• Top that with a few slices of wild smoked salmon (without added nitrates/nitrites). Garnish with capers, chopped almonds, and/or micro-greens. 

5. Creamy Quinoa, Berries, and Walnuts

• Use the remaining cooked quinoa leftover from the Quinoa Cakes or cook up a new batch. 
• Combine 1/3 cup cooked quinoa
•  1/2 cup plain Greek yogurt
•  1 scoop organic Protein (grass-fed whey or Healthy Skoop)
•  1/8 teaspoon of cinnamon. 

1. 1. Layer quinoa, then yogurt mixture, 1/4 cup blueberries and 10 walnuts and enjoy!

6. Paleo Pancakes

This recipe serves 1 to 2

• 2 eggs
• 1 banana
• 2 tablespoons ground chia seeds
• 2 tablespoons ground flax seeds
• 1 teaspoons cinnamon
• 2 teaspoons lemon juice
• 1/4 tsp baking soda
• 1 scoop organic Protein (grass-fed whey or Healthy Skoop)
• Olive oil or cooking oil spray

7. Breakfast Tacos

• 2 organic corn tortillas
• 1-2 tablespoons shredded cheese
• 1 scrambled egg
• 2 teaspoons fresh cilantro
• ¼ avocado (sliced or chopped)
• ¼ cup black beans
• 2 tablespoons salsa (if desired).

1. 1. Warm tortillas in oven or on stovetop – add 1 tablespoon shredded cheese to each tortilla. Add ½ of all ingredients to each tortilla, fold up and enjoy.

8. Carrot Zucchini Fritters

Totally worth the extra time that they take!

• 1 medium zucchini, grated
• 1 medium carrots, grated
• ¼ cup finely chopped onion
• 1 egg
• few dashes of salt and pepper
• 1 tablespoon rolled oats
• 1 teaspoon fresh chopped parsley
• 1 to 2 tablespoons cooking oil (grapeseed or avocado recommended)
• Optional: Plain Greek-style yogurt

9. Kale Mushroom Omelet

• 1/3 cup sliced mushrooms (Cremini or Shiitake work well)
• 2 tablespoons thinly sliced shallots (or green onion)
• ½ cup thinly sliced kale (make sure it is thoroughly washed and dried)2 eggs
• ¼ cup cottage cheese

1. 1. In a medium size skillet, add 1 teaspoon of olive oil and heat to medium-high. Add mushrooms and shallots and stir until wilted. Add kale and cook down about 3 minutes. Remove from skillet temporarily.
   2. Combine two eggs and beat gently. 
   3. Recoat skillet with cooking oil spray.  Add eggs and once they begin to take form along the edges, add cottage cheese and cooked veggies in the center of the omelet. Cook until eggs are set. Fold over and flip as your cooking skills allow

10. Uncommon Breakfast Bowl

Are you ready for this? Here’s your ingredients:

• 1/2 cup unsweetened almond or coconut milk
• 1 frozen (peeled) banana
• 2 scoops organic Protein (grass-fed whey or Healthy Skoop)
• 1 pitted Medjool date
• 1 tablespoon cacao powder
• 1/4 of an avocado
• 1 tablespoon unsweetened dried coconut
• 1 tablespoon rolled oats
• 1 tablespoon chopped walnuts or almonds
  
  
  1. Place almond milk and avocado in a high-speed blender or food processor and blend until smooth and creamy. This mixture should be pretty thick. 
  2. Pour or scoop mixture into a bowl and top with the dried toppings (coconut through nuts). Feel free to get creative with the toppings, just keep the sugar to a minimum.