Kodiak Protein Crepes

Time: 15 minutes

Serves: 2

Ingredients

  • 1 cup Kodiak Cake Mix (Whole Wheat Oat and Honey)
  • 1 cup water
  • 2 Tbsp melted butter
  • 2 Tbsp Sugar
  • 2 Eggs

Directions:

Whisk all ingredients in a large bowl until smooth. Brush a non-stick frying pan with oil and place over medium heat. Spoon about 1/4 batter into that center of the pan and swirl the pan around to coat. Cook for 1-2 minutes on each side. Fill with your favorite combination of fruit, nuts, chocolate, yogurt, or syrup.

Per Serving:

Calories: 384 | Protein: 14g | Carbohydrates: 41g | Fat: 18

Sweet Potato Breakfast Scramble

Post long run I have a hard time stomaching food sometimes, so I usually try to have an egg dish because it tends to be lighter on my stomach and still gives me an option to get in vegetables and protein with my carbohydrates.

Serves: 1-2 (usually 1 if post training)

Time: 15 minutes

Ingredients:

  • 1/2 large sweet potato or yam (washed with skin on), diced
  • 1 shallot or 1/4 onion, diced
  • 3 mushrooms, diced
  • Handful spinach, chopped
  • Handful cilantro, chopped
  • 1 Tbsp avocado oil
  • A dash of “Everything but the Bagel” Spice
  • 3 eggs
  • Optional: 2 Tbsp mozzarella cheese

Directions

In a non-stick pan (I use a scan pan) over medium heat with avocado oil, saute the sweet potato for 5-10 minutes with a lid on, toss in the onions and cook for another 3 minutes, add the mushroom, spinach, and cilantro and saute for another minute. Crack in 3 eggs and scramble around with the spatula and toss in seasoning (this makes less dishes dirty as opposed to whisking the eggs in a bowl first, but you can do that as well). Top with salsa, cheese, avocado, or hot sauce whatever you prefer!

Calories: 405 | Carbohydrates: 35g | Protein: 27g | Fat: 18g

Huckleberry Pancakes

Pancakes are my favorite food… and huckleberries are just the icing on the cake.

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp sugar
  • 1 egg
  • 1 splash vanilla
  • 3/4 cup milk (I used Ripple Milk)
  • 1 tsp avocado oil

For the Huckleberry Compote

  • 1 cup frozen huckleberries
  • 3 Tbsp sugar
  • 1 Tbsp Ghee

Directions:

In a bowl mix the dry ingredients together. In a separate bowl whisk together the egg, milk, vanilla, and oil. Add to the Dry mixture and mix gently. Do not over-mix.

For the Compote: Heat the butter over medium heat in a small pot. Add the berries and sugar. Simmer for 10-20 minutes until the sauce begins to thicken.

Cook the pancakes in a non-stick pan, cover and flip after bubbles appear on top.

Top with the compote and Maple Syrup and Enjoy.

Egg and Chicken Sausage Breakfast Sandwich

Time: 10 minutes | Serves: 2

Ingredients:

  • 2 pc Sprouted Whole Wheat Bread (Ezekiel Bread)
  • 2 Eggs
  • Avocado oil Spray
  • Chive Cream Cheese or Kite Hill Chive Almond Milk Cream Cheese
  • 1 Cup Pea Shoots or Alfalfa Sprouts
  • 2 Chicken Apple Sausage Links
  • 2 Slices Pepper jack Cheese
  • 1/2 avocado, sliced

Directions:

Heat Frying pan over medium high heat. Chop sausage in half length-wise and place center down in the frying pan.

Toss the bread in the toaster. Meanwhile, fry the eggs in the same pan as the sausage to preference (I prefer over easy).

When the toast is done, spread on the cream cheese, layer with avocado, sausage, egg, cheese, and sprouts. (see picture)

Enjoy!

*Note: I choose sprouted bread because the sprouting of grains makes them easier to digest and more bio-available. The same goes for almonds and other nuts/seeds.

DIY Acaii Bowl

If there is one thing I miss about being in California in the summer, it is the amazing fresh Acaii bowls you can get at the beach with the most flavorful fruits! I like to make them at home because I can add some protein and greens to the bowl to balance it out.

Ingredients:

  • 1 packet Acaii (frozen)
  • 1 large handful spinach
  • 1 cup Greek Plain Yogurt (I used Ellenos)
  • 1 frozen banana
  • 1/2 cup frozen berries (or fruit of choice)
  • 2 Tbsp Coconut Butter
  • 1 Scoop Collagen Protein, unflavored
  • As needed: almond milk

Toppings:

  • Granola (homemade, or I like the grain-free granola from Costco)
  • Strawberries or blueberries (whatever is seasonal)
  • 1 banana, sliced
  • 1 Tbsp Chia seeds, flaxseeds, hemp seeds
  • 1 Dash of cinnamon
  • Optional: Peanut butter/almond butter

Banana PB Protein Muffins

Makes: 16

Ingredients

  • 2 C white whole wheat or all-purpose flour
  • 1/4 C Garden of Life vanilla protein powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • ¼ tsp salt
  • 1 1/2 C mashed ripe bananas
  • 1/2 C creamy peanut butter
  • 1/2 C real maple syrup
  • 1/4 C melted coconut oil
  • 2 eggs
  • 3/4 C Almond Milk or Buttermilk
  • 1/3 C flaked coconut
  • 1/2 C dark chocolate chips

Directions

Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.

In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.

In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.

Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

Remove to a wire rack to cool. Store leftovers in an airtight container.

Nutrition Facts per muffin:

  • Calories: 235
  • Fat: 10 grams
  • Carbohydrates: 29 grams
  • Sugar: 12 grams
  • Fiber: 2 grams
  • Protein: 8 grams