Tag: Breakfast

Why Not, Exercise Before Breakfast!

Slide 1 of 5: The early bird gets the worm, but what does the early-morning exerciser get? A lot, apparently. Working out before breakfast isn't just a great way to hit your fitness goals first thing in the morning—some research has associated the practice with unique benefits that you might not get by working out at other times of day.Before we dive into those benefits, some caveats must be noted. Many studies exploring exercise and time of day are limited to small human trials or mouse studies—meaning that their conclusions aren't necessarily definitive. Additionally, lots of the findings are conflicting. "The research is all over the map on the best time to exercise, mainly because research is looking at all different types of benefits from stress management to weight loss and body composition," Bronwyn Bacon, ND, shared with ACE Fitness. Depending on your body, your goals, and the type of exercise you love, you may see lots (or zero) benefit to switching up the time of day you work out.All of that is to say: The best time of day to work out is the one that works best for your schedule. If you're not a morning person, forcing yourself out of bed to hit the pavement before you've had coffee is hardly conducive to a sustainable fitness routine. But if you're an early riser—or are interested in shaking up your fitness—there are some potential benefits to working out before breakfast for your health, your mood, and more. Read on for what they are, and if walking is your exercise of choice, don't miss The Secret Cult Walking Shoe That Walkers Everywhere Are Obsessed With.
https://img-s-msn-com.akamaized.net/tenant/amp/entityid/AAKHTaV.img?h=416&w=799&m=6&q=60&u=t&o=f&l=f&x=987&y=161

Many studies exploring exercise and time of day are limited to small human trials or mouse studies—meaning that their conclusions aren’t necessarily definitive. 

https://www.eatthis.com/mind-body/

Secret Side Effects of Exercising Before Breakfast, Says Science (msn.com)

Raspberry and Banana Breakfast Tacos

Raspberry-Banana Breakfast Tacos

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/3 cup cream cheese, softened
  • 3 tablespoons vanilla yogurt
  • 1 small banana, sliced
  • 1 cup fresh raspberries

Directions

  • Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk and canola oil and vanilla; stir into dry ingredients just until moistened.
  • Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
  • Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold edges over filling.
Nutrition Facts

1 taco: 429 calories, 17g fat (6g saturated fat), 71mg cholesterol, 651mg sodium, 59g carbohydrate (19g sugars, 6g fiber), 11g protein. Originally published as Fresh Strawberry Breakfast Taco in Taste of Home April/May 2019

Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber

Ingredients:

  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • ½ cup chopped sweet red pepper
  • ½ cup chopped onion
  • 1 tsp salt
  • ½ cup heavy cream
  • ½ tsp freshly ground black pepper
  • 1 package of bacon

Steps:

  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        

https://www.wickedstuffed.com/author/admin/

Breakfast Egg Muffins

Breakfast Egg Muffins 3 Ways Prep Time 15 mins Cook Time 20 mins Total Time 35 mins  

Breakfast Egg Muffins 3 Ways are low carb, filling and quick to grab while running out of the door! Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! Course: Breakfast Cuisine: American Servings: 12 muffins (cups) Calories: 82 kcal Author: Karina

Ingredients BASE:

  • 12 large eggs
  • 2 tablespoons finely chopped onion, (red, white or yellow/brown)
  • Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

  • 1/4 cup fresh spinach, roughly chopped
  • 8 grape or cherry tomatoes, halved
  • 1/4 cup shredded mozzarella cheese

BACON CHEDDAR:

  • 1/4 cup cooked bacon, chopped
  • 1/4 cup shredded cheddar cheese

GARLIC MUSHROOM PEPPER:

  • 1/4 cup sliced brown mushrooms
  • 1/4 cup red bell pepper, (capsicum), diced
  • 1 tablespoon fresh chopped parsley
  • 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic

Instructions

  1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
  2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
  3. Add egg mixture halfway up into each tin of a greased muffin tin.
  4. Divide the three topping combinations into 4 muffin cups each.
  5. Bake for 20 minutes.
  6. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
  7. Enjoy!
Breakfast Egg Muffins 3 Ways can be cooked ahead of time (meal prep) and refrigerated for when you need them! | cafedelites.com
https://cafedelites.com/breakfast-egg-muffins-3-ways/

Nutrition Facts Breakfast Egg Muffins 3 Ways Amount Per Serving Calories 82 Calories from Fat 45 % Daily Value*Total Fat 5g 8% Saturated Fat 2g 10%Cholesterol 168mg 56%Sodium 97mg 4%Potassium 103mg 3%Total Carbohydrates 1g 0%Protein 6g 12% Vitamin A 11.1% Vitamin C 7.6% Calcium 5.5% Iron 4.7% * Percent Daily Values are based on a 2000 calorie diet.

Homemade Breakfast Sausage/Recipe Share

Breakfast Sausage

 

Ingredients

 

8 oz ground chicken (220g)

 

8 oz ground pork (220g)

 

1 tsp sage

 

1/2 tsp salt, thyme, black pepper

 

1/4 tsp celery seed, garlic powder, nutmeg, onion powder, paprika

 

1/8 tsp cayenne pepper

Instructions

Mix all of the ingredients in a bowl and knead with your hands.

 

Make six burger, wrap them in saran wrap and freeze them.

 

6 Servings

 

Nutrition FactsServings: 6Amount per servingCalories179% Daily Value*Total Fat 10.4g13%Saturated Fat 3.6g18%Cholesterol 67mg22%Sodium 252mg11%Total Carbohydrate 0.1g0%Dietary Fiber 0.1g0%Total Sugars 0gProtein 20.1gVitamin D 0mcg0%Calcium 17mg1%Iron 1mg5%Potassium 225mg5%

Chocolate Chip Zucchini Bread Waffles/recipe share

 

 

Chocolate-Chip-Zucchini-Bread-Waffles-1

Chocolate Chip Zucchini Bread Waffles

Ingredients
• 3 large eggs
• 2 cups grated zucchini, unpeeled (about 2 small)
• 1.5 cups cassava flour
• 1/3 cup finely diced pitted dates
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• a pinch or two of nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 4 tablespoons softened butter or ghee
• 1/3 cup raw honey
• 1/2 cup chopped pecans
• 2 ounces chopped 72% dark chocolate

Directions
Preheat your waffle iron.
Whisk eggs until frothy. Add remaining ingredients except for the pecans and dark chocolate. Fold them into the already blended batter at the end. This “batter” is not runny like traditional waffle batters.
Scoop three ice cream scoops of batter per waffle. Let cook for 2-3 minutes depending on how hot your waffle iron gets and whether it is a shallow waffle or a Belgium waffle. The waffle should have a light-medium browning.
Serve with pure maple syrup and a refreshing SUNRISE SMOOTHIE!
Enjoy!

Slow Cooker Frittata Provencal/Recipe Share

Slow-Cooker-Frittata-Provencal_EXPS_LSBZ18_175023_D01_18_3b-2-696x696.jpgIngredients

  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
  • 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Directions

  • Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
  • In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
  • In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
  • Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.
Test Kitchen tips

  • We tested this recipe with tomatoes that are ready to use without soaking. When using whole sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before chopping.
  • Smoked paprika adds a rich flavor to this dish. You can also use it in recipes that call for ground chipotle pepper.
  • No feta? Cream cheese or mascarpone mixed with yogurt, for tanginess, will work.
Nutrition Facts

1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.

Originally published as Slow Cooker Sun Dried Tomato Frittata in Taste of Home Everyday Slow Cooker & One Dish Recipes 2014

Bacon Apple Cinnamon Breakfast Frittata/Recipe Share

Apple-Bacon-Frittata-1

Bacon Apple Cinnamon Breakfast Frittata
Ingredients
• 1 slice of bacon, diced
• 1 medium apple, peeled, cored, and diced
• 1 tablespoon ghee or organic butter
• 3 large eggs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla
• 1 teaspoon orange zest
• 2 tablespoons pure maple syrup

Directions
Preheat oven to 350 degrees F.
In an 8-inch oven-proof skillet, cook bacon over medium-high heat until almost crispy. Set bacon aside on a paper towel-lined plate.
Add ghee and apple to the skillet over medium heat and saute for about 5 minutes until the apples are tender.
In a small bowl, whisk eggs, cinnamon, vanilla, and orange zest. Pour into skillet over the apples. Sprinkle with cooked bacon. Swirl until eggs start to set. Pop the skillet into the oven for approximately an additional 3-5 minutes to allow the eggs to set on top.
While the egg mixture is in the oven, heat the maple syrup on medium-high in a small saucepan to allow the syrup to reduce.
Slide your frittata onto a plate and drizzle with maple syrup.
Enjoy!