Do you wake up and immediately start scrolling through Instagram, TikTok or Facebook? Don’t deny it – I’ve been there, too! Pro Tip: Put that phone in your bathroom and you’re less likely to snooze and scroll.
Unfortunately, social media marketing is deceptive and it’s hard to ignore those two ingredient, zero calorie breakfast “recipes” when you haven’t broken your fast! These recipes usually take a similar format= banana + oat + glitter. A dietitian reads this as a low-calorie, low-energy, dangerous way to start your day.
Breakfast is the most important meal. And, how we start our mornings will dictate where the day goes. If breakfast is simple carbs and empty calories; expect to get hungry quickly and have little fuel for your day ahead. A Whitness Nutrition best practice tool: Break your fast with 20-30g of protein at breakfast for adequate metabolic support, satiety and essentially, nourishment.
This could look like:
- three scrambled eggs with a sprinkle of raw aged cheddar
- a filled to the brim veggie omelette with egg whites and your favorite non-starchies
- a classic plate of chicken sausage with sauteed spinach and sliced orange
- a green smoothie with a Whitness Approved protein powder
- A greek yogurt parfait made with full-fat organic yogurt, flaxseed, chia seed and fresh berries.
I am on #teamsavory for breakfast, but when my sweet craving hits, I use this recipe!
Traditionally, sweet breakfast options are almost always a lonely carb nightmare. A bowl of oatmeal or a stack of pancakes won’t do anything but cause your blood sugar to spike. If you do opt for the sweeter breakfast, prioritize a balanced plate by adding a side of veggies, healthy fats and protein to your morning muffin!
These Maple Cinnamon Paleo Breakfast Cookies are easier to balance than other sweet options with the inclusion of healthy fats and protein. They’re soft, fluffy and nutrient-dense with the addition of almond butter, flax seeds and coconut. Pair a cookie with some Greek yogurt, smear with some nut butter or pair with egg muffins and you’re set to seize the day!
Maple Cinnamon Paleo Breakfast cookies
Flourless, gluten & dairy free pillow-like breakfast cookies full of fiber goodness and flavor
- 1 egg*
- .5 tsp baking soda
- .5 tsp baking powder
- .5 tsp salt (I used Redmond Sea Salt)
- 1/4 cup pumpkin puree
- 1/4 cup creamy almond butter (I used Georgia Grinder’s)
- 2 TB maple syrup (I used Lakanto Maple Syrup and Organic Maple; both with success)
- 3 TB chia seed
- 3 TB flax seed (I used Manitoba Milling Co’s )
- 6 TB almond flour (I used Thrive Market’s)
- 4 TB coconut flour (Bob’s Red Mill)
- Preheat oven to 350F
- Add everything to bowl, mix together well.
- Bake 15-17 minutes until slightly brown on edges.
- Cool for 5-10 minutes. These last up to a week in a sealed container and may be frozen for up to one month.
*A flax egg may work here; but I haven’t tried!