5-Min Easy & Energizing Breakfasts
Toasted Coconut Overnight Oats
1 cup rolled oats
1 (15 ounce) can coconut milk (light or full-fat, your choice!)
1/2 cup greek yogurt, preferably coconut flavored! (I used siggi’s)
1/4 cup toasted unsweetened, flaked coconut (I use bob’s red mill), plus extra for topping
2 tablespoons honey
1 tablespoon chia seeds
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup almond butter (I use Justin’s)
For serving: extra toasted coconut, almond butter, sliced kiwi, honey for drizzling
Honey caramelized pineapple 1/2 cup pineapple chunks or spears 1 tablespoon honey
Directions: Note: to toast the coconut, I simply place a 1/2 cup or so in a dry pan and set it over low heat. I cook, stirring often, until it is golden brown and fragrant. Don’t leave it unattended – it will burn! In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds and vanilla extract until combined. In two jars, bowls or containers, layer 1 to 2 tablespoons of almond butter into each and press it on the bottom of the jar. Top each with equal spoonfuls of the overnight oat mixture. Add another tablespoon or so of the almond butter (basically, finish what you have) and top with the remaining oats. I like to top it with more toasted coconut then cover with plastic wrap and place in the fridge overnight. When ready to serve, top the oats with the pineapple, sliced kiwi, a bit more almond butter and toasted coconut. Drizzle everything with honey and go at it! honey caramelized pineapple Add the pineapple to a skillet over medium heat and add the honey. Cook, tossing and stirring often, until the pineapple becomes golden and caramely.
Mini Frittata Muffins
– Nonstick cooking oil spray
– 3 whole eggs
– 3 egg whites
– 3 Tbsp. Parmesan cheese
– Freshly ground pepper
Add 1/2 C. of any of the following:
– Sliced fresh mushrooms
– Green or red bell pepper, chopped
– Lean chicken or turkey sausage, crumbled
– Tomato, chopped
– Onion, chopped
– Fresh spinach, chopped
Preheat the oven to 350°F. Spray six 1-cup muffin tins with nonstick cooking spray; set aside.
Mist a nonstick skillet with cooking spray. Heat skillet over medium-high heat for 2 minutes. Add sausage to hot skillet and cook until no longer pink. Drain off fat and place sausage in a bowl.
Saute the bell peppers, mushrooms and onions (if you choose) in the same skillet until tender (2 to 3 minutes). Add to sausage and cool. Add in the additional ingredients of your choice.
Stir the eggs and Parmesan cheese into the vegetable and meat mixture. Divide egg mixture evenly among the prepared muffin tins. Place a tomato slice on top of each (optional).
Bake in preheated oven about 20 minutes or until eggs are set. Serve warm or at room temperature. Serves 6 mini frittatas.
Note: Leftover frittatas are perfect protein snacks on the go. They can be reheated gently in the microwave. Be cautious to not overheat, because the eggs can become rubbery.
Mochaccino Protein Shake
1 serving chocolate protein powder (I recommend using the Kathy Smith Protein Shake)
½ cup unsweetened almond milk or unsweetened coconut milk
½ cup brewed coffee, chilled
½ frozen banana
1 tablespoon raw cacao
1 tablespoon flaxseed oil or Omega-3 fish oil supplement
Raspberry Peach Smoothie Bowl
1/2 C unsweetened almond or coconut milk
1/2 C frozen raspberries
1/2 C frozen peaches
1 Tbsp ground flax seed
1 serving vanilla or chocolate protein powder
Blend all ingredients together. Splash in more milk if necessary, but be sure to keep the mixture thick. Serve in a bowl topped with 1 Tbsp pumpkin seeds and 1/4 C fresh raspberries. Top with nuts and chia or flax seeds.
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