My Whole30 Breakfast Plan

Breakfast has been one of the bigger struggles for me. I’m used to having oatmeal or a yogurt everyday…and both of these are no-no’s on the Whole30 diet. I’m also used to having coffee creamer or some flavor in my coffee…which is also not allowed. So I’ve had to adapt. Since beginning this diet, I’ve been eating eggs most days. I’m used to only eating egg whites but I’ve had to incorporate the yolk as well to make it more filling. I also have learned that you must incorporate some sort of meat or vegetable into your breakfast or else you will be starving all day.

The best part about these recipes is that they all take 15 minutes or less to prep and cook. I make all of my food the night before so I can grab it and go to work. They can all be easily microwaved and all taste just as great the next morning. All of the recipes seen here serve one, as I cook for myself. However, I can certainly assist you with expanding whichever recipe to feed more.  Feel free to ask if you have any questions or comments. Bon Appetit 🙂

 

Scrambled Egg with Sweet Potato Hash

1-large egg

1-small sweet potato

Black pepper, to taste

Pinch of salt

  • Begin by grating the sweet potato. Toss shredded potato with black pepper. Take a paper towel and drizzle some olive oil on it; rub oil onto a small pan.
  • Add shredded potato to pan and place on medium heat. Cook for approximately 5 minutes then flip. Continue this until cooked through.
  • Crack the egg in a bowl, add salt and pepper (I also had a pinch of parsley) as well as a drop of water. Poke the yolk and scramble egg with a fork. Set aside.
  • Remove potato from pan and add egg mixture. Let it set for a bit then flip eggs in pan. Cook for a total of 3 minutes. Lay egg over potato and enjoy 🙂

 

Egg in Avocado

image

1-egg

½ avocado

Black pepper, to taste

Pinch of salt

Lemon or lime juice (to drizzle over avocado)

  • Begin by preheating an oven to 400 degrees.
  • Slice a medium avocado in half. Using the half without the pit, drizzle lemon or lime juice on top. This will help prevent browning. If using a large egg, scoop a little extra avocado out of the center.
  • Place avocado in a baking dish, such as a ramekin. Crack egg into avocado hole. Add salt and pepper.
  • Bake for approximately 20 minutes (I don’t like runny eggs so I cook until the yolk is firm, however you can cook for less time if you like it that way).
  • Remove from oven. Serve alongside fruit or sweet potatoes and enjoy 🙂

 

Scrambled eggs with leftover turkey “chili”
image

2-eggs (one whole + one egg white)

approximately 1 cup of leftover turkey chili (no sauce)

black pepper, to taste

pinch of salt

pinch of parsley

  • Begin by cracking an egg into a bowl. Take the second egg and separate the white from the yolk; add the whites to the egg in the bowl. Add a drop of water, salt, pepper, and parsley to the bowl; scramble together.
  • Take a paper towel, add a little olive oil and rub onto a small pan. Heat pan on medium and add egg mixture. Cook for a total of approximately 3 minutes, stirring around throughout to cook evenly. Set eggs aside to cool.
  • *When I made turkey chili, I made sure to take about half of the meat and peppers out of the pot before making the sauce for it. I then portioned that half out and used it for two days worth of breakfast.
  • Take your leftover “chili” out of the fridge. Once eggs are completely cool, add to “chili” and place back in fridge for your morning breakfast.
  • **If you are making this to eat right away, reheat meat prior to cooking eggs. Set aside, cook eggs, and pour eggs over the meat.

 

Strawberry Smoothie

*This shouldn’t happen everyday but once in a while it’s a nice addition to break up all of the savory foods.*

approx. 1-cup of frozen strawberries

1/3 cup of light coconut milk

1 tbsp flax seeds.

  • Place all ingredients in a blender. Add water if needed. Blend and enjoy along side a banana.

 

Coffee
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This is where I thought I would struggle most. I love my coffee creamer and sweet flavors from Dunkin and Starbucks. However, I found that canned coconut milk is creamier and slightly sweeter than what I was used to. I add about 1/3 cup of light coconut milk, which is the serving size…and while it sounds like a lot, trust me you will need it! I also add a pinch of cinnamon. Somehow that’s a fake-out to making your mouth think you’re having something sweet. Anyway, this has actually been working really well for me and I don’t really miss the extra sweetness in my cup of Joe. I even found you can alter your favorite Starbucks drink with it! I got a Grande Americano, black then I went home added the coconut milk and blended with some ice. Topped that with the pinch of cinnamon and boom—Coconut Blendicano 🙂

Water: I’m making a point to add this. I have a bad habit of forgetting to drink during the day. I don’t really know why or how it happens but I do. I’ve found that the more water I drink early in the day, the less hungry I am as the day goes on. I didn’t invent that theory but I figured out how true it was when I was starving during the first few days of this diet. So, it may not be the most exciting beverage and you may already know to do this…but be sure to get at least your 8 glasses in while doing this diet.

 

This diet, like everything else on this journey, is extremely hard. Remain focus and remember why you started. It may not get easier but you will feel so much stronger for doing it. After all, nothing worth having comes easy.

Stay strong & stay in the fight!

-Gina

TheFight2Befit@gmail.com

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