4 Breakfast Recipes for Valentine’s Week
Eat breakfast like you love yourself with these high-protein, veggie-rich recipes!
Cookie Dough Energy Balls
Let’s start it out with somethin’ sweet! These cookie dough energy balls are a healthier way to get your cookie dough fix!
Ingredients
½ cup all-natural almond butter
¼ cup honey
½ cup almonds, finely chopped
2¼ scoops Vanilla protein powder (I LOVE Shakeology!)
2 Tbsp. mini semi-sweet or dark chocolate chips
Instructions
Combine almond butter, honey, almonds, protein, & chocolate chips in a medium bowl; mix well.
Roll into 13 balls, about 1-inch in diameter each.
Serve immediately, or store in an airtight container in the refrigerator for up to five days
Turkey & Brussel Sprouts Frittata
Ingredients
6 large eggs, lightly beaten
¼ tsp sea salt
1 tsp olive oil
2 medium shallots, finely chopped
3 cups Brussels sprouts, finely chopped
2¼ cups roasted turkey breast, chopped (approx. 12 oz.)
2 Tbsp fresh parsley, chopped
Instructions
Preheat oven to broil.
Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.
Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat.
Add shallots and Brussels sprouts; cook, stirring frequently, for 4 to 5 minutes, or until shallots are translucent.
Pour egg mixture and turkey into skillet; cook, stirring frequently with rubber spatula, for 4 to 5 minutes, or until egg mixture has set on the bottom and begins to set on top.
Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
Cut into 6 servings.
Sprinkle with parsley; serve immediately.
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Recipe Notes
Frittata can be made the evening before and stored in the refrigerator for up to 4 days in an airtight container.
Heat one serving at a time on the stove-top or in a microwave.
You can substitute chopped, cooked Brussels sprouts for fresh ones.
You can substitute turkey for another white meat!
Zoodle Breakfast Bowl
Zoodles are one of my favorite ways to sneak in veggies in any recipe that normally calls for pasta! You can use a peeler or a spiralizer to make these noodles out of zucchini.
Ingredients
2 small sweet potatoes, chopped
4 tsp. olive oil, divided use
½ medium ripe avocado, cut into chunks
2 cloves garlic, coarsely chopped
Water, divided use
3 medium zucchini
1 tsp. fresh lemon juice
2 large eggs
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
2 medium green onions, finely chopped
Instructions
Preheat oven to 375º F.
Place sweet potatoes on a baking sheet. Drizzle with ½ tsp. oil; mix well. Bake for 20 to 30 minutes, or until tender-crisp. Set aside.
While sweet potatoes are baking, place avocado, garlic, 2 Tbsp. water, and remaining 3½ tsp. oil in a food processor (or blender). Pulse until well blended. Set aside.
Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛ inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½- inch ribbons. Set aside.
Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
Break eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat.
Place zucchini in a medium serving bowl. Season with salt and pepper if desired. Add avocado mixture; toss gently to blend.
Divide zucchini between two bowls; top evenly with sweet potatoes, green onions, and an egg. Serve immediately.
Chicken Spinach Scramble
Ingredients
1 large egg
4 large egg whites (½ cup)
sea salt and ground black pepper to taste; optional
nonstick cooking spray
1 cup raw baby spinach
3 oz. cooked chicken breast, chopped
1/4 medium avocado, thinly sliced
Instructions
Combine egg and egg whites in a medium bowl; whisk to blend.
Season with salt and pepper, if desired; whisk to blend. Set aside.
Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add spinach; cook, stirring frequently, for 3 to 4 minutes, or until wilted.
Add egg mixture; cook, stirring constantly, for 3 to 4 minutes, or until almost set.
Add chicken; cook, stirring frequently, for 2 to 3 minutes, or until eggs are set.
Top with avocado; serve immediately.
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