Eat breakfast like you love yourself with these high-protein, veggie-rich recipes!

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

Instructions

1. Preheat oven to broil.

2. Combine eggs and salt in a medium mixing bowl; whisk to blend. Set aside.

3. Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat.

4. Add shallots and Brussels sprouts; cook, stirring frequently, for 4 to 5 minutes, or until shallots are translucent.

5. 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.

6. Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.

7. Cut into 6 servings.

8. Sprinkle with parsley; serve immediately.

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!

Instructions

1. Preheat oven to 375º F.

2. 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.

3. 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.

4. 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.

5. Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.

6. 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.

7. 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.

8. Place zucchini in a medium serving bowl. Season with salt and pepper if desired. Add avocado mixture; toss gently to blend.

9. Divide zucchini between two bowls; top evenly with sweet potatoes, green onions, and an egg. Serve immediately.

pin this blog post so you can find it later!