21 Day Fix approved Breakfast recipes

21 Day Fix Approved Breakfast Recipes

French Toast Pancakes
(*adapted from The Biggest Loser to be 21 Day Fix approved)

Makes 10-12 pancakes

Serving Size: 3-4 pancakes

21-Day Fix Portion (per serving): 1½ red, 1 yellow

Ingredients

• 1 cup egg whites
• 1 cup fat free cottage cheese
• 1 cup whole grain oats
• 1 tbsp cinnamon
• 1 tsp raw sugar or stevia
• 1 tsp vanilla extract

Directions

1.      Combine all ingredients in a blender and puree until smooth (about 30 seconds)

2.      Pour onto a lightly greased griddle or griddle pan

3.      Cook until lightly brown on both sides

4.      Drizzle with 1 tsp of 100% pure maple syrup

Ham, Egg and Cheese Breakfast Sandwich

Serves 1

21-Day Fix Portion: 1 Red, 2 Yellow, 1 Blue

Whole Grain English muffin

2 thin slices of ham

1/2 slice cheddar cheese

1 scrambled egg white

salt/pepper

Assemble as a sandwich. May be served warm or cold

Protein-Packed Pumpkin Donut Holes

Makes 16 Donut Holes or 8 Full Size Donuts

21 Day Fix Portion: (Serving size — 3 donut holes) 1 Red, 1/4 Purple

Ingredients

• 1 cup Peanut Flour (You can use PB2 or I use Protein Plus Peanut Flour )
• 1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup canned, plain Pumpkin
• 1/2 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1 tsp Pumpkin Pie Spice
• 1/4 cup Unsweetened Almond Milk
• 4 Egg Whites

Cinnamon & Sugar Coating

• 2 tbsp Cinnamon
• 1/4 Stevia

Directions

1. Preheat the oven to 325 degrees and prep a mini muffin pan with cooking spray.
2. Mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and mix until the batter is smooth and lump free.
3. Divide the batter evenly to make 16 donut holes. Bake for 20-25 minutes or until a toothpick comes out clean.
4. While the donuts are baking, combine the cinnamon and stevia in a small bowl to make the cinnamon/sugar coating. After baking, while the donut holes are still warm, gently roll them in the cinnamon/sugar mixture to coat.

Chocolate Muffins

Recipe Yields = 4 muffins

Serving Size = 2 muffins

21 Day Fix Portion per serving: 1/2 red (Shakeology), 1 tsp (chocolate), 1/2 yellow (oat flour or almond flour)

INGREDIENTS

• 1 scoop Chocolate Shakeology (or protein powder)
• 1 yellow container of oats (or almond flour)
• 2 tsp. dark chocolate sugar-free baking powder
• 1 egg white
• 2 tbsp. unsweetened applesauce
• water (about 2 tbsp.)
• 1/2 tsp. baking powder
• 1 packet Stevia
• 2 tsp. semi sweet mini chocolate chips (use a 1/2 tsp to measure – reserve for later)

DIRECTIONS:

1. Preheat oven to 400 degrees
2. Pour the oats into a food processor and them until you have a flour-like substance
3. Add the Chocolate Shakeology and pulse together until combined, then pulverize some more.
4. Add baking powder and Stevia.  Pulverize some more.
5. Pour into a medium bowl and add the egg white and apple sauce – mix thoroughly
6. Add water gradual to create cake batter consistency, about 2 tablespoons
7. Stir vigorously for about 1-2 minutes until all ingredients are well combined
8. Spray 4 of the muffin tin  holes with non-stick cooking spray and distribute the batter into the 4 holes
9. Poor chocolate chips on each muffin using 1/2 tsp measuring spoon
10. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out of the middle dry-ish.
    DO NOT OVER COOK!  Due to the protein content they WILL DRY OUT.  A little sticky is better than bone dry.

Let cool for about 5 minutes, if you can.

*Because shakeology is a whole food,  the nutritional enzymes burn off over 105 degrees.  So while you CAN use shakeology  as a baking tool, it will not have the same nutritional integrity as when consumed as a shake.

Loaded Breakfast Casserole

Makes 6 servings

21 Day Fix Portion: 1 red, 1 green and 1/2 a blue

Ingredients:

• 6 slices of turkey bacon cooked and crumbled (1 red)
• 2 links of chicken sausage cooked and cubed (2 reds)
• 6 eggs (3 reds)
• 2 greens of butternut squash grated
• 2 greens of peppers chopped
• 1 green of scallions chopped
• 1 green white onion chopped
• 8 ounces of milk
• Salt
• 2 Tbsp brown rice flour
• 3 blues shredded cheddar cheese

Directions:

1. Combine all vegetables in a bowl with bacon, sausage and 2 blues of cheese.
2. Transfer to a greased baking dish
3. In a different bowl, mix eggs, milk, flour, and salt until blended
4. Pour over top of the veggie/meat mixture and add the remaining blue of cheese
5. Refrigerate overnight
6. Preheat oven to 375 degrees. Take casserole out of refrigerator while oven is heating up.
7. Bake uncovered for 45 minutes
8. Increase oven temperature to 400 degrees for an additional 15 minutes
9. Let sit 5 minutes and serve