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BREAKFASTRECIPES

Copyright 2014 Core Athletica Inc.®

• Almond Chia Oatmeal• Avo Eggs• Banana Pancakes• BLT-A• Cottage Breakfast• Country Breakfast

• Country Omelet• 3 Egg Scramble• French Toast • Mini Frittata• Overnight Oats

BREAKFAST

Almond Chia

Oatmeal [Makes 2-4 Servings]

INGREDIENTS:• ½ cup steel-cut oatmeal• 2 cups water• 2 tablespoons almond butter• 2 tablespoons chia seeds• 1-2 cups of blueberriesOptional:Use quicker cooking 8-minute steal cut oatmeal. Add additional water, milk, almond milk, coconut milk, etc. to make oatmeal thinner.

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PREPARATION:1. In a pot, add water and oatmeal. Bring to boil, then

turn to medium-low heat.2. Continue cooking for 45-60 minutes (or less if you’re

using quicker-cooking 8minute steal cute oatmeal).3. Once almost done, add chia seeds and almond

butter.4. Top with ½-1 cup blueberries

Refrigerate. Best if eaten within 2-3 days of making.

Extra makes for an easy quick breakfast or snack over the next 2-3 days.Copyright 2014 Core Athletica Inc.®

BREAKFAST

Avo Eggs [Makes 1 Serving]

INGREDIENTS:• ½ tablespoon coconut oil • 2-3 eggs • ½ avocado (sliced) Optional:Season with sea salt and pepper or salsa for added flavor!


PREPARATION:1. In a nonstick skillet, over low to medium heat, add

the coconut oil. 2. Once coconut oil has melted add 2-3 whole eggs,

let cook mostly on one side, then flip and continue cooking just another minute or so on the other until the white is cooked but the yellows are still soft.

3. Add to your plate then top with avocado and additional seasoning.

This is my go-to-breakfast that I eat regularly, high in protein and healthy fats to start my day off right. Plus it’s pretty quick to make. I can start my

eggs while I’m getting ready and making coffee too!


BREAKFAST

Banana Pancakes

[Makes 4-6 Servings]

INGREDIENTS:• ½ cup gluten free pancake

mix• 3 eggs• 2 ripe bananas (mashed)• ¼-½ cup blueberries• 1 tablespoon butter

(softened)Optional:May substitute coconut oil for butter.


PREPARATION:1. Preheat oven to 200 degrees. Heat griddle over

medium heat.2. Mash bananas in bowl.3. Add pancake mix, eggs, and butter. Mix well.4. Working in batches, pour batter by 1/8 cupful onto

griddle.5. Add several blueberries. Flip pancakes to cook both

sides.6. Cook until golden. Transfer pancakes onto baking

sheet.7. Place in oven to keep warm.

Best fresh but are also good later on. Eat within 2-3 days of making and refrigerate.


BREAKFAST

BLT-A[Makes 4 Servings]

INGREDIENTS:• 8 oz. Nitrate/Nitrite-free

bacon (cooked)• 8+ big leaves of Romaine or

Buttercup lettuce• 2 medium-large tomatoes

(sliced)• 1 to 2 avocados (thinly sliced)• 4 slices Gluten-free bread• Mayonnaise to tasteOptional:May use lettuce as bread or toast bread if preferred.


PREPARATION:1. Cook bacon on stove over moderate heat.2. Layer bacon, tomatoes, avocado, and lettuce on

bread with a dab of mayo.

Refrigerate extra ingredients. Best if eaten within2-3 days of making.


A great option for dinner too!

BREAKFAST

Cottage Breakfast

[Makes 1 Serving]

INGREDIENTS:• ½-1 cup cottage cheese • ½ - 1 cup berries (sliced) • 1-2 tablespoons walnuts (pieces)


PREPARATION:1. Add cottage cheese to bowl (or cottage to go) then

add berries and walnuts.

Refrigerate extra servings. Best if eaten within 2-3 days of making.

An easy on-the-go breakfast or snack!


BREAKFAST

Country Breakfast

[Makes 4 Servings]

INGREDIENTS:• 6-8 eggs • ½ tablespoon coconut oil • Banana Pancakes • 8 oz. Bacon (or make double for

leftovers) • 1-2 cups veggies (diced) or

leftover sweet potato hash sauté from the country omelet recipe.

Optional:Season eggs with sea salt and pepper or salsa for added flavor!


PREPARATION:1. In a nonstick skillet, over low to medium heat, start

the bacon. As bacon gets done place in the oven on low to keep it warm.

2. Prepare and cook the banana pancakes. 3. Scramble the eggs, then when almost done add

veggies or leftover sweet potato hash sauté. 4. Plate everything together and enjoy a delicious

family meal together!

Refrigerate leftover bacon and pancakes. Best eaten within 2-3 days.

A favorite for my entire family to enjoy on a weekend morning, or even for dinner!Copyright 2014 Core Athletica Inc.®

BREAKFASTCountry Omelet [Makes 1 Serving]

With Sweet Potato Hash

Sauté [Makes 2-4 Servings]

INGREDIENTS:• ½ tablespoon coconut oil • 2-3 eggs • ½ -1 cup sweet potato hash sauté • 1 oz. aged cheddar • 1-2 tablespoons bacon (pieces) • ½ avocadoSweet Potato Hash Sauté• 2 tablespoons coconut oil or butter • 1 white onion (diced) • 1 small sweet potato (diced) about

1 – 1 ½ cups • 1-2 sweet bell peppers (diced) • Sea salt and pepper to taste Optional:Season sauté with cayenne pepper for added spice!


PREPARATION:1. In a nonstick skillet, over low to medium heat,

add the coconut oil or butter and onions. Stirring occasionally let onions sauté for about 10 minutes.

2. Then add in sweet potatoes, cover and continue cooking, stirring occasionally.

3. Once sweet potatoes start to soften add the bell peppers. Turn heat to low and continue cooking for another 5 minutes.

4. Once the hash is started scramble 2-3 eggs and add to small pan on medium heat. Flip when fully cooked on one side, and then add the cheese, hash and bacon. Fold over to create your omelet. Then plate and add avocado on top. Serve and Enjoy!

Omelet is best fresh, but you can refrigerate leftover hash and add to an egg scramble in the next 2-3 days.


BREAKFAST

3 Egg Scramble

[Makes 1 Serving]

INGREDIENTS:• ½ tablespoon coconut oil• 3 eggs• ½ cup veggies (chopped)

(onion, bell peppers, mushrooms, squash, etc.)

• ½ cup spinach (or if you prefer other veggies)

• sea salt and pepper to taste Optional:For added spice add ½ tsp of cayenne pepper or top with some salsa once cooked. Use leftover sweet potato hash sauté from country omelette in place of veggie.


PREPARATION:1. In a nonstick skillet, over low to medium heat, add

the coconut oil.2. In a small bowl whip the eggs, then add to skillet

once oil is melted, stirring occasionally.3. Once eggs start to set add all the veggies and

continue slowly stirring until done. Serve and enjoy!


Egg scrambles are great for quick dinners too!

BREAKFASTGluten

Free French Toast

[Makes 6 Servings]

INGREDIENTS:• 3 eggs• 1 teaspoon cinnamon • 6 slices gluten-free breadOptional:For added sweetness top with a sprinkle of soft homemade honey butter. 1 part raw honey to 2 parts real butter. Kids love topped with natural peanut butter.


PREPARATION:1. Warm a flat skillet on medium (or slightly lower) heat. 2. Mix in small baking pan 3 eggs and cinnamon. Add

a couple slice of bread and let soak up the egg mixture on both sides.

3. Add a small amount of coconut oil or butter to skillet so bread doesn’t stick then add the soaked bread to the skillet.

4. Cook until slightly browned. 5. Serve and Enjoy!

Refrigerate extra French toast for another breakfast or snack. Best if eaten within 2-3 days of making.

Goes great with a slice of bacon or sautéed spinach and a poached egg or two on top!


BREAKFAST

Mini Frittata

[Makes 12 Frittata]

INGREDIENTS:• 8 eggs• 1/3 cup 2% Greek yogurt• ½ cup + Bacon• 1 tablespoon butter (softened)• 1 tablespoon cayenne pepper• 2 teaspoons pepper• 1 teaspoon sea salt• 2-3 cups vegetables (diced)(2

bell peppers, ½ onion, 1 zucchini) Optional:Substitute or add other vegetables if desired. Add cheese on top of each frittata if desired.


PREPARATION:1. Preheat oven to 350 degrees.2. Combine eggs, Greek yogurt, butter, cayenne

pepper, sea salt, pepper. Beat on medium until well mixed.

3. Stir in vegetables and bacon.4. Place parchment paper in each cupcake holder.

Pour ¼ cup of mixture in each holder.5. Bake for 30 minutes.6. Add cheddar cheese on top of each if desired.7. Let sit for a few minutes to cool. Serve and enjoy!

Refrigerate extra frittata. Best if eaten within 2-3days of making.

A favorite for a quick breakfast on the go, the next day or for appetizers or even as a dinner

paired with the Kale Salad.


BREAKFAST

OvernightOatmeal

[Makes 8 Servings]

INGREDIENTS:• 2 cups steel-cut oatmeal• 8 cups water • 2-4 tablespoons almond

butter • 1 teaspoon cinnamon (or

more if you like) Optional:For added sweetness add 2 tablespoons maple syrup to crock-pot, or top served oatmeal with a sprinkle of raw honey.


PREPARATION:1. In crock-pot, add water, oats, almond butter, maple

syrup, and cinnamon.2. Right before you go to bed stir oats and start crock-

pot turning on low for 8 hours.3. Upon waking your breakfast will be ready! Just

portion out and top with ½-1 cup of berries, and Enjoy!

Refrigerate or freeze extra. Best if eaten within 2-3 days of making.

Extra makes for an easy quick meal or snack.


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