In years past, breakfast looked like a bowl of sugary cereal, then it was cereal with a little fiber (the kind you don’t really love but eat anyway because it’s “healthy”…??!), then it was yogurt, then it was some toast, and then I moved to oatmeal…not all in the same meal, mind you (LOL), but over shifts in my nutritional list of “shoulds”.
All of these aren’t horrible options, but I realized a few things on my nutrition journey: 1. I was always super hungry shortly afterwards, always looking to munch on more sweets and 2. I discovered I actually like something a little savory in the morning.
Breakfast most every morning these days looks like a hearty helping of eggs with a piece of toast and maybe some chicken breakfast sausage or even Sauerkraut. Yesterday morning after MetCon, I was in a hurry and this leftover dish of chicken, broccoli, sweet potatoes, and plain whole milk yogurt hit the spot.
And why not?! :)) ….It may not be what we consider “traditional breakfast foods” but it’s totally up to you to decide what works for you! Yesterday, #dinnerforbreakfast worked perfectly for me – I left satisfied, filled with energy, and with much more stable blood sugars than my processed cereal days.
I hope this encourages you to break out of the norm and try new ways of eating. You never know what might feel amazing for you!
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Click on the pic below to head there and, while you’re at it, check out this winter veggie recipe…HONEY BALSAMIC ROASTED BRUSSELS SPROUTS…all caps because they are <shouting> SO GOOD (even for breakfast…ha)!
Crispy, savory, sweet…these cute little cabbages are hard to beat!
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INGREDIENTS
1½ lbs brussels sprouts
3 tbsp olive oil, separated
¾ tsp kosher salt
½ tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey
INSTRUCTIONS
Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. Recipe from: keviniscooking.com
Member Highlight
We’d like to honor a loyal and awesome member, Ryan Krukowski. Ryan has shown consistent strength gains and has been rocking a trim physique thanks to his hard work and effort at applying healthy nutrition principles at work and at home. He’s not only one of the kindest people you’ll meet, he’s adventurous, fun, has a great sense of humor and is always up for challenges in the gym.
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Here he is killin’ it during the monkey bar obstacle during our Valeo / Valor Spartan Race last Fall – so fantastic. Thanks for being one of the best parts of Valeo, Ryan!!
