Recipes Archives - TFW Greensboro

Here are some Breakfast Ideas

1. Creamy Berry Quinoa Parfait

Yes, it is possible to have a sweet start to your day that is packed with protein. You’ll feel like you’re “treating” yourself with this breakfast parfait, but there’s no need for a guilty conscience. With one-third of the sugar found in typical store-bought parfaits (which frequently use syrups and added sugars), this healthier version is loaded with protein and good carbs.

Combine 1/3 cup cooked quinoa, 3/4 cup plain low-fat Greek yogurt, 1/4 tsp pure vanilla extract and 1/8 teaspoon of cinnamon. Using 1/4 cup blueberries and 9 walnuts, create layers of the quinoa/yogurt mixture, blueberries and nuts in a glass. CALORIES: 328; PROTEIN: 25 grams

2. Cheesy Eggwich

This much healthier version of a popular breakfast sandwich we won’t mention will satisfy your craving and keep you full for longer. Compared to typical fast food breakfast sandwiches, this version serves up almost 40% more protein and half the saturated fat. To prepare, boil an egg and toast a whole-wheat English muffin. Once the egg is cooked, layer 1/2 cup low-fat cottage cheese on top of the muffin and top with the egg, sliced. CALORIES: 303; PROTEIN: 25 grams.

3. Chia Crunch

Chia seeds add omega-3 fatty acids and fiber (a whopping 10 grams in about 2 tablespoon) to this already high-protein breakfast. Chia seeds have gained popularity because of their “superfood” nutritional profile, and research shows they may play a part in improving risk factors for heart disease.

For this easy recipe, combine 1/3 cup of cooked quinoa with 3/4 cup low-fat Greek yogurt and 2 teaspoons of chia seeds. CALORIES: 226; PROTEIN: 22 grams.

4. Protein Eggsadilla

Spice up your breakfast routine with this Protein Eggsadilla recipe. Combine 1 egg with 2 egg whites and then scramble in a pan until fully cooked. Remove eggs from the pan and place on top of a whole-wheat tortilla. Sprinkle with 1/4 cup shredded Monterey jack cheese, 1 tablespoon of salsa and then roll up the tortilla. You can mix up this recipe by trying different varieties of salsa and cheese. If you want to cut down on fat a bit more, try a low-fat cheese option. CALORIES: 336; PROTEIN: 25 grams.

5. Almond Bran Crunch

Adding protein-packed Greek yogurt takes this bran cereal up a notch from your everyday bowl of cereal. Topping with almonds not only adds crunch – they’re the only nut to offer vitamin E, a fat soluble vitamin that also acts as an antioxidant. Combine 3/4 cup bran cereal with 3/4 cup plain low-fat Greek yogurt and 10 almonds. For added sweetness you can top with fresh blueberries or a banana. CALORIES: 303; PROTEIN: 24 grams.

6. Cinnamon French Toast with Yogurt

French toast is no longer a weekend breakfast splurge. You can enjoy this recipe any day of the week! With 28 grams of protein, you’ll be satiated for hours. Soak 1 slice of whole-grain bread in an egg. Cook on a non-stick pan for approximately 1 minute on each side, until lightly browned. Sprinkle with cinnamon (or any other favorite spice) and serve with 3/4 cup of yogurt. CALORIES: 266; PROTEIN: 28 grams.

7. Mushroom and Tomato Omelet

Omelets are one of the easiest ways to add veggies to your diet while upping your protein intake. This version incorporates mushrooms and tomatoes but you can add peppers, onions, or spinach too. Combine 4 egg whites with one egg and beat gently. Using a cooking spray, cook eggs in a non-stick pan. Once the egg begins to take form along the edges, add 1/2 cup low-fat cottage cheese, 1/2 cup sliced mushrooms and 1/2 chopped tomato in the center of the omelet. Cook until eggs are set and fold over. CALORIES: 256; PROTEIN: 36 grams.

Try these out and comment below what one is your favorite!

Committed to your RESULTS

Coach Nicole

Nicole@tfwgreensboro.com

(336) 324-1140

https://www.warriorcardio.com/greensboro-30-day-trial

Healthy Chicken Fajitas

It’s fajita time! This recipe is a wonderful option for a weekday dinner – it’s healthy, delicious and ready in 20 minutes. Serve with low fat toppings like salsa, chopped tomatoes, fat free sour cream or hot sauce.

Remember that all of that hard work that you put into your workouts can quickly and easily be lost on unhealthy eating – which is why it’s so important to enjoy light, protein-filled meals like this one.

Servings: 4

Here’s what you need…

1 teaspoon Chile powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon cornstarch
¼ cup water
4 uncooked chicken breasts (4oz each)
½ green bell pepper, sliced into thin strips
½ red bell pepper, sliced into thin strips
1 medium onion, sliced
1 tablespoon olive oil
2 tablespoons lime juice
Lime wedges for serving

In a re-sealable bag, combine Chile powder, salt, cumin, garlic powder, onion powder, cornstarch, and water. Add chicken, bell peppers, and onion; gently knead to coat. Refrigerate for 15 minutes
Heat the oil in a skillet, empty the contents of the bag into the skillet and cook over high heat. Stir occasionally and cook until the vegetables are tender crisp and the chicken is cooked through, about 7 minutes. Remove from heat and stir in lime juice
Transfer to serving dish and enjoy with lime wedges.

Nutritional Analysis: One serving equals: 160 calories, 5g fat, 5g carbohydrate, 1g fiber, and 24g protein.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to assist you in all things fitness. And if you are not yet one of my prized clients then call or email me now to set up your first workout – I’d love to help you achieve your best body ever!

Talk Soon,