Breakfast:

One of my favorite protein-rich breakfasts is mueslie + nonfat greek yogurt. It brings around 20g of protein with 3.5g of fat and 26g of carbs, which makes it fairly balanced and it’s also super quick to mix together. Like I mentioned before, breakfast is a big deal around here because I usually teach 2-3 sixty minute classes in the mornings, so I may not eat all of this altogether, but I will eat it all within an hour or two of each other. I scoop the collagen in my coffee (two scoops) and these quinoa egg muffins are some of my favorite. I can’t link the recipe because they’re actually from Erin Oprea’s book, The 4 x 4 Diet: 4 Key Foods, 4-Minute Workouts, Four Weeks to the Body You Want:

“Veggie, Egg, and Quinoa Casserole 8 eggs ½ pound turkey breakfast sausage (optional) 1 cup diced red bell pepper 1 cup chopped onion 1 cup chopped mushrooms ½ cup chopped spinach ½ cup uncooked quinoa 1 ½ teaspoons minced garlic 1 cup unsweetened almond milk ¼ teaspoon salt ¼ teaspoon black pepper 1 cup Italian blend shredded cheese Preheat the oven to 350 ° F. Mix all of the ingredients except the cheese in a medium bowl and pour into an 8 × 8-inch baking dish. Cover with foil and bake for 40 minutes, making sure it’s cooked all the way through in the center. Uncover, spread the cheese on top, and place back in the oven until the cheese is melted.”

Note: Instead of making this as one big casserole, I make them in muffin tins because it makes them portable and easy to freeze. I also sub the 8 eggs for 12 egg whites and you’ll see that my macros reflect that.

Macros Breakdown:

Fats: 13g

Carbs: 39g

Protein: 57.5