baked french toast

✨ 4 Healthy Holiday Breakfast Recipes for You!

Sweet friends,

We are less than ONE WEEK from Christmas! We are so excited to spend precious time with family and friends this holiday season! It is so important to start the day with healthy, filling meals that are filled with nutrients that can fuel our body! We want to share four of our favorite breakfast holiday recipes that you entire family will enjoy! Packed with protein giving you the energy and strength you need to finish 2018 strong and vibrant! If you need other healthy recipes this holiday season, check out our other recipes HERE.

Mini Egg Frittatas

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Mini Egg Frittatas

Ingredients

  • 10 large eggs

  • 1 cup chopped bell peppers

  • 1/2 cup chopped onion

  • 1 cup cooked crumbled low sodium chicken sausage or turkey bacon 

  • 1 cup chopped spinach

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Directions:

  • Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.

  • Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and sauté for 2 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.

  • Whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4″ from the top.

  • Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.

  • Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.

  • Store in the an air tight container in the refrigerator. Eat within 5 days.

Chia Seed Pudding

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Chia Seed Pudding

Ingredients:

  • 1/4 cup vanilla-unsweetened almond milk

  • 1 tablespoon pure maple syrup

  • 1/2 teaspoon pure vanilla extract

  • 2 tablespoons chia seeds

  • 1/2 cup of your favorite berry (frozen blueberries/raspberries)

  • 1/4 cup sliced almonds, toasted

  • 1/2 tsp cinnamon + any desired topping

  • 1/2 cup plain low-fat (2 percent) Greek yogurt (optional)

Directions:

  • In mason jar (or bowl) combine all ingredients except berries & almonds.

  • Shake or stir well. Stir to distribute the seeds if they have settled (after 5 minutes).

  • Cover and refrigerate overnight or for 30 minutes. When ready to eat mix in the almonds & berries.

**Great to make a few jars at one time and place in fridge. Try other fruits or topping! Walnuts and coconut flakes are also great!

**Depending on the type/brand of chia seed you buy you may have to experiment with just the right amount of liquid to get the consistency like you like it!

Baked French Toast

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Baked French Toast

Ingredients:

  • 8 slices of Sprouted Cinnamon Raisin Bread (or whole wheat bread sprinkled with cinnamon if you don’t like raisins)

  • 1 1/2 cup almond milk (no sugar, vanilla)

  • 1/4 cup maple syrup + extra for drizzling

  • 6 eggs

  • Cinnamon

    Directions:

  • Cube bread into 1- 8 inch square pan

  • Whisk together almond milk, eggs and maple syrup.

  • Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.

  • Bake at 375° for about 35-40 minutes, until eggs are set.

  • Cut into 4 pieces, drizzle with maple syrup and serve. Yum!

Gingerbread Smoothie

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Gingerbread Smoothie

Ingredients:

  • 1 cup unsweetened vanilla almond milk

  • ½ frozen banana

  • 2 tsp ginger (or 1 tsp fresh ginger)

  • 1 cup 2% Greek yogurt

  • 1 tbsp ground flax seed

  • 1 tsp cinnamon

  • 1 tbsp maple syrup

  • 1 cup crushed ice

Directions:

  • Put all ingredients in the blender and blend until smooth! Enjoy!

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Click the link below for more recipes that your entire family will enjoy. We have recipes for salads, smoothies, appetizers, dinners and more! 

We want to encourage you as we approach our second challenge day of Holiday Extravaganza and stay strong! We encourage you to go on walks with your family and eat healthy, nutritious meals that fuel your body! Need a transformational workout that you can do at home? Try one of our home workouts on the TransFit app HERE or follow a workout video from our YouTube HERE.

Over the next few weeks, please sign-up for sessions in advance as we are operating on a holiday schedule. Check out our other recipes on our website HERE. Please email us at transfitathens@gmail.com if you have any questions. We look forward to seeing you soon!

Blessings,

Team TransFit

Healthy, Delicious Breakfast Ideas for Your Holidays!

Happy Saturday! 

We know you have family approaching for the holidays! Today, we want to share two great breakfast recipes with you to try this holiday season. It is so important for to have a well-balanced, low sugar, high protein breakfast before heading off for the day! We are a huge fan of "Make ahead" anything so these 2 breakfast recipes are great to try for this Christmas Holiday!! Both are super easy & delicious!!! Enjoy!


Baked French Toast

Thankfully there is such a thing as healthy French toast. The Sprouted Cinnamon Raisin Bread eliminates refined flours and extra sugars, and the eggs add an additional protein boost that is welcome in any of my breakfasts. 

- 4 servings

  • 8 slices Sprouted Cinnamon Raisin Bread (or try whole wheat bread & sprinkled it w cinnamon....my kids don’t care for raisins)
  • 1 1/2 cup almond milk (I use no sugar, vanilla)
  • 1/4 cup maple syrup + extra for drizzling
  • 6 eggs
  • cinnamon

Cube bread into 1- 8 inch square pan

Whisk together almond milk, eggs and maple syrup.

Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.

Bake at 375° for about 35-40 minutes, until eggs are set.

Cut into 4 pieces, drizzle with maple syrup and serve.

The portion size is huge and there are about 313 calories and 19 grams of protein per serving.


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Healthier Breakfast Casserole

  • 4-5 links organic turkey or chicken breakfast sausage, (4 small links)
  • 1 teaspoon olive oil
  • 1/2 small onion, chopped (optional)
  • 1/2 red bell pepper, chopped (optional)
  • 4 large eggs
  • 4 large egg whites
  • 2 1/2 cups low-fat milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt & pepper
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup shredded extra-sharp Cheddar cheese, divided
  • 8 slices whole wheat bread, crusts removed

Coat a 9-by-13-inch baking dish with cooking spray.Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Make Ahead Tip: Prepare; cover and refrigerate overnight!

 


As a reminder, TransFit will be open next Monday-Wednesday (December 19-21). We would love to see you in the studio during those three days! Please register for these sessions in advance, so that our team can prepare and have the best workout for YOU! If you have any questions, please email us at transfitathens@gmail.com. We look forward to seeing you in the studio! 

Blessings, 

Team TransFit