I am sure that most everyone has heard that breakfast is one of the most important meals of the day. Without a good balanced breakfast, you are robbing your body of energy needs as well as important nutrients. However, it is not just eating breakfast that is important; it is always WHAT you are eating for breakfast. You could choose the typical American breakfast of a highly nutritious blueberry muffin with less actual blueberries than grams of sugar or possibly a bowl of sugar with 2-3 servings of nothing but a bowl full of processed carbs, making you crash sooner than if you did not eat breakfast at all. However, when you miss breakfast, your body will hold onto anything that gets put into the rest of the day, causing you to store fat versus burn it! Well it is time we restructure our frame of mind for breakfast so we can maximize our nutritional intake so we can turn our bodies into fat burning machines and kill our workouts at the gym.
So what can a Paleo breakfast do for you? Eating breakfast gives you a head start to the day, boosting your metabolism, giving you more energy throughout the day, and making you feel fuller until lunch. Making it Paleo gives you an extra umph to jump start your day by getting a good amount of protein that is typically missing in a traditional breakfast as well as a good amount of good carbs for fiber and to replenish glycogen stores and fiber. A paleo breakfast can look like a traditional egg and bacon breakfast or it can be leftover pork chops from the night before. At first it is hard to get out the traditional breakfast mindset, but be sure to get a high amount of protein from chicken, meat, fish, or eggs to help you feel satisfied longer as well as some fat, think avocados or nuts. Also be sure to get carbs from fruit or protein to replenish glycogen stores that were lost overnight. Filling these stores will help you to have more energy during the day and to use when it comes time to your workout.
Blueberry Coconut Pancakes (Adapted from Everyday Paleo)
- 1 cup almond flour
- ¼ cup shredded coconut
- 2 eggs
- ½ cup coconut milk
- ¼ cup natural unsweetened applesauce
- ½ to 1 cup fresh or frozen blueberries
- 2 tbsp cinnamon
- Coconut oil
Mix all ingredients together except oil. Heat griddle or pan over medium heat with oil, thinly coating surface. Use a ¼ measuring cup to spoon batter onto skillet, cooking about 4-5 minutes on each side until browned and slightly crispy. Top with extra blueberries and/or cinnamon to your liking. This recipe makes about 6 medium pancakes, double or triple the recipe and freeze the extra pancakes for a quick breakfast.