I used to be a hard core breakfast eater. I would wake up at 5 am and eat breakfast before I would work out. I FIRMLY believed it was vital to eat breakfast every single day.
Until Intermittent fasting started gaining popularity. I had been wanting to do my workouts fasted, but was too afraid to give it a try. I thought I wouldn’t get through a run if I didn’t have food.
The crazy thing about the first time I skipped breakfast was I had more energy for my work out. The other thing I noticed was I didn’t need extra food. The meals I ate from 10 am till bed stayed the same, but I had eliminated an entire meal. It was an automatic way to cut calories, without feeling deprived.
Now, I still practice skipping the meal before my workouts. However, some mornings I’ll start eating at 8 am, while other times I wait till 11 am. Without fail, I always eat 300-400 calories more for the day when I start eating at 8 am. If I can put it off till 11 am, I eat less food.
I also love what intermittent fasting can do for your hormones and digestion! Everybody needs a break from digesting food. As humans, we did not evolve to be feeding ourselves all day long.
So, this is the breakfast I eat most days of the week, even when the breakfast doesn’t’ start till 11 am!
Egg whites are my life! You get 4 grams of protein for every 17 calories. It’s virtually, pure protein.
This breakfast was delicious.. recipe below!
Scrambled Egg Breakfast
- 1 medium Egg
- 2/3 cup egg whites
- 0.5 ounce cheddar cheese
- 15 grams avocado
- 1/2 cup sliced mushrooms
- Whisk egg with egg whites. Spray a skillet and cook until not runny anymore.
- In a separate skillet, saute the mushrooms with butter flavored cooking spray
- Slice avocado and shred cheese.
- Top eggs with cheese till melted. Add cooked mushrooms and sliced avocado.