Intermittent Fasting Strategy: Delay Breakfast


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 with mushrooms and avocado

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

These scrambled eggs made with egg whites have double the protein with half the calories
Prep Time2 mins
Cook Time5 mins
Course: Breakfast
Keyword: Protein
Servings: 1
Calories: 263kcal
Author: Amy Roskelley


  • 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.


Calories: 263kcal
amy roskelley in the kitchen at health beet


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