A Celebrity Nutritionist's Guide to Eating An Energy-Filled Breakfast
Feeling brain dead by 11 a.m.? Can’t seem to resist the doughnuts hiding out in your office? You need to eat breakfast—a real breakfast! To help inspire you, we tapped Christine Avanti, celebrity nutritionist and author of Skinny Chicks Eat Real Food ($15), for the healthy breakfast recipes she recommends for her clients like Jeremy Piven and Chelsea Handler. (Trust us, these are easy to make and don’t taste like health food!)
Can’t imagine making your regular latte and a healthy breakfast? This smoothie will give you a jolt of caffeine, plus protein from the yogurt and a dose of healthy fats from the coconut oil.
Ingredients and Directions:
6 ounces Greek yogurt
1 tablespoon raw organic honey
1 tablespoon unsalted toasted pumpkin seeds (you can sub nuts instead, like almonds, if you prefer)
1 peach, diced
Layer yogurt, fruit, and seeds or nuts in a parfait glass or travelling plastic bowl. Drizzle with honey and sprinkle sea salt on top.
Prefer a quick, fruity smoothie? Follow Avanti’s recipe for a sweet and satisfying blueberry peach treat in a glass. (Feel free to sub in fruit that’s in season.) For extra fuel, try adding in a scoop of her go-to protein powder: Jay Robb’s Egg White Protein Powder ($24).
Don’t reserve a healthy, energizing breakfast for the weekdays! Replace your Sunday French toast with these mini vegetable frittatas for long-lasting energy without the sugary crash. “These are one of my favourites,” Avanti says. “They’re great for brunch, baby showers, or just making for yourself.”
Preheat oven to 375 degrees. Wash and trim asparagus, boil until tender (about 6 minutes), and rinse in cold water. Cut into 1-inch pieces and set aside. Beat egg whites, whole eggs, and Romano cheese in a mixing bowl. Sauté onion, peas, and asparagus in a frying pan with one tablespoon of olive oil until tender. Season with salt and pepper. Place vegetables into each muffin tin half way to the top and pour egg mixture on top until each cup is ¾ full. Bake for 15 minutes or until a toothpick comes out clean.
Does all of this sound like too much work? “I’m a huge fan of a hard-cooked egg with a medium-sized banana or apple in the morning,” Avanti says. “I boil a dozen eggs for myself every Sunday, then I’ll just grab one when I’m running out the door.” Translation: a little time spent preparing will give you healthy (and vey affordable) breakfasts on rushed mornings.