21 Day Fix Breakfast Recipes
The 21 Day Fix Breakfast Recipes
There really is no “diet” on the 21 Day Fix. It's truly a LIFESTYLE of quality and quantity. The program uses a color coded system of containers and a Shakeology Shaker Cup to give you perfect portion control every time with zero mistakes. NO MORE MEASURING and COUNTING! If it fits in the container, you can eat it, and you’ll lose weight. One of the most common assumptions is that you get only ONE colored container a day. Nope! Through a certain calculation, you are assigned a certain amount of containers throughout the day. And you will be surprised- it's A LOT! Want to learn more about the servings? Ask me here!
- Green Container: For vegetables
- Purple Container: For fruits
- Red Container: For proteins
- Yellow Container:For carbohydrates
- Blue Container: For healthy fats and cheeses
- 2 Orange Containers: seeds and dressings
- Shakeology Cup: For mixing your dense vitamins a probiotics
French Toast Pancakes
*Adapted from the Biggest Loser to meet the 21-Day Fix parameters
Makes 10-12 pancakes
Serving Size: 3-4 pancakes
21-Day Fix Portion (per serving): 1½ red, 1 yellow
- 1 cup egg whites
- 1 cup fat free cottage cheese
- 1 cup whole grain oats
- 1 tbsp cinnamon
- 1 tsp raw sugar or stevia
- 1 tsp vanilla extract
1. Combine all ingredients in a blender and puree until smooth (about 30 seconds)
2. Pour onto a lightly greased griddle or griddle pan
3. Cook until lightly brown on both sides
4. Drizzle with 1 tsp of 100% pure maple syrup
Ham, Egg and Cheese Breakfast Sandwich
21-Day Fix Portion: 1 Red, 2 Yellow, 1 Blue
Whole Grain English muffin
2 thin slices of ham
1/2 slice cheddar cheese
1 scrambled egg white
Assemble as a sandwich. May be served warm or cold.
Protein Packed Pumpkin Donut Holes
Makes 16 Donut Holes or 8 Full Size Donuts
21 Day Fix Portion:(Serving size -- 3 donut holes)1 Red, 1/4 Purple
- 1 cup Peanut Flour (You can use PB2 or I use Protein Plus Peanut Flour )
- 1/2 cup Baking Stevia OR 1 cup sweetener of choice that measures like sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup canned, plain Pumpkin
- 1/2 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/4 cup Unsweetened Almond Milk
- 4 Egg Whites
Cinnamon & Sugar Coating
- 2 tbsp Cinnamon
- 1/4 Stevia
- Preheat the oven to 325 degrees and prep a mini muffin pan with cooking spray.
- Mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and mix until the batter is smooth and lump free.
- Divide the batter evenly to make 16 donut holes. Bake for 20-25 minutes or until a toothpick comes out clean.
- While the donuts are baking, combine the cinnamon and stevia in a small bowl to make the cinnamon/sugar coating. After baking, while the donut holes are still warm, gently roll them in the cinnamon/sugar mixture to coat.
Recipe Yields = 4 muffins
Serving Size = 2 muffins
21 Day Fix Portion per serving: 1/2 red (Shakeology), 1 tsp (chocolate), 1/2 yellow (oat flour or almond flour)
- 1 scoop Chocolate Shakeology (or protein powder)
- 1 yellow container of oats (or almond flour)
- 2 tsp. dark chocolate sugar-free baking powder
- 1 egg white
- 2 tbsp. unsweetened applesauce
- water (about 2 tbsp.)
- 1/2 tsp. baking powder
- 1 packet Stevia
- 2 tsp. semi sweet mini chocolate chips (use a 1/2 tsp to measure - reserve for later)
- Preheat oven to 400 degrees
- Pour the oats into a food processor and them until you have a flour-like substance
- Add the Chocolate Shakeology and pulse together until combined, then pulverize some more.
- Add baking powder and Stevia. Pulverize some more.
- Pour into a medium bowl and add the egg white and apple sauce - mix thoroughly
- Add water gradual to create cake batter consistency, about 2 tablespoons
- Stir vigorously for about 1-2 minutes until all ingredients are well combined
- Spray 4 of the muffin tin holes with non-stick cooking spray and distribute the batter into the 4 holes
- Poor chocolate chips on each muffin using 1/2 tsp measuring spoon
- Bake at 400 degrees for 15-20 minutes or until a toothpick comes out of the middle dry-ish. DO NOT OVER COOK! Due to the protein content they WILL DRY OUT. A little sticky is better than bone dry.
Let cool for about 5 minutes, if you can.
*Because shakeology is a whole food, the nutritional enzymes burn off over 105 degrees. So while you CAN use shakeology as a baking tool, it will not have the same nutritional integrity.
Loaded Breakfast Casserole
Makes 6 servings
21 Day Fix Portion: 1 red, 1 green and 1/2 a blue
- 6 slices of turkey bacon cooked and crumbled (1 red)
- 2 links of chicken sausage cooked and cubed (2 reds)
- 6 eggs (3 reds)
- 2 greens of butternut squash grated
- 2 greens of peppers chopped
- 1 green of scallions chopped
- 1 green white onion chopped
- 8 ounces of milk
- 2 Tbsp brown rice flour
- 3 blues shredded cheddar cheese
1. Combine all vegetables in a bowl with bacon, sausage and 2 blues of cheese. 2. Transfer to a greased baking dish 3. In a different bowl, mix eggs, milk, flour, and salt until blended 4. Pour over top of the veggie/meat mixture and add the remaining blue of cheese 5. Refrigerate overnight 6. Preheat oven to 375 degrees. Take casserole out of refrigerator while oven is heating up. 7. Bake uncovered for 45 minutes 8. Increase oven temperature to 400 degrees for an additional 15 minutes 9. Let sit 5 minutes and serve
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