Breakfast Pizza

Ingredients 1 egg Pinch salt Pinch pepper 1 slice whole wheat bread ¼ avocado, mashed ½ large Roma tomato, sliced ½ cup arugula or leafy greens, loosely packed Pinch chili powder (optional) Directions Cook egg to your liking over medium heat in a small frying pan with salt and pepper to taste. Toast bread, then spread mashed avocado over slice. Top with arugula and slices of Roma tomato. Place egg over slice of bread. Sprinkle with seasonings as desired and serve immediately. NUTRITIONAL INFO PER SERVING Calories 260 (120 from fat) Total fat 13g Saturated fat 3g Cholesterol 170mg Sodium 330mg Carbohydrate 25g (6g dietary fiber, 5g sugar) Protein 12g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.,Start your morning off right with protein, veggies, and whole grains. Topped with creamy avocados, you’ll get a dose of healthy fats when you bite into this delectable sandwich. Plus, with arugula and tomatoes, you’ll get your veggies in early. Each serving has 12 grams of protein, so this sandwich is a great way to start your day!

Ingredients ½ tablespoon olive oil or ghee 1 cup sweet potatoes, diced (about 1 small sweet potato) 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon black pepper 1 chicken sausage, diced (I prefer andouille) 2 cloves garlic, minced 1 egg 2 cups baby kale Directions Preheat oven to 425°F. In a cast iron or oven-safe skillet, add the olive oil, sweet potatoes, and spices. Cook on medium heat until the sweet potato starts to brown, then add the sausage and garlic. Once the sausage is cooked through, make a well and crack the egg in it. Place in the oven and bake for about 10 minutes, so the white of the egg sets, but the yolk is still runny. Serve over the kale. NUTRITIONAL INFO PER SERVING Calories 440 (190 from fat) Total fat 22g Saturated fat 6g Cholesterol 305mg Sodium 1160mg Carbohydrate 35g (7g dietary fiber, 8g sugar) Protein 24g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 2 cups veggies* 1 egg 2 egg whites 1 tablespoon milk (1%) ¼ teaspoon salt ¼ teaspoon pepper ¼ avocado Directions Heat a medium-sized frying pan to medium heat and spritz with nonstick spray. Add in 1 cup of veggies and cook for a few minutes until slightly soft. Mix eggs, egg whites, and milk together, then pour evenly over the vegetables. Sprinkle with salt and pepper. Add the other cup of vegetables when the eggs are about halfway cooked. Stir intermittently until eggs are fully cooked. Top with ¼ of a sliced avocado and enjoy! *Spinach, tomatoes, onions, bell peppers, mushrooms, green onions, and cilantro are recommended. NUTRITIONAL INFO PER SERVING Calories 230 (100 from fat) Total fat 11g Saturated fat 2.5g Cholesterol 215mg Sodium 790mg Carbohydrate 17g (5g dietary fiber, 9g sugar) Protein 17g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.