Breakfast is the most important meal of the day. Which is why, as runners, all of us always take the time to prepare a healthy, balanced breakfast with plenty of protein and carbohydrates every morning, because we know it will fuel us for the day ahead…
Uuuhhhh….. about that.
Chances are, even the most avid morning people and bright-eyed breakfast-loving runners don’t have or make enough time to eat a proper breakfast every single morning. Between a morning run (or planning for an evening one), kids, work, and so many other commitments, the most important meal of the day often takes a back seat to, well, everything else.
Because breakfast is so important, we suggest trying to plan ahead for this meal, like you might for dinner or snacks. Packed with protein and carbs, this make-ahead French toast is a snap to make and reheats perfectly. Add a tasty topping or two to take this dish from ‘weekday healthy & delicious’ to ‘weekend breakfast worthy’.
Greek Yogurt French Toast
- 1 loaf whole wheat bread (thickly sliced)
- 1 cup milk
- 3 Eggs
- ¾ cup nonfat plain Greek yogurt
- 1/3 cup maple syrup or honey
- 2 tsp vanilla
- ½ tsp salt
Lightly grease a 9×13” baking dish.
Lay the bread slices down in the bottom of the dish, packing them in a little if necessary, to make sure that as much of the bottom of the pan is covered as possible. Repeat with a second layer.
Combine remaining ingredients and whisk until smooth. Pour the liquid mixture over the top of the bread, making sure all the bread on top is wet.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
The next morning, preheat the oven to 350ºF. Remove the plastic wrap from the dish, bake the French toast for 30-40 minutes, or until the toast puffs up and barely jiggles.
Let it cool, then slice it up! Top with your favorite toppings. This dish stores in the fridge for about one week, and reheats in the microwave very well.
Per serving: Calories 239 ⁄ Fat 5 grams ⁄ Saturated Fat 1 grams ⁄ Cholesterol 64 mg ⁄ Sodium 491 mg ⁄ Carbohydrates 42 grams ⁄ Fiber 4 grams ⁄ Sugars 10 grams ⁄ Protein 8 grams
Honey Citrus Yogurt
- 1 cup Greek yogurt
- 2 Tbsp Honey
- 1 Blood orange (or regular orange, grapefruit, tangerine, etc.), peeled and segmented
Combine the Greek yogurt and honey in a medium bowl. Stir until combined.
Gently cut the blood orange slices into small-medium pieces; stir most of them into the Greek yogurt mixture. Spoon the mixture onto the French toast, then sprinkle the rest of the blood orange pieces on top.
- 2 apples, peeled and sliced thinly
- 1 tsp coconut oil
- 1 oz bourbon
- 1 Tbsp honey (or more, depending on desired sweetness and the sweetness of your apples)
Heat coconut oil in a pan over medium heat. Add the sliced apples, bourbon, and honey, cook for about 2 minutes, stirring frequently, until the apple slices are browned.
Turn down the heat to medium/low. Cook 5-10 more minutes, until apples are soft.
Remove from heat and enjoy!
Peanut Butter Chocolate Spread
- ½ cup peanut butter
- 2 tbsp maple syrup
- 1/3 cup almond milk
- Dark chocolate chips (to taste)
Place all ingredients except the chocolate into the bowl of a food processor or blender. Pulse, then blend until the mixture is smooth and creamy.
Pulse in chocolate chips. Use as a topping for baked French toast, or a spread on regular toast.