Breakfast is arguably the most important meal of the day. Not only does this first meal break the fast that your body has been in overnight, it is your first opportunity to influence how the rest of your eating for the day will go. If you choose to eat a sugar-fueled breakfast then chances are high that you’ll continue to make poor food choices for the rest of the day.

These Ham and Chive Egg Muffins are the perfect blend of protein, fiber and flavor to start your day off right. Make a big batch on the weekend to provide days of on-the-go breakfasts for your busy workweek. Enjoy!
Courtesy of RealHealthyRecipes.com

Servings: 12

Here’s what you need
For the Lemon Vinaigrette

• 10 eggs
• 2 Tablespoons coconut cream
• 1 Tablespoon nutritional yeast
• sprinkle of sea salt and black pepper
• 1 cup cooked ham, chopped
• ¼ cup fresh chives, minced
• ¼ cup red bell pepper, chopped

Instructions

1. Preheat the oven to 350 degrees F. Grease a 12-muffin tin pan with coconut oil.
2. Whisk the eggs, cream, nutritional yeast, sea salt and black pepper in a large bowl. Add in the ham, chives and bell pepper. Divide the egg mixture equally between the 12 muffin tins.
3. Bake in the preheated oven for 12-18 minutes, until set. Remove from the oven and cool before removing the egg muffins from muffin tins. Once fully cooled, store extras in an airtight container in the fridge for up to 5 days. Enjoy!

Nutritional Analysis
89 calories, 6g fat, 2g carbohydrate, 0g sugar, 268mg sodium, 1g fiber, and 8g protein.

It’s all too easy to start your day with a sugar-filled breakfast. From pastries to cereals, many traditional breakfast foods are loaded with refined sugar and carbs that set you up for a day of unhealthy eating, sugar crashes and cravings for more sugar.
This Breakfast Salad with Poached Egg is the opposite of a sugar-filled breakfast. It is loaded with fresh fiber, greens, and wholesome protein to set you up for steady energy to power your day. And while eating greens first thing in the morning may not sound great, give it a try and you may find that salad for breakfast becomes your new favorite way to start your day!
Courtesy of RealHealthyRecipes.com

Servings: 2

Here’s what you need
For the Lemon Vinaigrette

• 1 Packet Stevia
• ⅛ teaspoon sea salt
• pinch of black pepper
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dijon mustard
• ½ teaspoon Lemon Zest

For the Salad

• 1 tablespoon white wine vinegar
• 2 eggs
• 1 head Frisee lettuce, chopped
• 1 avocado, pitted, peeled, and sliced
• 2 teaspoons toasted sesame seeds

Instructions

1. For the Lemon Vinaigrette: Combine all of the vinaigrette ingredients in a small bowl. Set aside.
2. For the Salad: Bring a large pot of water to a simmer. Add the vinegar to
the simmering water. Crack the eggs carefully into individual ramekins. Use a large, slotted spoon to create a whirlpool in the simmering water, then remove the spoon and carefully slip one of the eggs into the water. Use the slotted spoon to remove the egg after 3 minutes. Transfer the egg to a plate lined with paper towels. Repeat with the remaining egg.
3. Arrange the lettuce, avocado, chives, and sesame seeds on 2 serving plates. Top each with a poached egg and serve with the Lemon Vinaigrette. Enjoy!

Nutritional Analysis
394 calories, 33g fat, 7g carbohydrate, 2g sugar, 246mg sodium, 10g fiber, and 19g protein.

Most of the time chocolate treats are filled with refined sugars that will slow your fitness results. Well, today I have a recipe that uses zero-sugar, stevia-sweetened chocolate that will make both your sweet tooth and your waistline very happy.
This zero sugar treat has endless possibilities in the flavor department. Have fun swapping out the chopped pistachios for shredded coconut, other ground nuts, or crushed freeze dried fruit.
Courtesy of RealHealthyRecipes.com

Servings: 48

Here’s what you need

• 1 (9oz) bag Lily’s chocolate chips
• 1 Tablespoon coconut oil
• ½ cup pistachios, finely chopped
• 48 pecan halves
• 1 teaspoon coarse sea salt

Instructions

1. In a double boiler, melt the chocolate and coconut oil until smooth.
2. In a mini whoppie pie pan (or mini muffin pan) place ½ teaspoon of chopped pistachios in 48 tins. Top with a spoonful of the melted chocolate mixture.
3. Press a pecan into the top of each button and sprinkle with a pinch of coarse sea salt. Place the buttons in the fridge or freezer to harden. Store in the freezer. Enjoy!

Nutritional Analysis
124 calories, 12g fat, 5g carbohydrate, 0g sugar, 43mg sodium, 3g fiber, and 2g protein.

If you love coleslaw, then this salad recipe will quickly become your new favorite. While most coleslaw recipes contain a heavy, creamy dressing this one is made with guilt-free Greek yogurt. We’ve also added in some chickpeas for the boost of protein and fiber.
Make an effort to lighten up more of your favorite recipes by employing techniques like swapping out heavy cream for Greek yogurt or swapping refined sugar for coconut palm sugar or stevia. It’s small dietary changes like that over the long haul that will ultimately make the biggest impact on your health and fitness. Enjoy!
Courtesy of RealHealthyRecipes.com

Servings: 8
Here’s what you need

• ⅓ cup fat-free plain Greek yogurt
• 1 Tablespoon white balsamic vinegar
• 1 Tablespoon water
• ¼ teaspoon kosher salt
• Freshly ground black pepper
• 1 (15 oz.) can low-sodium chickpeas, rinse and drained
• 2 ½ cups sliced packed green cabbage
• 2 stalks celery, thinly sliced
• 2 carrots, peeled with a vegetable peeler into strips or thinly sliced, or 2 cups shredded carrots

Instructions

1. In a medium bowl, stir together the yogurt, vinegar, water, salt, and pepper to taste. Add the chickpeas, cabbage, celery, and carrots; toss to combine.
2. Transfer slaw to a plastic food storage bag and chill at least 4 hours before serving; slaw keeps up to 3 days.

Nutritional Analysis
214 calories, 3g fat, 107mg sodium, 29g carbohydrate, 10g fiber, and 12g protein