I have to admit that I struggle to eat first thing in the morning. I fully understand the importance of breakfast and since I have started to cycle to work, this has now become a very important meal for me. But what can you do to train yourself to eat when you really don’t want to? Here are my tips:
- Have an amazing wife like mine who understands that I have to consume healthy calories and provides me with delicious alternatives to a mundane breakfast. But unfortunately, my wife is not available to rent, so you will have to get your own amazing partner 🙂
- Don’t think of it as breakfast, think of it as eating to power your body for training.
- Make sure that you have something prepared. Saves time in the morning and you don’t have to overthink what you are going to eat.
- Consume a kickstart infusion first thing in the morning. This works for me and by the time I am ready to go out to work, I am ready to eat.
- Be mindful of your energy requirements for the day.
- Experiment with new things. If you want a soup for breakfast, then have it. Breakfast does not have to consist of the usual cereal, toast etc………..
- Have a go to breakfast that you enjoy. Mine at the moment is Blueberry & Banana Buckwheat Breakfast Muffins. Extremely delicious and certainly hits the spot. Provides a sweet hit which I love because I have a sweet tooth. They are very easy to consume and does not sit heavily on the stomach – perfect for me as that last thing I want to do is cycle on a full/heavy stomach.
- Drink water – Hydrate before you caffinate!
So, I thought that I would share the Blueberry & Banana Buckwheat Breakfast Muffins recipe with you all.
- 200g buckwheat flour
- 50g ground almonds
- 1 1/2 tsp baking powder
- 2 ripe bananas
- 2 large eggs
- 4 tbsp honey
- 2 tbsp coconut oil
- 150g blueberries (fresh or frozen)
- Preheat oven to 180C/350F/Gas Mark 4
- Mix the buckwheat flour, ground almonds and baking powder together in a bowl. Mash the bananas well and combine with the eggs and honey.
- Melt the coconut oil and add to the egg mixture in a thin stream while continually whisking.
- Add the wet mixture to the dry mixture and lightly combine until no flour pockets remain. Fold in the blueberries, then divide the mixture between the muffin cases (enough mixture for 8 muffins).
- Bake for 10-20 min until golden. Leave to cool.
- 240 kcals
- 6.6g protein
- 9g fat (3.8g saturates)
- 35.2g carbs
- 3.3g fibre
- 14.8g sugar
- 0.1g sodium
Eat and enjoy………………..