Easy-To-Digest Breakfasts To Fuel Your Next Morning Workout

Easy-To-Digest Breakfasts To Fuel Your Next Morning Workout Hero Image
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GROSS! Nothing is worse than sucking down a big green smoothie on your way to Spin class and then spending the next 45 minutes burping it up! As a certified holistic health practitioner and Pilates instructor, I encourage my clients to eat a couple hundred easily digestible calories before they work out for increased energy and focus.

I also want these calories to be easy on the stomach and not anything that will cause that annoying "smoothie burp," or a burning bellyache from coffee. Yes, that's right! I want you to forgo the coffee on an empty stomach. (Insert picture of me ducking for cover as you hurl that Americano at me!) Coffee = acid = angry belly. There. I said it. Moving on.

Now that we've got Rule No. 1 out of the way, here are my top three breakfast ideas for a killer workout:

My personal fave

Half a sprouted, whole-grain English muffin, toasted. Spread a half tablespoon of cashew butter on it and top with a few banana slices and a dash of cinnamon.

For the plan-ahead types

On Sundays, cook a big pot of gluten-free oats. During the week, heat half a cup of the oatmeal. Top it with cinnamon and a few sliced almonds or walnuts. You can also put a splash of almond milk on it.

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For the grab-and-go people

Almond Cocoa Energy Balls. These are super easy to make. Throw some in the fridge for the week and the rest in the freezer for next week. Bring a few for your class instructor. You’ll be #TeachersPet! Here's what you need:

  • 1 cup gluten-free rolled oats
  • 1 cup raw almond slivers
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons coconut oil
  • 1 tablespoon maple syrup
  • ½ cup almond butter
  • ⅛ teaspoon sea salt
  • ¼ to ½ teaspoon cinnamon (optional)

Place oats and almond slivers into a food processor and grind until it turns into a coarse meal texture, about 2 minutes. Add cocoa powder, cinnamon, and sea salt, and pulse until combined. Add coconut oil, maple syrup, and almond butter to food processor and combine until mixture starts to pull away from the sides of the bowl. Using your hands, roll the mixture into 1-inch balls and place onto a parchment-paper- or wax-paper-lined cookie sheet. Immediately put the cookie sheet into the refrigerator. Once balls have solidified, store them in a Ziploc bag or glass container in the fridge or freezer until ready to eat.

Each of these breakfast ideas hovers between 150 and 200 calories. I consider them “first breakfasts” to get you going. After your killer workout, go for that big green, protein-packed smoothie and enjoy!


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