For breakfast, we are going to change it up a bit. Here’s where we introduce ketoproof coffee. Now, don’t get me wrong – I know some of you won’t like it. If you’re not a fan of coffee, then try it with tea. If you’re not a fan of the taste (which is very rare), then try making a mixture of the ingredients by themselves and eating it like that. So, why ketoproof coffee?
I have had my best workouts completely fasted! Once you adapt to training in the fasted state you get a boost of energy and strength. I think this goes back to stimulating the sympathetic system (fight or flight). In addition Fasted training has been shown to increase insulin sensitivity and improve nutrient partitioning. This means that your body will be more efficient at directing nutrients into muscle cells and away from fat stores. Thus training in the fasted state makes the subsequent meals more anabolic. This is why I absolutely love intermittent fasting for fat loss and building muscle. With that said pre- workout protein is beneficial at increasing protein synthesis, elevating metabolism and reducing muscle breakdown. Therefore I recommend 10 grams of BCAA before an intermittent fasting workout.
Eggs are a healthy, nutrient-dense food that has been incorrectly maligned for years. Cholesterol in food doesn’t increase cholesterol in your blood, so eat eggs liberally – they’re packed with protein and lutein, and they fill you up for hours. Make a healthy omelet with some cheddar, crumbled breakfast sausage, and shredded spinach and you’re already looking at over 30g of protein, just for breakfast! Spinach is a great source of magnesium and potassium, too. Add some sea salt and you’ve got a big dose of electrolytes that are so vital to maintaining energy and staving off headaches. Get the recipe and instructions
A simple standby, but one that ketoers adore. 2 or 3 fried eggs and some bacon might not sound like much, but it’s full of protein that will keep you full and energized all morning. Take the opportunity on the weekend to lay your bacon strips on a single cookie sheet and bake in the oven for 20 minutes at 400 degrees. The result is the best bacon you’ve ever had, in a big batch, with no sitting over a popping, hissing frying pan.