I have to start by saying that last night’s launch was amazing! We had such a great turnout for all of the classes and we all had so much fun doing it. I have to admit that I was pretty nervous before teaching my two tracks in the new Body Pump release, but after doing it once, I wanted to get right back up there and do it again!
We are already starting to brainstorm about our next launch in October!
To make things even better, I started my day with a delicious breakfast as well.
I feel like I am constantly searching for a way to incorporate veggies into my breakfast since I typically go for the sweeter stuff in the morning. This breakfast is a complete meal in that it counts as one serving of veggies, 2 servings of starch, 1 serving of good fat, and 1 serving of protein. All that you need to do is add a little fruit on top (I think strawberries taste delicious with this little cake!) and you have all of your food groups covered. This little breakfast cake would be perfect to prepare ahead of time and eat in those mornings when you are on the go.
Zucchini Breakfast Cake
Yield: 4 Servings
Preheat the oven to 400 degrees. In food processor or blender place zucchini, egg whites, and almond milk. Combine the zucchini mixture with all of the other ingredients and mix until combined. Place in large muffin tins, or in an 8×8 baking pan. Bake for 20-25 minutes. Store in the refrigerator. Enjoy!!!
Calories: 324.9 Fat: 11.6g Carbs: 60.6g Protein: 19.7g
Have a great Tuesday!