ENTOUR 2020
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Breakfast

Breakfast 

Delicious and healthy breakfast options
Lucy is sharing delicious and healthy recipes for your pre-ride, ride and post-ride enjoyment! She trained in Canada as a nutritionist and spent her time working in a lifestyle medicine clinic supporting people with healthy lifestyle changes, metabolic syndrome and weight loss. She's currently studying her MSc to continue her career in the UK. She's here for your nutrition questions and to support her amazing Mum and teammates on their epic challenge, so get in contact if you need any tips!

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Berry & Nut Breakfast Bowls 

7 ingredients 10 minutes 6 servings
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Directions
1. Add strawberries and blackberries to a bowl. Top with the nuts and seeds
2. 
Pour over the milk and enjoy!

Ingredients
3 cups strawberries, chopped
3 cups blackberries, halved
¾ cups walnuts, chopped
¾ cups almonds, chopped
1/3 cup pumpkin seeds
1/3 cup hemps
1 ½ cups unsweetened almond milk or dairy milk


Notes
Leftovers:
refrigerate in an airtight container for up to two days. Keep the almond milk or milk, separate from the berries and nuts until ready to serve
Additional toppings: add a pinch of cinnamon, shredded coconut, additional nuts and seeds, a dollop of yogurt or drizzle of honey (1 tsp)
No berries: use peaches, mango, pineapple or banana instead





Avocado Breakfast Toast

5 ingredients 25 minutes 1 serving
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Directions
​
1. 
Bring a small pot of salted water to a boil then carefully add the eggs. Cover the pot with a lid and ensure water is on a rolling boil for 8 minutes
2. Spread the smashed avocado on the toast then arrange the tomato and (peeled) hard-boiled egg slices on top. Season with a little salt and generous amounts of pepper (to taste)!
Ingredients
​
½ an avocado, smashed
1 slice wholegrain bread, toasted
½ tomato, sliced
1 egg
Sea salt and black pepper
Notes
​
If hard-boiled aren’t your style, use scrambled or poached instead
Like it spicy? Add a pinch of chilli flakes or hot sauce to the smashed avocado

Apple Crisp Yogurt Bowls

5 ingredients 20 minutes 4 servings
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Directions
​
1. 
In a saucepan over medium heat, add the apples, rolled oats, maple syrup and cinnamon. Cook for 6 to 8 minutes, stirring often.
2. Divide the yogurt into bowls. Top with the apple crisp mixture. Enjoy!
Ingredients

2 apples (chopped and cored)
2 cups oats (rolled)
¼ cup maple syrup
2 tsps cinnamon
4 cups unsweetened coconut yogurt

Notes

Use Greek or natural yogurt (plain) as an alternative to coconut
Leftovers: refrigerate separately in an airtight container for up to 3 days
Serving size: one serving is considered 1 cup of yogurt and ½ cup of apple crisp mixture
Additional Toppings: top with additional cinnamon, sea salt, shredded coconut flakes or nuts and seeds of your choice!
Approximate nutrition (per serving)
Calories 368
Fat 10g
Carbs 67g
Fibre 10g
Sugar 23g
Protein 7g
Cholesterol 0mg
Sodium 55mg

  • HOME
  • ABOUT
  • SHREWSBURY TO STRATFORD UPON AVON
  • MEET THE TEAM
  • SIGN UP
  • IMPORTANT INFORMATION
  • TRAINING PLAN
  • SPONSOR FORM
  • GALLERY
  • CONTACT
  • Healthy Recipes