My Favorite #InstantFix Healthy Breakfasts



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Here are two of my favorite breakfast recipes for on the go featuring a blended green juice recipe and homemade pre-workout granola cookies. Both are perfect to have before a morning workout and meet your fat loss goals!

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Blended Tropical Green Juice (Makes 1 Serving)

Ingredients:

2 Stalks of Celery
2 inches of Cucumber
a Handful of Kale
1/2 cup pineapple (can use frozen or fresh)
1/2 banana
1 cup of water
Wash and clean celery, cucumber and kale the night before so it is ready to pop in the blender. If using fresh pineapple that needs to be cut, do that too. The prep work saves you the time. Feel free to put servings into little plastic bags or mason jars for quick access. In the morning, place veggies in blender then add half a banana and water. Blend until smooth. This may mean you have to run the blender for a minute or two depending on power. If desired, strain out any unwanted pulp but I like it thick!

Pre-Workout Breakfast Cookies (Makes 12 cookies)

These are tasty granola cookies that are made without any added sugar. The sweetness comes from the bananas. Make these on a Sunday and enjoy the entire week for breakfast or as a mid day snack.

Ingredients:

3 ripe mashed bananas
⅓ cup unsweetened apple sauce – you can use a pouch
2 tbsp ground flax seed
2 cups quick cooking oats
¼ cup Unsweetened Almond milk (or other milk of choice)
1 tsp vanilla extract
1/2 cup mix slivered almonds and dried coconut chips (they have these at Trader Joe’s!)
Instructions
Preheat your oven to 350 degrees.
Mash bananas with a fork or hand mixer, then add in the apple sauce.
Add in ground flax seed, quick cooking oats, unsweetened almond milk, vanilla extract and slivered almonds. Everything except the coconut! Mix thoroughly, and then let the mixture sit for at least five minutes, to let the oatmeal soak up some of the mixture and expand a little. Break up coconut chips into little pieces and then lastly stir it in.
Using a tablespoon, spoon heaping tablespoons onto a baking sheet. Round the edges so they look pretty and even.
Bake for 15-20 minutes or until they seem firm in the middle and tops are slightly browned.
Let the cookies sit for 5 minutes before you take them off the cookie sheet.
Have one as a snack or two for a meal. Each one has about 100 calories.

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