I am a huge fan of working out in the morning. I like to get up, have coffee and a small bite to eat and then go straight to the gym for a good run and my Good Morning America fix (I am a huge Robin Roberts fan). Post gym, I am always in need of a refuel before heading to work. One of my go-to breakfast options has become this berry smoothie recipe. It’s very filling and full of protein, calcium and vitamins, but not too calorie dense. For me, this smoothie hits the spot and gives me boost I need to start my day.

Ingredients

1c Unsweetened Vanilla Almond Milk
½ c 0% Plain Greek Yogurt
½ Scoop Vanilla Whey Protein Powder (I like the 365 Brand sold at Whole Foods but any brand is great)
¾ c Frozen Mixed Berries

Directions:

Combine all ingredients in a blender and blend until mixture is smooth. Serves 2.

**Note- This is not a very sweet recipe (which I like), however, if you prefer a sweeter smoothie Blue Agave Syrup, Honey, Turbinado Sugar, Truvia, Splenda, etc.. all work great.

I have been a huge fan of French Toast since I was a child. As the years have gone by and I've matured into an adult, my love of French Toast hasn't changed one bit! Recently I came across a recipe for french toast on the Food Network that I just had to try called Perfect French Toast. I came up with my own version of the recipe that was adapted from the original "Perfect French Toast" and in my own humble opinion it is now "Perfectly Perfect French Toast." Easy, delicious and a recipe that should be in everyone's go-to recipe repertoire.

Ingredients:

1 Loaf of Challah, Brioche or Italian Bread

1c Half & Half

1/2c 1% Milk

4 eggs

1 tsp Vanilla Extract

1/4 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

2 tsp Granulated Sugar

Pinch of Kosher Salt

Smidge of Freshly Grated Nutmeg

Butter

Directions:

1. Preheat oven to 350degrees

2. In a wide (shallow if you have one) bowl, whisk together the eggs, half and half, milk, vanilla, fresh nutmeg, nutmeg, cinnamon, salt and sugar

3. Heat about a tablespoon of butter in a nonstick skillet over medium heat

4. Dip slices of bread in the egg mixture. Soak on both sides and then transfer to the skillet when the butter has melted

5. Cook french toast for approximately 2-3minutes per side in the skillet and then transfer to a lined baking sheet.

6. Bake french toast for roughly 8-10 minutes or until the french toast is puffed up. The puffed up look of the french toast is your indication that it is cooked throughout.

7. Remove from oven, dust with powdered sugar and serve with butter and maple syrup.