If you are starting to really increase the amount of exercise you are doing, you will need to give your body more fuel to burn! I Let myself have a nice big “lower” carb breakfast on Saturday mornings when I know I will be riding my bike for a couple of hours afterwards. The turnip is an often over looked veggie. I think it is pretty cool because you can eat the bulb and also the root, nothing wasted! This is a twist on the common breakfast I had growing up, but I am replacing the potato with a turnip, in addition to a few other little nip-n-tucks! I also load up with some arugula and fruit with this dish before a big ride, but that is totally optional and if you are not about to burn off a thousand calories I wouldn’t advise loading up quite the way I throw down. I am capable of eating more than most men, so do not try to compete with my eating habits 😉 This is why I am in love with my two wheeled friend, I can eat more if I ride more.. viscous never ending circle it is.
About 3 cups shredded turnips
1 onion (chopped)
Seasoning: Garlic, onion, pepper, pinch of sea salt, red pepper flakes
1 Red bell pepper
1/4 Cup shredded cheese
1 egg + 2 egg whites
2 Tbsp Almond flour
2 Tbsp EVOO
1 Tbsp ground chia seeds
Combine ingredients in large bowl.
Mix together with fork until combined. Mixture shouldn’t be runny – if so, add a little more almond flour (about 1 Tbsp at most).
Place the extra virgin olive oil on pan (heated to medium heat), use 1/2 cup measuring cup to empty mixture onto pan. Cook for 5-6 minutes until brown, then flip for 4-5 minutes. You can add additional oil or a little non stick spray to prevent sticking if needed for other side.
180 Cals 12 Carbs
Try it out on your family, I bet they will not even realize they aren’t having potatoes!