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The Beach Body Boot Camp Diet: Breakfast Choices

www.fitnessmagazine.com
  • minutes
  • Serves

INGREDIENTS

1 serving

lemon-raspberry fruit salad

1/4 cup

combine part-skim ricotta and 1 teaspoon raspberry jam

1 cup

lemon zest

1 serving

top ricotta mixture

1 serving

mushroom and asparagus quiche

3

whisk together eggs plus 2 egg whites; mix in

6

pour mixture into muffin cups coated

1 serving

breakfast peach cobbler

1

chop peach into

2

microwave to 3 minutes and stir

1

add crunchy granola bar

1 serving

top

1 serving

baked eggs

1 rack

c 2 eggs into ramekin and top

1 serving

serve

1

in a blender

2 tsp

stir in walnuts

1 serving

heat a skillet over heat and coat

4 inches

pour batter into skillet to make two pancakes; cook 3 minutes on each side

1 serving

drizzle

1 serving

tex-mex tofu scramble

3 oz

mash tofu

1 tsp

heat olive oil in a skillet over heat and saute tofu

1/4 cup

add salsa and black beans

1 serving

top

1 serving

waffles

1

heat turkey sausage link in the microwave

1 serving

serve

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1 serving

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1 serving

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1 serving

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20

bake minutes

3

eat quiches

1 serving

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1 serving

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1

preheat the oven degrees f. coat a 6-ounce ramekin

15

bake minutes

1 serving

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1 serving

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1 serving

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1/2 cup

in a blender

2

toast whole-grain waffles and top

1 serving

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1 serving

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1 serving

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1 serving

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150

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1 serving

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