So we decided to add a little variety to your breakfast menu. This quinoa breakfast bowl offers a high-protein, fat loss friendly meal that will satisfy those frustrating moments when you want something different to start your day.

Why it’s a Healthy Recipe

Dubbed a “superfood,” quinoa has been around for centuries providing an excellent source of fiber-rich carbohydrate that’s also high in protein.

Gogi berries are another one of those foods with nutritional qualities that make it a great addition to almost any meal. This fruit, which is also a herb, has been used for thousands of years in Chinese medicine. With its high antioxidant properties, vitamin C and beta-carotene content, it’s the food version of a super-packed multi-vitamin.

Add the almonds and coconut, both great sources of healthy fats that have been shown to help lower your LDL cholesterol, and you have a potent combination of food that tastes great and provides your body with the nutrients it wants and needs.

Ingredients

Serving size: 2 servings Cook time: 20 minutes Difficulty: Easy

• ½ c uncooked quinoa*
• 1/2 c unsweetened almond milk
• 2 tbsp. Gogi berry
• 2 tbsp. unsweetened toasted coconut flakes, more for garnish is desired
• 2 tbsp. toasted almond slivers
• 2 tsp. stevia
• 1 tsp. ground cinnamon
• 1/2 tsp. sea salt
• 1 tsp. of raw honey, optional
• 2 scoops protein powder

*We used a tri-colored quinoa, but any quinoa will be great in this dish.

 Directions

1. In a small pot, add the quinoa, one cup of water and sea salt. Bring to a boil, then cook and reduce to a simmer until cooked, about 15 minutes.
2. Meanwhile, assemble the ingredients. You might want to lightly toast the almond slivers and coconut flakes. It’s not a necessity, but toasting tends to bring out more flavor.
3. Once the quinoa is ready—you’ll know when it doubles in size and there’s no water left—remove from the heat and fluff it up with a fork.
4. Stir in the almond milk, stevia, cinnamon and salt. Then add the protein powder—it’s better to add this once the quinoa has cooled from the almond milk. Stir and fold in the almonds, coconut and Gogi berries.
5. Drizzle with honey and garnish with more coconut flakes and Gogi berries if you want it to look all pretty.

Nutritional Information & Macros

Dietary Information: Gluten-Free, Vegetarian, Low Fat, Kosher, Vegan (if vegan protein powder is used) Macros per serving (1/2 recipe):

• 343 calories
• 9g fat
• 32.4g carbs
• 33g protein

The post Gogi Berry Quinoa Breakfast Bowl appeared first on Born Fitness.

This no-bake recipe, created by Liv Langdon, can be made quickly at home, stores easily at work, tastes great, and fuels your body with the type of nutrition you want and need during the day.

Born Fitness Recipes: Protein Almond Snack Balls

Fitness goal: Muscle gain, fat loss, maintenance, or because you’re hungry

Allergies: nuts (from almonds), whey (if that’s your choice of protein powder)

Paleo friendly: Yes

How to make it vegetarian friendly: No adjustments needed; just choose protein powder accordingly

Prep time: 10 minutes

“Cook” time: 10 minutes

Ingredients

• 2 tbsp all-natural almond butter
• 1 scoop protein powder of choice (vanilla, chocolate or no flavor is best in this recipe)
• 2 tbsp unsweetened coconut flakes (keep 1 tbsp aside for dipping)
• Cinnamon
• 2 tbsp unsweetened applesauce
• 1 tbsp cacao powder  (uns. cocoa powder is OK, but less micronutrient benefits; cacao is one of the most concentrated sources of magnesium)
• Crushed almonds
• 3 whole almonds
• Coconut oil, unrefined, cold-pressed

How to Make Protein Almond Snack Balls

1. In a bowl, combine all ingredients except for the last two (using your hands is totally acceptable; just make sure you wash them first.)
2. In a small bowl or plate, pour remaining coconut flakes and cinnamon. Set aside for dipping.
3. Rub a little coconut oil in your palms to prevent the mixture from sticking to your hands when you roll into balls.
4. Take 1/3 of the mix, and roll into ½ dollar sized balls. Then dip and roll into the coconut-cinnamon mixture.
5. Place one whole almond on each protein ball. Place in freezer for 10 minutes before serving. Then eat. Makes 4 balls.

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Protein Almond Snack Balls appeared first on Born Fitness.

Born Fitness Recipes: Beef and Vegetable Stir Fry

Fitness goal: Muscle gain or fat loss

Allergies: soy (from soy sauce), sriracha (for people allergic to hot stuff…kidding, of course)

Paleo friendly: Yes

How to make it vegetarian friendly: Substitute beef for tofu, seitan, tempeh, or lentils

Prep time: 10 minutes

Cook time: 15 minutes

Stir Fry Ingredients

• 1/2 pound flank steak, sliced 1/4” thick
• 3 teaspoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 stalks of bok choy
• 2 handfuls spinach
• 2 medium carrots, thinly sliced
• 1 stalk broccoli
• 1 medium onion, chopped
• 1 medium red bell pepper, thinly sliced
• 8 ounces snow peas
• 1-2 tablespoons sriracha
• Rice (optional)

How to make it

Toss the steak with 2 teaspoons of the soy sauce. Add oil in a large nonstick or cast-iron skillet over medium-high heat.

Add the ginger and garlic. Cook, stirring, for 30 seconds. Add the steak and cook, stirring occasionally, for 3-5 minutes. Transfer to a plate and set aside.

Return the skillet to the heat, and add the veggies, except for the snow peas. Cook, stirring occasionally, for 3 minutes, or until the vegetables start to soften. Stir in the snow peas. Cook, stirring occasionally, for 2 minutes.

Add the reserved steak and sriracha, and the remaining 1 teaspoon soy sauce. Cook, stirring, for 1-3 minutes, until meat takes on desired level of preparedness. Want some extra carbs? Serve over rice and enjoy.

Adam Bornstein

Adam Bornstein is a New York Times bestselling author and the author of You Can’t Screw This Up. He is the founder of Born Fitness, and the co-founder of Arnold’s Pump Club (with Arnold Schwarzenegger) and Pen Name Consulting. An award-winning writer and editor, Bornstein was previously the Chief Nutrition Officer for Ladder, the Fitness and Nutrition editor for Men’s Health, Editorial Director at LIVESTRONG.com, and a columnist for SHAPE, Men’s Fitness, and Muscle & Fitness. He’s also a nutrition and fitness advisor for LeBron James, Cindy Crawford, Lindsey Vonn, and Arnold Schwarzenegger. According to The Huffington Post, Bornstein is “one of the most inspiring sources in all of health and fitness.” His work has been featured in dozens of publications, including The New York Times, Fast Company, ESPN, and GQ, and he’s appeared on Good Morning America, The Today Show, and E! News.

The post Beef and Vegetable Stir Fry appeared first on Born Fitness.