• Mon


This week we're talking about intermittent fasting (I.F.) and what it’s all about. On Wednesday, I’ll share more about what exactly I.F. is and the benefits of it. Today, I want to share a recipe that I commonly find myself eating to “break my fast”. I have a few guidelines to suggest for this meal to set you up for success:

1) EAT SOMETHING WELL BALANCED. When you’re eating on a completely empty stomach, your first meal is going to hit your system hard. I find the best results when my first meal is well balanced between complex carbs, healthy fats, and quality protein. I would also suggest to stay away from processed foods. Your body is literally going to soak this meal right up, making this one of the best times to provide it with real, nutritious food.

2) EAT SOMETHING YOU CAN DIGEST WELL. Coming off a fasting period is probably not the best time to curl up with a big bowl of heavy mac ‘n’ cheese, high fiber raw veggies, or anything that you know doesn’t agree with your body. Help your body along by fueling it with food you already know agrees with you.

3) EAT SLOWLY. You might feel like you could eat the contents of your fridge when you first start practicing I.F. As hard as it may be, try to stick to eating a normally sized meal for you. Eat slowly so you can pay attention to how full you truly are.

Bonus Tip: Meal prepping is going to be your best friend. This will make your meals super low maintenance the day of. Do you really want to spend any more than 5 minutes cooking when you’re hangry? I know I don’t!


HEALTHY FAT: Avocado & Eggs

PROTEIN: Eggs. I like to cook my eggs over medium in a skillet. When they are just about done, I throw my greens into the same skillet right on time and throw a big lid over everything so the greens wilt down.

GREENS: Sautéed kale and spinach

COMPLEX CARB: Mon’s smpl Sweet Potatoes—this is a recipe I would typically make on a Sunday so I can heat them up throughout the week.

- 3 large sweet potatoes, washed


- Salt, pepper, paprika, garlic powder, turmeric, red pepper flakes


Preheat your oven to 400. After washing, take a sharp knife or fork and poke shallow holes all over each sweet potato. Microwave one at a time for a total of 3 minutes, flipping half way. Cut in half and let the potatoes cool off for a little before cutting into 1 inch cubes. Transfer the diced sweet potatoes to a large mixing bowl or Ziplock bag. Drizzle potatoes with olive oil and add your desired seasonings. Seal the bag and mix the potatoes so they are well coated. On two large baking sheets lined with parchment paper (easy clean up), spread the sweet potatoes into an even layer and roast for 25-30 minutes until desired crispiness. Let them cool completely before transferring to an airtight container. Store in fridge for up to a week.

When you’re ready to break your fast, start by cooking your eggs and wilting your greens. Heat up the sweet potatoes in the same skillet or in the microwave. Combine everything to one bowl and top with half a sliced avocado. Wuhla. The end product will look something like this photo I dug up from the #MNMLarchives!

That’s all for now, stay smpl.



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