Recipes from Cooking Klutz – Breakfast Edition

For those of you who don’t know, before I was Coaching Klutz, I was Cooking Klutz. I owned a baking business until I pivoted to my coaching business! I specialized in paleo and gluten free baked goods, with products ranging from cookies to banana bread to truffles. You can see all of my old posts over on my Cooking Klutz instagram account, but here are three of my favorite recipes you can use as breakfast options!

1. Frittata

Breakfast recipe 1: one slice of frittata shown on a pink plate and a dark background.

Frittatas are so easy to make, and the options are endless for what to put in them. Here’s my favorite combo:

• 8 eggs
• 1 onion
• Spinach
• Shredded carrots
• Basil

  1. Heat oven to 350.
  2. Whisk together 8 eggs in a bowl.
  3. Cook the onions in oil (I like coconut, avocado or olive) in an oven proof pan over medium heat.
  4. Add in the spinach and shredded carrots once onion is almost done.
  5. Add eggs, top with basil, and bake for ~25 min.

Experiment with your add ins! I’ve also used sausage, shredded chicken, zucchini – the possibilities are endless.

2. Paleo Chocolate Muffins

Breakfast recipe 2: paleo chocolate muffins, 3 shown on a pink plate with flowers in the background.

If you love chocolate and muffins for breakfast, this recipe is for you.

• 1 scoop protein (try Empirica Detox Complete* or MRM Veggie Elite chocolate mocha)
• 2 scoops Vital Proteins collagen peptides
• 2 Tbsp flaxseed meal
• 2 eggs
• 1/2 cup almond butter (or any nut butter)
• 2 Tbsp honey
• 1/4 cup cocoa powder
• 1/2 cup almond milk (or any milk)
• 1/4 tsp baking powder
• 1 tsp vanilla
• Optional add ins: chocolate chips, cacao nibs, nuts, etc.

1. Preheat oven to 350.
2. Combine all ingredients.
3. Bake for ~18 min or until done.

3. Paleo Chocolate Banana Bread

Breakfast recipe 3: chocolate banana bread, shown in 8 slices on top of parchment paper and aluminum foil.

You didn’t think I’d make this post without my number one best seller, did you? This chocolate banana bread is a FAN FAVORITE, and I know you’ll love it too.

• 2 ripe bananas, mashed
• 1 egg
• 1/2 c almond butter (or any nut butter)
• 2 Tbsp maple syrup
• 1 c almond flour
• 1 scoop protein powder (try Empirica Detox Complete* or MRM Veggie Elite chocolate mocha)
• 2 Tbsp cocoa powder (I use Hershey’s special dark)
• 1/2 tsp baking soda
• Optional add ins: cacao nibs, nuts, chocolate chips, sprinkles

  1. Preheat the oven to 375 F (350 F if not at altitude).
  2. Mix the wet and dry ingredients separately.
  3. Mix the dry ingredients into the wet and stir until combined.
  4. Mix in any add ins.5. Line a loaf pan with parchment paper and add batter to pan.
  5. Bake for 20-25 minutes or until a toothpick inserted into the center comes out (mostly) clean. I personally like my banana bread less done, so I take it out before the toothpick is clean.

So there you have it! Three easy recipes that you can use as breakfast options. If you try any of these, share and tag me @coachingklutz!

* And if you want to try out the EMPIRICA protein that I mentioned (or any of the other amazing supplements offered by Empirica), head to for 10% off!

Kelly Lutz is a UESCA certified running and ultrarunning coach and a certified strength & conditioning specialist. She enjoys helping women ditch perfectionism in their training so they can dream big and train sustainably. She’s successfully trained multiple women to complete their first 50k and is working on building a running program from beginners. Check out the Coaching Services page to see what she’s currently offering.

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