One Week of Breakfasts from Designed to Fit Nutrition

Rectangle 58

Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.

Let’s talk about breakfast this morning. Some say it’s the most important meal of the day, and I personally think it sets the tone for your entire morning and beyond, so I always make it a point to eat a nutritious one. I mean, if I eat a crappy breakfast, there’s a good chance the rest of my food (and even exercise) choices will follow suit. For me, a healthy breakfast is pretty much a necessity in my day.

But, most mornings, as a working mom, I barely have time to eat breakfast – let alone cook one – so I’m all about make-ahead meals. If breakfast is ready and set to go, I don’t have to think about it, which I’m especially thankful for since my mornings typically involve walking Murphy, getting Quinn ready for school, and myself ready for the day. Most days, our morning routine works out just fine, but, other days… I don’t even know. It’s like herding cats to get everyone ready and out the door on time! This, of course, means that meal prep, especially for breakfast is a priority for me. Otherwise, a healthy breakfast is just not happening!

When it comes to Sunday food prep, I know that staying successful – for myself and many of our clients at Designed to Fit Nutrition – means keeping things relatively simple and manageable. This is super important and the main reason for our 3-day approach to our meal plans. Providing just three days of meals gives our clients enough variety, so they’re not bored eating the same thing over and over again, but it also keeps them from prepping 7 different breakfast, lunches, and dinners. Spending this much time cooking, every single day, is unrealistic for most people. Obviously, it’s time-consuming, but, beyond that, it usually requires a lot of different ingredients, which can be expensive and wasteful.

When it comes to breakfast, our clients only prep 3 meals and alternate them throughout the week. Personally, I only prep 2, just to keep things simple, and I don’t mind the lack variety. But, of course, after a week of eating the same couple of things, I’m ready to switch it up – just like our clients, who get a whole new batch of recipes the following week to keep their meal plan exciting. With that, here are 3 recipes to plan into your meal prep for next week. I hope you enjoy them as much as our DTFN clients do!

Blueberry Oatmeal Cheesecake Bars

Makes 6 servings

Macros P 10 C 43 F 6


  • 3 cups Old Fashioned Oats
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 1.5 cups Frozen Blueberries
  • 1.25 cups Almond Milk (Unsweetened)
  • 2 Eggs
  • 1/4 cup Maple Syrup (Pure)
  • 2 tsp Vanilla Extract
  • 3/4 cup Plain Non-Fat Greek Yogurt


Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray/oil. (Use a smaller baking dish if you prefer a thicker oatmeal). Combine oats, baking powder, cinnamon and salt in a large bowl. Stir in the blueberries. (Coating them prevents the blueberries from sinking to the bottom of the oatmeal.) Stir in the milk, eggs, vanilla, maple syrup and yogurt. Transfer oatmeal mixture to the prepared baking dish. Cover baking dish with foil, and bake for 30 minutes. Remove foil and bake another 15–20 minutes. Remove from oven. Allow to cool slightly before cutting into bars.

Butternut Squash Breakfast Bake

Makes 6 servings

Macros: P 20 C 5 F 21


  • 10 eggs
  • 2 cups butternut squash, diced
  • 1/2 cup red bell pepper, diced
  • 2 tbsp butter or ghee
  • 1 pound breakfast sausage
  • 1 tbsp Sage (Minced)

Directions: Preheat oven to 400 degrees F. Grease an 8×8 baking dish. Line baking sheet with parchment paper. Toss butternut squash in butter/ghee and sprinkle with salt. Place in oven to bake for 20-25 minutes, until soft and browned. Reduce oven temperature to 350 degrees F. Cook breakfast sausage in medium saute pan over medium heat. Break breakfast sausage into small pieces and cook until no pink remains. Add red pepper and cook until soft. Whisk together eggs then add in breakfast sausage, butternut squash, peppers, minced sage along with salt and pepper. Pour mixture into greased baking dish, top with extra sage leaves, then place in an oven for 30-40 minutes, until no jiggle remains. Allow to cool slightly before cutting into 6 pieces.

Strawberry Cheesecake Overnight Oats

Makes 1 serving

Macros: P 16 C 24 F 3


  • 1/4 cup Rolled Oats – CUP
  • 1/2 cup Strawberries, Chopped
  • 1 Dannon Light & Fit Greek Yogurt (Cheesecake)
  • 1/2 cup Almond Milk (Unsweetened)
  • 1 tsp Cinnamon

Directions: Place all ingredients in Mason jar or container with a lid. Mix well and place in fridge until ready to eat. Serve hot or cold.

Question of the Day

What’s your favorite make-ahead breakfast? 

You Might Also Like


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!

Join The community

Get recipes, workouts. and discounts straight to your inbox for FREE!


© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.