I am excited to announce that we are proud sponsors of the 2023 Women's Epic Race in Utah this June and July! 🎉 And guess what? We have a CSE Team that YOU can join! Join our CSE Team and come run or hike the race with us! 🏃🏼‍♀️

I’m giving you the low-down on my morning race day prep! First and foremost, I’ll be drinking my CSE Super Greens Mix to help get things moving (if you know what I mean 😆)! Our greens are the best-tasting out there and they actually work! 

Second, is proper race day fuel! Properly fueling before your race is essential for success! I recommend avoiding eating high-fiber foods that can cause bloating/gas, as well as spicy foods. Choose meals and snacks that are lower in fiber that you can prepare ahead of time! I’m always in a rush getting out the door before a race because I want to prioritize my sleep, so anything I can do to save some time in the morning is super helpful. 

I’m sharing six race day brekkies you can make the night before, so you’re ready to hit the ground running the morning of your race! My best advice would be to try these breakfasts out during your training, so you know which one makes you feel the best during your run. Everyone is different so it’s good to experiment BEFORE race day! 😉 See you on the mountain! 

Cheesy Baked Frittata

Makes 12 servings
250 calories / 9F / 23C / 19P / per serving 

8 slices nitrate-free turkey bacon 
12 eggs 
2 cups low-fat cottage cheese
18 oz. sweet potatoes 
1 cup asparagus spears
1 cup cherry tomatoes 
1 tsp. sea salt 
Chives, for garnish 

12 cups fresh strawberries 

1. Preheat oven to 375 degrees. 

2. Chop bacon and cook in a skillet until crispy; set aside.

3.  Add the cottage cheese to a blender and blend until smooth. Fold the blended cottage cheese and the mozzarella cheese into the eggs. Fold in the turkey bacon, sweet potatoes, asparagus, cherry tomatoes, and sea salt until evenly combined. 

4. Grease a 9x13 glass baking dish. Pour the mixture into the dish and spread out evenly. Sprinkle chives over the top. Bake for 45 minutes. 

5. Slice into 12 squares. Enjoy one square of the frittata and one cup of halved strawberries per serving. 

Java Banana Shake

Makes 1 serving
250 calories / 8F / 18.5C / 18.5P

1/2 cup unsweetened vanilla almond milk
1/2 cup brewed Crio Bru
70g frozen banana slices
3/4 serving CSE Brownie Batter Protein Powder
1 tsp. OffBeat Almond Mocha, Midnight Almond Coconut, Buckeye Brownie Butter or natural almond butter
6-8 (120g) ice cubes

1. Add all the ingredients to a high-powered blender. Blend on high until smooth. Enjoy!

German Pancakes

Makes 4 servings
340 calories / 11F / 34C / 27P / per serving

2 Tbs. coconut oil
2 large eggs
8 egg whites (1 cup liquid egg whites)
1 1/2 cup fat-free milk
1 1/2 cups CSE Vanilla Pancake & Waffle Mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract
1/2 cup nonfat, plain Greek yogurt
Liquid vanilla stevia drops
2 cups chopped strawberries

Optional Topping: 
Walden Farms Pancake Syrup

1. Preheat oven to 425 degrees.

2. Place eggs, egg whites, milk, CSE Pancake & Waffle Mix, salt and vanilla in a blender and blend for 5 minutes at a medium speed, no less. Let batter sit 5-10 minutes to allow air to get into the batter for maximum rise in the oven.

3. Add coconut oil to a 9x13 glass baking dish. Place in oven until hot, melted and sizzling, about 5-10 minutes. Remove from the oven.

4. Spray the sides of the baking dish with cooking spray and pour the mixture into the hot coconut oil. Bake for 20 minutes.

5. Cut the pancake into four equal portions. Sweeten the yogurt with stevia and spoon two tablespoons onto each portion. Top with a half cup of fresh strawberries and syrup, to taste.

Cinnamon Roll Shake

Makes 1 serving 
350 calories / 12F / 34.5C / 26.5P 

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth. 

2. Pour into a cup and enjoy! 

Cinna-Berry Breakfast Squares

Makes 12 servings
345 calories / 12F / 34.5C / 24.5P / per serving

2 1⁄2 cups old-fashioned, rolled oats
1⁄2 cup pecans
1 Tbs. ground cinnamon
1 tsp. baking powder
1⁄2 tsp. sea salt
2 cups unsweetened almond milk
2 servings CSE Simply Vanilla Protein Powder
2 large eggs
1⁄2 cup raw honey
2 Tbs. unsweetened applesauce
2 tsp. vanilla extract
2 (240g) bananas
1 cup blueberries
1⁄2 cup blackberries

Topping per serving:
2 Tbs. spray whipped cream 

Side per serving:
1 large egg
3 egg whites (6 Tbs. liquid egg whites) 

1. Preheat oven to 375 degrees.

2. In a large bowl, stir the oats, pecans, cinnamon, baking powder and salt together. Set aside.

3. In a separate bowl beat the almond milk, protein powder, eggs, honey, applesauce and vanilla together. Set aside.

4. Grease a 9x13 baking dish. Slice the bananas and place them in a single layer on the bottom of the pan. Pour blueberries over the bananas then sprinkle with the
dry oat mixture. Pour the wet mixture over the oats then top with the blackberries. Bake for 40 minutes.

5. Enjoy warm topped with whipped cream. 

6. Cook one egg and six tablespoons liquid egg whites per serving to your liking and enjoy on the side.

Breakfast Sandwiches by the Dozen

Makes 12 servings / 1 breakfast sandwich per serving
245 calories / 5F / 32C / 18P / per serving

6 large eggs
12 egg whites
2 Tbs. water
12 multigrain English muffins
3⁄4 cup low-fat, shredded mozzarella cheese
12 oz. nitrate-free deli turkey

1. Preheat oven to 350 degrees.

2. Beat the eggs and egg whites with water. Spray a 9x13 pan with cooking spray. Pour the egg mixture into the pan and bake for 20 minutes. Slice into 12 equal portions.

3. Slice the English muffins in half and lay them out in a single layer. Place one egg portion on top of 12 of the halves. Add one ounce of deli turkey and one tablespoon of cheese on top of each egg portion. Sandwich with the other half of the muffin.

4. Spray a piece of foil with cooking spray. Wrap each sandwich individually in foil, place in a zip top freezer bag and store in the fridge or freezer.

5. Transfer to the fridge the night before eating to let thaw. When ready to eat, pop in the oven at 375 degrees for 20 minutes. If frozen, reheat in the oven for an extra 15-20 minutes. Enjoy warm.