April 29, 2024

Women’s Epic Race Day Brekkies

I am excited to announce that we are proud sponsors of the 2024 Women's Epic Race in Utah this 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 seven race day brekkies that are quick to make the morning of or easy to prep 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! 

PB Toast & Eggs 

Makes 1 serving 

230 calories / 5F / 28C / 17 P 

1 slice Harper's Bran or Ezekiel Bread
1/2 Tbs. CSE Butter of choice or natural peanut butter 
15g bananas 
1/4 tsp. chia seeds 
1 tsp. raw honey
Dash cinnamon 

1. Toast the bread. Top with nut butter of choice, strawberries, bananas, chia seeds, a drizzle of honey, and a dash of cinnamon. 

2. Scramble and season egg whites to your liking and enjoy on the side. 

Sheet Pan Cakes 

Makes 12 servings
210 calories / 3F / 31.5C / 15P / per serving

3 cups CSE Chocolate Chocolate Pancake & Waffle Mix
3 cups CSE Buttermilk Pancake & Waffle Mix
4 cups water, divided

Optional toppings not included in the macros: 
Spray whipped cream 
High-protein vanilla ice cream 

1. Preheat the oven to 375 degrees.

2. Add three cups of the Chocolate Chocolate Mix into a medium sized mixing bowl. Add two cups of water and mix until smooth. Set aside.

3. In a separate mixing bowl, add three cups of the Buttermilk Mix and two cups of water. Mix until smooth. Set aside.

4. Place a sheet of parchment paper into a large baking sheet pan (15x21). Pour the chocolate batter onto one side of the pan and the buttermilk onto the other half. Spread out smooth until the batter is spread to all the corners and the two mixes are touching in the center. This is where you could add toppings like blueberries to the buttermilk side, chocolate chips to the chocolate side or leave it totally awesome as is.

5. Place in the oven and bake for 18-20 minutes. Slice into 24 squares and serve warm topped with your favorite toppings.

Chunky Monkey Bowl 

Makes 1 serving 
250 calories / 10F / 23C / 17P 

1/2 cup low-fat cottage cheese 
1 serving vanilla stevia drops 
30g bananas 
1 fresh strawberry 
2 Tbs. Nature's Path Granola 
1/2 Tbs. CSE Candy Bar Peanut Butter or Sweet Classic Peanut Butter or natural peanut butter

4g dark chocolate chips 

1. Combine the cottage cheese and stevia in a bowl. Top with bananas, strawberries, granola, peanut butter, an dchocolate chips and enjoy!

Egg Muffins 

Makes 4 servings 
240 calories / 8F / 22C / 20P / per serving 

4 eggs 

1 cup liquid egg whites (or 8 egg whites)
300g shredded, raw sweet potato
1 chicken sausage, chopped
1 cup chopped spinach
50g chopped yellow onions
50g chopped red bell peppers
1⁄2 cup chopped mushrooms
Dash garlic powder
Dash onion powder
Dash sea salt
Dash pepper
Topping per serving:
2 Tbs. salsa

1. Preheat oven to 375 degrees.

2. Beat the eggs and egg whites together in a large bowl; set aside.

3. Add the chopped sausage, veggies and seasonings to a large bowl and stir until well combined.

4. Grease a muffin tin. Scoop about 1⁄3 cup of the veggie mixture into each muffin cup. Add three tablespoons of the egg mixture to each cup over the veggies. Bake for 30-35 minutes.

5. When ready to eat, top with salsa.

Chocolate PB Dream Cereal

Makes 1 serving
395 calories / 13F / 40C / 30P

¾ cup Peanut Butter Panda Puffs Cereal
30 grams banana, sliced
½ Tbs. CSE Sweet Classic Peanut Butter
2 tsp. mini chocolate chips
¾ cup unsweetened almond milk
1 serving CSE Brownie Batter or Simply Vanilla Protein Powder

1. Add cereal to a bowl. Top with bananas, peanut butter, and mini chocolate chips.

2. Add almond milk and protein powder to a shaker cup. Shake until smooth. Pour over cereal and enjoy!

Peach Raspberry Fluff Yogurt Bowl

Makes 1 serving 
220 calories / 2F / 23C / 27.5P 

170g nonfat, plain Greek yogurt 
17g CSE Peaches & Cream Protein Powder 
75g frozen raspberries 
4 Tbs. spray whipped cream


1. Add yogurt and protein to a bowl and mix well. Stir in raspberries and top with whipped cream. 

Optional, not included in the macros: Add a drizzle of CSE Aloha Butter over the top of the frozen raspberries for a candy shell experience. 

Denver Omelet 

Makes 1 serving 
245 calories / 9F / 22C / 20P 

2 Tbs. diced green bell peppers 
2 Tbs. diced yellow onions 
1 oz. diced nitrate-free deli turkey 
1 egg 
1 egg white 
1/2 Tbs. water 
2 Tbs. low-fat, shredded cheddar cheese 
Dash sea salt 
Dash black pepper 
2 clementine oranges 

1. Heat a frying pan over medium heat. Spray pan and add the veggies and turkey. Sauté diced veggies until tender. Remove from the pan.

2. Beat the egg, egg white, and water together in a bowl. Spray the pan again and add the egg mixture. Sprinkle with sea salt and pepper. Once the bottom is cooked, flip oever. 

3. Add the veggies and cheese to center and fold half of the fried eggs over the top creating an omelet. Once the cheese iis melted, remove from pan. Enjoy warm with oranges on the side. 

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