The Urban Trainer - Elliot Hunt - Utrain

Apple Cinnamon Chai Bowl

This is truly a delicious breakfast recipe you can make the night before and it will perfect for when you wake up in the morning.


4 tbsp chia seeds

1 cup of almond milk
1 grated Green/Cox/Braeburn apple

2 pinches of cinnamon
1 Scoop of vanilla protein
2 tbsp whole raw almonds, chopped
couples pinches of cinnamon
2 tbsp hemp or sunflower seeds to serve


Add all the ingredients to a lockable plastic box and leave over night. Stir well before adding the Almonds, seeds and sprinkle with cinnamon to serve.

The Urban Trainer - Elliot Hunt - Utrain

Choc-Mint Breakfast Pudding

Okay, this isn’t strictly a breakfast. In fact, you could make a batch of these and have them at any point of the day! They are so tasty and keep you full for a while because they are so high in quality protein.


1/2 cup of cottage cheese
2 tbs Unsweetened cocoa powder
1 scoop of Protein powder, chocolate
2-4 drops Peppermint extract (or to taste)
Small drizzle of maple syrup
Heaped teaspoon of coconut oil
1/2- 1 cup water (Alter this according to desired consistency)

Throw everything in a blender and blend until smooth, refrigerate for at least 1 hour before serving.

The Urban Trainer - Elliot Hunt - Utrain

Breakfast Stuffed Bell Peppers

This is a great breakfast on the fly recipe that you can add whatever you like to really. It can easily be a Vegetarian recipe by leaving out the meat, and you can be as flexible as you like with what goes into it. Just think omelette fillings and you cant go wrong with these. Personally I will make a few of these in on a Sunday morning and keep them in the fridge so I can have one with a cup of coffee in the mornings and it doesn’t take up  much time at all.


  • 2 medium (120 grams) bell peppers
  • 4 slices (30 grams) bacon, chopped
  • 2 tablespoons chopped onion
  • 1/2 cup (2 ounces or 35 grams) sliced mushrooms
  • 2 cups (2 ounces or 60 grams) loosely packed fresh spinach
  • 6 large (50 grams each) eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup (1 ounce or 30 grams) grated Cheddar cheese
  • Fresh black pepper and sea salt


Preheat oven to 350°F.

Slice bell peppers in half, remove interior stem and seeds. Place in a 2-quart baking dish. Set aside. (If bell pepper bottoms are very rounded, place crumbled foil in between so peppers remain level when filled and baked.)

Cook bacon in a large skillet over medium heat for 4 minutes or until crispy. Remove bacon, and drain on paper towels. Drain off all but 1 teaspoon bacon fat. In the same skillet, cook onions and mushrooms over medium heat about 4–5 minutes or until tender. Add spinach, and cook for 2 minutes, tossing occasionally with tongs. Drain excess liquid. Stir in bacon. Spoon mixture evenly into prepared pepper halves. Top each pepper with 1 tablespoon cheese.

Whisk together eggs, salt and pepper. Pour evenly into peppers. Bake 25–30 minutes, until eggs are set.