When Tone It Up co-founder Katrina Scott first became pregnant earlier this year, she had trouble keeping anything down. (Thanks, morning sickness.)
“I didn’t have an appetite for eggs or anything warm. I just wanted ice cream,” she says. (Which, same.) So, the fitness expert, trainer, and social media star had to get creative with her breakfasts. “I’d have a bite of a banana and use the rest in a smoothie after,” she says.
Thankfully, now eight months into her pregnancy, Katrina says that her sickness and cravings have calmed down—and food has taken on a whole new meaning for her. “Every time I eat salmon, I’m like ‘This is helping her!’” she says, referring to her future daughter. “You look at food as a way that directly affects your baby and the rest of their life. It’s such a beautiful thing.”
we already love you so much and we promise to be the best mom & dad you are dreaming of right now ? seeing your little hands and tiny heartbeat overwhelm us with a love we’ve never felt before and we’re so grateful for you. you’re our little miracle and you’re already our absolute everything ?
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And now that her appetite’s back, Katrina says she’s basically eating breakfast alllllll day long:
First breakfast: 7 a.m. pre-workout snack
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On most mornings, Katrina grabs a couple Tone It Up protein bites to fuel her 20-minute morning workout without weighing her down. She’s, ahem, toned down her workouts since becoming pregnant, but usually does a run or a strength-training session from the app she created with her Tone It Up co-founder and BFF Karena Dawn. (She’s even created prenatal workouts for her followers.)
A big change in her pregnancy diet: What used to be a double, sometimes triple, espresso over ice and almond milk first thing in the morning is now a decaf for the taste and flavor, and a glass of water for energy.
Second breakfast: 8 a.m. post-workout meal
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Katrina opts for a coconut milk yogurt parfait to start the day. Since she says “texture is everything,” she adds blueberries, flax seed canadianpharmtabs.com, coconut shavings, granola, and a handful of trail mix with dried cranberries, cashews, and almonds.
But she adds that she’s been more flexible with her diet during pregnancy. “I’ll sometimes have the parfait with Greek yogurt in case I don’t have any coconut yogurt on hand,” she says. “I didn’t usually have dairy but now that I’m pregnant, I’ve been craving it and taking it as a sign that I need more calcium,” she says.
Her other breakfast go-to is a smoothie or smoothie bowl. Right now, she’s really into a pregnancy-friendly piña colada—a smoothie with banana, plant-based Tone It Up protein powder in vanilla or coconut, a handful of pineapple, unsweetened coconut or almond milk, and coconut flakes.
Third breakfast: 10 a.m. at-work snacking
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“I eat all morning, especially when I get to the office,” she says. “I graze on sliced apple with cinnamon,” she says. “I’m the type that if I work out and have breakfast at 7 a.m., I’m hungry by 9 or 10. I don’t want to wait to have lunch. That’s one of my tricks: I’ll have a really healthy lunch because of my #NeverEndingBreakfast. It turns into a long brunch.”
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