The new year is upon us and we all know what that means: New Year's resolutions. The top of most lists? Eat better and get in shape. While the holidays are all fun and games, we find ourselves racing to the gym come January to shed the extra roll that popped up over December.

The hottest fitness instructors in San Antonio are a reminder that summer bodies are made in the winter, so we hit them up to see what they eat after morning sweat sessions to keep their figures looking fabulous. Their biggest tip: Eat carbs in the morning and get in plenty of protein to stay full until lunch. The breakfast recipes below, listed in order of difficulty, are what the ladies of the San Antonio fitness scene swear by.

Emily Ehlinger, Smart Barre instructor

Ezekiel and lox

Ingredients:
1 slice Ezekiel bread, toasted
1/2 tablespoon Vegenaise
1 handful fresh arugula
1/2 avocado, pitted and thinly sliced
3 ounces lox salmon, sliced
1 squeeze of fresh lemon

Preparation:
Spread Vegenaise on a slice of toasted Ezekiel bread and top with fresh arugula. Add thinly sliced avocado and lox salmon. Squeeze lemon juice over the salmon and avocado.

Kelly Middleton, JoyRide instructor

The "Egg MidMuffin"

Ingredients:
1 Orowheat whole wheat English muffin, toasted
2 eggs
1/2 avocado, pitted
2 tomato slices
Salt and pepper to taste

Preparation:
Put uncooked eggs in a bowl of cold water. In a pot, heat water to a boil. Once boiling, put eggs in boiling water for 5 1/2 minutes. Put cooked eggs back in the bowl and let sit for a few minutes (this helps make the shells come off easily). Peel the cooked eggs. Cut the muffin in half. Put 1/4 avocado, 1 egg, and 1 tomato slice on each side of the muffin. Puncture the egg for yolk and add salt and pepper.

Leah Lindsay, JoyRide instructor

Baked eggs in avocado

Ingredients:
1 avocado, pitted and halved
2 eggs
Salt and pepper to taste

Preparation:
Preheat oven to 350 degrees. Place avocados in a baking dish. Crack the eggs in a bowl. Using a spoon, transfer yolks to each avocado half, then spoon in as much egg white as can fit. Season with salt and pepper. Bake until the egg whites are set and the yolks are no longer runny. Approximate time is 20 minutes. Cover with foil if avocado begins to brown.

Deborah Andersen, 5 Points Local yoga instructor

Breakfast congee

Ingredients:
1/4 cup grain (basmati rice, millet, barley, amaranth)
1 1/4 cups filtered water
Spices to taste (cinnamon, cardamom, ginger)
Optional: fruit and/or vegetables to taste (raisins, dates, apples, sweet potato, pumpkin)

Preparation:
Combine ingredients in a small crock pot and cook on low overnight for about 8 hours. If there is no crock pot, alternatively simmer in a pan over very low heat for 3-4 hours. Adjust the proportions of grain to water until desired consistency is reached. Top with ghee, nuts/seeds, and fresh fruit to your liking.

Roque Shafer, Smart Barre instructor

Oat, turkey, and cheese muffins

Ingredients:
8 slices turkey bacon, chopped (from leg meat, without nitrates)
2 eggs
1 egg white
1 1/4 cup skim milk
1 cup cheddar cheese (reduced fat)
2 cups oat flour
1 tablespoon baking powder
1 teaspoon sea salt
1/2 tablespoon sage
1/2 red bell pepper, chopped
1 cup spinach, chopped
2 tablespoons coconut oil
Nonstick cooking spray
Optional: 1/2 cup of tomatoes

Preparation:
Preheat oven to 350 degrees. Cook turkey bacon in a skillet on medium-high (to get crispier bacon without burning, use nonstick cooking spray or olive oil). Mix dry ingredients into a large bowl. Toss in remaining ingredients and mix thoroughly. Spray muffin tray with nonstick cooking spray, then evenly divide batter among the molds. Bake in the oven for about 25 minutes.