Breakfast is one of the most important meals of the day, and opting for a high protein breakfast will help ward off sugar cravings while building and repairing muscle. So, before you reach for toast with spread or cereal, check out these nutrient rich and easy to prepare brekky alternatives.
A breakfast smoothie is an easy and quick way to add more protein to your morning. Plus, it’s a great on the go solution if you’re running late for work or rushing to get the kids to school.
Here are some of our go to morning smoothie ingredients. You can mix and match to find something you love:
1 cup frozen berries
Handful of chopped kale or spinach
¼ avocado
1 scoop natural protein powder
Almond milk
½ small frozen banana
1 heaped tsp tahini
Cinnamon
Water and ice
This is the perfect option for any breakfast sweet tooth out there - here’s how to make nutty granola with high protein yoghurt:
What you’ll need:
4 cups mixed nuts and seeds
1 cup coconut flakes
2 teaspoons vanilla
2 teaspoons ground cinnamon
½ tsp salt
1 teaspoon granulated stevia (optional).
2 teaspoons grapeseed oil
High protein Greek yoghurt
Handful of fresh berries
How to make it:
Place all ingredients (except yoghurt) in a bowl and drizzle with 2 tablespoons of grapeseed oil, toss to coat. Spread the nutty mixture across 1-2 large baking trays, and bake at 180C (fan forced) for 20 minutes, or until nice and toasty. Serve ⅓ cup granola with 1 cup of high protein Greek yoghurt and top with fresh berries.
We love this easy, no prep breakfast option. Simply serve 50g smoked salmon with ¼ avocado, ½ cup of cottage cheese and baby spinach leaves. This breakfast option is also a good source of cholesterol lowering healthy fats.
This is a perfect Sunday afternoon recipe and a great way to meal prep a healthy protein rich brekky.
What you’ll need:
½ cup mixed nuts
½ cup mixed seeds
⅕ cup almond meal
½ cup flaxseed meal
2 tablespoons coconut flour
1.5 teaspoons baking soda
½ tsp salt
¾ cup almond milk
3 eggs
⅓ cup melted coconut oil
1 tablespoon apple cider vinegar
1 tablespoon honey
Extra crushed nuts and seeds
How to make it:
Preheat oven to 180C (fan forced). Add ½ cup mixed nuts and ½ cup mixed seeds to a food processor and process until ground. Then add almond meal, flaxseed meal, coconut flour, baking soda and salt. Pulse until combined.
In a separate bowl, combine almond milk, eggs, melted coconut oil, apple cider vinegar and honey. Stir to combine. Then add to the dry ingredients in the food processor. Blend until combined.
Line a bread tin with baking paper, pour in the ‘bread’ mix, and sprinkle the top with extra crushed nuts and seeds.
Bake at 180C (fan forced) for 45 to 50 minutes, or until a knife inserted into the middle of the loaf comes out clean. Leave to cool completely before removing from tin and store in an airtight container for 5 days, or freeze.
These breakfast muffins are another great way to prepare in bulk over the weekend.
What you’ll need:
6 eggs
⅓ cup milk
100g tinned salmon
1 small grated zucchini
Handful of shredded spinach
1 tablespoon chopped chives
80g crumbled feta
How to make it:
Preheat oven to 180C (fan forced). Whisk eggs and milk together then add and stir through tinned salmon, zucchini, shredded spinach, chopped chives and feta.
Divide mixture between 6 muffin trays lined with baking paper and bake for 20 minutes, until golden and firm. Enjoy two muffins per serve.
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