The jury’s still out on eggs so we’ve rounded up ten delicious protein breakfasts that are perfect for when you fancy something different…
Words Helen Brown
Vegan Chickpea Omelet
- ¾ chickpea flour
- ¾ + 1 tbsp. unsweetened nondairy milk
- 2 tsp. apple cider vinegar
- ¼ tsp. turmeric powder
- ¼ tsp. garlic powder
- 2 tsp. nutritional yeast (optional)
- ¼ tsp. onion powder
- ¼ tsp. baking soda
- ⅛-1/4 tsp. sea salt to taste
- ¼ of a red onion, chopped
- 2 garlic cloves, minced
- ¼ tomatoes, chopped
- ¼ small broccoli florets
- 1 tbsp. coriander
1. Whisk together the chickpea batter. It should be like pancake batter, easy to pour. Allow to sit.
2. In a heated nonstick pan, saute the red onion and garlic until lightly browned. Add the broccoli to soften. Remove and place on a plate.
3. Return to the heated pan, add olive oil and pour half of the batter into the pan. Add the garlic, onions, broccoli, and tomatoes on top of one half of the batter. Wait until it bubbles and firms up along the edges (approx. 2 minutes to cook).
4. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
5. Garnish with more tomatoes, minced red onion, sliced avocado and lime wedges.
6. Add sea salt and pepper to taste.
Recipe from forkandbeans.com
Almond Butter Blueberry Waffles
- 2/3 cup natural creamy almond butter
- 2 eggs
- 1/2 banana, mashed
- 1/4 teaspoon almond extract
- 1/2 tablespoon coconut oil, melted and cooled
- 1/3 cup unsweetened almond milk
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon salt (only if your almond butter isn’t salted)
- 2/3 cup fresh or frozen blueberries
1. Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined and there aren’t any large lumps.
2. Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
3. Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter. Recipe makes about 3 belgian waffles. Serving size = 1/2 belgian waffle.
Recipe from ambitiouskitchen.com
For the scramble
- 8 ounces extra firm tofu
- Olive oil
- 1/4 red onion, thinly sliced
- 1/2 red pepper, thinly sliced
- 2 cups kale, loosely chopped
For the sauce
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric (optional)
To serve (optional)
- Hot Sauce
- Breakfast potatoes, toast, and/or fruit
1. Pat tofu dry and roll in a clean towel with something heavy on top, for 15 minutes.
2. While tofu is draining, prepare the sauce. Add dry spices to a small bowl and with enough water to make a pourable sauce. Set aside.
3. Prep veggies and warm a large pan over medium heat. Once hot, add 1-2 tbsp olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
4. Add kale and cover to steam for 2 minutes.
5. Unwrap tofu and crumble into bite-sized pieces.
6. Add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu. Cook for another 5-7 minutes until tofu is slightly browned.
7. Serve immediately with the breakfast potatoes, toast or fruit.
Recipe from minimalistbaker.com
Cottage Cheese Breakfast Bowl
- ¼ cup almonds
- ¼ cup walnuts
- Dash of cinnamon
- ¾ cup cottage cheese
- ½ cup raspberries (or your berry of choice)
1. Combine ingredients into a bowl and viola! You’ve got yourself a tasty cottage cheese breakfast bowl.
Recipe from thealmondeater.com
White Bean Avocado Toast
- 1 cup canned white beans, drained but NOT rinsed
- 1 avocado, lightly mashed
- 3-4 slices Pepperidge Farm Harvest Blends bread, toasted
- kosher salt
- 1 cup grape or cherry tomatoes, halved
1. In a small bowl, mash the white beans with a potato masher or fork; season to taste with salt.
2. Spread a layer of bean mash on each piece of toast, followed by a layer of mashed avocado.
3. Top with tomatoes and a sprinkle of salt.
Recipe from yankeekitchenninja.com
Slow Cooker Breakfast Baked Beans
- 1 pound breakfast pork sausage browned, drained of all but 1/4 cup of fat.
- 2 pounds navy beans 14.5 ounces each, washed, picked over, and cooked according to package directions, or 8 cans navy beans, drained and rinsed.
- 1 pound Canadian bacon 1/4-1/2-inch, cubed , browned.
- 1 onion peeled and finely chopped.
- 1/4 cup brown sugar
- 1 can tomato puree 28 ounces.
- 1 cup dark maple syrup.
- 2 large bay leaves.
- 1 1/2 cups strong brewed coffee.
- 1 cup bean liquor or 1 cup unsweetened apple juice or cider.
1. Mix all of the ingredients together in a slow-cooker. Cover and cook on HIGH for 3 to 4 hours, or LOW for 6 to 8 hours, or until bubbly and thick. The sauce will thicken as it cools, so keep that in mind.
2. Remove the bay leaves from the slow-cooker.
Store leftovers, tightly covered, in the refrigerator, or in individual portions in zip-lock bags or small airtight containers in the freezer.
Recipe from foodiewithfamily.com
- 2 slices sprouted wheat bread
- 1/4 cup hummus
- 1 Tbsp hemp seeds
- 1 Tbsp roasted unsalted sunflower seeds
1. Toast your bread, then top with hummus, hemp seeds and sunflower seeds. Devour immediately.
Recipe from minimalistbaker.com
Coconut Cranberry Protein Bars
- ¼ cup unsweetened shredded coconut flakes
- ¼ cup organic dried cranberries
- 2 tbsp almond meal
- ¼ cup almond butter
- 2 tbsp flax meal
- 3 tbsp coconut oil
- 1 tbsp raw honey
- 2 eggs
- 6 scoops protein powder
- Dash Himalayan sea salt
- ¼ Organic dark chocolate chunks (optional)
1. Preheat oven to 350.
2. Come all ingredients in a bowl and mix until dough-like consistency.
3. Line a 8×8 baking dish with parchment paper.
4. Roll out dough into a flat and even square (note: if you have a bigger baking dish, simply roll out the square to one side).
5. Bake for 15-20 minutes or until slightly hardened.
6. Let cool and slice into squares.
Recipe from lexiscleankitchen.com
Mocha Banana Protein Smoothie Bowl
- 1 large frozen banana
- 1/2 cup Almond Breeze Chocolate Almond Milk, plus more if necessary
- 1 scoop your favoUrite protein powder
- 1 packet instant coffee, if desired
- Handful of ice cubes
- 1 cup spinach (if you want a superfood boost)Toppings:
- Almond Butter
- Toasted Almonds
- Chia seeds
- Low-fat Granola
- Sliced Bananas
- Fresh Strawberries
- Carob chips
- Unsweetened Coconut flakes
1. Add all ingredients except desired toppings to a blender and blend until smooth and creamy. If necessary, add more almond milk and/or ice to reach the desired consistency.
2. The smoothie should be fairly thick so that you can eat it with a spoon.
3. Pour into a bowl and top with desired toppings such as chia and granola.
Recipe from ambitiouskitchen.com
Overnight Peanut Butter Protein Oats
- 1/2 cup rolled oats
- 1/2 scoop (about 15g) vanilla protein powder
- 1/4 cup non-fat Greek yogurt
- 2 tbsp powdered peanut butter
- 3/4 cup unsweetened almond milk
1. Combine ingredients in a bowl or mason jar mug and mix well. Refrigerate overnight. and enjoy
Recipe from carrotsncake.com