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.
As mentioned in previous posts. I love to keep pre cooked meats in the fridge, to throw together a quick salad, wrap or bagel for when on the move or in a hurry.
For this recipe I will usually grill a pack of bacon on a Sunday for the week ahead, so all I am going to need to is fry an egg and throw my bagel together for my post workout breakfast.
- 1 Dr Zaks wholewheat bagel (if you can find Dr Zaks, opt for a regular bagel)
- 1/2 a ripe avocado
- 3 rashers of lean, cooked bacon
- 1 egg
- Handful of rocket
- 2 slices of tomato
- Black pepper and sea salt
Place a small knob of butter in a frying pan and crack your egg in to fry once the butter has begun to melt.
Slice and toast your bagel
If you prefer tour bacon hot, cook in the microwave for 40-50 seconds.
Mash your avocado onto your toasted bagel and add bacon to one side of the bagel.
Once your fried egg is cooked to your liking, place onto of your bacon.
Season the egg with salt and pepper, add your rocket, sliced tomato and place your other half of the bagel on top.
My girlfriend and I have a bit of a running joke that she is not the best in the kitchen. But I’ve come to realise she what she does make, she makes amazingly! We got back from a run one day and she told me she was going to make me a smoothie bowl. I thought “………?” She then made me one of those amazing things that you are truly asking how can this be healthy, it tastes to good? Heres her awesome breakfast smoothie bowl recipe, perfect for after a hard training session.
1.5 cups frozen berries
1 banana (frozen or not)
1 scoop Myprotein vanilla
1 tbs peanut butter powder (if you cant find it just add a little more peanut butter)
1 tbs peanut butter (I get the all natural with only 1 ingredient: peanut butter, many have cane sugar or syrup in them, even the all natural ones)
1 cup almond/ cashew milk (more may be needed depending on desired thickness)
1/3 c greek yogurt
1/2 c. 100% fruit juice of choice (optional)
1 tbs chia seeds
1 tbs dried gogi berries
1/3 cup granola mix mine is (low sugar granola, muesli and Grape nuts)
Blitz all smoothie ingredients in blender, pour into bowl and add toppings. Eat with a spoon like breakfast ice cream!
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.
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.
A great breakfast recipe for our higher carb menu by MyProtein. I tried this recipe first in February 2016 and its now become a staple part of my weekly breakfasts after a morning workout.
- 1 Cup of porridge oats
- 2 Scoops of your chosen protein (we recommend vanilla, strawberry or unflavoured)
- 50g Mixed Frozen Berries
- Topping of choice
1) Make the protein porridge following the instructions on the package.
2) Mix with Nutri Purples Fruit Blend.
3) Stir in the frozen fruit.
Serve with mixed fruit and seeds of your choice!
Calories – 234
Carbs – 40g
Fat – 4g
Protein – 40g
Sugar – 6g
See the full article here.