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January 11, 2021 4 min read
What you eat for breakfast matters especially if you’re looking to trim a few inches off your waistline. So don’t reach for that bagel, donut, or sugar-filled iced coffee. Instead, be mindful of what you put on your plate for the most important meal of the day.
In today’s blog, we’ll be sharing with you 5 high-protein breakfast ideas that can help you lose weight. Let’s get started!
Protein is one of the three macronutrients your body needs to function optimally. It plays a crucial role in building and maintaining muscle mass. It’s also very important for metabolism, hormone development, body temperature regulation, structure, and so much more!
However unlike carbohydrates and fat, the body cannot store protein efficiently. So you need to consistently include it in your meals to get an adequate supply every day.
There are four main benefits you can get from including protein in your breakfast. This includes:
Start by mixing together all of the dry ingredients – the protein powder, coconut flour and baking powder.
In a separate bowl, mix together the wet ingredients – the mashed banana, egg whites and almond milk.
Add the wet mixture to the dry mixture and stir until there are no clumps. Let sit for about five minutes so the batter can thicken a little.
Spray skillet or pancake griddle with non-stick spray and head to low-medium heat. Add your desired amount of pancake batter to the pan and cook for 2-4 minutes. Top with maple syrup, nut butter or preserves and enjoy!
In a large bowl, whisk the eggs until the whites and yolks are completely combined. Place a large skillet over medium heat and add enough butter or olive oil to coat the bottom. When the butter is melted or the oil is hot, pour in the eggs and stir occasionally until the eggs are cooked. Stir in a pinch of salt and a generous amount of black pepper, then transfer to a large plate to cool to room temperature.
Rinse or wipe down the skillet, place it back over medium heat, and add another pat of butter or oil. Add the spinach and cook, stirring often, until the spinach is just wilted. Spread the cooked spinach on another large plate to cool to room temperature.
Arrange a tortilla on a work surface. Add about a quarter each of the eggs, spinach, tomatoes, and feta down the middle of the tortilla and tightly wrap. Repeat with the remaining three tortillas.
In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
Cook eggs to desired doneness.
Divide the kale between two bowls, top with bacon, tomatoes, avocado and egg.
Finish with pinch of salt and pepper.
In a bowl, pour out chickpeas AND a little bit of the water they're in. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.
Mince garlic and dice onion. Heat a pan over medium heat with a drizzle of olive oil. First, sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is fragrant - about a minute or so.
When onions and garlic are done, add in mashed chickpeas and sauté for about five minutes.
In a large sauté pan over medium heat, add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel lined plate and let cool.
Remove all but a tablespoon or so of the bacon grease. Turn heat to medium-low, let pan cool for a minute, and add minced garlic and ginger and sauté for 30 seconds or until fragrant. Add onion and sauté for 1 minute. Add red bell pepper and sauté for 30 seconds.
Add cauliflower rice and kale and sauté for 1-2 minutes.
Add remaining ingredients, stir well, and cook for another 1-2 minutes until everything is incorporated. Crumble bacon on top and serve with eggs your way!
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