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Breakfast is one of the most important times for consuming protein. A high protein breakfast will help to curb your appetite and help ward off sugar cravings later in the day. It will also kickstart your muscle growth and recovery after an overnight fast. However, according to the Australian National Nutrition survey, a majority of Aussies consume low-protein choices, such as toast with spread, milk and processed cereal. We get it –, not everyone has the time to prepare a gourmet eggs breakfast at home, especially during the working week. To make your life (and breakfast!) simple, we’ve found 5 easy high protein, low carb breakfast ideas to help you achieve your weight loss or strength building goals.
A breakfast smoothie is one of the most convenient breakfasts going around - you can have it in the office or even in transit! For a lower carb, high protein smoothie, we recommend using a ‘clean’ protein powder, and choosing either low sugar fruits (i.e. berries), or limiting higher-sugar fruits to ½ serve (i.e. banana).
Some top combinations include: 1 cup of frozen berries, 1 handful of chopped kale, ¼ avocado, 1 scoop of natural WPI, and almond milk. 1/2 small frozen banana, 1 handful of spinach, 1 heaped tsp tahini, 1 scoop of natural WPI, cinnamon, water and ice.
A perfect combination of creamy, crunchy, sweet and salt!
Gather 4 cups of mixed nuts and seeds, 1 cup of coconut flakes, 2 teaspoons of vanilla, 2 teaspoons of ground cinnamon, ½ tsp salt and 1 teaspoons of granulated stevia (optional). Drizzle with 2 tablespoons of grapeseed oil, toss to coat. Spread nutty mixture across 1-2 large baking trays, and bake at 180C for 20 minutes, or until nice and toasty. Serve 1/3 cup granola with 1 cup of high protein Greek yogurt and fresh passion fruit or berries.
We love this no-prep breakfast option.
Simply serve 50g smoked salmon with ¼ avocado, ½ cup of cottage cheese and baby spinach leaves. This breakfast is also a good source of cholesterol-lowering healthy fats!
This is a perfect Sunday afternoon recipe, to provide a week’s worth of fuss-free breakfasts.
Preheat oven to 180C. To a food processor, add ½ cup mixed nuts and ½ cup mixed seeds. Process until ground. To this mixture, add 1/5 cups of almond meal, ½ cup flaxseed meal, 2 tablespoon coconut flour, 1.5 teaspoon of baking soda and ½ tsp salt. Pulse until combined. In a separate bowl, combine ¾ cup almond milk, 3 eggs, 1/3 cup melted coconut oil, 1tbs apple cider vinegar and 1 tablespoon honey. Add wet ingredients to dry ingredients in your food processor (or large bowl), and 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 for 45-50 minutes, or until a knife inserted into the middle of the loaf comes out clean. Leave to cool completely before removing from tin. Store in an airtight container for 5 days, or freeze.
Similarly to our breakfast loaf, these muffins are great to prepare in bulk over the weekend.
Preheat oven to 180C. Whisk 6 eggs with 1/3 cup milk. Stir through 100g tinned salmon, 1 small grated zucchini, 1 handful of shredded spinach, 1 tablespoon chopped chives and 80g crumbled feta. Pour into 6 muffin trays lined with baking paper. Bake for 20 minutes, until golden and firm. Enjoy two muffins per serve.
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