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Here are five simple, nutrient-packed breakfasts designed to be quick and easy for busy mornings, each aiming for around 25 - 30g of protein.
These breakfasts combine convenience with nutrition, keeping the ingredient list short for busy mornings while delivering substantial protein to keep you energized, making your meal more balanced for muscle recovery and satiety! 1. Cottage Cheese and Berry Bowl Nutritional Info:
Ingredients:
Method: 1.Add cottage cheese to a bowl. 2.Top with mixed berries and drizzle with honey if desired. 3.Enjoy immediately or pack to go. 2. Protein Smoothie Nutritional Info:
Ingredients:
Method: 1.Add all ingredients to a blender. 2.Blend until smooth and creamy. 3.Pour into a glass or bottle for an easy on-the-go breakfast. 3. Egg and Spinach Wrap Nutritional Info:
Ingredients:
Method: 1.Heat a non-stick pan over medium heat. Spray lightly with cooking spray. 2.Whisk eggs and pour into the pan. Add spinach and cook until eggs are set. 3.Place the cooked eggs and spinach onto the tortilla, season with salt and pepper, and wrap tightly. 4.Eat immediately or wrap in foil for later. 4. Greek Yogurt and Nut Butter Bowl Nutritional Info:
Ingredients:
Method: 1.Place Greek yogurt in a bowl. 2.Stir in almond or peanut butter until well combined. 3.Sprinkle chia seeds on top if desired for extra fiber. 4.Serve immediately or pack in a container to take with you. 5. High-Protein Oat Pancake Recipe Ingredients:
Directions: 1.Prepare the batter: In a bowl, mix the oats and eggs until well combined. Let the mixture sit for a couple of minutes to allow the oats to absorb some liquid. 2.Heat the pan: Add olive oil to a non-stick frying pan over medium heat. 3.Cook the pancake: Pour the batter into the pan, spreading it evenly. Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 2 minutes. 4.Serve: Enjoy with a high-protein topping of your choice. Nutritional Information (Pancake Only, No Toppings)
Optimized High-Protein Topping Combinations Topping Mix Ingredients Calories Carbs (g) Protein (g) Fat (g) Cottage Power ~200 kcal 9g 14g 12g 3 tbsp cottage cheese + ½ small avocado + 2 cherry tomatoes Omega Boost ~160 kcal 1g 15g 10g 50 g smoked salmon + 1 tbsp cream cheese Berry Protein ~140 kcal 14g 14g 4g ¼ cup mixed berries + 100 g Greek yogurt (2%) Mediterranean Muscle ~180 kcal 12g 13g 10g 2 tbsp hummus + ½ grated carrot + 2 tbsp crumbled feta Savory Delight ~170 kcal 6g 16g 8g 2 tbsp beetroot + 50 g grilled chicken + 1 tsp olive oil
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Tofu is a plant-based source of protein. It is rich in zinc, which is important for immunity, and helps our bodies process fat, carbs, protein and iron needed for healthy, red blood cells. Pak choi is rich in calcium, which promotes strong bones and teeth. Tofu is also rich in calcium. Note: I don't advise tofu to be eaten more than once a week. Also make sure you source GMO free tofu.
Serves 4 Ingredients 5 Tbsp Olive oil 2 Medium Free-range eggs, beaten 1 Bunch of spring onions, finely sliced, plus extra to garnish 4 Tbsp plain flour 1/2 tsp Chinese five spice 280g Block firm tofu - cut into bite-size cubes; patted dry to remove moisture 1 Tbsp Sesame oil 100g Green beans, cut into thirds 200g Baby leaf greens, (can buy them in a packet at your grocery store) 2 Pak Choi or 1 Bok Choi cut in quarters or halves, depending on the size Dressing 2 Garlic cloves, finely grated 1 tsp ginger, peeled and grated 3 Tbsp Sesame oil 2 tsp low sodium soy sauce 1 tsp chili oil or a pinch of chili flakes Juice of 1/2 lime, plus wedges to serve 1) Heat 1 tbsp olive oil in a large, non-stick frying pan, or wok. In a bowl, combine the beaten egg with 2 tbsp water and half the spring onions. Pour into the frying pan and tilt to cook the edges. Cook for a couple of mins until set. Set aside to cool, then roll up and slice into thin strips. 2) Mix the flour and five spice with seasoning and toss the tofu in it until coated. 3) Heat the remaining olive oil and sesame oil in the pan or wok, then fry the tofu for a few minutes on each side until golden and crispy. Remove using a slotted spoon, and set aside on kitchen paper to drain. NOTE: Healthier option. Place the tofu pieces on a non-stick baking tray or line it with grease proof paper. Brush them liberally with olive and sesame oil mix. Place them in the oven at 180C for about 15-20 minutes until golden. 4) Add the green beans and greens to the pan and cook for 5 minutes, stirring regularly until lightly charred and starting to soften. Add the Pak choi and cook for a further 5 minutes. 5) Whisk together the dressing ingredients and add half to the wok with the tofu and egg; toss together. 6) Transfer to plates and spoon over the remaining dressing. 7) Garnish with extra spring onion and lime wedges. Per Serving: 338 Cals, 43g Fat, 7g Sat fat, 15g Carbs. Aubergines are high in fibre and low in calories. Prawns are low in saturated fat and the tomatoes are rich in lycopene, which lowers blood pressure.
Serves 4 Ingredients 4 Tbsp Olive oil 1 Tbsp Capers 2 Tbsp Fresh breadcrumbs 2 Garlic cloves, grated 2 tsp dill, finely chopped 1 Large Aubergine (300g), cut into bite-size pieces 1 Large Courgette (300g), cut into half moons 1 Stick Celery, sliced 1 Tbsp Tomato puree 400g Tin chopped tomatoes 75g Pitted Kalamata olives 300g Wholewheat penne 150g Raw, peeled king prawns Fresh basil leaves, to serve 1) Heat 1 tbsp olive oil in a large pan to medium heat. Add capers, sauté until they are golden, then transfer to kitchen paper. 2) Add the breadcrumbs to the pan and fry until golden; set aside in a bowl. Fry the garlic until fragrant, then mix into the breadcrumbs with the capers and dill. 3) Add the remaining oil to the pan. Add the aubergine and courgette. Cook over a medium heat for 15 minutes, then add the celery and cook for 5 - 10 minutes more until the vegetables are golden and soft. 4) Stir in the tomato puree and cook for 1 minute until fragrant. Pour in the tomatoes and half fill the can with water. Swill it around and add to the pan with the olives. Simmer for 10 - 20 until thickening. 5) Meanwhile, cook the penne in a pan of salted boiling water, according to the pack of instructions. Once cooked, stir into the sauce and add the prawns. Cook until the prawns turn pink and are cooked through. Serve sprinkled with the breadcrumbs and basil. Per Serving: 526 Cals, 18g Fat, 3g Sat fat, 67g Carbs Almonds help lower cholesterol and contain healthy unsaturated fats and the sweet potatoes are rich in potassium, which help reduce the risk of heart disease.
Serves 4 Ingredients 100g whole almonds Olive oil 1 tsp smoked paprika 1 large sweet potato (180g), peeled and cut into chunks 200g cherry tomatoes 400g tin chickpeas, drained and rinsed 240g baby spinach 200g, feta, crumbled 1/2 cucumber (200g), chopped Small bunch parsley leaves only, chopped Dressing 2 Tbsp almond butter Juice of 1/2 lemon 1 Tbsp Olive oil 1 Garlic clove, finely grated 1) Heat the oven to 200C / Fan/ Gas 7. Toss the almonds with 1 tsp olive oil, paprika and a generous pinch of salt and pepper. Roast for 8 minutes. Set aside to cool then roughly chop. 2) Put the sweet potato on a baking tray, drizzle with 1 Tbsp olive oil, season, then cook for 30 minutes. Add the tomatoes and the chickpeas. Cook for 10 minutes more until the tomatoes are on the edge of bursting and the sweet potato is tender. 3) In a large bowl, combine the dressing ingredients, mix in 2-3 tbsp, water to make a 'drizzle-able' consistency. Toss in the sweet potato, tomatoes, chickpeas, spinach, feta, cucumber and parsley. Divide between 4 plates. Scatter with almonds. Per Serving: 478 Cals, 32g Fat, 9g Sat fat, 24g Carbs  Serves: 3
Ingredients: 1 Cup dried chickpeas OR 1 tin 4 Cups Water 1 Tbsp Olive oil 1 Cup onion, chopped 1 tsp dried basil 2 Garlic cloves, minced 1/4 Cup tahini 1 Cup water 1 Tbsp. Arrowroot 1 Tbsp Lemon juice 2 Tbsp Salsa (hot or mild) 1 Tbsp Low-sodium tamari or soy sauce Method: 1) If using dried chickpeas, make sure you soak them for at least hours before use. If you use tinned chickpeas, skip this step. 2) Add the soaked chickpeas to a pot, add the water and cook for at least 25 to 30 minutes until tender. 3) Add the olive oil, onion and basil to a pot. Over medium heat, sauté the onion and basil until the onion is translucent and soft. 4) Stir in the tahini and 3/4 cup water. Cook, stirring constantly, until sauce thickens. Remove pot from the heat and set aside. 5) In a small bowl, mix the remaining 1/4 cup water with arrowroot, lemon juice, salsa and tamari. 6) Add to the tahini mixture in your pot. 7) Add chickpeas and cook over high hear, stirring constantly until mixture thickens. Per serving: 372 calories, Protein: 15g Sodium: 275mg Carbohydrates: 42g Fat: 19g Cholesterol: 0g Calcium: 26mg  Ingredients:
1 Tbsp Olive oil 1 Large onion, chopped 1 Pumpkin, about 500g, peeled and diced 1 Sweet Potato about 200g, peeled and diced 1 Litre Vegetable stock 1/2 tsp dried sage salt and pepper to taste Method: 1) Add the oil and onions in a pot. Sauté the onions until translucent. Add the pumpkin and sweet potato and cook for 5 minutes. 2) Add the vegetable stock and the sage. Bring to a boil. 3) Cover and simmer for 20 minutes, until the vegetables are tender. 4) Puree the soup until smooth, then return to the pot. 5) Add salt and pepper to taste. 6) Heat through gently without boiling, then ladle into bowls.  After an extensive search for a supermarket-grade cereal that is both low in carbohydrates and fat, I quickly realized it was a mission impossible. What shocked me most was the alarmingly high sugar content in many cereals, even those labeled "no added sugar." Starting your day—or your child's—with a meal containing 70g of carbohydrates can cause a significant blood sugar spike. This often leads to a crash shortly after, leaving you feeling drained and hungry again in no time.
Serves 6 Prep time: 20 min Cook time: 50 min
This recipe features matcha green tea powder as the “secret” ingredient, adding improved focus while supporting gut health and helping reduce inflammation. Packed with a bounty of fresh vegetables and tofu, it’s a wholesome meal that offers both nourishment and flavor in every bite. Ingredients: Curry
Serving suggestions
Method Step 1: Preheat the oven to 420°F. Line a baking sheet with parchment paper and arrange the sliced squash, tossing with 1 tablespoon of olive . When the oven is hot, bake for 30 minutes, turning halfway through. When the squash is crispy on the outside, remove from the oven and set aside. Step 2: Dry roast cumin and coriander seeds, in a small pan over medium heat for 3-5 minutes until fragrant. Crush using a mortar and pestle or spice grinder, set aside. Step 3: In a food processor, add the shallots, scallions, ginger, and jalapeño. Blend until a paste forms. Step 4: Add the remaining olive oil into a large skillet with deep sides over medium heat. Add the paste along with the spices and top yum paste, stirring constantly for about 2 minutes. Step 5: Add matcha and coconut cream to the skillet, cook for 40 minutes, covered on low heat. Step 6: After 30 minutes, add the zucchini slices and cover for 10 minutes. Add the tofu, bok choy, and snow peas along with the salt, grated lime zest and lime juice and cook for 5 more minutes. Step 7: Serve with optional rice, if using, and top with roasted squash. Nutritional analysis (per serving, not including “serving suggestion”): Calories: 289, Total Fat: 18g, Saturated Fat: 10g, Cholesterol: 0mg, Fiber: 5g, Protein: 10g, Carbohydrates: 22g, Sodium: 592mg, Sugars: 10g, Net Carbs: 17g Recipe Compliments and Adapted from Dr. Mark Hyman. https://drhyman.com/blogs/content/green-tea-lemongrass-coconut-curry 30g Protein BreakfastKickstart your morning with a 30g protein-packed breakfast which will also be a boost for your gut health. This flavorful omelet, packed with probiotics from organic sauerkraut, is a powerful friend to your digestive system, fostering beneficial gut bacteria, easing inflammation, and supporting efficient digestion. This dish will fuel your body, keeping you energized and balanced all day long.
Serves 1 Ingredients: - 1 teaspoon olive oil - 1 small shallot, finely diced - ½ cup mushrooms, sliced - ⅓ cup organic sauerkraut - ⅓ cup cottage cheese (preferably low-fat or full-fat for extra creaminess) Unsalted Anari cheese (goat's) can be used instead - 2 large pasture-raised eggs - 1 tablespoon chives, thinly sliced - Pinch of sea salt - Pinch of black pepper - 2 tablespoons shaved goat cheese or any dairy-free cheese alternative (optional) Method: Step 1 In a nonstick skillet, heat the olive oil over medium heat. Add the shallots and mushrooms, cooking until the shallots are translucent and the mushrooms are browned, about 5 minutes. Stir in the sauerkraut and cottage cheese until well combined and warmed through. Transfer the mixture to a bowl and set aside. Step 2 In a medium bowl, whisk together the eggs, chives, salt, and pepper until fully combined. Step 3 Reheat the skillet over medium heat. Pour the beaten eggs into the pan. As the eggs begin to set, use a small spatula to push the cooked eggs toward the center, tilting the pan to let the uncooked eggs flow to the edges. Repeat until the eggs are almost fully cooked, about 2 minutes. Step 4 Once the eggs are nearly cooked, carefully flip the omelet and remove it from the heat. Slide it onto a plate and spread the mushroom, sauerkraut, and cottage cheese mixture over one half of the omelet. Add goat's cheese or a dairy-free alternative, if desired. Step 5 Fold the omelet in half, enclosing the filling. Garnish with additional chives and serve immediately. Nutritional Analysis : Calories: 410 Total Fat: 26g Saturated Fat: 7g Cholesterol: 380mg Fiber: 2g Protein: 30g Carbohydrates: 9g Sodium: 1220mg Sugars: 5g Net Carbs: 7g Soy does not contain saturated fat, is a high-protein alternative to animal foods that has been found to slow tumour growth and limit the metastatic properties of various cancer cells. Soy, added to a restricted calorie diet, improved immunity in animals with lymphoma.
Serves 4 to 6 10.5 ounces tofu (firm) 3 Tbsp Olive oil or sesame oil 1/2 Cup broccoli florets 1/2 Cup cauliflower florets 1 red bell pepper, chopped 4 green onions, chopped 1 grated carrot 1 pint cherry tomatoes 1 tsp cayenne pepper 1 tsp turmeric 1 tsp black pepper 1/2 Cup low-fat goat's / sheep's cheese (optional) Drain the tofu and mash it into small pieces. Preheat the broiler. On moderate heat, add oil to an oven proof skillet. Add the broccoli, cauliflower, and red bell pepper, and lightly cook for 3 minutes. Add tofu together with some of the green onions, the carrot, tomatoes, and spices. Add sufficient cayenne and turmeric to give the tofu an attractive colour. Season the top with the same spices and remaining green onions to taste. Top with low-fat goat's / sheep's cheese and broil until the cheese melts. |
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