All The Breakfast Ideas You Need

Yogurt Berry Parfait

Protein: 27 grams You'll Need: o or 2%Greek yogurt, protein powder, berries, walnuts, cinnamon, a drizzle of honey

In a bowl, combine 175g 2% yogurt with half a scoop of your favourite protein powder. With half a cup berries and an ounce of chopped walnuts, top the parfait with a dusting of cinnamon and a drizzle of honey to complete this mighty muscle-building breakfast.

Breakfast Pizza

Protein: 34 grams You'll Need: Ezekiel 4:9 Sprouted Whole Grain English muffin, chorizo sausage or chicken/turkey sausage, egg, onion, salsa

Spoon 2 tablespoons tomato salsa on top of each toasted English muffin half. Sprinkle half an ounce of cheddar cheese on each pizza, and then top with a crumbled, cooked link of chorizo and sliced onions. Bake in a 350-degree toaster oven for 5 minutes or until cheese melts. Top with an over-easy fried egg.

Protein Lunch Box

Protein: 25 grams You'll Need: 2 hard boiled eggs, 1 slice Dave's Killer Thin-Sliced Powerseed Bread or flax seed bread of choice with 1 tablespoon natural peanut butter, 1 oz string cheese, and grapes

If you don't like to eat first thing in the morning or are on the go, a bento box is a great option. It allows you to graze through the early hours and offers up a solid dose of energy. Pack up two hard boiled eggs, string cheese, swipe a tablespoon of peanut butter on a slice of bread, and a half-cup of grapes to hit the nutritional mark.

Lemon Ricotta Pancakes

Protein: 24 grams You'll Need: Eggs, oat flour, ricotta cheese, vanilla extract, baking powder, lemon, milk, salt

If you're looking to inject a protein boost into your pancakes without using protein powder, this recipe is for you. Rather than adding protein powder, you use an Italian cheese called ricotta and high-protein oat flour. Rather than feeling too heavy, these pancakes are brightened up with the tart addition of lemon zest. Using an electric mixer or hand whisk, whip 7 egg whites to stiff peaks.

In a separate large bowl, combine 2 ¾ cups ricotta, 1 ½ cups milk, 6 egg yolks, and the zest of one lemon. In a medium mixing bowl, combine your dry ingredients: 2 cups oat flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add these dry ingredients to the wet, then fold in whites. Dole out batter onto a lightly buttered (or coconut oiled) griddle and cook until golden. This recipe makes 6 servings.

Savoury Oat Bowl

Protein: 26 grams You'll Need: Bacon or turkey bacon, onion, steel cut oats, cheddar cheese (or skim mozzarella cheese), egg

Start by sauteeing up diced, thick bacon. Once crispy, remove bacon and drain off fat. Add diced onion to the pan and cook until translucent. Add a quarter cup of steel cut oats, toast, and then add a cup of water. Allow to simmer until the oats have absorbed all the water (about 15 minutes.) When cooked, add back the bacon and top with cheese and a fried egg. With the magical energy-boost of protein, fat, and fiber, consider adding this dish to your breakfast routine!

Quinoa Power Bowl

Protein: 15 grams You'll Need: Quinoa, 2% milk, raw cacao powder, almonds, strawberry

For you plant eaters! Quinoa is a small grain that's has lots of protein. It's one of the few vegan-based superfoods that is a complete protein, meaning it contains all nine essential amino acids. To make this bowl, add a quarter cup of quinoa, half a cup of milk, and a tablespoon of cacao powder to a small pot and simmer for about 4 minutes. Pour into a bowl, top with sliced fresh fruit and half an ounce of almonds.

Savoury Chickpea Crepes

Protein: 20 grams You'll Need: Canned chickpeas, extra virgin olive oil, yellow onion, rosemary, salt, mushrooms and asparagus

Set your oven to 450 degrees. Place a 10-inch cast iron skillet with a tablespoon olive oil and half a diced onion to heat up. In a blender, blend a can of garbanzo beans (or chickpeas) with a pinch of salt. Once the pan is hot, pour chickpea batter directly into the pan on top of the onions. Sprinkle with rosemary and cook for about 10 minutes, turn the broiler on and toast the top for another 3 minutes. When it's ready, serve with sauteed mushrooms and asparagus. This is easy for weekend brunch or breakfast and can be topped with anything you'd like!

Articles, LifestyleRobyn Shaw