My Favorite Protein-Rich Breakfast Recipes!

Hey My Delicious Chocolate-Covered Strawberries! <3

Thanks for all of your comments on my last post. I always have fun sharing the recipes I come up with – especially ones that are super nutritious AND delicious!

I’ve been having fun babysitting the three little ones this week. They are always smiling and have the cutest laughs ever. I have won ONE game of Chutes and Ladders, but we were playing it “wrong” by having the slides go up and the ladders go down, so I guess it doesn’t count. I’m still really bad at Wii Baseball, but I’m really good at Wii Bowling (not real bowling sadly) and I’m okay at Wii Tennis, so I guess I’m getting there. Because I’ve been watching these kids, my life has felt NONSTOP. I can’t remember the last time I took a nap, but at least I got to sleep in till 8am this morning. Breakfast was delicious as always. I dropped by the bank to make a deposit (since I had a little more cash in my wallet then I was comfortable with) and went to Fantastic Sams for a haircut afterwards – I got about an inch off with lots of layers and side sweeping bangs and face framing layers too. I have a BetterChip review I need to finish up, an award to post about, and a few new recipes to share with you, but I’ll hopefully get a picture of me to share with you by WIAW so you can see for yourself. I’m also going to redo my post on my Homemade Bread — I’ve taken new pictures to explain the process better. I’ll take you step-by-step in how to do it (with tips on what you should look for and how it should feel). I’ll let you know when I get all of this set up.

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Speaking of breakfast…

Here are some of my favorite Protein-rich Breakfast Recipes!

I’ve also listed next to each recipe if they are vegan (V), gluten-free (GF), and/or sugar-free (SF). They are all dairy-free.

Chocolate Protein Cake GF, SF

Strawberry-Banana Protein Pancakes GF, SF

Vegan Pumpkin Spice Milkshake V, GF, SF

Protein Granola Bars V, GF, SF

Green Protein Smoothie V, GF, SF

Chocolatey Chia Pudding V, GF, SF

Cookies N Cream Milkshake V  

(Click here for the RAW version. V, GF, SF) 

Gluten-Free Protein Waffles GF, SF

Protein Chia Pancakes GF, SF

Blueberry Coconut Protein Pancake GF, SF

Baked Pumpkin Spice Pudding V, GF, SF

Protein Cinnamon Raisin Pizzert Babies V, SF (can be made GF)

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What are some of your favorite protein-rich breakfasts? The ones above are my favorites. I especially love the chia pudding, strawberry banana protein pancakes, and the cookies ‘n cream milkshake.

How often do you get your haircut? I get it done every 6-8 weeks, or when I feel like I need one. I hadn’t had one for a while, and sometimes there are just those days that you feel like you need one. So I went and had some fun – tried some styles I haven’t had before.

Do you ever take naps? I love taking them when I get the chance. Usually I get through the day without one, but I will take one if I can. It’s pretty weird that I love taking naps now as a young adult, because as a child I hated them. I stopped taking naps when I was two years old! But now, I love them!

xoxox,

Vegan Pumpkin Spice Milkshake!

Hey My Pretty Pearly Petunias!

Thanks for all of your comments on my last WIAW. I always have fun participating in Jenn’s blogworld-wide party to celebrate something we all have in common ! I’ve also really been enjoying working with those little cuties everyday — they make me smile every time I see them. That’s how I am — kids make me happy.

Have an open can of pumpkin you need to use up?

Have some speckled bananas turning brown and freckled?

Have a desire for a sweet treat?

Then this smoothie-like milkshake for just right for you!

My Vegan Pumpkin Spice Milkshake!

Here is a picture of all my ingredients!

Measure out 1 cup vanilla soymilk in the blender.

Add the pumpkin puree with a spoon until the measuring container reaches 2 cups. (You can also just use a measuring cup and add it to your blender, but I was being lazy and didn’t want to clean up a measuring cup afterwards. )

Cut your banana into chunks/slices.

Add the slices of banana to the blender.

Add the vanilla extract, cinnamon, ginger, nutmeg, and cloves.

Place the blender into its slot on the machine.

Put on the lid.

And blend ‘er up! (I did it on level one, so it shouldn’t take that much time or effort.)

Taste and adjust seasoning if needed.

Pour into a glass and serve ‘er up!

Vegan Pumpkin Spice Milkshake!

Ingredients

• 1 cup pumpkin puree
  
• 1 banana, frozen and cut into chunks
  
• 1 cup (8 oz) vanilla soymilk (vanilla almond milk works too)
  
• 1 tsp vanilla extract
  
• 1/2 tsp cinnamon
  
• ¼ tsp ginger
  
• pinch of nutmeg and cloves
  
• Optional: handful(s) of cacao nibs, chocolate chips, or chopped toasted pecans
  

Makes a little over 2 cups. (Serves 2 as a side; Serves 1 if eaten as a meal.)

Directions

Measure out 1 cup vanilla soymilk in the blender. Add the pumpkin puree with a spoon until the measuring container reaches 2 cups. (You can also just use a measuring cup and add it to your blender, but I was being lazy and didn’t want to clean up a measuring cup afterwards.) Cut your banana into slices and add the slices to the blender. Add the vanilla extract, cinnamon, ginger, nutmeg, and cloves.

Hook up the blender, pop on the lid, and blend ‘er up! (I did it on power level one, so it shouldn’t take that much time or effort.) Taste and adjust sweetness if needed. (I like the sweetness as it is, but I’ll sometimes add 1-2 packets of stevia or splenda – whatever I have on hand – if I want a sweet treat.)

Pour into a glass and serve ‘er up! Top with cacao nibs, chocolate chips, and/or chopped toasted pecans if desired.

Print This!

Note: To have a thinner in consistency, try streaming in more vanilla soymilk until you reach the desired thickness. You can also add ice cubes to it that will not only thin it to a more milkshake texture but also make this shake colder. I don’t list any sweetener in the ingredient list (as sometimes I don’t use any), but if you want a sweeter shake, try adding 1-2 packets of stevia (or splenda if desired) or drizzle in some honey or agave for a little natural sweetness.

I love topping this treat with handful(s) of cacao nibs (and pecans if I have them on hand). They add a crunch that I adore when paired with this.

Plus, this is SUPER filling! With over 10 grams of fiber* and 13 grams of protein* (depending on your brands of ingredients), your stomach and digestive track will be one happy camper!

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What do you like to do when you have an open can of pumpkin you want to use up? Freckled bananas ready to be used? I love to make smoothies, milkshakes, breads, and pancakes! I’ll also freeze the bananas (I have about 5 galloon-size bags of bananas in my freezer right now) to use topped with nut butter later as a treat or blended up into soft-serve “ice cream” for my family.

What are your favorite sources of fiber? I love vegetables, fruits, nuts and nut butters (especially almond and pecan butters), seeds, beans (especially chickpeas and black beans), oats, quinoa, coconut flour, cacao nibs, soynuts, and So Delicious’ coconut yogurt!

Do you consider pumpkin a vegetable? How about tomatoes and other squash? Cucumbers? I like to think of these as vegetables – I just can’t view eating them in any other way (if you get what I mean).

xoxox,

*The values of this smoothie-like milkshake were calculated without the addition of toppings. The pecans and cacao nibs would increase both fiber and protein counts and add some healthy fats, aiding in satiety.

Chocolate Protein Cake! + Doctor Appointment Results

Hey my Chocolate Lovers! <3

Thanks for all of your comments on my last post. I love joining Jenn’s party for WIAW. I feel it is also a good way to show a balance in eating instead of picture of things I bake/make (as I like to post recipes that lean more towards baking than cooking, since I’m more of a baker than a cook. I can cook when following a recipe, but I am much more comfortable baking and can have fun and experiment while I’m in the kitchen more than when cooking.). I’ll also let you know when I’m having my wisdom teeth taken out. I’m not super excited about that, but I know it has to be done.

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I went to my JRA appointment today and I got some great news! The x-rays had come back and I have NO RA. There is no arthritis in my bones whatsoever. The blood tests did show that I have the positive antibody in my blood for RA, but I don’t have it. My doctor said that he thought that I could have loose/weak tendons around my knees, which is making my knee got budge side to side a little (instead of my knee working like a door hinge, it can move side to side a little). So he’s prescribed me to do a certain exercise 3 sets of 12 for both legs everyday and told me to avoid the treadmill but focus more on the stationary bike and go on daily walks. He said that these things would help me strengthen the muscles around my knee and hopefully help my knee to stop the grinding motion, which could be creating the swelling. He also recommended I start a vitamin D3 supplement and for me to take an omega 3 supplement, which is something I already do in addition to the omegas I eat. I really hope that this will work. I wish the swelling would just go away, but I know that it will take time and effort for it to heal and for the swelling to finally go down. Maybe the Lord knows there is something I’m supposed to learn through this. He knows better than I, so I guess I just have to put my trust in Him and press forward in faith that everything will turn out in the end.

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In my last What Kat Ate I showed you the protein chocolate cake I had had for breakfast. And I promised I would share the recipe.

Here it is.

My Protein Chocolate Cake! <3

Combine the protein powder, cocoa powder, cinnamon, and baking powder.

Add the egg whites, vanilla, and pumpkin puree.

Stir/whisk it all together until the egg and pumpkin are fully mixed in.

The batter should come out thick but light in texture.

Spoon the batter into a lightly sprayed microwavable bowl.

Spread it out with the back of a spoon until even.

Place the cake in the microwave and bake on high for 80 seconds (1 minute 20 seconds). (Give or take, depending on the power of your machine.)

Take your cake out (the top should be firm but bouncy) and decorate it with desired toppings. I always love me some nut butter frosted on top.

A Gluten-Free, Sugar-Free, Soy-Free, High-Protein, Single-Serving, Chocolate Treat

Chocolate Protein Cake!

Ingredients

• ¼ cup vanilla protein powder
  
• 1 ½ tbsp cocoa powder (see note)
  
• ½ tsp cinnamon
  
• ½ tsp baking powder
  
• ½ tsp vanilla extract
  
• 2 egg whites
  
• ¼ cup pure pumpkin puree
  

Directions

Combine the protein powder, cocoa powder, cinnamon, and baking powder. Add the egg whites, vanilla, and pumpkin puree. Stir/whisk it all together until the egg and pumpkin are fully mixed in. The batter should come out thick but light in texture.

Spoon the batter into a lightly sprayed microwavable bowl. Spread it out with the back of a spoon until even. Place the cake in the microwave and bake on high for 80 seconds (1 minute 20 seconds). (Give or take, depending on the power of your machine.)

Take the cake out (the top should be firm but bouncy) and decorate it with desired toppings. I always love me some nut butter frosted on top.

Print This!

Notes: I didn’t use any sweetener in my cake as I’m doing Alex’s Sugar-Free Challenge right now, but if you would like it sweeter use two packets of stevia or splenda. Carob powder can also be used in place of the cocoa powder and is a great way to naturally sweeten this protein cake. I love frosting this with nut butter – it is definitely my favorite way to eat it.

Nut butter is my FAVORITE way to eat these – it reminds me of a reese’s peanut butter cup when I do it.

Plus it keeps me full for many hours, which is perfect for those days where I have a lot going on and I need a quick breakfast or snack (or dessert ).

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Do you prefer creamy or crunchy nut butters? If it’s eaten by the spoon, I prefer crunchy – but if I’m trying to spread it I prefer creamy.

Do you take any supplements? I take an omega supplement and now a vitamin D3 supplement. I sometimes take a calcium supplement too, but since I drink a lot of almond milk (which is fortified with calcium), I don’t take every day.

Does caffeine have an effect on you? I’m REALLY sensitive to it. For example, having chocolate after dinner keeps me up late at night, no matter how tired I am.

xoxox,