Starting this week, I’m focusing on eating enough protein daily. I’ve struggled with this in the past. Mainly because it takes more effort and prep time to make healthy, good high protein meals and it’s a hell of a lot easier and faster to eat carbs (healthy kind or not). My body responds really well when I eat enough protein and even though I know this — I still don’t always make the effort.
I remember when I was first becoming interested in health and wellness, I was going by the what the government says I should eat — guess what? I was not eating nearly enough protein to reach my goals! So I went on the hunt for better information…
How much protein do you need?
According to many of the experts out there, you need 0.8-1.5 grams of protein per pound of body weight. To make it even easier, use the “1 gram of protein per pound of body weight” which has been around the fitness world for decades is a fine middle-of-the-road protein intake for most people.
With that in mind, I am renewing my commitment to getting enough protein daily.
This morning I made a 3 ingredient pancake breakfast. While they don’t look super pretty, I assure you they were yummy with a touch of pure maple 🍁 syrup.
- 1 Ripe, soft banana (easier to mash up)
- Eggs (I use 2/3 eggs and then add 2 egg whites to give it a bit more volume)
- Frozen Blueberries
Mix and mash it all together and skillet them up. Mine didn’t come out all fancy and round but they were good all the same. I also added some Kerrygold butter and a pinch of salt and pepper to give it more flavor. (So that makes six ingredients!)
You can experiment a bit by adding in vanilla, cinnamon, or other fruit. Don’t forget to top it off with some pure maple syrup (not too much though!) and you have a healthy, high protein breakfast.
Note: The one comment I heard from others is the texture takes some getting used to. Personally, it didn’t bother me, but it’s good to keep that in mind.
Let me know what you think by leaving a comment below.
Bacon and Sweet Potatoes? There is no wrong in this recipe!
It’s supposed to be a good, solid replacement for hash browns.
The resulting cakes have crispy outsides that just beg you to bite through them into the irresistible flavor inside. In fact, you may want to make a double recipe; these are sure to disappear as soon as they come off the skillet.
Who doesn’t love French Toast?
All the favorite French toast flavors: the butteriness from the ghee, richness from the egg yolks, warmth from cinnamon and of course a bit of sweet from maple syrup. A bit of crumbled crispy bacon on top gives a savory counterpoint to the sweetness. And of course, I used coconut milk to keep it dairy-free. Seriously delicious.