These high-protein breakfast recipes come from SDI Labs recommended menus and recipes. We focused on these three because they’ll fill you up and give you energy for everything, from your early morning conference call to your INTENSE morning WEIGHT ROOM sessions—and start your day deliciously.
1. Gluten-Free Coconut Pancakes
10 grams of protein; Serves 4
2 cups almond milk, homemade or store-bought
3 large eggs
1⁄4 cup agave nectar
1 tsp vanilla extract
2⁄3 cup unsweetened shredded coconut
2⁄3 cup white rice flour
1⁄3 cup coconut flour
1 1⁄2 Tbsp tapioca starch
1 tsp baking soda
1⁄4 tsp kosher salt
Grapeseed oil, for frying pan
In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.
In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.
Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter.
2. Strawberry Hemp Milkshake
8 grams of protein; Serves 4
2 cups strawberries, hulled
½ cup hemp hearts
2 cups cold filtered water
½ cup fresh orange juice
1 Tbsp maple syrup
Pinch of sea saltIn a blender or Vitamix, combine all ingredients. Blend on high until smooth, or three to four minutes. Refrigerate and serve chilled. The shake will keep in an airtight container in the refrigerator for up to three days.
3. Egg White Scramble with Curried Goat Cheese and Dandelion Greens
17 grams of protein; Serves 4
4 ounces goat cheese (local, if possible)
¼ tsp curry powder
1/8 tsp sea salt
Pinch of turmeric
1 bunch dandelion greens, coarsely chopped
1 Tbsp grapeseed oil
12 large egg whites, lightly beaten
Place dandelion greens on individual serving plates and set aside. In a small bowl, combine the goat cheese, curry powder, salt, and turmeric. Heat the oil in a large nonstick skillet set over medium-high heat. Add the egg whites and cook, stirring constantly, scraping the bottom of the pan with a heatproof spatula, until just cooked through, about 4 minutes.
Spoon the eggs over the dandelion greens, top with the goat cheese mixture, and serve immediately.
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