Whether you looking for a delicious quick and easy high protein vegan breakfast option or you haven’t even thought about adding more protein to your breakfast before, this post will be great for you
Why a high protein breakfast?
It is important that we eat protein regularly because it’s the building block of our cells and cannot be stored in the body. It’s likely that you’re already eating enough protein to support your body (check out this article by Laura Thomas PhD). But interestingly, there might be another reason to be thinking about how and when you eat protein; eating a high protein meal could help to make you feel fuller than if you ate a low protein meal. It’s suggested that if we feel fuller we are then less likely to snack soon after our meal.
I don’t know if you’re anything like me, but my breakfasts tend to be quite carbohydrate heavy. For example, my favourite banana porridge with warm berries has around 96g of carbohydrates and 15g of protein. So I have decided to play around with adding more protein to my breakfast to see if it has an effect on how hungry I am during the morning.
I love doing these little experiments with myself. I think that if you want to make large changes to your diet or have a health condition then it is good to see a nutritionist or other qualified professional, but since I am generally healthy I don’t see the harm in this little experiment.
Nutristrength Vegan Protein Review
For this recipe I have used Nutristrength pea protein roasted cacao (#gifted)* I was pleasantly surprised by both the taste and the texture. It isn’t too sweet or grainy, which can be a problem with some vegan protein powders. I love the thick and mouse-like texture it creates when you mix it with yogurt like in this recipe and it was also nice in a smoothie when mixed with banana, rice milk and kale.
Want to review the Nutristrength protein for yourself?
Scroll to the bottom for details of the GIVEAWAY (now closed)!
High Protein Vegan Breakfast: Chocolate Yogurt Bowl
2 of your 5-a-day
- 1 cup plain unsweetened soya yogurt (or plain yogurt of your choice)
- 2 tbsp chocolate protein powder
- 1 tsp beetroot powder
- 1 tsp unsweetened almond milk (or milk of your choice)
- 1-2 servings (i e. 80-160g) of berries and pomegrante arils
- In a small bowl or class mix together 1/4 cup of the yogurt with the beetroot powder and almond milk.
- Put 3/4 cup of yogurt in your bowl and stir in the protein powder.
- Top with the beetroot yogurt, berries and pomegranate.
- Enjoy immediately or cover and store in the fridge for up to 2 days.
GIVEWAY (NOW CLOSED)
In collaboration with Nutristrength I am giving away 1x 1kg tub of vegan protein powder in your choice of roasted cacao or vanilla and 1x 200g tub of beetroot powder.
Head over to instagram to ENTER THE GIVEAWAY. Ends 12pm Wednesday 10th May 2017.
DISCLAIMER: I was sent the protein powder to test before I agreed to the giveaway. I would never want to promote something I don’t like or wouldn’t eat myself and all views are my own.
P.S. If you enjoyed this recipe check out my CHERRY BAKEWELL PROTEIN NICECREAM.