While breakfast may be the most important meal of the day, it is often the hardest to implement. Morning-times tend to be rushed; you overslept, you have to get the kids ready for school and make it to work on time, you can’t find your keys. It’s no wonder why so many people skip it.
However, adding breakfast into your daily routine may be worth it. A nutritious breakfast has been shown to:
Aid in a more nutritionally complete diet
Give a mental edge
Help with energy and alertness throughout the day
Provide more strength and endurance during physical activity
Lower cholesterol levels
Aid in weight control and appetite control
WHAT SHOULD BREAKFAST CONSIST OF?
Adding a lean protein to your breakfast, such as eggs, Greek yogurt or cottage cheese, will keep you feeling fuller longer. It may even hold you over until your lunchbreak at work!
Complex carbohydrates, like oatmeal or fruit, provide a slower-releasing energy which will last throughout the day.
Healthy fats, such as nuts, nut butters or avocado will not only provide you with extra energy during workout time, but will also promote the fat-burning process.
A little caffeine can give you that quick mental alertness that you so desperately need in the mornings!
HOW CAN I EAT BREAKFAST EVERYDAY?
Wake up early enough to give yourself time to prepare and eat breakfast
First off, don’t mind the super amazing photograph of my pancakes…I have awesome photography skills if you can’t tell ;). Just kidding, I try to take professional-looking pictures but my lack of artistic skills always stands in the way. But they still look delicious right? I hope so!
Anywho, if you’ve ever taken a look at my recipes on fitmuslimgirl.com you know that I am in love, maybe a little obsessed, with protein pancakes! I love them because you can really do so many different things with them and they taste so good…you would never know they are healthy! I experiment with different kinds of pancakes all of the time, and these may be one of my favorites.
Blueberry Pecan Protein Pancakes
Yeilds 1 serving (2-3 pancakes)
1/2 cup wheat four
1 tsp baking powder
3 tbsp non-fat blueberry flavored Oikos Greek yogurt (you can use any kind of yogurt but I find this brand tastes
1/2 cup fresh blueberries
1/4 cup almond milk
2 tbsp Stevia in the raw
1 tsp halal vanilla extract
dash of cinnamon
small handful chopped pecans
In a mixing bowl, mix together flour, baking powder, stevia and cinnamon.
Add the yogurt, egg, almond milk, and vanilla into another bowl and mix.
Then add the wet ingredients to the dry ingredients and mix until everything is incorporated together.
Fold the blueberries into the batter (put a small handful off to the side for topping later).
Take two or three even scoops and scoop the batter onto a hot griddle sprayed with non-stick cooking spray.
Cook on one side until the batter on top starts to bubble, then flip and cook on the other side.
Sprinkle the chopped pecans and leftover blueberries over the top of your cooked pancakes.
As for pancake syrup you can really use any kind of syrup you’d like but I prefer to stay away from sugar free. You can also replace syrup with honey or agave. A good idea, is to heat up some maple syrup (or honey/agave) in a small saucepan mixed with the leftover blueberries to create a compote. So delicious and it’s a great method for using less of the sugary syrup because you get all of the juices from the blueberries!