Easy, High Protein Breakfast Scramble

scrambleOne of my goals this summer was to eat more protein — and for me, the most reliable meal of the day is breakfast. I NEVER skip breakfast. My parents always made sure we ate the “balanced breakfast” they always advertised in the cereal commercials growing up, and I took that lesson through college and into my adult life.

Funny enough, I didn’t actually eat eggs until I was an adult, living in NYC and completely broke. I knew I had to start eating eggs because they were healthy and cheap – and definitely better for me than $1 street-cart bagels and off-brand cereals. I had a former roommate make me every kind of egg around, and as an egg beginner, settled on scrambled. (As a aside, my now-favorite is poached, hence my love for eggs benny.)

Scrambled eggs were not enough, and this quickly turned to a new breakfast routine as I was able to afford more and more throughout my time in NY.

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Add some protein to your day with this quick and easy scrambled egg breakfast, recently edited to be easy, low calorie, and super high protein!

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Iced Coffee Protein Shake

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If you read my summer checklist, one of my goals this year was to eat more protein. I’ve started a wedding diet that includes tracking my macros alongside a heavier workout schedule (like teaching 7 spin classes a week!) – but in truth, I’m using the wedding as an excuse to live a just a bit healthier and ease into my newly-strict gluten free diet.

Turns out, eating more protein is REALLY HARD! I was doing some research around Pinterest and came across a coffee protein shake recipe put out by Blender Bottle. I am an iced coffee hound, so this one really struck my eye. It looked good!

It was not.

Seriously, it was terrible. The shake was at once watery and thick, with way too much banana and none of the taste of coffee.

That’s when we started playing around with our own recipes. Every Sunday, we make about 3.5 gallons of iced coffee to keep in the fridge for the week in giant mason jars. The process is a bit of a pain, but it saves us so much time, and we get to try beans from all the trips we take around the country! (Currently, we’re drinking a bean made for a coffee company in Lancaster, PA that we picked up on our road trip to the Taylor Swift concert in DC.)

I used probably 2 jars full creating this recipe, but we’ve finally settled on something we like that tastes like coffee (not water or protein) and has a smooth, shake-y texture. Plus, each scoop of powder has 25 grams of protein, which SIGNIFICANTLY amps up my protein intake for the day.

We did the hard work for you — so get drinking!

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Iced Coffee Protein Shake
Serves 2
3 cups chilled coffee
1-2 scoops protein powder – we use Ascent Protein, it’s gluten free and has zero artificial ingredients
1/2 to 1 cup almond milk
1 handful ice cubes

Put all ingredients in a blender and mix until ice is crushed. Enjoy! (with a metal straw, because the otters of the world love you)

Looking for more breakfast ideas? Check out my recipes for:
Eggs Benny Bonanza
Yummy Acai Bowls
High Protein Breakfast Bowls (coming soon)
Scrambled Eggs with Summer Corn Salsa

 

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Yummy Breakfast Acai Bowls

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Acai bowls – basically smoothies on crack. These yummy bowls make a great breakfast – so long as you monitor how much sugar you’re taking in! (Spoiler alert- the bowl in this picture is super sugary, so it’s great 30-45 minutes after a morning workout.)

To serve 2-3 adults for a healthy breakfast, blend 3 packets of Sambazon Acai (you can find this at Whole Foods), 1 banana (frozen or fresh), 1 cup of frozen blueberries, 1 cup of frozen strawberries, 2 cups of coconut milk, and 2-3 scoops of protein powder. The protein powder is key, especially if you’re watching your diet – the extra protein will make this bowl much more filling.

To turn it into a smoothie you can grab for your drive to work, just add a bit more coconut milk and a few ice cubes.

Top the bowls with whatever you desire! Granola is a great topping to make the bowls more filling. Try making my Homemade Granola Recipe for a gluten free granola option. I like to add a tablespoon of peanut butter and a drizzle of honey, and often I add coconut flakes.

Acai bowls & smoothies are a yummy, filling breakfast that will boost your protein intake for the day. Enjoy!

 

Acai Bowls

Print & Share Breakfast Acai Bowl Recipe

 

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Gluten Free Homemade Granola

I first became obsessed with cooking and trying new recipes in high school. At the time, eating organic was becoming wildly popular, and I was becoming more health (and body) conscious.

In my house, we’d been eating fresh fruits and veggies from the garden since we were kids. Our dinners were well-balanced, and our breakfasts were well-rounded, but as an Italian household, everything was heavy in carbs. I still remember my breakfast every morning – an everything bagel with butter, plus 1/2 a grapefruit with sugar.

I became interested in cutting white carbs that year, and discovered granola. That same year, a┬álocal runner published a granola recipe in our town newspaper, The Westerly Sun, and I was immediately intrigued. My mom and I made it that weekend, and it was a hit. Over the years, I’ve edited and tweaked this recipe to granola perfection.

The long list of ingredients looks intimidating, but it’s a lot simpler than it looks. I usually try to reign in a helper to shell the pistachios with me, or knock out this task first, since it’s the longest step!

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This is my favorite mix, but you can add, subtract, and mix up as you see fit. Sometimes, I like to substitute chia seeds for flax seed, or add some walnuts or chocolate.

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Honestly, the bowl of nuts looks good enough to eat on its own. I like to mix all the dry ingredients in one bowl, and the rest in a larger bowl, then add together. It makes the mixture much easier to mix.

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It’s important to stir the granola on the sheet every 5-7 minutes while it’s baking so that it doesn’t burn! I have 30-35 minutes listed in the recipe, but on a darker sheet or with a thinner layer of granola, it could be only 25. The granola will be crispy and golden when it’s done, and after cooling for 3-4 minutes, will form clumps.

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Look how much granola this recipe makes! This usually lasts me for a meal a day for 2 weeks – especially if I end up mixing it into yogurt for breakfast or lunch.

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Gluten Free Homemade Granola
Scroll down for a shareable recipe card!

6 cups rolled oats
1/2 cup flax seed (wheat germ if you’re not gluten free)
2/3 cup real maple syrup
1/3 cup honey
1/3 cup molasses
2/3 cup vegetable oil
2 cups raisins
2 cups dried cranberries
1 cup pistachio meats
1 cup chopped almonds
1/2 cup sunflower seeds
1 tsp vanilla extract
1 tsp almond extract
2 tsp cinnamon

Mix all ingredients except dried fruits in a large bowl until well coated.

Use cooking spray to coat 2 cookie sheets. Spread half the granola on each sheet.

Bake 30-35 minutes at 350 degrees, lightly stirring every 5-7 minutes, until crispy. Switch the sheets from top to bottom rack and vice versa for even cooking. Let stand to cool.

Add raisins and dried cranberries, and store in airtight containers.

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Shareable gluten free granola recipe card

 

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My Summer Checklist

I may have mentioned this before, but I’ve never taken time off.

I’ve had a job since I was legally able to work – at 14, I hauled chairs and umbrellas at a beach club every summer; by the time I was 21 I had worked my way up to a senior waitress position. Two weeks after graduating college, I moved to NYC, and I’ve not stopped working since.

So, for the first time in 14 years, I took a summer break! After my big intro grad class ended, my plans for the month extended as far as naps, bad TV, and getting as much sun as humanly possible. Just kidding… my plans extended as far as very specific house projects, bad TV, and learning a bunch of new recipes for the fall. Plus the sun part!

Here’s a quick review of my Summer Checklist, and how my projects went…

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