Maddie N.
If you aren’t allergic to nuts. I like to find some way to incorporate any nut butter. They are typically high protein even in small quantities. I try to buy nut butters that aren’t loaded with
>added< sugar and overly processed, simply because they don’t need to be. Grind nuts long enough and they’ll turn into a nut butter. Some more processed nut butters have preservatives to help them last longer and be shelf stabilized. Which I can absolutely understand if you prefer the ease of shelf stability. They’re still a great thing to add to fit some more protein in. I’ve also been enjoying high fiber granola lately. I hear you on ideas other than adding fruit but, might I suggest spicing up that common suggestion with adding freeze dried fruit. I have a hard time eating breakfast in general, something about eating right after I wake up is difficult for me. But, something I found helpful that didn’t cause me to worry about expensive fresh fruit prices or produce going bad was making yogurt bowls. I love to use a Greek yogurt (I used to use honey Greek yogurt all the time but I’ve recently found a plain Greek yogurt that I actually enjoy) and then I add some high fiber granola, a couple tablespoons of a nut butter (peanut and almond are good go-tos but I’ve been experimenting with other kinds I haven’t tried before like cashew), I found that I like to add some dried coconut flakes, then a handful of freeze dried fruit (typically strawberries). This is a good neutral place I’ve found for myself. Everything but the yogurt lasts for a really long time. If I want to dress it up, I can add more ingredients or switch some out. If I want to dress it down, I can make it even simpler. It’s pretty cost effective because of the lack of waste but it’s also filling and nutritious. My sister likes to eat a bigger breakfast than me so she’ll make a yogurt bowl as more of a side dish to her main breakfast, instead of just adding fruit as a side.
>added< sugar and overly processed, simply because they don’t need to be. Grind nuts long enough and they’ll turn into a nut butter. Some more processed nut butters have preservatives to help them last longer and be shelf stabilized. Which I can absolutely understand if you prefer the ease of shelf stability. They’re still a great thing to add to fit some more protein in. I’ve also been enjoying high fiber granola lately. I hear you on ideas other than adding fruit but, might I suggest spicing up that common suggestion with adding freeze dried fruit. I have a hard time eating breakfast in general, something about eating right after I wake up is difficult for me. But, something I found helpful that didn’t cause me to worry about expensive fresh fruit prices or produce going bad was making yogurt bowls. I love to use a Greek yogurt (I used to use honey Greek yogurt all the time but I’ve recently found a plain Greek yogurt that I actually enjoy) and then I add some high fiber granola, a couple tablespoons of a nut butter (peanut and almond are good go-tos but I’ve been experimenting with other kinds I haven’t tried before like cashew), I found that I like to add some dried coconut flakes, then a handful of freeze dried fruit (typically strawberries). This is a good neutral place I’ve found for myself. Everything but the yogurt lasts for a really long time. If I want to dress it up, I can add more ingredients or switch some out. If I want to dress it down, I can make it even simpler. It’s pretty cost effective because of the lack of waste but it’s also filling and nutritious. My sister likes to eat a bigger breakfast than me so she’ll make a yogurt bowl as more of a side dish to her main breakfast, instead of just adding fruit as a side.
