The Scoop on Breakfast
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We Asked People What They've Been Having For Breakfast
By Sipps
One of life’s greatest challenges is by far figuring out what to eat multiple times a day, every day, all the time. What should I eat for breakfast? What should I eat for lunch? It feels like it never ends. We are constantly looking for our next fixation meal- so we asked everyone in our office, friends, and family what they’ve been eating for breakfast lately in hopes that we could give you, and ourselves some morning meal inspiration. Here are some of the answers we got, and some recipes to try yourself!
Coffee and… Cookies?
Some of the answers we received on our breakfast poll were a little quirky- and this was definitely one of those! One of our breakfast confidants let us know that she likes to have cookies with her coffee in the morning, and we’re one-hundred percent on board with that. Here is our recipe for a breakfast “cookie” that is nutritious and protein packed for a quick and delicious way to start your morning.
Cherry Chocolate Chip Breakfast Cookies
(makes 12 cookies)
Ingredients:
2 ¼ cups old-fashioned oats
1 cup oat or almond flour
½ cup ground flaxseed
½ teaspoon nutmeg
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened applesauce
½ cup honey or maple syrup
1 large egg
2 teaspoons vanilla extract
¼ cup melted butter or coconut oil
1 cup dark chocolate chips
1 cup dried cherries
Instructions:
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a large mixing bowl, stir together dry ingredients (oats, flour, flaxseed, cinnamon, nutmeg, baking soda, salt).
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In a medium mixing bowl, mix together wet ingredients (applesauce, honey or maple syrup, egg, vanilla). Mix in the melted butter or coconut oil.
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Pour the wet ingredients into the dry and stir until combined. Fold in the dark chocolate chips and the dry cherries.
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Place ¼ cup portions of dough onto the baking sheet, and bake for 13-15 minutes
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Let cool and enjoy!
Healthier Pancake
A few people answered that they’ve been having a healthier version of pancakes for breakfast. All the recipes we heard were all a slight variation of the same thing, so we tried it ourselves and decided our favorite.
Gluten Free Banana Protein Pancakes
(makes about 12 mini pancakes and 6 regular size pancakes)
Ingredients:
1-2 ripe bananas
2 eggs
½ cup almond flour
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon salt
1 scoop protein powder (vanilla or unflavored)
Instructions:
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In a large bowl, mash the two ripe bananas until they form a creamy consistency.
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Add the eggs to the banana mash, and mix.
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Add all the dry ingredients (almond flour, cinnamon, salt, protein powder) and whisk into the egg and banana mixture.
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Add the vanilla and stir.
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Lightly grease a pan with coconut oil and preheat on low
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Add spoonfuls of the pancake mixture to the pan, depending on the size of pancake you want.
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Cook on one side until visible bubbles form, then flip and cook for about 30-45 seconds on the other side.
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Let cool and enjoy!
Iced Protein Coffee
If you're busy or just not hungry in the morning, an iced protein coffee could be for you! Combine your morning caffeine fix with a protein shake for a two in one breakfast that you’ll love. Here is a recipe for a blended protein coffee that tastes like a java chip frappuccino, but without all the sugar and thickeners.
Java Chip Protein Blended Iced Coffee
( makes 1-2 servings)
Ingredients:
1 ripe banana
1 cup chilled coffee (we use Sipps Wake Me Up Before You Cocoa for an extra hit of mocha flavor)
1-2 scoops chocolate or vanilla protein powder
1 spoonful of plain greek yogurt
Dark chocolate chips
Ice
Any milk of your choosing
Instructions:
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Pre-make your cup of coffee and chill
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Add all your ingredients to a blender and blend until smooth
Note: The amount of chocolate chips, ice and milk is all up to you! Different proportions will lead to a different consistency shake- it's all about your personal preference.