Protein-Forward Breakfasts: Starting the Day Strong

According to the U.S. Department of Agriculture, approximately 85 percent of Americans aged 20 and older consume breakfast daily, with eggs being a common component. Eating protein during the first meal of the day can help us feel full longer, balance blood sugar levels and potentially alleviate chronic anxiety. In addition to complex carbohydrates, fiber and heathy fats, the Mayo Clinic recommends that a nutritious breakfast always include lean protein.

“Protein is the master synthesizer, essential in its role in muscle building, immune function and energy balance,” says Melissa Halas, a registered dietitian nutritionist and certified diabetes educator in California. “Including protein early in the day helps prevent the common energy dip mid-morning and keeps satiety levels high, supporting healthy metabolism and preventing overeating later.” Protein requirements increase during periods of stress, recovery from injury or surgery, pregnancy or breastfeeding, and life stages such as childhood, adolescence and the golden years.

 

Thinking Outside the Cereal Box

Typical sweet cereals favored by kids often contain a high sugar content of 12 grams per cup, which is half of the daily recommended added sugar allowance for young children, as outlined by the American Academy of Pediatrics. Replacing low-nutrient, high-carbohydrate choices like white-flour pancakes and sugary cereal with delicious, plant-based scrambles, naturally sweet or savory breakfast bowls and delectable fruit parfaits can be both simple and satisfying.

Even if our breakfast choices are already healthier, a little extra fortification can do the body good. “Many common breakfasts like oatmeal and avocado toast don’t have enough protein, so it’s a good idea to be diligent about meeting your protein needs at breakfast. It’ll set you up for better energy, focus and satisfaction throughout the morning, plus better metabolism. The key is combining protein with fiber and healthy fats to keep you full and fueled until lunchtime,” says New York City-based Samantha Cassetty, a registered dietitian nutritionist, author of Sugar Shock and founder of Sam’s Plate, an online nutrition and wellness source.

Whether we incorporate a tablespoon of unsweetened organic almond or peanut butter into oatmeal or layer smoked salmon and cream cheese on multigrain toast, an added source of protein can provide a boost of energy and vitality.

As a single mom, Cassetty understands the challenges of transitioning kids away from sugary foods and highly processed ingredients. She suggests making smart substitutions, such as serving whole-grain frozen waffles topped with berries and protein-rich Greek yogurt or breakfast nachos with whole-grain tortilla chips instead of breakfast tacos in highly processed taco shells. For a fun breakfast parfait, she heats frozen berries until they release their juices and then mixes the warmed fruit with plain Greek or plant-based yogurt. To enhance the texture and nutritional value, she adds a spoonful of chunky nut butter, a sprinkle of nutritious seeds or low-sugar granola.

 

Boosting the Protein Content

An extra-hearty breakfast can be as simple as adding a scoop of whey or plant-based protein powder into a whole grain waffle mix or blending grass-fed gelatin powder into a smoothie. Protein-rich tofu, which is virtually tasteless when unseasoned, not only absorbs any flavors added to it, but also transforms into a luscious pudding when blended with a dash of plant-based milk, cinnamon and dates.

For Halas, tofu scrambled in a pan as an egg substitute and served on a whole-grain tortilla with turmeric and vegetables offers a well-balanced combination of protein and carbohydrates. She also recommends multipurpose cottage cheese, a favorite of generations past, for breakfast bowls mixed with berries, flaxseeds and walnuts, or spread onto toast with avocado. Full or reduced-fat ricotta can provide a healthy alternative, as well.

Nutrient-dense pseudo-grains like quinoa and amaranth offer versatility. “Quinoa is traditionally eaten for breakfast in countries such as Peru as a warm porridge known as pesque,” explains Halas. “You can cook quinoa or amaranth in cow or plant milk and top it with fruit, seeds and cinnamon for a warm cereal bowl particularly well-suited for vegetarian, gluten-free and anti-inflammatory diets, making it an excellent alternative to conventional grains at breakfast.”

Cassetty offers a savory variation, saying, “You can use quinoa to make a breakfast grain bowl with sautéed spinach, eggs and a seasoning like pesto.” She also encourages using dinner leftovers for morning nourishment.

Most of all, breakfast should feel doable. “I recommend making breakfast nourishing, satisfying and practical—something you can prep ahead of time or whip up fast,” advises Halas.

 

Marlaina Donato is an author and artist. Connect at WildflowersAndWoodSmoke.com.

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