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Breakfast is where most of us fall short on protein. Toast and coffee won’t carry you to noon, but 25 to 30 grams of protein will.
My go-to protein boosters are eggs and egg whites, Greek yogurt, cottage cheese and a scoop of protein powder. Blend cottage cheese into pancake batter or stir protein powder into overnight oats and you’ll barely notice it’s there.
If mornings are hectic, make breakfast on Sunday. Egg bakes, muffins and overnight oats all keep for the week, so you just grab one and go.
Around 25 to 30 grams is a great target for most women. It helps you stay full and makes your daily protein goal much easier to reach.
Overnight oats, egg bakes and breakfast muffins all keep for four to five days in the fridge. Many freeze well, too.
Yes. Whey and whey-casein blends work best in baking. Plant proteins absorb more liquid, so add a splash more milk.
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