I’ve mentioned several times that, in response to Dr. Stacy Sims’s book Next Level, I’ve been trying to increase my protein intake. My dinners are usually fine, so I’ve been concentrating on getting between 25 and 30 grams of protein for breakfast and lunch. It’s been a bit of trial and error—this whole process would be a lot easier if I could eat lots of dairy. So far, I’ve worked out a number of breakfasts. Here are two of my favourite savoury options.
Oat and Lentil Porridge
This is a vegetable forward breakfast option with about 28g of protein per serve. You can reheat the second serve the following day. Just add a little bit of water and heat gently on the stove.
Ingredients
- 1 tbs olive oil
- 1/3 cup red lentils (rinsed)
- 1/3 cup rolled oats
- 1/2 tsp curry powder
- salt
- ground black pepper
- 1 cup kale leaves stripped and chopped, plus stems finely sliced
- 2 spring onions sliced
- 2 eggs
- sweet chiili sauce to serve
Directions
- Heat a small saucepan over medium-high heat. Add the curry powder, fry for 30s then add the lentils, kale stems and rolled oats along with 1 cup of water. Bring to a simmer then reduce heat to low and simmer for 15-20 mins until the lentils are falling apart.
- When the porridge is almost ready fry your egg(s), and add the kale to the porridge.
- Season the porridge with salt and pepper. Pour into bowls. Top with a fried egg, spring onions and sweet chilli sauce.
Scrambled Eggs on Toast with Veggies
This is another vegetable forward breakfast option with over 25g of protein per serve depending on your veggie choice. I really like mushrooms and leafy greens but today I only had some cherry tomatoes, green capsicum and and avocado. I also like to top my eggs with a good tomato relish.
Do you prefer savoury or sweet breakfasts? I enjoy both, but probably default to sweet porridge more often. Next time, I’ll share my high-protein porridge recipe, but in the meantime, do you have any favourite dairy-free, high-protein breakfast ideas?
Comments
8 responses to “A Couple of Savoury Breakfasts”
I like ALL THE BREAKFASTS. Probably savoury over sweet, though.
One of my favourite go-to protein breakfasts now:
A tablespoon of peanut butter
A handful of chia seeds, flax, walnuts, and pumpkin seeds (aka pepitas; SO MUCH PROTEIN)
A sprinkle of raisins
1/4 cup High-protein granola
1/4 cup Greek yogurt (you could get a high-protein coconut yogurt or keifr?)
I still that all together and it is so good and so, so filling.
Eggs and smoked salmon make a delicious breakfast.
Your breakfast sounds yummy. We don’t have great high protein non-dairy yoghurts here, but I make my porridge with seeds and nuts and homemade cashew milk and that seems to work OK.
I like most breakfast food, but I do not care for meat, which is to say that I am not interested in your bacon, sausage, or ham. But other than that, I’m on board. My every day breakfast is Greek yogurt, homemade granola, and fruit. But if I couldn’t do dairy, I don’t know what I’d do. Probably a variation of oatmeal.
The no dairy is a pain, but my eczema gets worse when I have it lately.
I LOVE savory breakfasts! And those look delicious! I sometimes make a “sandwich” with a chopped egg, avocado and scallions. Filling and tasty. When I do oatmeal, it’s your good old oatmeal, nuts, cranberries, honey.
Oh this looks so good.
I am with Elisabeth I like ALL THE BREAKFASTS. Probably savoury over sweet, though.
I often eat eggs for breakfast. I recently included a egg-cheese breakfast burito. I will most definitly try the first dish you mentioned hear.
I eat alot of greek yoghurt with seeds and grains and berries for a sweeter version.
I would love to be able to include yoghurt in my diet regularly but the dairy gives me eczema.
[…] love a bit of sweet chilli sauce on my oat and lentil porridge, it’s also good on grain bowls and in chicken wraps. Since my chilli plant has produced well […]