So about halfway through the last 4 months, I went to the doctor for a check-up. I’d been eating a high protein (and consequently high fat) diet over the last few weeks before my check up. I was only half-heartedly following the diet, having lost interest a few weeks in. Except at breakfast. I was pretty set on my scrambled eggs at breakfast.
I had learned in just a few days that those scrambled eggs lasted a long time, with no cravings to bother me. I was happy with my scrambled eggs. However, a blood test revealed that my cholesterol was high, and I went crashing back to square one, with a need for protein, but no real way to get it without adversely affecting my cholesterol.
What could I eat for breakfast that would get me through my workout and to lunch without my giving in to terrible, no-good cravings?
I knew that protein was the secret. I’ve had lots of good results over the last few months with controlling cravings by eating protein. However, I had to find a way to cut out the sugar and the fat that was hitching a ride and ending up on my hips.
The many protein shakes on the market are a little expensive, and, let’s face it, not very tasty. I tried a few, but just couldn’t swallow them. Literally.
Then I took a look at Greek yogurt, which has made a big splash recently onto the market. I have to admit, I think it’s a God-send. It’s packed with protein. I cup of plain, nonfat Greek yogurt has 23 grams of protein and no cholesterol. That was a very good start.
Next, I browsed the web for smoothie recipes, and ended up on this website:
www.nomeatathlete.com/healthy-eating/, where Matt Frazier addresses the problem directly. The No Meat Athlete gave me some great ideas about concocting my own smoothies for breakfast.
Then I started experimenting, and I still am. But I’ve learned I can whip up a smoothie packed with protein, antioxidants, vitamins and minerals plus fiber, in just a few minutes. My boys even love to drink them. I throw it all into the blender, then pour it up into three cups with lids, poke a straw in them, and we have breakfast on the go. Not only am I getting a long-lasting, healthy breakfast, I’ve also almost weaned my boys off sugary morning cereal.
Here’s my current recipe and the nutritional information to go along with it:
2 cups nonfat plain greek yogurt
½ cup frozen strawberries
3 Tbs flax seed
1 package of unsweetened gelatin mix (7.2 grams)
1 cup skim milk
1 Tbs Splenda or other no-calorie sweetener
Vanilla extract to taste
Blend all ingredients in a blender until smooth. Makes about 30 ounces or three 10 ounce servings.
Nutrtitional info per serving: Calories 229; Fat 2.85; Cholesterol 0; Sodium 107; Potassium 446; Carb. 32.9; Fiber 4.5; Sugars 19; Protein 23.
I’ll be trying this recipe with some protein powder soon. I’ll keep you updated.