My Week of High Protein Breakfasts

I am about to make this frittata for breakfast, and I love it because it's so quick to make and it's high protein. And if you've watched my videos recently, you'll know I've been trying to get more protein in general. So I thought I'd show you some of the breakfasts that I'm eating this week and how I'm making them higher protein. Things I've been into right now are like breakfast burritos, savory bowls, high-protein oatmeal without protein powder. I'll show you those when I make them. But right now, this frittata is calling my name. Sun-dried tomato, spinach, and feta. It is top-notch. It is delicious. Oh, I need to get some bread in the toaster first. So I'm just gonna pop some toast in the toaster. And, well, I'm gonna pop some bread in the toaster. It's not toast yet. And by the time it's done, the frittata will be done because it's a really, really quick frittata. So get this bread in. Get it going. So while that's going, I'm just cracking two eggs in a bowl, mixing them together, and adding about 40 grams of feta. I used a dairy-free one, but just FYI, dairy feta is much higher in protein. Just crumbling it up with some pepper and some salt, giving it a mix. Then getting a pan heated on the stove, adding a little spray of oil, and a big handful of baby spinach. And once the heat's going, it wilts really quickly. It's like a minute. So I'm adding the wilted spinach to the bowl with the eggs and the feta, adding another spray of oil, just so that it doesn't get stuck here, and adding everything back into the pan. Okay, so here is where it gets exciting in terms of flavor. I'm adding a few sun-dried tomato pieces on top. I really like the ones that come in the jar in the oil. They're much softer and there's so much more flavor in them. They go perfectly with the spinach and the feta. And sometimes I cover it with a lid towards the end, just to get the top cooking. And the toast is ready. Just adding a little butter, dairy-free one for me. And this is the perfect side to the frittata, which is ready. I am so ready to dig into this. Oh, it looks like pizza. Start with a buttery, crunchy piece of toast. Try a little bit of this. Oh, that's good. I don't know why I've been standing when I eat sometimes lately. It's so weird. I've actually need to do some emails. Do my emails here while I stand here and eat. But I will see you tomorrow for my next breakfast. Okay, so this morning I am making a breakfast burrito. I guess this is my favorite breakfast burrito I've been making lately. I've made it quite a few times in the past few weeks. And it's pretty easy. I'm just gonna crack two eggs quickly. Drop the shell in there. Eggs are scrambled, ready to go. I'm just going to rinse some black beans quickly and a bell pepper, slice this up, and I'm gonna get those cooking. And then we're gonna start scrambling the eggs after those are cooking a bit. I like to keep them quite simple. Just a little bit of oil, oregano, salt and pepper, sometimes some cayenne pepper. And I just leave them to cook for a few minutes. Okay, so while the peppers are cooking on the stove, I wanna quickly tell you about these jam bars I've been having every day. They're also today's sponsor. So if you've watched my channel at all, you'll know I like to get as much of my nutrition as possible from the food that I eat. But you know, I'm really busy as we all are. And it's not like I'm eating this perfectly balanced diet every single day. I mean, most days I'm not. And some supplements can be helpful for filling in the gaps here and there. But it's just not the same as getting nutrients from real food. Real food has phytonutrients and antioxidants that you just can't get from synthetic pulls and gummies. Jam is actually the first real food multivitamin. It's citrus ginger flavor. And I've said this before, but to me it tastes like a lemon bar. And what I really like about the ingredients is it's got pre and probiotics that support gut and immune function. It's got 100% of your daily value of vitamin D from mushrooms, vitamin K2 from chickpeas and quinoa for B vitamins. They're gluten-free, dairy-free, soy-free and vegan. So it kind of ticks all the boxes for me. And right now Jam is offering 50% off your first month. All you have to do is go to dailyjam.com slash Liesl and use my code Liesl at checkout. Very delicious. I need to chop the peppers. Chopping away. But yeah, these don't take long at all. Just a few minutes. Just giving them one last toss and putting them aside on a plate for now. Cause I need this pan for the black beans. These are really quick to heat up. But like half a cup in the pan with a little bit of oil, salt, pepper and oregano. Oregano goes with almost everything. So I use it a lot. Then heating another pan for the tortilla. Just keep tossing the beans in between. Flip the tortilla. And I'm getting everything else ready. Tortilla's ready. So clean that aside. I'm using the same pan to scramble the eggs in with just a little bit of oil. And the pan's already hot. So it goes really fast. And everything's done. So a little bit of baby spinach and cilantro first on the tortilla. I'll usually just use one of those, but I have both, so why not? Then the scrambled eggs on top of that. And I try to keep everything in the middle as I go. Yeah, try to. Some of the peppers, the black beans. I mean, this is already looking overfilled, but there's a few more things I want to add. Some avocado slices. Really add some nice creaminess. I love avocado on this. Some salsa. I mean, you've got to have salsa. Like two tablespoons. And now if I can just wrap this thing up. That's the problem when I get to this point. I just want to get everything in there. Pretty delicious. That is good. Those peppers. Those peppers are amazing. I'm going to go enjoy this. Oh, beans are flying. It's going to be a big bite. Definitely add the salsa. Oh, the salsa. Very cool. This morning, it is cold. I want something cozy for breakfast. And I'm going to use a box of leftover cookies. Let me explain. So the other day I finished a box of cookies, my favorite cookies. And it was just so many crumbs at the bottom. And I used it in a new way, which I'm going to do again. Let me show you. Just crumbs and broken bits and tiny crumbs. Just big crumbs, small crumbs, lots of crumbs. And anyway, when I finished my box of cookies the other day, I was like, you know what I'm going to do with this? This would be really good on top of oatmeal. So I made it. And it was delicious. I'm going to show you how I make this. It's so simple and you can use any kind of leftover cookie crumb. Or you can just break up a cookie and put it on top. And I'm going to show you how I make this high protein as well without using protein powder. I go through phases of using protein powder and not using it. I haven't been that into putting it into my oatmeal lately. So I've been making it higher protein another way, which is very, very simple. So you're just going to get some oats on the stove and going to make a little topping to go on top. And this is definitely more of a treat breakfast, little cozy treat breakfast, but I'm really in the mood for it. And these are my favorite cookies. And I'm at the bottom of another bag again, another box of cookies. So I was like, I'm going to show you how I make this because it's really, really good. Yeah, so let me just get, let's get these oats going. I'm adding half a cup of rolled oats to my pot with about one and a half cups of unsweetened soy milk. Sometimes I add up to like two cups if it needs more liquid as it's cooking. And I just turn the heat up. I turn it right up initially just to get it going, then bring it down to a simmer. Just stir it every now and again. While that is simmering, I'm just making a little topping on the side here inspired by Nutella. Two tablespoons of almond butter with about a teaspoon of cocoa powder, a teaspoon of maple syrup. Just mix it up. And I usually add a little splash of milk or water just so it's not so thick. Keep mixing it. And you know what's nice as well? A little pinch of salt just brings out the chocolatey flavors. Keep stirring the oats, keep stirring it. And once it's thickened up, I like to add in like a quarter teaspoon of vanilla extract, half to one teaspoon of maple syrup, and again, a tiny pinch of salt is nice too. And when I serve it out, I usually add a little bit more of the soy milk. I like it on top. And the topping on top of that, the chocolatey almond butter. And lastly, the main thing that inspired all of this, the cookie crumbs. I'm just using these gluten-free chocolate chip cookie crumbs that are here, the leftovers. And that is cookie crumb oatmeal. I'm not really sure if it looks like something that like a child would eat or if it just looks terribly gourmet. Maybe both. Ah, just a child's breakfast. I think it looks quite gourmet. Even just the oatmeal, it's so creamy. And that vanilla. And then I love how the oatmeal's like a little bit more simple. And then it's got like this chocolatey sauce. And then the pieces of cookie. Definitely a dessert kind of breakfast. Not a typical Wednesday breakfast. Is it Wednesday today? It's more of a Sunday sort of a feeling. Or Saturday, but today it's a Wednesday. Okay, so I got some leftover roasted sweet potatoes from the other day. And I got to use them up. And I thought the perfect way to use them up right now is a savory breakfast bowl. I've been making bowls a lot lately. I even made a bowl video. I'll link that below. This is a breakfast kind of a bowl. I'm going, I mean, it's so simple. Really, I'm gonna cook some eggs. I'm gonna heat up these sweet potatoes. I'm gonna waltz some baby spinach. This is my secret topping ingredient. And, you know, I didn't check on my, where's my avocado? Is it back in the fridge? I didn't check on my avocado situation. So good news, I do have a wrap avocado. Some eggs boiling on the stove first. I saw this somewhere, I can't remember where, but if you put the egg on a spoon and then lower it into the boiling water, it doesn't crack as easily. So I've been doing that lately. It actually really works. And I'm just setting a timer for eight minutes. That's how long I like these eggs cooking for, for this bowl. And while that's boiling, I'm getting the sweet potatoes heated up, adding them to a pan with a little spray of oil, just tossing them around for a few minutes until the eggs are done. Then serving the sweet potatoes in my bowl, getting that on the side, and waltzing some baby spinach in the same pan. It waltzed so quickly. And serving that into my bowl with the eggs, just halved. Some avocado slices on top, really nice. Some pickled onion. I love the pink color of this. And it has really good flavor. Really goes nicely with everything, surprisingly, in this bowl. Then some salt and pepper, some chili flakes, some paprika, mm, that's very good on the eggs. And you know what? A little teaspoon or two of olive oil drizzled over everything. It really just brings all the flavors together, really good. Turned into quite something. Looks really good. I'm gonna eat this quickly while I get ready for the day. Very, very good. Oh, I love sweet potatoes, especially when they're pre-roasted. Yeah, I'm gonna go get ready now to go out. I will see you tomorrow for my next breakfast. I am running a little bit late this morning. It's a bit late for breakfast, but we're still gonna have breakfast. So I wanna show you what I do when I'm running late, I need a really, really quick breakfast, like today, and I can just throw something together really instantly. I'm gonna make some cereal, but this is how I make it, more high-protein. There's no refined sugar in it. It's pretty healthy, so it's a healthier version of cereal. And yeah, just gonna wash some strawberries and throw this thing together in like two minutes. I would say this is my emergency breakfast for when I need it. The most time-consuming part about making this breakfast is just slicing up the strawberries. So it doesn't exactly take a long time to begin with. And what I use as the base for my cereal is puffed brown rice. There's no sugar in it, no other ingredients. It's literally just brown rice that's been puffed. And on top of the puffed brown rice, I add about two tablespoons of unsweetened peanut butter, and then the strawberry slices, get them all on there. And lastly, unsweetened soy milk. So with about one cup of unsweetened soy milk and two tablespoons of peanut butter, there's almost 20 grams of protein in this. So it's actually got a decent amount of protein for such a basic breakfast that's completely plant-based. Okay, that is my super quick breakfast. It's a good strawberry close-up. It goes very nicely with the strawberries. It's my favorite thing to have it with. It's also good with bananas. Bananas, my second favorite thing to have it with. Anyway, I hope that you enjoyed seeing all the breakfast that I ate this week. I'm actually gonna put all the ingredients for everything on my blog for you. That's gonna be linked below. And you know what? I was actually thinking of filming what I eat in a week video, where I show you all the breakfast, lunch, dinners, and snacks, everything that I eat for a few days. So let me know if that would be something you'd be interested in seeing. Let me know in the comments. And yeah, I'll see you in my next video. It's actually gonna be up very, very soon. It's gonna be up in just a few days, so stay tuned for that. And I will see you then.