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high protein breakfastVeronica Bosgraaf first earned healthy living cred for Pure, her line of super-clean nutrition bars, but lately, she’s proving that she’s also a visionary when it comes to less-portable meals.

In fact, she just released her first book, Pure Food: Eat Clean with Seasonal, Plant-Based Recipeswhich is loaded with 120 recipes broken down by month, so you can easily shop what’s freshest at your farmers market.

high protein breakfast 4These high-protein breakfast recipes come from Bosgraaf’s March and April menus. We zeroed in on them because they’ll fill you up and give you energy for everything from your early morning conference call to your evening spin class—and start your day deliciously.

“These are some of my go-to breakfasts when I feel like I want to add a little extra protein into my diet,” says the author.

Serve them for brunch with friends, or whip one up to fuel for a demanding day. —Molly Gallagher

(Photos, from top: Gluten-free Coconut Pancakes/Veronica Bosgraaf; Clarkson Potter)


Get Started
high protein breakfast 2Strawberry Hemp Milkshake

8 grams of protein; Serves 4

2 cups strawberries, hulled
1/2 cup hemp hearts
2 cups cold filtered water
1/2 cup fresh orange juice
1 Tbsp maple syrup
Pinch of sea salt

In a blender or Vitamix, combine all ingredients. Blend on high until smooth, or three to four minutes. Refrigerate and serve chilled. The shake will keep in an airtight container in the refrigerator for up to three days.

(Photo: Veronica Bosgraaf)


high protein breakfastEgg White Scramble with Curried Goat Cheese and Dandelion Greens

17 grams of protein; Serves 4

4 ounces goat cheese (local, if possible)
1/4 tsp curry powder
1/8 tsp sea salt
Pinch of turmeric
1 bunch dandelion greens, coarsely chopped
1 Tbsp grapeseed oil
12 large egg whites, lightly beaten

Place dandelion greens on individual serving plates and set aside. In a small bowl, combine the goat cheese, curry powder, salt, and turmeric. Heat the oil in a large nonstick skillet set over medium-high heat. Add the egg whites and cook, stirring constantly, scraping the bottom of the pan with a heatproof spatula, until just cooked through, about 4 minutes.

Spoon the eggs over the dandelion greens, top with the goat cheese mixture, and serve immediately.

(Photo: Veronica Bosgraaf)


high protein breakfastGluten-Free Coconut Pancakes

10 grams of protein; Serves 4

2 cups almond milk, homemade or store-bought
3 large eggs
1⁄4 cup agave nectar
1 tsp vanilla extract
2⁄3 cup unsweetened shredded coconut
2⁄3 cup white rice flour
1⁄3 cup coconut flour
1 1⁄2 Tbsp tapioca starch
1 tsp baking soda
1⁄4 tsp kosher salt
Grapeseed oil, for frying pan

In a medium bowl, whisk together the almond milk, eggs, agave, and vanilla.

In a separate large bowl, combine the shredded coconut, rice flour, coconut flour, tapioca starch, baking soda, and salt. Make a well in the center of the dry ingredients. Pour the almond milk mixture into the well and stir until just combined.

Heat a frying pan over low heat. Lightly brush with grapeseed oil. Ladle 2 tablespoons of batter per pancake onto the griddle and cook until bubbles appear near the center, about 3 minutes. Carefully flip the pancakes (they will be delicate) and cook until golden, about 1–2 minutes. Repeat with the remaining batter.

(Photo: Veronica Bosgraaf)


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