School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily. Some people will end up grabbing something unhealthy from time to time. This is my emergency breakfast, lunch, or snack and I just want to share with you all. You can add protein powder if you prefer, but I make it without it. The protein in the yogurt is sufficient for me. It has 13 grams of protein plus the protein in almond milk. You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.
I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it. One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below). It really helps, especially when I am so hungry and want something quick and healthy. If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall. You can also omit the pumpkin if you prefer. It’s delicious either way.
Depending on the protein powder you use, one scoop of vanilla flavor whey protein powder is normally around 140 calories. You can check it out here for more information.
- 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
- 2 tablespoons canned pumpkin puree
- 3/4 cup unsweetened almond milk (30 calories per 1 cup)
- dash of cinnamon and nutmeg
- protein powder (optional)
Mix all ingredients in a tall glass. Stir and enjoy.
For calories information, click the link below.
Here’s my other favorite breakfast: 1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.