Many women struggling with their weight and health don’t like or eat breakfast. As I mentioned in my article, “Diva’s Secret Sauce,” I was a member of that club for a long time too. Low blood sugar often left me queasy in the morning, or I was in to big a rush on my way out the door. My health turned around when I began to start my mornings with a protein rich breakfast. Even today, if I start to have sugar cravings later in the day, I can usually track it back to not enough protein at breakfast. So, if you are not a big breakfast lover, then what options do you have? Well, you can always eat leftovers from the night before, but at 6:30 or 7AM, last night’s chicken dinner may not be very appealing.
Protein powder provides a wonderful way to boost your protein at breakfast. I use PCOS Diva Power Protein and feel good about using it versus soy or whey protein. It can enhance my breakfast in several ways. I add it to my morning smoothies, oatmeal, whole grain pancakes, and even make homemade protein breakfast bars. This makes getting enough protein in the morning a snap.
If you haven’t tried my Protein Smoothie yet, you can find my recipe here. If you are looking for another great on-the-go breakfast, try these Perfect PCOS Pumpkin Spice Bars. They have been taste tested by my kids and husband and received rave reviews. I added the dark chocolate chips and coconut to sweeten the deal, but they are not necessary. I often eat these as an afternoon snack bar. When I make them for breakfast, I usually omit the chocolate. There are many variations on this recipe – be creative and enjoy!
Perfect PCOS Pumpkin Spice Bars – These gluten-free, vegan, and mostly raw bars are just the thing for breakfast-evading PCOS Divas.
1 1/2 c Rolled oats
1/2 c Raisins
1/2 c Chopped walnuts
2T Ground flax seeds
2T Chia seeds
1/4 c Unsalted pepitas (shelled pumpkin seeds)
2 tsp Pumpkin pie spice
1 tsp Cinnamon
1/2 tsp Sea salt (only if using unsalted nut butters, seeds and nuts)
3 scoops of PCOS Diva Power Protein
1/2 c Canned pumpkin (not pumpkin pie filling)
1/2 c Almond butter
1/3 c Maple syrup
1 tsp Vanilla extract
1/4 c Virgin coconut oil (if desired)
1/2 c Flaked unsweetened coconut (if desired)
1/3 c high quality dark chocolate chips (if desired)
Combine the oats through the protein powder in a large bowl. Then combine the pumpkin through vanilla extract in a smaller bowl. If adding coconut oil, melt over very low heat and then add to wet mixture. Fold wet mixture into the dry, and add coconut flakes and chocolate chips if desired. Spread mixture into 8×8 or 9×9 baking dish lined with plastic wrap or parchment paper. Press firmly until flat. Freeze or refrigerate until just set. Cut into 15 granola-style bars. Wrap bars individually in plastic wrap and store in freezer for a grab and go breakfast or snack. Store in the freezer for up to 1 month. They defrost quickly on the counter.