If I don’t eat enough protein for breakfast, there’s trouble later. Long about 10:30 a.m., I’m up from my work, hunger pangs clanging, searching for something to eat. And all too often that “something” might not be the best choice.
Oh look, there are those cookies calling my name from the cookie jar. Or that leftover piece of pizza from Friday night. Or something salty from the cabinet, like pretzels. If I’m out, 10:30 might find me rummaging in my wallet for quarters for the vending machine, and you know that isn’t going to end well. Breakfast of a piece of toast and cup of juice isn’t going to cut it, folks, for me and probably not for you, either.
And I don’t even want to hear about it if you’re skipping breakfast, because that’s just a terrible idea.
This is a better idea.
So my challenge is to make sure I get enough protein starting first thing in the day, and to eat some protein with every meal. So I went searching for help, and found it on the Beef website. Yeah, we’re used to hearing “Beef, it’s what’s for dinner,” but I want to say, “Beef, it’s also for breakfast.” On the beef site I found several useful resources:
- a 30-Day Protein Challenge , which is a step-by-step guide to getting an optimal amount of protein throughout the day. (And remember folks, as always, we’re trying to do this within our own personal calorie goals.) Once you sign up, you’ll get a short email reminder for 30 days, telling you a helpful hint — for a meal or snack idea, how to include more protein naturally in your meals, etc. I have been doing the protein challenge for the past 30 days, and I feel better! I have no crazy cravings mid-morning, and I am better able to withstand the siren call of the kitchen in a mid-afternoon slump, as well.
- a single sheet you print that tells you how to stock your protein pantry , so you always have what you need on hand (there is nary a cookie on the list!). It includes the protein counts for meat/eggs/poultry, fish, grains, dairy, beans and nuts/seeds. There are 50 different ideas on this list, so no chance for food boredom. I have it printed out and taped to the inside of my pantry door.
Today I’ve joined with 19 other Sunday Supper bloggers to help you get your protein deliciously. We’re offering recipes and ideas for breakfast, lunch and dinner, to make every meal count. I’m offering Beef Migas, a shaggy, raggy, rustic breakfast that normally uses up leftover tortillas and pairs it with scrambled eggs. I’m making it more beefy, of course, and we’ll cook it with onions and peppers for flavor, and cheese and pico de gallo for a garnish. It’s basically a delicious excuse to use stuff up. (Hmmm, isn’t that what most good recipes are?) I took a bit of a shortcut today by using prepared fajita mix and prepared pico de gallo. And I got them both on markdown, so score! Let’s get started by charring the tortillas first. You can skip this step, but it adds so much interest and flavor, don’t skip it unless you are pressed for time. All good beef dishes start with onions and peppers, don’t they? That was a rhetorical question. Rise and shine, and dig in!
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