I am not a morning person. For one thing, we can never find an agreeable time to meet — anything before 7 a.m. is WAY too early. This scheduling conflict often gets in the way of breakfast. If you expect me to open my eyes AND get in front of a hot stove, you're in for a rude awakening as well. I refuse to operate heavy machinery while drowsy. Yes, a stove counts.
To get my protein fix and meet other nutritional morning quotas, I need to get creative and fast. For me, that often means making meals the night before or cramming things in a to-go cup. To prep for this week, I made two new meals that are really delicious, protein-packed and allowed me to hit snooze a little longer... Muscle Milk for the win!
Blueberry Banana Smoothie (from the Cytosport Muscle Milk Web Site):
*This smoothie tastes just like Banana Cream Pie!
- 1 scoop Vanilla Muscle Milk Protein Powder
- 1 cup frozen blueberries
- 1 banana
- 1½ cups unsweetened almond milk
Directions: Add all the ingredients together and blend until smooth.
Want something to eat with that Blueberry Smoothie? Try this:
Cinnamon Vanilla Creme Protein-Packed Poppables:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teapoon salt
- 1/2 cup of Muscle Milk Ready-To-Drink, Vanilla Creme
- 1 egg or egg replacer
- 3 tablespoons melted butter or margarine
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 1/2 tablespoons softened butter or margarine
Directions: Preheat oven to 350ºF. Spray a mini muffin pan with non-stick cooking spray.
Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In small bowl, whisk milk, egg and butter until well blended. Stir wet ingredients into dry ingredients, mixing only until moistened. Spoon batter into muffin pan.
For topping, combine flour, sugar and cinnamon. Little by little, add butter into the mixture until it makes a crumbly topping. Dust on muffin tops (or dip muffins in butter after baking and roll tops in cinnamon sugar blend).
Bake 10-12 minutes or until muffin tops are golden brown.