What foods do you think of when you hear the word “breakfast?”
My idea of what makes a perfect morning meal has definitely evolved over the years!
At age five I was all about Kix cereal and bananas.
High sugar cereal was not tolerated in my house. But Kix was officially “mother approved,” which meant it was welcomed with open arms, err mouths, at our table.
At age 10, all I wanted in the AM was Eggo’s and frosted strawberry Pop Tarts—together.
Pop Tarts: the best way to start out the day on a high (sugar) note!
But only the low fat variety, mind you. In the 1990′s low fat anything meant healthy, which also meant that low fat anything was in our kitchen cupboard.
At age 15, nothing beat the convenience of packaged “breakfasts” and Starbucks mochas.
“Grains” on-the-go is what the cool kids ate. I mean, who in their right high school mind would sacrifice a minute of sleep so as to allow time to prepare something to eat?
Not this girl. 
(But oh how times have changed!)
And those mochas? The only way I could get past my dislike of coffee, while still enjoying the benefits of caffeine, was to disguise it with milk, chocolate, sugar and whipped cream!
"coffee" drink or milkshake?
During college (age 20), I became a real adult and “graduated” to straight black coffee with Splenda.
How nourishing and delicious, no?
I think it’s safe to say that I hit rock bottom in the breakfast department during my dorm years!
By age 25, breakfast had transformed from a carbohydrate-rich meal to a carbohydrate-deficient meal.
Egg whites, asparagus and Laughing Cow cheese were my go-to morning eats.
Indeed, that’s what I ate for breakfast nearly 360 days last year.
I think it’s safe to say that I was stuck in a major rut.
And a meal like that was certainly not proper fare to fuel 8-mile runs!
Since beginning BFL last week, I’ve had more energy and spunk than I can ever remember. I attribute this new zest not only to the invigorating fitness program (more on that in the next post), but also to the changes I’ve made in my diet. Those changes have been most apparent at breakfast—the meal I eat before my workouts. I’ve found that balancing carbohydrates and protein in the morning (and at every meal) has made a huge—HUGE!—difference in my energy levels. It’s also enabled me to lift heavier weights than I ever thought possible. 
Since I’ve been teasing you with breakfast chatter this entire post (is anyone pining for Pop Tarts now, like I am?) I think it’s only right to share two of my new favorite Body For Life-inspired breakfasts:
1. Fluffy Protein Pancakes
After trying numerous recipes, I’ve come to the conclusion that protein powder does not work in pancakes. Sure, it may make them “healthy,” but it also makes them dense, dry and utterly icky.
Pancakes are supposed to be fluffy, light and melt-in-your-mouth-delicious, right?
Right.
Want to know the secret to fluffy, light and melt-in-your mouth-delicious protein pancakes?
Cottage cheese.
I know there are skeptics out there (I was one of them for a looong time!), but do yourself a favor and don’t hold out any longer!
Cottage Cheese Protein Pancakes
3/4 cup egg beaters (or 3 eggs)
1 cup 2% cottage cheese
1 teaspoon vanilla
2 packets stevia (or 2 T. honey or other sweetener of choice)
1/2 cup oat flour (you can also grind oats in a food processor or blender)
1 teaspoon baking powder
1/4 teaspoon salt
1. Place the first 4 ingredients in a bowl and whisk.
2. In a separate bowl whisk the dry ingredients
3. Pour the dry mixture into the wet mixture and stir until just combined.
4. Heat a large sauté pan or griddle over medium heat, lightly coat with cooking spray (or a touch of butter for maximum flavor) and pour about 1 tbsp of the mixture onto the griddle for each pancake.
5. Cook for 2 minutes on each side or until pancakes are set and golden.
Serve with berries, bananas and/or sugar free syrup. They’re also good with peanut butter (of course).
Servings: 2; Per serving (5 large pancakes): Calories 240; Protein: 25 grams; Carbs: 24 grams; Fat: 4.5 grams
*You can freeze any leftover pancakes for quick grab-n’-go breakfasts! Just bring to room temperature, then place in a ziploc bag.
2. Pecan-Cinnamon “Sticky Bun” Bread
I made a large batch of Jamie Eason’s Cinnamon-Swirl Protein Bread and then topped individual slices with protein frosting and toasted pecans. If you let the frosting soak into the bread, it tastes like a sticky bun!
Protein Frosting
1/2 scoop whey protein powder
1 packet Nu Naturals stevia
water (enough to make a “frosting”–about 1 T.)
Mix well and drizzle over your protein bread. It’s also great on rice cakes!
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I hope you have a wonderful weekend! I’ll be back Monday with a new recipe and some exciting fitness news!
What was your favorite childhood breakfast? Were you a Pop Tarts and Eggos lover like me? Or maybe Lucky Charms was your forte?
How have your breakfasts changed over the years?
What’s your go-to breakfast now?
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