Vegetarian Taco Soup

You can feel it in the air. Summer is winding down and calendars are already filling up with fall activities. I’m excited. Although summer doesn’t officially mean anything different for our household (no kids, no one in school) you can just feel the lazy crazy days of summer winding down and fall rolling in. I can’t help you with the soccer practice carpool but I can help you get dinner on the table faster. And since I know you didn’t want to spend your evening washing dishes, I’ll give you this one-pot meal recipe. Yes, only one dish to clean! You’re welcome.

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

This soup is sort of similar to a vegetarian chili recipe but the flavor definitely says taco night. It’s also the perfect backdrop to let your family or significant other customize it to their palate. And since we’re all unique little snowflakes, I’ll give you plenty of ideas for toppings.

Ready for this ridiculously easy vegetarian taco soup recipe? Here you are.

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

Vegetarian Taco Soup
Prep time
Cook time
Total time
This recipe makes roughly 6 servings which are 1½ cups each. In each serving, there are 250 calories, 9g fat, 36g carbs, and 12g, protein. 7 WeightWatchers Smart Points.
Recipe type: Soup
Serves: 6
  • 2 15oz cans diced tomatoes
  • 1 15oz can black beans
  • 1 15oz can pinto beans
  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup corn (fresh, frozen, or canned is fine)
  • 1 packet of McCormick Taco Seasoning
  • 1 avocado, diced
  • ½ cup feta cheese or queso fresco
  • Shredded cheddar cheese, tortilla strips, fresh cilantro, sour cream, Greek yogurt, etc. (Optional for topping)
  1. In a large pot, add your diced tomatoes and begin cooking over medium heat.
  2. Rinse and drain the black beans and pinto beans and add to the pot.
  3. Add the vegetable broth and water. Stir until mixed.
  4. Add the corn and 1 packet of McCormick's Taco Seasoning.
  5. Cook over medium-low heat for 15 minutes until heated through.
  6. While that cooks, prep your toppings. Dice your avocado, get your feta ready to go, and gather any additional toppings you want to use.
  7. Pour into bowls and serve!

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

My personal favorite toppings are avocado, feta, and fresh cilantro. I actually made this soup ahead of time for Alex and I because it’s perfect to reheat for dinner or leftover lunches. This is definitely going to be a weeknight favorite because clean up was a breeze. The last thing I want to do after working all day is clean up a sink full of dishes. Who’s with me?

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

I’m loving McCormick’s taco seasoning in here and I’m excited to try some of the other McCormick spice blends! It makes it easier to whip up something packed with flavor!


Don’t forget to pin this recipe so you can make it at home!

This vegetarian taco soup recipe is the perfect weeknight meal! It's a one pot recipe that'll help you get dinner on the table in minutes!

What’s your favorite weeknight dinner?

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Gluten Free Strawberry Muffins

These gluten free strawberry muffins are so moist & delicious! The mini size is perfect for snacking!

I might have been a little ambitious. I was browsing the new Wegman’s grocery store and I spotted a deal on strawberries. I just can’t pass up a sale. So I grabbed the 2lb container and put it in the cart. Once I got home, I realized I had a mountain of strawberries to consume. Not a bad problem, right?

So while I normally stick to blueberry muffins, I decided to switch it up a little and try a strawberry muffin. Their sweetness is perfect in this recipe and the almond flour is sturdy enough to handle the fruit pieces.

gluten free mini muffins

Since they’re made with almond flour, they’re denser than a normal muffin but they’ll definitely fill you up. These mini muffins can actually curb your appetite until your next meal!

5.0 from 1 reviews
Gluten Free Strawberry Muffins
Prep time
Cook time
Total time
Makes 6 mini muffins.
Recipe type: Breakfast
Serves: 6
  • 1 cup almond meal
  • 1 egg
  • 2 tbsp honey or agave
  • ¼ tsp baking soda
  • 2 tsp apple cider vinegar
  • ½ teaspoon sea salt
  • 2 tsp vanilla extract
  • 1 tbsp coconut oil
  • 5 medium strawberries, diced (about ⅓ cup)
  1. Preheat the oven to 350
  2. In a small bowl, combine the almond meal and egg.
  3. Stir in the agave, baking soda, apple cider vinegar, sea salt, vanilla, and coconut oil.
  4. Combine until completely mixed.
  5. Gently add in the strawberry pieces, being careful not to crush them.
  6. Scoop into mini muffin cups.
  7. Bake for 15-17 minutes until they just begin to brown on top.

mini strawberry muffins close up

These little muffins pack a punch! I loved the texture. You could obviously turn these into regular size muffins, you’d just need to bake them a little longer.

I might need to whip up a second batch of these for the weekend! Alex and I are planning on doing a little hiking this weekend and I’m hoping we’ll also have a chance to take our bikes out. While the heat hasn’t really let up, I’m getting the feeling that summer is winding down so we’re trying to make the most of it!

These mini strawberry muffins are paleo, gluten free, and delicious! They're packed with protein so a little muffin can keep you full and energized!

What’s your favorite kind of muffin?

Back into a Routine

August has been a bit of a crazy month. Birthday festivities, a trip to Minnesota, friends visiting from out of town… it’s been so much fun. And even though my precious little routine might have been thrown off its axis, I’ve been loving every minute of it. I’d be lying if I said that it didn’t occasionally stress me out (So much ice cream! And I didn’t work out today! The world is ending!) but I’ve been much more relaxed about it than I would have been in the past and it’s made summer a whole lot more fun.

So now things are winding down (um, how is August almost over?!) and I’m kind of excited to get back into the normal routine of life. My fridge is stocked, my pantry is full, and I’m excited to start cooking again! Here’s what I ate yesterday, getting back into a routine.

berries (1)

I had been eating toast for the past few days because that was all we had on hand but now that I have my Greek yogurt back, I’ve been enjoying it with berries. I bought a 2lb container of fresh strawberries, which might have been a little ambitious, so I added plenty on top of my yogurt. I had a cup of coconut mocha coffee at home.

mini strawberry muffins close up

For a morning snack, I had one of these mini strawberry muffins! I made them on Monday night and they turned out really well so stay tuned for the recipe. I ate one with my third cup of coffee, but who’s counting? After my third cup, I switched to water.


Once lunchtime rolled around, I went down to the cafeteria and made a big salad. Nothing new here, folks. I’ve been at my job for over six years and I’m still obsessed with our salad bar. I also had a cup of lentil & freekeh soup but I forgot to snap a picture of it. I was too busy chatting with a friend, enjoying the sunshine on the patio. Not a bad way to spend a lunch break!

After work, I squeezed in a quick Tone It Up workout and then I ate a few handfuls of popcorn while I waited for Alex to come home.


For dinner, I roasted some chickpeas and fingerling potatoes with a little salt, pepper, and garlic. To round out the meal, I made a huge salad. I’m a volume eater so this big salad filled me up while the chickpeas and potatoes gave the meal a little more staying power. I love chickpeas and I think roasted chickpeas are my favorite.

Later in the evening, I met up with a friend to get a pedicure. Pedicures still feel so fancy to me. I only go a few times a year so it’s a nice treat. My friend Christina recommended Escape Salon a few years ago and I love it! It’s the only place I’ve gone since. If you’re in Richmond, you should check it out!

Once I got home, I had a little piece of dark chocolate and called it a night!

Do you crave a routine?

I’m linking up with Laura for What I Ate Wednesday!

A Tourist in Our Own City

This past week, we had a few friends visiting from out of town and it was the perfect excuse to be a tourist in our own city. And by be a tourist I really mean have an excuse to go to all of my favorite places in Richmond and eat all my favorite foods. 

On Thursday morning, we started the day with coffee + breakfast at Lamplighter.

lamplighter bagel sandwich

I’m obsessed with their bagel sandwiches so we took our friends there to fill up before a river adventure. (If you’re not in Richmond and you want to recreate this at home, try this bagel sandwich recipe.)

james river

We’ve gone tubing down the James river a few times in the past so we already had tubes and we had done the route before. We started at Pony Pasture and went down to Reedy Creek. Tyler has a GoPro so he got some great pictures!

Boulevard bridge

It turned out to be a pretty gorgeous day for the river. We were afraid that it might rain but it ended up being really sunny and I think we all got a little sunburnt. (Some of us more than others. Those of Irish and Norwegian descent didn’t fare so well.)


Floating down the river ended up taking a little longer than we expected so by the time we got back home, we were starving. After a few snacks at Postbellum and drinks at The Cask Cafe, we settled on Pizza at Stuzzi.

On Thursdays, Stuzzi has $3 “Grandma” pizzas at the bar. Their happy hour seems to have a million rules and restrictions so it’s a little hard to pull off but somehow we managed to jump through the necessary hoops to score this pie. It’s more of a deep dish style pizza with a garlicky chunky tomato sauce. I’d actually never had it before but I really liked it!

We were all pretty stuffed and happy by the time we left. After dinner, we went to Garden Grove for a drink.

garden grove

I’m actually not much of a beer drinker so I love that Garden Grove always has one “sparking beer” that tastes more like a wine. I had glass of the Watermelon Sparkler which was kind of tangy. It wasn’t my favorite of all the beers I’ve tried there but it was a fun seasonal flavor!

On Friday morning, we took a little trip to Church Hill. Alex could be a Richmond tour guide because he’s read so many books about the city so he gave us plenty of facts and commentary while Annie and I just took pictures. Priorities.

Alexa made it to Richmond just in time for lunch so we grabbed a bite at Carytown Burgers & Fries.

carytown burger

I have tried a lot of black bean burgers and Carytown Burgers & Fries is at the top of my list! Don’t be fooled by the name- they actually have a few other locations in Lakeside and Short Pump.

In the afternoon, we headed over to the Virginia Museum of Fine Arts.


We had some wine and then walked around and browsed some of the modern art. The museum is pretty incredible and admission is free. Plus, their Friday night happy hour is a popular spot and they have tons of tables so it’s nice for groups. Great drink prices in a gorgeous atmosphere. What more can you ask for, really?

This little staycation was so much fun and it reminded me why I love Richmond so much. There’s plenty to see, plenty to do, and obviously plenty of good to eat. If you want to come visit, let me know. 😉

Have you ever taken a stay-cation?

Easy Tomato Cucumber Salad

I love cucumbers. I think they’re kind of an underrated vegetable. They’re nice and crunchy on salads and they’re a perfect vessel for things like hummus or guacamole. Plus they’re relatively inexpensive and they keep well in the fridge. How many more reasons do you need, right? Anyways, they’re so good in this easy tomato cucumber salad. I made it look a little fancier thanks to my spiralizer but if you don’t have one, you can just slice it with a knife or make ribbons with a vegetable peeler.

 tomato cucumber salad

The seasonings are simple so you only need a few basic pantry staples. A summer side dish has never been simpler than this easy tomato cucumber salad!

4.5 from 2 reviews
Easy Tomato Cucumber Salad
Prep time
Total time
Recipe type: Salad
Serves: 4
  • 1 cucumber
  • ½ red onion
  • 4 vine ripened tomatoes
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ¼ tsp coarse sea salt
  • Pepper
  1. Using a spiralizer or a mandoline slicer, slice the cucumber into long, thin strips.
  2. For the onion, cut into quarters and slice.
  3. Slice the tomatoes into quarters and then halve the quarters.
  4. Toss everything into a large bowl and coat with olive oil and vinegar.
  5. Sprinkle with salt and pepper and serve.

This salad also kept really well in the fridge so we had leftovers the next day. That’s the nice thing about lettuce-free salads. You don’t have to worry about it wilting the next day!

cucumber tomato salad

I’m not spending much time in the kitchen today, though! I have a couple of good friends from Ohio visiting and we’ve been doing all sorts of “Richmond” things. Yesterday we floated down the river and today we’re seeing more of the historical sites. Isn’t it fun when friends come to visit and you get to be a tourist in your own city? I love it!

You only need a handful of pantry staples to whip up this easy tomato cucumber salad! Fresh produce shines in this easy salad recipe!

What’s your favorite summer salad?

Busy Day Meals

I’m going to save the topic of “being busy” for a different post and just start by saying that this week has been a little crazy. We got back from Minnesota late Sunday night and hit the ground running at work on Monday.

toast breakfast

We had hardly any groceries in the house so on Tuesday so my breakfast was plain toast and frozen pineapple. Not bad for freezer food! I actually really like toast with a little Kerrygold butter. It’s underrated. Or maybe I just love carbs.

Work has been really busy this week so the morning went by pretty fast which was nice. By the time lunch rolled around I was ready. Does anyone else count down the minutes until it’s lunch time?


Luckily I don’t need any groceries to have a good lunch because our work salad bar is delicious! They have so many fresh veggies. This hit the spot! I honestly never get bored of salads because there are so many different toppings.

RX bar

For a snack, I stocked my desk with these Rx bars that I got from Kaila! They’re really tasty and I love that they have a clean ingredients list. It’s nice knowing exactly what’s in there!

veggie burger and fries

I was a little late getting home so as soon as I got back from work and Alex arrived with the groceries from Relay, I popped a couple of veggie burgers and some Alexia crinkle cut fries in the oven. These fries were so good. There isn’t really anything healthy about them so I can’t really encourage you to stock your freezer full of them but if you’re looking for a nice crispy fry, these are honestly amazing.

tomato cucumber salad bowl

Of course, we had to have some sort of salad with it! I made this cucumber tomato salad which actually turned out really well! I’ll share the recipe soon because it’s easy, healthy, and tasty which is pretty much my favorite kind of recipe!

I went for an hour long walk with a friend last night and it was so hot. Even though we didn’t go until almost 8:00, this heat just wouldn’t let up. It’s getting me excited for fall! Once I got back and took a shower, I settled in with a little Boom Chicka Pop to end the night.


By the time I went to bed, I was pretty much exhausted!

What are your favorite quick and easy meals?


I’m linking up with Arman for What I Ate Wednesday!

How to Measure Ingredients for Baking

I’m excited to share today’s post from baking expert and fellow Virginia Blogger Alisa! Truthfully, baking is not my expertise but I love learning the techniques! I asked Alisa if she’d be willing to share some tips and tricks for baking newbies like me and I’m thrilled with what she has to share! Read on to learn how to measure ingredients for baking! 

For those who do not know me, I am Alisa of Will Garden for Cake, a recovering soccer mom with an empty nest. Professionally speaking, I am a pastry chef and cookbook author but at home, I am also a chicken herder, beekeeper, gardener, cat wrangler, photographer…a true Jane of Many Trades!

measuring cups

How do your measuring cups measure up?

There is nothing more frustrating to a baker than a cake that fails. Knowing that baking requires attention to detail, we carefully measure and mix our ingredients. Anticipation builds as we watch the wet batter turn into a light, airy layer of cake. You followed the recipe exactly, no substitutions, no improvising and it should be worth the ingredients consumed as well as the time spent but when all is said and done, the cake just wasn’t that good.

How to measure ingredients for baking

Whether you are new to baking or have been turning out cakes for years, one thing you can be certain of, exact measurements are a necessity. While some ingredients can be increased, decreased or even eliminated without affecting the structure, some can’t and must be measured out accurately if you want the results promised by the recipe.

Pick up any baking book and chances are there is an introductory chapter that outlines what the ingredients are and how they should be handled as well as how to measure them properly. The methods vary but when it comes to measuring dry ingredients, the one most often called for is the “dip and sweep” method. What that means is you should dip your cup into the flour or sugar, filling it to overflowing and level it off by sweeping the surface with a straight edged tool. While this works well for sugar, it can be problematic for flour because it has a habit of compacting. On occasion, you will see recipes that suggest you first take a whisk to it to incorporate air and reduce compaction.

Of course, just to further complicate things, you will come across recipes that instruct you to first sift the flour and then measure it using the dip and sweep method. So which method is right? Whichever one the recipe calls for because that is how the author decided it should be measured. To make a long story short, use the cup size called for and following the instructions, measure the ingredients carefully.

So, let’s go back to that cake you are going to bake; dip and sweep and whisk and sift mixing and folding and into the oven it goes. You eagerly wait for the timer to go off and when it does, you pull the layers from the oven. After frosting and decorating, you finally slice yourself a generous wedge…and what a disappointment. It’s dry, it’s gummy, it’s just awful, nothing like you expected. As you blame the recipe for the results, take a moment to consider that perhaps something else was at play here.

Check if your measuring cups are accurate

We all make assumptions when it comes to measuring cups, mainly that if the volume of the cup is imprinted in it, it must be so. After all, we have standardized volumes for a set measuring cups, at least that is what we are led to believe. However, just like clothing sizes vary from manufacturer to manufacturer, apparently, so do measuring cups! Trust me on this one, I have at least 4 sets of measuring cups and this is something I figured out a long time ago. To be honest, I have one set that I suspected was so far off, that I stopped using it for.

Because I am curious by nature, I grabbed my digital scale and all 4 sets of cups and set out to see just how they measured up to the standards. Measuring cups work with a standard volume and for this experiment, I chose to use metric standards because they are much smaller amounts and would show the inconsistencies more accurately. According to Google, the standardized volume of one dry cup is 236.588 milliliters, which I rounded to 236 to keep the numbers whole. For the sake of argument, the standards I was setting are as follows: 1 cup-236ml, 1/2cup-118ml, 1/3cup-79ml and 1/4cup-59ml. Using water because it has an equivalent weight and volume(meaning that 236ml=236g), I filled each cup in the set and measured the weight. Not only was I right about that one odd set, none of my sets met the standards! While some were only off by a milliliter or two, they were still off. It might be worth mentioning here that I also checked a few measuring spoon sets and surprisingly, they were all on the money; 1 tablespoon is 15ml and 1 teaspoon is 5ml, the other spoons had volumes that were too small for my scale to measure.
how to measure ingredients for baking

So how did they measure up? My 1 cup measures ranged from 217ml to 251ml, 1/2cups from 113ml to 133ml, 1/3cups from 74ml to 85ml and 1/4cups from 52ml to 62ml. Out of curiosity, I switched the scale setting to measure grams and repeated the process with sugar. According to a handy chart that can be found on the King Arthur Flour website, 1 cup of sugar should weigh 199 grams and that would make 1/2cup 100 grams (rounded for ease), 1/3cup 66 grams and ¼ cup 50 grams. My sets were once again all over the chart; 1 cup from 200 to 229 grams, ½ cup from 97 to 113 grams, 1/3 cup from 64 to 74 grams and ¼ cup from 46 to 54 grams.

how to measure ingredients for baking

While some of the numbers were pretty close, let’s concentrate on that one set that was not, the America Cooks set. When I filled the full cup with sugar, it came in at 229 grams, 30 grams over the weight according to the KAF ingredient chart. If my recipe called for 2 cups of sugar and I used this cup to measure it, I would be adding an extra 60 grams of sugar or nearly 1/3 cup more than I needed. In a batch of jam, that amount probably would not do any harm, but in some cake recipes, extra sugar could cause the cake to sink in the middle.

If we were measuring out flour, the problems could be two-fold; the difference in the volume of the cup and the manner in which you filled the cup can both affect the amount of flour you actually add to the recipe! As I have already mentioned, that inaccurate 1 cup measure actually holds about 12% more than it should, combine that with compacted/improperly measured flour and I have the potential to easily add 12-25% more flour than I need and a cake with 25% extra flour is a cake that will be heavy and dry.

How to measure your measuring cups

How do we solve this problem? We set the cups aside and reach for the scale. In the professional world, recipes are prepared by weight to control costs and consistency. In the past, scales were a luxury but that just isn’t the case anymore and finding one is as easy as walking into the grocery store and visiting the housewares section or ordering one off the internet. My simple scale came from a grocery store and cost less than $15 and I use it for everything I can from weighing meat to measuring ingredients. By using a scale and the list of weights from KAF(who did lots of testing to come up with that list) you can eliminate some of those disappointments.

Measuring your ingredients correctly is SO important when baking! Here are a few tips and tricks to help you do it right.

Many thanks to Liz for letting me climb on the soapbox and fill in for her while she is on vacation! Visit my blog, Will Garden for Cake, for all the latest news from the garden and to see what I have been baking!

Follow Alisa on social media here: Instagram- @janeofmanytrades // Twitter- @janeofmanytrade

What I Ate Monday

After an indulgent birthday weekend, my body was craving slightly healthier meals on Monday! I was hungry as soon as I woke up, so I enjoyed some Greek yogurt with berries.


So simple but so delicious! Normally I have a snack in the morning but this really kept me full and I was busy with work so I didn’t have time to even think about it!

For lunch, I hit the salad bar. I loaded it up with veggies and topped it with hummus, chickpeas, feta, and balsamic vinegar. This really hit the spot. I love feta + chickpeas.

The afternoon went by pretty quickly and I snacked on a mini Larabar just before leaving work.

I love these little bite sized ones! It’s a perfect little snack. I had the peanut butter chocolate chip kind and it tastes like cookie dough.

After work, I met up with Megan and Niki to talk about some blog collaboration ideas. Stay tuned! We’ve got a fun idea coming up!

While we chatted at Cafe Caturra, I had a some crostini that was so good. Fresh tomatoes in the summer can’t be beat, especially with mozzarella.

After happy hour, I headed to a friends house for some more girl time!

My friend Carin had a whole delicious spread of veggies, hummus, cheese and crackers! I felt so spoiled! It was fun getting to catch up while watching a little bit of the Olympics. Is anyone else enjoying the games?? I’ve been kind of obsessed with the women’s gymnastics. (Obviously. How can you not be?!)

This was such a good way to start the week! I need to make a habit of planning fun things on Monday. It was a really nice having so much to look forward to when starting the week!

Have you been watching the Olympics?

I’m linking up with Laura for What I Ate Wednesday!

Birthday Weekend Celebrations

What a weekend! The past few days have been filled with so many of my favorite people, activities, and foods, I couldn’t have asked for a better way to ring in 28.

Friday night I enjoyed dinner at Tazza Kitchen with my brother, sister in law, and nephews. Eating kale salad, pizza, and prosecco out on the patio was the best way to kick off the weekend!

halo top birthday cake ice cream

We ended up playing cards late into the night and I think I got an ab workout from laughing so hard. That counts, right? Naturally, I had to have some birthday cake Halo Top to celebrate.

Saturday morning, Alex surprised me with a new bike basket! We got it all setup and then biked to Lamplighter for iced coffee and bagel sandwiches.

lamplighter bagel sandwich Richmond

We ended up biking around for awhile and eventually arrived home exhausted and sweaty. It’s been SO hot this summer but we refuse to stay inside all the time!

Buskey Cider

Once we recovered from the heat, we headed over to Buskey Cider in Scott’s Addition. It was my first time there so Alex and I split a flight of their 5 ciders so we could taste them all. I’m not much of a beer person but I do love cider!


They had some really unique flavors so we ended up getting a glass of the jalapeño-lime cider. It was heavy on the lime with just a little bit of spice and it was so refreshing. I’d definitely recommend it!

Trapezium Brewery

Later on, we headed to Trapezium where a friend and I threw a joint birthday party. Naturally, we had to get a giant cake with plenty of sprinkles.

birthday cake

This cake actually tasted amazing. I feel like usually, the prettier the cake, the less delicious it is but this one was gorgeous and tasty!

We stayed up wayyyy past my bedtime on Saturday so Sunday we kept it pretty low key.

can can

We were both in need of coffee so we picked up the paper and headed to Can Can to relax and recover.

fitbit alta pink

Once we got back, I opened my birthday presents and was thrilled to get a Fitbit Alta! I’ve had the FitBit Charge HR and I love it but it’s pretty bulky and I wanted one a little smaller. Alex also got me the light pink leather band I had my eye on so I’m glad I have a slightly less conspicuous fitness tracker now.

It was a great ending to a great year! Not to get too sappy but this year really was amazing. There were some high points and low points but honestly I’m just thankful that I’ve had a lot of time to spend with old friends, new friends, and my family.

What’s your favorite birthday treat? Cake? Ice Cream? Pie?

My 5 Favorite Protein Packed Vegetarian Breakfast Ideas

Woah, that’s a long title. But after I shared where I get my protein in Wednesday’s post, I thought I’d keep the protein theme going by sharing some of my favorite breakfast ideas. I aim to get at least 20g of protein at breakfast so that I’m not starving by lunch time. These breakfasts are some of my favorites!

kiwi smoothie

You know I love smoothie bowls, especially in the summer when the temperatures are crazy!  One of my favorite combinations is 1/2 frozen banana, 1/2 cup frozen mango chunks, 1/2 cup frozen pineapple, almond milk, and 1 scoop of vanilla protein powder. It’s so thick and creamy thanks to the fruit and the protein powder give it some serious hunger-fighting powder. My current obsession is About Time Whey Protein. (<– affiliate link) It’s so good. Then I obviously have to add a million toppings. I can’t resist a little crunch.

yogurt bowl breakfast

If I just want something quick and easy, yogurt bowls are perfect! I typically buy plain 0% or 2% yogurt and add my own fruit. The fruit flavors tend to have a lot of added sugar so I’d rather add my own fruit. A few drops of liquid stevia and a little splash of vanilla gives me all the sweet flavor I need. 1 cup of plain Greek yogurt packs in 20g of protein. The toppings are just an added bonus!

sunday waffles

Waffles? Protein? Yes, really. Kodiak Cakes and Flapjacked (<–affiliate links) both make some excellent protein pancake/waffle mix. Kodiak Cakes has a little less protein but a better taste, in my opinion. So depending on what you’re going for, you can make your choice. Either way, getting your protein in waffle form is always a good decision. We’ve been loving these on Saturday mornings!

peach toast

Skip the boring toast and try something new! Almond butter + peaches = delicious. (Get the recipe for almond butter peach toast here.) A couple of slices of bread and a couple tablespoons of almond butter combine to make a protein packed breakfast that will also give you some healthy fats and carbs to keep you going all morning!

banana bread muffins with protein powderThese little banana muffins are only 60 calories each, but if you have a couple of these with a smear of peanut butter on top, you’ve got a healthy and filling breakfast clocking in at 20g of protein!

Don’t forget to pin this list so you can make some of these later!

Looking for healthy breakfast ideas? These vegetarian recipes each contain 20g of protein to keep you going all day!

What’s your favorite protein packed breakfast?