Greek Yogurt for Breakfast: My Morning Protein

On breakfast and fitting in everything you need before running out the door to meet the day, and I mean with a bowl of creamy Greek yogurt, fresh fruit, nuts, and a bit of granola. Naturally.

I’m working together with Milk Life to share information about how organic milk makes a difference in our daily lives, from breakfast to dinner.

“What are you eating for breakfast?”
“A British muffin and a banana.”
“What are you missing?”
“Protein.”
“How can you add protein to your meal?”

We try to get our kids to learn how to feed themselves and thinking about what is on their plate and what needs to be on their plate. It’s a life skill worth taking the time to teach, showing them how to care for their body and their mind, something to take with them when they become adults.
So we sit at breakfast considering our choices. We approach packing their lunchbox the same way. When we plan family meals we are always sure to assess whether it has staying power to keep us full and satiated, whether we’re getting enough vegetables for the day.

These conversations are not always fun. Sometimes you want the doughnut or the chewy bagel. You don’t want the bowl of oatmeal. So we talk about how we can get the best of both worlds, adding in a handful of nuts and seeds, a glass of milk, spreading peanut butter on our toast, or serving an egg on our British muffin so that we’re adding protein to our meal, balancing cravings with what our body needs. (Studies suggest getting 25-30 grams of protein at each meal helps: control appetite, weight management, keeps you full longer, and more.)

Breakfast is especially important in our home. My kids head off for a day of learning with lunchtimes that vary throughout the afternoon. I want to be certain they are equipped with enough energy to keep them going until they can refuel.

To help get more protein into their breakfast routine, we make our hot cereals with milk. Organic milk is a good source of high quality protein, and by including it in our cooking, in our smoothies, or serving it with our other breakfast items, we’re adding 8 grams of protein for every 8 ounces of milk.

Making our own homemade Greek yogurt from organic milk concentrates the protein in milk (about 12 grams in 6 ounces), making it even easier to know breakfast has some staying power. Add a bit of toasted buckwheat granola (about ¼ cup) on top with a handful of fresh fruit, and you have taken the guesswork out of your breakfast.