Power your day with this genius high protein breakfast idea-a Chocolate Peanut Butter Breakfast Sundae with a super healthy secret ingredient!
I’m generally a pretty humble person, but I’ve got to say, I’m patting myself on this back for this one.
I mean c’mon, what’s not to love???
√A sundae for breakfast!
√Peanut Butter + Chocolate
√Absolutely delicious with the perfect sweet/salty, crunchy/creamy combination!
√High Protein Breakfast
√Quick and easy~You can whip this up in 5 minutes!
And, it’s got a super nutritious “secret” ingredient, that’s high in fiber and protein, naturally gluten-free, and a good source of plant based iron, along with folate, potassium, and antioxidants. And, you’d never guess it was in there, unless I told you. Shhh….
Which I’m going to do right now.
Drumroll please….
Lentils!
Frozen lentils to be exact.
Inspired by a lentil smoothie bowl recipe {sorry I can’t find the recipe now!} in my latest Pulse Pledge newsletter. What a genius idea to add lentils to a smoothie/smoothie bowl I thought. And it was!!!
How to Freeze Lentils {and Other Pulses} for Easy Meal Prep
Cook dried lentils or other pulses according to instructions. Note: I used TruRoots Organic Sprouted Lentils which cook in 6 minutes-how easy is that?! Non-sprouted lentils will take a little longer to cook {20-30 minutes}, and beans and chickpeas will take even longer. To speed up cooking time, you can cook pulses in a pressure cooker. This is a great guide on how to cook pulses from Pulse Canada: Guide to Cooking beans, Chickpeas, Lentils & Peas.
Drain the cooked lentils/pulses in a colander, and spread them out in a single layer on a baking sheet.
Place the baking sheet in your freezer for 3 to 4 hours, then place frozen lentils/pulses in plastic freezer bags or a glass freezer container to store
Use frozen or defrost in the refrigerator, and drain any additional liquid before using in your recipe.
Combine frozen banana slices and lentils with almond milk, peanut butter, and cocoa powder in a high powered blender. Blend on high, using tamper device, and periodically scraping sides of blender as needed until all ingredients are well combined and mixture has a creamy consistency.
Spoon in to a serving glass or bowl, top with peanuts and cacao nibs, and enjoy while cold.
Notes
If you prep your banana and lentils the night before, you can whip this up in 5 minutes the next morning.
To freeze your banana, peel and slice 1 banana and lay the pieces on a freezer-safe plate or tray topped with banana slices.
You can buy frozen lentils, or see instructions in this post on how to freeze your own lentils.
LOW FODMAP VERSION: Use 1 medium (100 g or less) unripe banana.
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Looking for more healthy breakfast inspiration? Follow my Healthy Breakfast Recipes Board on Pinterest!
It’s RecipeRedux time again, and this months theme is Break Out of Breakfast Boredom!
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
I’m dying to check out all the other genius healthy breakfast ideas my ReDux friends are whipping up this month! Won’t you join me?!
Click here for more fabulous healthy breakfast ideas–>An InLinkz Link-up
Have you been in a breakfast rut lately? What’s your favorite “go-to” healthy breakfast? What do you think about adding lentils or other pulses to smoothies, bowls, and sundaes???
EA Stewart
Registered Dietitian and Nutritionist
EA Stewart, MBA, RD is an integrative registered dietitian specializing in wellness nutrition, digestive health, autoimmune disease, brain health, and vibrant aging. She creates easy, plant-forward gluten-free recipes for a wide variety of diets including low FODMAP, Mediterranean, and more.
