Carrot cake breakfast pots

Why a high-protein, high-fibre breakfast matters

Starting the day with a balanced meal that’s rich in protein and fibre helps to set up your metabolism, appetite, and energy levels for the rest of the day. Protein slows digestion and supports the release of satiety hormones such as GLP-1 and PYY, helping you feel fuller for longer and less likely to reach for snacks mid-morning. Fibre further stabilises this effect by slowing glucose absorption and supporting a steady blood-sugar response, which means fewer energy dips and cravings later on. Together, they promote sustained concentration and energy, while providing key nutrients for muscle repair, gut health, and hormone production.

For women in midlife, this combination becomes particularly important. As oestrogen levels fluctuate and eventually decline, the body’s ability to maintain muscle mass, insulin sensitivity, and appetite regulation naturally decreases. A protein-rich breakfast helps counter these shifts by supporting lean tissue and metabolic health, while fibre nourishes the gut microbiome, which in turn influences inflammation, oestrogen metabolism, and mood. In short, a high-protein, high-fibre breakfast is one of the simplest ways to steady hormones, support energy, and keep you feeling balanced through the day.

Ingredients

Protein: ~27 g Fibre: ~11 g

Ingredients

Serves 1

• 1 tbsp rolled oats

• ½ tbsp chia seeds

• ½ tbsp ground flaxseed

• 2 tbsp shelled hemp seeds

• 1 tbsp pumpkin seeds

• 100 g high-protein Greek yoghurt

• 6 tbsp unsweetened nut, coconut or cow’s milk (e.g. Plenish)

• 30 g apple, finely chopped

• 30 g carrot, grated

• 1 tbsp sultanas

Topping

• ½ tbsp almond butter

• 1 tsp cacao nibs, chopped nuts or desiccated coconut

Method

1. In a bowl or jar, combine the oats, chia, flax, hemp, and pumpkin seeds.

2. Add the Greek yoghurt and milk, alternating small amounts of each while stirring until you have a thick, even mixture.

3. Fold through the apple, carrot, and sultanas.

4. Cover and refrigerate overnight (or for at least 2 hours) to allow the chia and oats to soften.

5. Add the toppings or leave until you are ready to eat.

Raspberry breakfast pots

This tasty, nutrient-packed breakfast is a morning win! Ready to eat at home or take to work, it’s packed with around 28 g protein and 14 g fibre to keep you full and energised until lunchtime. 

A high-protein, high-fibre start helps keep blood sugar steady, which can mean fewer cravings, more consistent energy and better appetite control all day long.

Why it matters (especially for women 35+):
🔹 Hormone support & satiety - It can get harder to regulate blood sugar as we get older, so a protein-rich breakfast helps steady levels and reduce mid-morning cravings.
🔹 Muscle & metabolism - Protein first thing supports lean muscle, which naturally declines from age 30, and especially during perimenopause/menopause.
🔹 Grab-and-go - Make it the night before, and it’s ready to eat or take to work. No more feeling starving by 11 after grabbing a slice of toast or a bowl of cornflakes.

Ingredients

• 1 tbsp rolled oats

• 1 tbsp chia seeds

• 2 tbsp shelled hemp seeds

• ½ tbsp pumpkin seeds

• 100 g high-protein Greek-style yoghurt (*Fage)

• 3 tbsp unsweetened almond or coconut milk

• Small handful chopped pear

• Small handful of raspberries, lightly squashed (save 2–3 whole to top)

  Topping

• ½ tbsp almond butter

• Pinch of pumpkin seeds and a few cacao nibs (optional)

Method

1. Combine the dry ingredients in a jar or small bowl.

2. Stir in the yoghurt, then the milk until everything is well coated.

3. Fold in the pear and raspberries (or add just before serving if you prefer them on top).

4. Top with the almond butter and a sprinkle of pumpkin seeds or cacao nibs (or add in the morning if you have time).

5. Cover and refrigerate overnight.
   
   Tip

Protein-boosting - if you’re using Greek-style yoghurt with less than 10 g protein/100 g, stir in 1 tbsp (~8 g) whey protein powder /100 g yoghurt.

Batch prep - make 5x this recipe in a larger container for a ready-to-go healthy breakfast all week.

Smoothie power mix

Smoothies need to be quick and easy, so here’s a way to cut the daily prep time and add lots of essential nutrients:

Chia seeds = fibre, protein, nutrient rich (antioxidants, ALA-omega 3, calcium, iron, magnesium, zinc, B1, B3) also thickens the smoothie too giving a nice texture.

• Flaxseed = amino acids, ALA-omega 3, omega 6, fibre, B1, copper, magnesium, phosphorus, ligand-rich - phytoestrogens - good for peri-meno and antioxidants

• Pea protein powder = protein/amino acids 💪 (@realfoodsource)

Ingredients

Makes 5 smoothies

• 5 tbsp chia seeds

• 2 ½ tbsp flax seeds

• 10 tbsp protein powder (I use pea or organic whey)

Method

1. Mix together and store in an airtight jar

2. Use 2 tbsp per smoothie

Nutty banana smoothie

Breakfast today! But this smoothie would also work really well as a healthy mid-afternoon energy boost or post-gym with a spoon of protein powder added. I would probably use whey protein as it has a neutral taste, but if you want to keep the smoothie vegan then use pea protein - it does have a distinct taste though which will change the overall flavour if you use too much!

Ingredients

Protein: ~26–29 g
Fibre: ~5–6 g

Serves 1

• 200ml hazel or any nut milk ( I use Plenish drinks or Rude Health)

• ½ frozen banana

• ½ tbsp chia seeds

• ½ tbsp ground flaxseed

• 1 tbsp oats

• ½ tbsp peanut or any nut butter

• 2 heaped tbsp organic whey or pea protein powder

Method

• Blitz!

Energising blueberry smoothie

Sunny days make me want to drink smoothies, so here’s my spring favourite so far. It’ll give you an energy boost any time of the day as it’s packed with protein, iron and Vitamin C!

Ingredients

Serves 1

• 150g frozen blueberries 

• 20g fresh spinach 

• ½ tbsp chia seeds

• ½ tbsp flaxseeds

• ½ tbsp almond butter

• 250g nut milk

Method

Blitz well and drink!

Energising strawberry smoothie

I know I always say it, but this is my new favourite breakfast smoothie!! I probably should say, this is my latest smoothie obsession…. loving the strawberry for a change as I haven’t had any in the freezer for a while.

By the way, I always use frozen fruit in smoothies as it naturally chills the drink and is way cheaper than buying fresh. I also freeze all my brown bananas that no one will touch, so they don’t ever get wasted anymore. I added a medjool date for a little sweetness, but this is optional if you want a lower sugar drink. Personally I think it brings out the flavour of the strawberries though, so my advice is - chuck it in! Also, I always use plant milk in my smoothies, but you switch for cow’s if that’s what you have in or you prefer the taste. The same goes for all my smoothie recipes.

Anyway, hope you enjoy, it made me feel all cheery and spring-like today, along with my new green hoodie!

Ingredients

Protein: ~26–28 g

Fibre: ~6–7 g

Serves 1

• 80g frozen strawberries

• ½ frozen banana

• ½ tbsp chia seeds

• ½ tbsp ground flaxseed

• ½ tbsp almond butter

• 2 tbsp whey or pea protein (to provide ~20 g protein)

• 200ml nut milk or organic whole

• ½ medjool date, optional

Method

• Blitz really well, especially if you’re adding the date.