A Protein Rich Breakfast Recipe for YTT

If you’re in the midst of Yoga Teacher Training or have already completed it, you’ll probably know that eating a protein rich breakfast will provide the stamina for hours of san salutations, vinyasas and inversions. Throughout YTT with Tirisula Yoga, I have experimented with a range of breakfasts. Master Sree advised that we should eat no sooner than 2 hours before morning practise.

During the first week, I would make a fruit smoothie with berries, peanut butter, seeds and coconut milk. During the second week, I attempted boiled eggs and bacon. I found that the smoothie was easy to consume early in the morning, however, it did not sustain my muscle strength during the 3-hour morning practise. During side planks, my arms would start to give way. The eggs and bacon contained more protein but I experienced nausea during during poses that engaged the core.

During week three, my partner suggested making a protein-rich Caramel Cookie Dough Slice. WHAT A GAME CHANGER! I was able to hold arm balancing for longer periods and managed a headstand without a wall (with assistance).

While this might not be the most traditional of breakfasts, it is filled with protein and healthy fats. I can eat a small square of it and feel ready tackle advanced poses without. I’ve not experienced any nausea during physical practise.

1 ½ Cups Almond Meal
3 Tbsp Coconut Flour
2 scoops Vanilla Noway Protein Powder
2 Tbsp Peanut Butter
1 Tbsp monkfruit/stevia
1 Tbsp Vanilla Essence
2 Tbsp Coconut Oil
Dash of almond milk until a dough consistency is reached
Sugar-free choc chips

1 ½ Cups dates soaked and blended with date water
3 Tbsp peanut butter
3 Tbsp maple syrup
2 Tbsp coconut oil

Dark chocolate of choice
To make your cookie dough base, mix together all the dry ingredients (except the choc chips) in a bowl.
In a separate bowl or mug melt together the coconut oil, peanut butter, vanilla essence and sweetener. Stir until well combined.
Add mixture to your dry ingredients and slowly add in the almond milk until you have a dough-like consistency.
Make sure the mixture has cooled down and add in ½ of your choc chips – if it’s too warm they will melt.
Press mixture into a silicon tray and place in the freezer to set while you make the caramel.
For the caramel – melt together the peanut butter, maple syrup and coconut oil and stir well till a caramel consistency is reached. Mix in the blended dates.
Pour the caramel over the cookie dough base and place back in the freezer to set.
Once hardened melt your chocolate and pour over the top.
Let the chocolate set before slicing up.