A protein-packed breakfast is a game-changer, especially for children with ADHD. 

Starting the day with a nutritious and balanced meal can significantly impact their focus, behavior, and overall well-being. 

Protein helps stabilize blood sugar levels, providing a steady source of energy and reducing the likelihood of sugar crashes that can lead to irritability and restlessness. 

 

Additionally, protein contains essential amino acids that support neurotransmitter function in the brain, promoting better concentration and cognitive performance. 

When children with ADHD have a breakfast rich in protein, they are more likely to sustain their attention, manage impulsivity, and experience an improved mood throughout the day. 

A protein-packed breakfast is an invaluable tool in supporting their journey to thrive with ADHD.

But….

Let’s be honest here. Sometimes, it can be hard to find new recipes that are both easy and healthy. 

Here are two of my favorite breakfast recipes that are both gluten-free, dairy-free, soy-free, AND take very little time in the kitchen (which is great for me because I don’t love cooking!) 

Peaches and Cream Overnight Oats

Ingredients: 
  • 1 cup Oats (quick or traditional) – ensure gluten free oats 
  • 1/4 cup Chia Seeds
  • 1 tsp Cinnamon
  • 2 cups Unsweetened Coconut Yogurt
  • 2 cups Unsweetened Almond Milk
  • 2 tsp Vanilla Extract
  • 2 tbsp Maple Syrup
  • 2 Peaches (medium, diced)

 

Instructions: 
  1. Combine the oats, cinnamon, and chia seeds in a large bowl or divide into 4 glass jars. Stir to combine. Add the coconut yogurt, almond milk, vanilla extract and maple syrup. Stir well and top with fresh peaches. Refrigerate overnight, or for a few hours. Enjoy!

 

Spinach and Sausage Egg Muffins

Ingredients:
  • 2 tsp Oil
  • 8oz Pork Sausage, casings removed
  • 6 cups Baby Spinach chopped
  • 8 Eggs
  • ¼ cup Water
  • ¼ tsp Salt
  • 1 Stalk Green Onion, chopped

 

Instructions: 
  1. Preheat your oven to 350ºF (176ºC) and grease a muffin pan with the oil. In a pan over medium-high heat, cook the sausage until no longer pink, about 5 to 8 minutes. Break it up into little pieces as it cooks. Drain the excess drippings from the pan and stir in the spinach. Cook until the spinach has wilted then remove the pan from heat to let cool slightly.
  2. In a mixing bowl whisk the eggs together with the water and sea salt. Fold in the green onion. Divide the sausage mixture evenly into the muffin tins and pour in the egg mixture. Bake for 15 to 18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan.
  3. Leftovers can be refrigerated in an airtight container for up to 3 days.

 

Give these two recipes a try, and let me know what you think! 


 

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And as always, I am not a medical doctor and the above post is based on my experience. No information on this site should be relied upon to make a medical diagnosis, treat, prevent or cure any disease or medical condition.