How I Make Protein Coffee

 Need a coffee that will not only give you energy for your day, but also keep you full until lunch? 

I feel like I've been dieting on and off for years and I mean, that is pretty true. I was first introduced to counting calories when I was 10 years old. To this day, I can still tell you the calories in pretty much anything. 

I don't know if being introduced to diet culture at that age lead to my disordered eating, but up until recently, I couldn't eat without feeling bad. I would eat ice cream on date night and later feel so bad. I would pick food solely based on the number of calories, not by the nutritional value or if I even liked it. And I would binge after that small meal because I was so hungry.

Years of eating like this (and honestly not really ever losing any weight) was toxic. I was miserable to be honest with you. 

A few years ago, I discovered nutritionist Kelly LeVeque and her book changed my life. And then, I was introduced to Megan Kober, an Atlanta-based nutritionist whose approach to eating is the same as Kelly LeVeque. Through both of these women, I learned the science behind what happens when we eat certain foods and I was introduced to a really simple way of eating that doesn't require me to count calories, but rather have appropriate amounts of protein, healthy fat, and fiber at each meal.

Megan calls this PHFF.

At the beginning of this year, I enrolled in Megan's 30-day Metabolism Makeover and I have lost about 10 pounds. I am also free from yo-yo dieting. I am free from disordered eating. I have the ice cream and I move on.

"Amanda, what does all of this have to do with how you make your protein coffee?"

I tell you all this to say that I got the recipe from Megan. It is something she shares quite often and I can't take credit for this. But I want to share it with you.

Because of my schedule, I typically have my protein coffee as more of a snack at the start of my work day, which depending on the day is at 2 p.m. or 10:30 p.m. If you want this as your breakfast, add a full protein powder, not just a collagen powder. 

Okay, ready for how I make it? It's insanely simple!

I start with some coffee, 1 tablespoon of acacia fiber, a scoop or two of chocolate protein powder (you want 20g to 30g of protein), and about 2 tablespoons of half and half or heavy cream. I like to froth the collagen, fiber, and cream together in my frother or with my hand frother before pouring it into my coffee.

The chocolate protein makes this taste like an iced mocha. YUM!

It is also really fun to add some cinnamon, cocoa powder, and even pumpkin spice.

This coffee is perfect to make when you need something that will keep you full until lunch, but if you want to have it with a smaller meal, I'll just put less protein powder usually.

So tell me.. are you a hot or iced coffee person?

xx,

Amanda

SHOP THIS POST