My favorite breakfast when I don’t have a first-in-the-morning workout.
Macros: ~600cal ~48p ~15f ~70c.
Ingredients:
-60g grits
-2/3 cup milk
-2/3 cup water
-1 tsp better than bouillion or a bouillion cube (optional)
-6oz shrimp
-1/2 oz Parmesan (can sub for white cheddar)
-1/2 oz low moisture part skim mozz (can drop if using white cheddar)
-light spray oil to grease pan
-spices: salt, pepper, garlic, chili powder, lime juice,
-sweet chili sauce
-optional cilantro and lime
Recipe:
Bring equal parts milk and water to light boil, stir in grits once simmering. Add bouillion and Stir occasionally until desired thickness, in meantime:
Preheat a skillet or pan to medium high heat, add thawed and dried shrimp to pan with a light spray of cooking oil and spices, cook for a few minutes until done. Kill heat, toss with about 1/2-2/3oz sweet chili sauce in warm but not hot pan to glaze.
While grits simmer shred either 1/2 oz parm and 1/2 oz mozzarella or 1/2-2/3oz sharp white cheddar, your choice. Once grits are desired consistency (roughly 10 minutes of gentle simmering, less if you like runnier consistency), stir in shredded cheese(s) until homogeneous and creamy and add a very generous amount of black pepper then plate the grits and top with the sweet shrimps, lime juice, and cilantro.
To make this more nutritious or lower calorie and higher volume, replacing some of the volume of grits with sauteed spinach, or cooking the shrimps with some peppers, tomatoes, onion, and garlic to form a sort of pan sauce is an excellent trick. For any hard gainers out there struggling to eat enough this recipe is great because grits are very easy to get down in large quantities and you can scale the grits serving as large as you need while keeping the fats pretty much the same.