How to make 🍫 CHOCOLATE PUMPKIN PROTEIN CAKE 🎃 for a breakfast that has 30g+ of protein and feels like a treat 🫶🏼⁣ ⁣ Eating more protein over the past few months has improved my energy levels, demolished my cravings, increased my lean muscle mass, helped me lose body fat, and even supported my hormones. ⁣ ⁣ (If you’re wondering why hormones, for my PCOS girlies: did you know that muscle is the MOST insulin sensitive tissue in the body and growing more of it can immediately begin to reverse insulin resistance? That’s why protein is so key! My doctor @drgabriellelyon taught me that 30g in a meal is the threshold that actually STIMULATES that muscle synthesis) 💪🏼💪🏼⁣ ⁣ Many of you have been asking me how I manage to get 30g or more in each meal and snack. I’ll share some what I eat in a days soon, but the truth is that I’m a die hard meat, veggies and potatoes gal 🥩 and I can eat eggs, chicken or even steak for breakfast on rotation 🤣 To me, there is no “breakfast food” — it’s just FOOD and what makes me feel best!⁣ ⁣ However, I totally get wanting something sweet in the morning... or just switching it up when eggs, turkey bacon and toast get boring. So, here’s a chocolate pumpkin cake 🍰 that you can eat with a container of greek yogurt for a total of 32g 🙌⁣ ⁣ INGREDIENTS:⁣ ✨210g canned pumpkin (~half the can)⁣ ✨35g oats (1/3 cup)⁣ ✨43g chocolate protein powder (1-2 scoops)⁣ ✨1 tbsp cocoa⁣ ✨1 egg⁣ ✨cinnamon, vanilla, salt⁣ ✨1-2 tbsp honey or maple syrup⁣ ✨~2oz almond milk to moisten⁣ ✨chocolate chips for topping⁣ ⁣ Mix everything together, split the dough into 3 ramekins, and bake at 350F for 25 min. You can probably microwave in a mug for ~2 min as well. Serve with greek yogurt, berries, and anything else you like 🍓