I have been so busy feeding the Irishman, the baby Irishman and the two amazing teens, that I’ve got stuck in a little breakfast rut. Every day I whip up the same protein shake and it’s delicious, energising and good for on-the-go, but … I’m in danger of getting bored.

I tend to go through cycles of eating the same thing all the time, until I hit a wall and can’t eat it again for years.

I did this with carrot sticks and hummus in 2004. I thought it was the world’s best snack for about 364 days, and then I’ve never been excited to see a tub since.

That changed recently when I discovered The Taj hummus by Bermyfresh. Gosh that’s good stuff. Still, I’m trying not to eat in a way that requires a 20-year break from something tasty.

I’ve also been on a mission for high protein recipes lately, finding that this approach has been helpful for the post-baby weight loss.

This, plus a significant increase in fibre and a few other tricks made all the difference.

I’ve rounded it all up into a new Nutrifit programme, beginning July 28. This is a high protein summer challenge, designed specifically for women who have become stuck when it comes to their body composition.

So many women I see have been doing more of what used to work for them, such as exercise and dieting, but getting less of the results. It’s so demotivating!

So if this is you — and if you’re ready to commit to a three week challenge window (ie, after Cup Match) — then check out all the details online: www.waterfrontwellness.bm. It’s going to be fun!

Meanwhile, if you’d like to test out one of the breakfast recipes, then give this high protein (27g) breakfast hash a try.

The key is to meal prep the sausage, beans, potatoes and veggies over the weekend so that all you have to do is heat it in the microwave for a minute, then add scrambled eggs, diced avocado and a spoonful of salsa! It’s easy and so good.

Plus sometimes it’s nice to have real food and not just a smoothie. Here’s how to do it!

High-protein breakfast hash

(makes 4 servings)

Ingredients:

1 pack Applegate chicken sausages (any flavour), diced

1 small onion, diced

1 yellow pepper, diced

1 red pepper, diced

1 cup black beans (drained and rinsed)

1½ cups sweet potato, diced

8 eggs

2 small avocados or 1 large

1 tub/jar salsa

Light olive oil

Herbs/spices

Salt/pepper

Fresh herbs – optional (e.g. chives, basil)

Method:

Meal prep:

1, Preheat your oven to 400F and line a baking tray with baking paper

2, Wash and prep your veggies (onions, peppers, potatoes). No need to peel the sweet potatoes but scrub clean if need be!

3, Pop the onions, peppers, potatoes, sausage and black beans onto the baking tray. Drizzle with light olive oil and add any seasonings you like (Italian herbs, Cajun seasoning etc) plus salt and pepper if you like (note the sausages are already quite salty.) Toss everything together and bake in the oven for 15-20 minutes or until the peppers are soft and the potatoes are tender.

4, Cool and keep this mix in the fridge until you are ready to use it.

When you are ready:

1, Place ¼ of your prepped mix in a bowl and heat in a microwave.

2, Scramble two eggs and place them on top of the mix.

3, Add one serving diced avocado and a big spoon of salsa. Add a handful of torn fresh herbs for colour, flavour and some extra antioxidants.

4, Enjoy!

• The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns BA Hons, Dip ION, BNTA is a fully qualified Nutritional Therapist trained by the Institute for Optimum Nutrition in Britain. Join Catherine on Facebook: www.facebook.com/nutrifitandnaturalnutritionbermuda or instagram @naturalbda