I have been trying really hard to eat more protein since I've sort of shifted focus to building strength. (I haven't reached my goal, but my diet and exercise lately have been closer to maintenance mode than losing mode and I've really been pushing the strength training a lot harder.)

I aim for a 40/35/25 split or thereabouts. I would love to get more protein, but even with 2 scoops of protein powder a day, I can barely get where I am and still stay w/in my calorie levels.

So ... for now, this works for me. I average about 120 g protein a day (on a 1500 cal a day diet).

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For awhile my focus was keeping fat less than 20% but according to the swank diet for ms - and general health consensus - I need more healthy fat. So I've added some nuts etc. My carbs are always between 50 and 60% because I try to avoid most meat and dairy its trial and error for what doesnt make my body freak out.

Recently I tried to up my protein past 20% with soy protein bars but my stomach decided to freak out. So I'm back to eating a lot of healthy carbs and fat.

If my knee ever gets the place of 'good enough to strength train' I will have to look more seriously at getting more protein.. but the ratio I'm doing has worked for the last year...

I made those protein pancakes this morning, and yum! I made two large pancakes and ate one topped with blueberries and strawberries. It was very tasty.

That's great advice Barbara! I totally agree, Jessica, I eat them all the time and I absolutely love carbs for breakfast. I can't find the original thread, but I copied and pasted several protein pancake recipes from one several years ago. I like Mel's because the pumpkin and cinnamon makes them soooo yummy, almost like French toast. I always double or quadruple the recipe when I make it, cut out the psyllium husks, add a T or 2 of splenda, and use egg whites from a carton to save work/time (I believe you can get organic egg whites).

Mel’s Protein Pancakes

4 egg whites
1/3 c. oatmeal
1/2 c. pumpkin puree
2 tablespoons ground flax seed
1/4 c. cottage cheese
1 tsp psyllium husks
vanilla ~1 tsp.
Cinnamon ~ 1 tsp.
a little water

3 servings, per each: 127 cal, 3.7 g fat, 13.7 g carbs, 10.2 g protein, 4.3 g fiber

Blend it all, and cook about 6-7 minutes per side. Or you can just pour it all in a sprayed pan and bake at 350 for about 30 minutes. (A double batch fits nicely in a 9x13" pan.)

Also I've seen pre-flavored/marinated tofu in the store. I haven't tried it, but wonder if it tastes good maybe it would be even easier to cook b/c it saves the step of having to marinate it yourself.

The other thing I do with protein pancakes is instead of adding sweetener and cinnamon, is add pepper and curry, or a bit of sharp cheddar cheese. They make great savoury food that way and it's a bit of a change up from sweet breakfast foods.

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I don't know my percentages (and having just been on vacation 10 days I'm sure they're off anyway) but I do know that I need to eat a decent calorie breakfast, which includes protein (usually walnuts on my cereal, or ww toast with pb). My job requires so many morning meetings that I often don't get a morning snack (though sometimes I manage to bring a ff latte with me) so my breakfast has to hold me through to lunch.

I like the protein pancakes too. I usually used 3 egg whites, 1/3 cup cottage cheese, 1/3 cup oatmeal and blend. Then I thin it down with water as I prefer thin crepe like pancakes. I usually eat them with unsweetened applesauce or other fruit.

Jessica, I use 1% milk for a bit of added fat. It's not horribly higher in calories and has a smidge more calcium too.