On My Table | Series | The Table

a brunch with Thrive & Soul Cycle

It’s a pretty obvious thing that I love brunching. A bit back, I got to host such a fun event; it was a Soul-Cycle ride followed by a Thrive brunch. I’ve posted about Thrive a couple of times, mostly because I’m ridiculously obsessed with their algae oil. It’s this perfectly neutral oil derived from algae, and its smoke point is so high that it makes everything delightfully crispy. You can see it here. SO, all that said, when Thrive told me they created an algae protein powder, I was pumped to try it, and use it in a bunch of yummy brunch recipe goodness.

Brunching is one of those meals that I can never get enough of. The food, the mimosas, the lingering lounging mornings that turn into afternoons- it’s the best. Plus, throw in a ride with Soul Cycle beforehand, and you’ve got yourself the perfect mix of health and indulgence. For this brunch, we set up a smoothie bar so everyone could make their own smoothie, complete with the algae powder. My favorite bite of the morning was the lemon blueberry protein cake (recipe below). The Thrive protein powder is wonderfully tasteless and doesn’t have the chalky taste that you get with most proteins. So that means you can add it into any smoothie, baked good, dressing, or really anything to add protein but avoid that gritty additive taste.

We brunched in our workout gear, chatted all things health and wellness, and shared a morning of valuing ourselves and our bodies- all around my favorite meal. If you’re interested in joining us for an event, keep checking back on my event tab! I’ll keep them coming this fall 🙂


Lemon Blueberry Protein Breakfast Cake

1/3 cup melted butter
1 cup brown sugar
Zest of two lemons, plus the juice of the lemons
2 eggs
1/2 cup almond milk
1 cup blueberries
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 tablespoons Thrive protein powder

Preheat your oven to 375.
Grease a loaf pan with non-stick spray or butter.
In a mixing bowl, combine your butter, sugar, lemon juice and zest. Whisk in your eggs and milk. In a separate bowl, combine your dry ingredients. Slowly add to your butter mixture, until well combined. Gently stir in your blueberries. Pour the mixture into the greased baking pan, and bake for 60 minutes or until an inserted toothpick comes out clean. Let the loaf sit for about 10 minutes, then slice and serve warm!



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