Industry News | February 29, 2016

Protein Bar Bolsters Breakfast Menu

image used with permission.

Protein Bar rolls out a new breakfast menu just in time for National Nutrition Month. The fast casual serves healthy, high-nutrition meals made with nature’s best ingredients to on-the-go eaters in Chicago, Colorado, and D.C. Early risers can look forward to lower calorie breakfast options in exciting new flavor combinations.

Protein Bar’s chef, Jeff Basalik, who was brought on in August to bolster the brand’s dedication to culinary innovation, crafts craveable Bar-ritos, bowls, and oatmeals for the new menu. All egg dishes can now be ordered with whole eggs or egg whites in a Bar-rito or bowl to match guests’ varied morning needs. Additions include the Chilaquiles Bowl or Bar-rito made with crushed blue corn tortilla chips, black beans, house-made salsa, kale, and spicy tomatillo cilantro lime sauce (a bowl with whole eggs clocks in at 240 calories and 14 grams of protein); El Verde Mañana Bowl or Bar-rito with roasted poblanos and onions, tomatillo sauce, chipotle Greek yogurt, spinach, and fresh avocado (210 calories, 16g protein); the Peanut Butter & Acai Oatmeal Plus with organic peanut butter, acai puree, organic agave nectar, almond milk, and banana (400 calories, 15g protein); and the Matcha Oatmeal Plus with matcha, organic agave nectar, almond milk, Greek yogurt, hemp seeds, and acai puree (270 calories, 10g protein).

Guests can also still enjoy signature blended drinks like the Pier-nut Butter & Jelly with organic peanut butter, blueberries, strawberries, organic agave nectar, and vanilla protein (330 calories, 25g protein) or the Avo-Matcha with avocado, matcha green tea, organic raw honey, and vanilla protein (280 calories, 20g protein) for a delicious on-the-go morning meal.

The new menu is now available at all Protein Bar locations in Chicago, Denver, and D.C., as well as for delivery via the website or the Protein Bar app.

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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