Last week my daughter texted me a photo of her breakfast …
It’s a giant bowl of Brussels sprouts that she roasted with olive oil, salt, pepper and honey, then mixed with Sriracha. It’s her favorite way to eat them, and I’m used to the repeat request at dinner, but still: Breakfast? I’ve answered.
Why not? She texted. I have only a few days left to heal myself!
With live school starting all over again in our woods (and maybe yours?), So do the mornings in a hurry, and after that, the evergreen need for a healthy, matching breakfast Ask more complicated techniques than the “toast” button or reheat electric tea pot. I’m always looking for breakfasts that don’t ask me to do anything ahead of time (sorry, overnight oats and 30 minutes chia pudding); I don’t want to get involved in the peeling and pre-peeling of Brussels sprouts (sorry, Abby), and I really love the idea of having a stock of pre-made stuff. zucchini muffins in the freezer (“just put in your bag to thaw!”) I know myself now. Half of those muffins will disappear before they’re stored, can be eaten for dessert at dinner, and before midweek, I’m out of luck.
So I challenged myself to come up with three brand new breakfasts – all with accompaniment, all vegan, some aided by something store-bought – and these are What I started. Please make your own suggestions.
“Blueberry Pancake” toast
Combination of blueberry and maple syrup instantly takes me to all my favorite places (childhood kitchen, Maine, iHop) and here is my attempt to make a quick version Fast, healthy of that: Dave’s Killer “Good Seed” Bread Almond butter + blueberries + maple syrup. (Here’s the 2020 version of the breakfast my kids grew up: Whole-wheat toast with peanut butter, banana, and honey)
Pina Colada Bowl
I do this for Abby, who orders pure pina coladas whenever possible: Delicious coconut yogurt (I think all kinds taste too sweet to me) + chopped pineapple + squeezed lemon + crushed macadamia seeds. (I found these nuts expensive – poached raw almonds are also a good choice. You just want a little crunch.)
It’s tempting to buy those take-away oatmeal cups that you see everywhere now, but I’ve found them always too sweet and a bit expensive for their price. I bought a pound of instant oats for $ 1.50 in a bulk portion at Whole Foods, then served me up. You can try with the supplements, but the general recipe is: Combine 1/2 cup of instant oats, a pinch of sea salt and 3/4 cup hot water in a bowl, then cover (I coat small salad plate) and let stand for 2 minutes. Remove the peel, then stir with the desired coating – I like 1/2 teaspoon of unsweetened cocoa, a pinch of cinnamon, and a sliced banana mixed with a quarter cup of almond milk (or milk of your choice; milk still important no matter what you are adding). If there is a lack of sweetness, you can add a little white or brown sugar to taste.