5 Ideas for The Very Best Breakfast

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buckwheat crepes

The theme for this month is The Importance of Breakfast. For me, it’s not about importance per se, it’s about enjoyment. There is something about having delicious, nutritious food, on a totally empty stomach after a workout that is so satisfying. You can feel the food actually fueling your cells. (This is where I should note that that second part (the “after a workout” part) that was LBF (Life Before Finn – my 3 month old).  Life After Finn does not consist of morning workouts, or leisurely coffee time with a scroll through the morning news.  Breakfast now happens anytime between 6 am and noon, and is never eaten at a table, but I still find myself making a point of making a proper meal, even if it means doing it in five stages and then eating the finished product with one hand, while feeding Finn.

So in the spirit of loving breakfast, here’s a round up of some of my favorite not-so-common breakfasts…

Puffy Eggs:  This is basically “baked eggs”. You mix 2 eggs, 1 tablespoon flour, 1/4 cup milk, pour it into a skillet, bake for 20 minutes at 400 fahrenheit, when done sprinkle with a teeny bit of icing sugar and lemon and you’re done.

Crepes: My latest go-to breakfast. It feels decadent but takes no longer to cook than a piece of toast. (Unless you’re doing it with a 3 mo. old in your arms, then add 30 mins to the total time.) Mix 1 egg, 1 heaping tablespoon flour (buckwheat flour is shown in the photo but any kind works), 3 tablespoons of milk, and a dash of salt. Heat skillet, add some butter, pour half the batter in, wait til bubbles, slide knife around edges, flip over, wait 30 seconds and it’s done. Top with a touch of maple syrup, and eat it while you’re cooking the second one.

Scromlette (a cross between scrambled eggs and an omelette): Always start with a few onions that you gently sauté, then add any greens you have in the fridge, toss in some finely diced apple (yup apple), cook until apple and greens are tender, break an egg into the skillet, stir it all up, let cook, add grated parmesan cheese and flip.

Oatmeal and quinoa: Cook them each separately, then combine. Add some sunflower seeds, cinnamon and honey.  I love the extra protein that the quinoa adds. (If you have leftover quinoa in the fridge from last night’s dinner, just add that to the just-cooked oatmeal. And maybe sprinkle some toasted wheat berry flakes for a bit of crunch.)

Yogurt and rhubarb: Maybe because it’s in season now I’m eating a lot of it, but I’m totally into rhubarb. Chop a few stalks and toss the pieces into a sauce pan with a bit of water and a dash of sugar. Simmer til soft. Taste and add more sugar as necessary. Cool it in the fridge. Once cool, add to plain yogurt.

Now give us YOUR faves!

By the way, some of these I’ve featured on my blog – to have a look and get the expanded recipe go to the blog (link below), then go to “Just Recipes” on the top and scroll down to “Breakfast”.

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Michelle

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