Here are some ideas for breakfast in a jiffy:
Green Smoothie: This meal has two advantages; it’s fast and you can take it with you. You can get creative with what you put it: frozen fruit, fresh fruit, yogurt, coconut milk, dates. For the green element a handful of fresh spinach, chard, or kale will give it a nutrient boost without a very detectable flavor. If you’d like to follow a green smoothie recipe you can check out this site here, or there’s even a green smoothie app available here.
Microwave Scrambled Eggs: Okay, so these eggs will not come out quite as fluffy as eggs from a pan, but they’re fast and nutritious. Here are the cooking instructions:
- Break one or two eggs into a microwave-safe coffee mug.
- Add any spices you want to and scramble with a fork.
- Cook in the microwave: about 40 seconds for one egg and 1 minute for two eggs.
- I like to combine this with avocado, hot sauce, and salad greens in a corn tortilla. It’s ready in minutes and I can take it with me!
Trail Mix: To make this portable meal you’ll need unsweetened dried fruit, some raw or dry roasted nuts, and a crunchy element (pretzels, whole grain crackers, or granola works well). Mix everything together in a zip baggie and you’re good to go.
Here are some ideas that require a little advance preparation, but can be quickly reheated:
Steel Cut Oats: These are less processed than rolled oats and reheat really well in the microwave. Here are the cooking directions:
- Boil 3 cups water in a medium stockpot.
- Add in 1 cup oats and a pinch of salt, reduce heat to medium-low.
- Simmer until liquid is absorbed and oats are thick but still easily stirred.
- Portion into muffin tins, let cool. Store in fridge or freezer.
- When reheating, it helps to add some milk, vegan milk, or even water to keep the oats from drying out.
- Add in some fresh fruit, nuts, or spices.
Bean-wah: This is my husband’s name for quinoa and beans combined. Make one pot of quinoa, one pot of beans (spiced however you like) and mix them together. Add in any veggies you have on hand: shredded carrots, spinach, tomatoes, or onions are some ideas that come to mind. Portion into single-serving containers and store in the fridge. This could also be eaten cold in a pinch!
We’ll continue the Whole Foods Pantry Series tomorrow with a discussion on stocking grains.
I don’t know that I can condone cookies for breakfast, but I saw that Melissa has a breakfast cookie recipe on her site and it looks pretty darn good!