I think it's a fact at this point; we are all ridiculously busy on a daily
basis. I could go into how I just want to drop everything right now
and move to Coasta Rica a al Toby Flenderson, but I'll save you from that.
Many people get caught up in their crazy schedules and don't take the time to think about food;
especially breakfast first thing in the morning. I constantly hear my friends and co-workers
talk about how they don't have time for breakfast, or even ::gasp:: that eating it will make them fat.
I call their bluff.
Number one, it is proven that eating a good
breakfast (not just coffee and a handful of cereal) jump-starts your
metabolism, thus you actually burn more calories throughout the
day. Just think about it; you haven't eaten for about 8 hours at the
time you wake up. Your body is in famine mode and tries to
conserve energy by storing fat. If you don't eat in the mornings, you are
encouraging your body to store the fat you ate the day before!
Now, I think the key to a successful breakfast (eating and eating healthfully) is planning ahead. Here are my three favorite easy breakfasts.
1) Oatmeal. It's fast, easy, delicious, nutritious, and the topping
possibilities are endless!
My standard cooking formula:
1/2 c. oats
1/2 c. soy/rice milk
1/2 c. water
1/2 banana, thinly sliced
Bring water, milk, & banana to a simmer. Stir in oats. Simmer until grain is cooked to taste.
More about oats
2) Eggs are always a favorite, but in lieu of grabbing a greasy egg
mcmuffin (HFCS much??), I like to make a crust-less quiche on my day off and stash it in the fridge so that I can have a delicious & quick egg sandwich on the weekdays...and a serving
or two of vegetables without even thinking about it!
Eggs (2 x's the number of days you plan to eat the dish, I usually do 8 eggs = 4 breakfasts)
2 cups of greens (kale or spinach)
1 small onion, diced
3 cloves garlic
2 to 3 cups of veggies, chopped (I have used tomatoes, zucchini, squash, eggplant, bell peppers; basically whatever I have in the fridge!)
1. Saute garlic and onions in an oiled pan until onions are tender
2. Add all veggies except tomatoes, if you are using them. Saute until tender.
3. Add greens and saute until wilted
4. Add the tomatoes and saute for only 1 minute.
5. Pour mixture into an oiled baking dish.
6. Break eggs into a small bowl and wisk like you would for making scrambled eggs. Pour eggs slowly over the vegetables.
7. At this point, I would crumble some cooked bacon or cheese on top if I choose to use any.
8. Bake at 375* until eggs are browned on the top.
9. Let cook for 15 minutes, then cut into single servings and store in tupperware (in the fridge) for the week.
It's surprising how well the eggs keep! All you have to do is heat a serving in the oven for a couple of minutes while you're getting ready. Slap it on toast or an english muffin, and you're ready to go!
3) homemade granola:
I also make this ahead of time on my day off. During the week, I scoop half a cup of on some yogurt and eat!
5 cups rolled oats
1 cup walnuts, chopped
1 cup pumpkin seeds
1 cup shredded coconut
1/4 cup ground flax seed
2 tbsp pumpkin pie spice
1 cup canola oil
1 cup honey
1. Preheat oven to 325*
2. Combine oats, walnuts, seeds, coconut, flax, and pumpkin pie spice
3. In a small saucepan, combine honey and oil. heat on low and stir until thoroughly mixed
4. Pour oil mixture over oat mixture and stir until evenly combined
5. Spread onto two baking sheets and place in oven for 20/30 minutes....until browned
6. Let cool completely and then store in an airtight container