Sometimes, when I'm bleary eyed in the morning, I struggle to figure out what to eat and end up resorting to cereal since it's quick, doesn't make much of a mess (which I'm highly opposed to) and the low sugar types aren't that bad, right?? For avoiding a bout of hypoglycemia shortly after breakfast, I know cereal is just not a good choice for me really. On travel days, my breakfast choice can be worse - the muffins and donuts in the grocery store bakery are almost irresistible. So to combat this scenario, I've been experimenting with rotating other options that I know make me feel better and are pretty simple to put together. I do end up with a little more of a mess, but it's worth it in the end.
Here are the five breakfast options that are turning out to be my favorites:
- Plain Greek yogurt topped with banana, berries or pumpkin, honey, raw nuts of choice and cinnamon. It may sound complicated, but it's really simple - I normally use about 1/2 cup of plain Greek yogurt (it has to be plain Greek - this type of yogurt has much less sugar than flavored yogurts or even plain non-Greek yogurt - check the labels), plop it in the bowl, then top it with a little fruit (the choices I like best are ripe banana, fresh or frozen berries, or canned 100% pure pumpkin), a few raw nuts (I go for walnuts or pecans), a little honey and cinnamon ( I use a LOT of cinnamon), mix it all together and enjoy! This is my favorite on travel day because it requires no heat or electricity to prepare.
- Rolled oats (I use Bob's Red Mill Organic Old Fashioned Rolled Oats) topped with brown sugar or honey, berries, raw nuts of choice and cinnamon. I love this option mainly on cooler mornings and like to use rolled oats because I prefer the texture over the quick cook varieties. The oats can be cooked on the stove top if there's plenty of time and I don't mind messing up a pot, or they can be cooked quickly in the microwave. To the plain cooked oats, I add generally the same things I add to the Greek yogurt mixture - a little fresh or frozen fruit (with oatmeal, I especially enjoy raspberries, blackberries or blueberries), a few raw nuts (again, walnuts or pecans for me), a little honey or brown sugar, and, of course, lots of cinnamon. This is a good stick-to-your-ribs breakfast when it's chilly outside.
- Smoothie made with plain Greek yogurt, fresh or frozen berries, and fresh or frozen ripe banana - This is a favorite breakfast (and sometimes lunch) when it's HOT outside and it's super easy. If you have a standard sized blender, the recipe for one hefty serving is 1 cup of plain Greek yogurt, 1 cup of fresh or frozen berries of your choice, and 1 ripe banana, fresh or frozen (the ripe banana acts as the sweetener so no other sweetener is necessary). We use the Magic Bullet (affiliate link) and it's much smaller, so we do this in two batches. Throw it all in your blender and mix away. If you use frozen berries and banana, it'll take a little longer to blend, but you'll end up with a very creamy consistency. You can even freeze this concoction for an ice-creamy texture.
- Mashed cooked sweet potatoes with a little butter, brown sugar, raw pecans or walnuts, and cinnamon - This may sound a little odd to some people as a breakfast food, but ever since I had leftover sweet potato casserole for breakfast one year after Thanksgiving, I love it in the mornings. I like to keep frozen sweet potatoes for the times I want it and don't have access to fresh produce. Whether it's fresh or frozen, I cook and mash the potatoes in advance and then refrigerate it so it's ready to go in the morning. Of course, I TRY not to go overboard with the butter and brown sugar so I'm not totally losing the benefits of the sweet potatoes 😉 .
- Hard boiled egg, whole grain toast and fruit - I'm not a huge fan of eggs in the morning, but, sometimes, the mood hits me and hard boiled is my preference. Before travel days, I like to cook a batch in the Instant Pot (affiliate link). They're very easy to peel (not sure exactly why, but it must be a result of pressure cooking in the Instant Pot) and we use them for quick breakfasts or to make deviled eggs, egg salad or to add to salads or sandwiches. This is one of the simplest breakfasts we both enjoy. Just slice your egg, top it with a little salt and pepper, toast some bread (if we're boondocking, we just eat the bread without toasting), add some grapes or any other fruit to your plate and you have an easy, nutritious breakfast in no time flat.
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