Hi! So I haven’t posted in about a month and I thought it was time to post. I moved which is a huge step for us and I finally am reunited with my beloved stand mixer, Cuisinart, blender…I am so happy. I am hungry, tired and exhausted from the first two days of school. Back to school is a hard time of year, folks. Especially switching the wake-up time to 2 hours earlier. But I’m pushing through it, partially because my breakfasts are getting better. Here’s a life hack: Eat breakfast. As simple as it sounds, breakfast IS the most important meal because to be fair, you have gone 10 or so hours without food and you need it and also if you are me and you have lunch at 1:30 you won’t be eating for a while. So really, eat breakfast. And if your options are constantly limited to cereal, frozen waffles and poptarts, fear not. I’ve got you covered with some ultimate breakfasts…6 of them to be exact and they are going to rock your world… trust me. And don’t worry… my fridge is limited, too.
Here is a calendar plan for a week of breakfast delight: KKBreakfasts.pdf
1. Yogurt Granola Layered Pops!
Credits to: Bethany Mota Youtube Channel for the inspiration. https://www.youtube.com/watch?v=cdhgvXcE0WQ
These pops are delicious, impressive and oh-so easy, not to mention healthy and fun. You can prep them overnight and eat them in the morning, without wasting a bit of time.
- 3 cartons of yogurt, or one depending on the size. I used one Maple Yogurt from Wallaby Organics (mom), one Strawberry Blend Simply 100 Chobani Greek (me) and one Strawberry Banana Dannon Activia (my sister). Any will work.
- Granola of your choice. I like Bread Alone Almond and Raisin, Moomoo Muesli and One Girl Cookie Granola. (Or homemade!)
- Dixie Cups- 5 oz.
- Popsicle sticks or skewers… preferably popsicle sticks.
- Pour a layer of yogurt into the Dixie Cup. Top with a generous sprinkling of granola and top with more yogurt, then granola, so on and so on.
- Stick the skewer/stick into the cup and put in the freezer in a safe place. Freeze overnight.
- In the morning, peel off the Dixie cup and enjoy. Eat with fruit.
2. Blueberry Coconut Almond Smoothie
This smoothie couldn’t get easier and it is incredibly yummy. I did this to use up coconut milk, but if you don’t have it, sub banana or just skip it… this would also be great with strawberries or raspberries and cashews. You can make this the night before, even the toasted almonds and then just drink it in the morning, topped with the almonds.
Serves about 4
- About 1 cup greek yogurt
- 1 small carton blueberries
- Slivered almonds
- About 1/2 cup unsweetened coconut milk (if you have sweetened, take out the honey)
- Banana, if you have
- Put all ingredients in blender and blend until smooth. Taste and adjust the ingredients in terms of flavor and texture.
- Toast almonds in the oven or a toaster oven until dark and you can smell them. Put the almonds and smoothie separately in the fridge and chill OR you can just eat it now.
- In the morning, drink the smoothie topped with the almonds, with some toast.
Raw Peach “Jam” In Seconds
Credits to Doodat for the original idea…
Quick! Go to the farmer’s market, go to the grocery store! Get the last of summer’s peach bounty before it runs out! Or nectarines! Or plums! Or pluots! Or apricots! And donut peaches would work quite nicely… This is incredibly yummy, and blossomed from my grandma’s idea of mashing peaches into buttered toast. This literally tastes like peach pie and takes seconds. What are you waiting for? Go get those peaches!
- 1 very ripe peach, plum, donut peach, apricot, pluot, nectarine or any other stone fruit. The riper and softer and juicier the better.
- Vanilla extract
- A pinch of cinnamon
- Butter or margarine
- Bread- any, but I love Eli Zabar Baby Manor House Pullman-, toasted.
- Finely dice the fruit put it in a bowl. (You can do this the night before if you want) Using your fingers, a fork, a spoon or anything else, mash it up. Mix with vanilla and cinnamon.
- Butter the toast and mash “jam” into it. Top with a grind of good sea salt and enjoy.
See? Easy peasy!
Chia Almond Breakfast Pudding
From the October Issue of the Food Network Magazine
- 1 cup almond milk or cashew milk
- 1/4 cup chia seeds
- chopped fresh fruit
- Mix the chia seeds and almond milk in a glass or bowl. Stir after one hour, then chill overnight.
- In the morning, top with fruit and enjoy.
2 Minute French Toast in a Mug
Photo and recipe from Pretty Prudent
Read that title again. Hear that? French Toast. In a mug. Two Minutes. Trigger words. Make it. If you want, you can prep the night before and soak the bread overnight, and microwave in the morning. If you don’t have a microwave, a low oven will do fine, but it will take longer.
- 1 or 2 slices bread, cubed
- 1 egg
- 3 tbsp. milk
- Vanilla and cinnamon
- Butter the inside of a microwave safe coffee. Put your bread cubes in the mug and smoosh them down. In a separate mug, mix the egg, cinnamon, vanilla and milk with a fork.
- Pour over the cubes and soak overnight or for 1 minute. Microwave for 1 minute and then do the rest in 10 second intervals. Serve with syrup.
Frittata in a Mug!
from Saint Louis Today
- 1 egg
- 1 1/2 tablespoons milk
- Ground black pepper
- 1/4 of a bagel (or similar amount of French bread, etc.)
- 2 teaspoons cream cheese
- 1/2 slice prosciutto (optional)
- Fresh thyme leaves or fresh chopped chives
- Dijon mustard
- Chopped tomato or pepper
- Beat egg and milk together with a fork in a coffee cup, adding salt and pepper to taste. Tear bread into dime-size pieces; stir in. Add cream cheese; stir in. Tear or cut prosciutto into small pieces; add to mixture. Sprinkle with thyme.
2. Microwave on high until done, about 1 minute 10 seconds. Garnish with mustard and fresh thyme or chives. Enjoy!
And if you still only want cereal and waffles, here are my favorites:
- Basic 4
- Autumn Wheat
- Flax Plus Oatmeal
- Golden Grahams
- Strawberry Fields Cereal
- Mini Wheats
- Heart to Heart Cereal
- Van’s Mini Chocolate Chip Waffles
- Van’s Whole Grain Waffles
So. Hope you enjoyed the recipes… be back soon.
For now, I’ll rejoice with my stand mixer.
And, as always, keep cooking!