The traditional wisdom tells us that breakfast is the most important meal of the day. I honestly don’t know if I buy that – I think lunch and dinner are pretty important too. ;-) However, I can tell you that I wake up hungry. I want food and I usually have about 15 minutes to prepare and eat whatever it is I’m having (this is after I deal with feeding the kids and completing the whole lunch prep deal). I’m not kidding; I’ve timed it. Sure, I could wait until after I drop them at the bus stop and make it a leisurely affair, but at that point I will have been up for over an hour. Homey don’t play an hour before breakfast. I could also get up earlier. Guess what? Homey don’t play that either, so 15 minutes it is.
General Mills would love for me to believe that the only thing I could possible prep and eat in 15 minutes is cereal. There are a couple of truths about breakfast that General Mills doesn’t want me to believe: 1) breakfast does not need to be sweet and carb laden and 2) our sweet expectation where breakfast is concerned makes us perfect targets for plenty of crappy processed breakfast foods that have more sugar than a Snickers bar 3) releasing yourself from the arbitrary designation of what makes “breakfast” food allows for some really fun, healthful, and delicious experimentation, and finally 4) veggies work at breakfast. You game? Still need convincing, check out our Sugar Busting series and see how many references there are to breakfast cereal.
I’ve had two fantastic quick non-traditional breakfasts that I want to share with you. I won’t call them recipes, because they’re just not that complicated – sounds perfect for pre-coffee functioning, yes?
Quick Sweet Potato Brekkie
- leftover sweet potato (mine was baked and then broiled w/coconut oil and salt
- leftover quinoa
- shredded unsweetened coconut
- chopped pecans
- drizzle maple syrup
I opened the sweet potato and spooned some leftover quinoa over the potato halves. Warmed briefly in the microwave and then added the other ingredients. Delicious, very fall feeling, very satisfying, and oh so delicious.
- whole grain bread (I used Ezekial)
- ripe avocado
- sliced tomato
- chopped fresh basil
- sprinkle salt & pepper
Toast bread if you prefer – Mr. Little Sis is big on toast. I admittedly like the way bread gets softer as it sits with stuff on it. Spread the avocado. Place tomato slices on top of avocado. Sprinkle with basil, salt, and pepper. Fantastic, delicious, satisfying, energizing, and as totally right for breakfast as it would be for lunch.
More ideas how to incorporate veggies into breakfast? Bigg Sis has some tips for you.
Not ready to leave traditional breakfast fare behind, but not sure how to break up with the box? Oatmeal three awesome ways: 1) the big bowl 2) overnight oats (breakfast in bed) 3) cold overnight oats (with or without fruity frozen awesome)
Don’t like oatmeal? How about quinoa porridge?
Don’t like ANY breakfast food? Make bunches of this soup, and have a nice warm bowl in the morning. Squash, it’s what’s for breakfast. Delish.