Still skipping breakfast because you have no time? Do you struggle to get out the door on time every morning and hope you have everything you need for the day? Trying to keep track of your schedule, find your phone (yep, that's me!), and grab that much-needed cup of coffee (me again!) can leave little time to think about food. But in only 15 minutes on Sunday, you can create 6 grab-and-go breakfasts to fuel your morning.
Many people tell me they have no time for breakfast and end up wolfing down the day-old doughnuts from the breakroom once they get to work. Others tell me they have no time for breakfast, so end up going through the drive-thru to pick up something on the way to work. This one always gets me - how can someone have no time for breakfast, but can find time to hit the drive-thru? Drive by a McDonald's around 7 a.m. and the line of cars often wraps around the building. How quick can that be?
Prepare your breakfast for the week in about 15 minutes and all you have to do is grab and go! No stale doughnuts, no waiting in line, and no junk. You will be nourishing your body with healthy fats, lean protein, fiber, and whole grain to fuel you through the morning.
Overnight oats are a simple, wholesome breakfast that can be enjoyed cold or warm. Each weekend I add about 1/2 cup of oats to a small glass bowl or mason jar and store them in the cabinet. The night before I am going to eat them, I add almond milk (enough to cover) and stick the bowl in the refrigerator.
The next morning, I top the oats with berries, nuts, and cinnamon and out the door I go. You do not have to wait until the next morning to add the toppings; many people put it all together the night before. Sometimes I will warm my oats in the microwave and I usually prefer to add the extra ingredients after the oats are warm. Either way, it is a quick, healthy, grab-and-go meal.
I also use jars to build yogurt parfaits. Basically I just layer fruit, yogurt, and nuts or granola in the jar. Some fruits, such as blueberries and pineapple, will last a couple of days in the parfait, but others such as strawberries and bananas break down pretty quickly. Those fruits I add in the morning.
If adding fruit in the morning seems like a hassle, you can cook the fruit a bit and add it to the yogurt when it cools. Since strawberries go bad quickly, I usually eat some of them fresh and then gently cook the remaining. I just slice them up and warm them in a small pan until they begin to get pretty juicy. I let them cool and add to the yogurt or just store in the refrigerator. If I have extra left over, I will use the to top a rice cake spread with peanut butter or coat cheese. If I happen to have coconut flour pancakes made, the strawberries and sauce make a great "syrup" with no sugar added.
When I want something more savory for breakfast, I am almost always choose eggs. I think I could eat omelletes every morning, but who has time? So, I make egg wraps and fill them with whatever I have the taste for. Often I choose roasted asparagus (which I roast on the weekend), but avocado, peppers, mushrooms, or zucchini are my other go-tos. I usually make 6-8 wraps at a time and freeze the extras, keeping them separated with wax paper. They thaw overnight in the refrigerator and are ready to roll!
They are super simple to make. I crack 8 eggs into a bowl and whisk until well blended. Then I pour just enough to cover the bottom into a hot skillet. Once the top is almost set (about 1 minute), I flip and cook on the other side for about 30 seconds.
They are thin, but quite sturdy and will not break when flipping or rolling them up. Once they are cool, I fill 2 and wrap them in parchment paper and store them in the refrigerator. The rest go in the freezer.
I always make a few hard boiled eggs to have in the refrigerator for a quick snack, to top a salad, or for a quick, protein packed breakfast. Though they actually take a bit longer than 15 minutes to make, most of that time is spent just sitting in a pan.
My simple, no-fail way to make hard boiled eggs? Put the eggs in a pan and cover with water. Bring to a boil and continue to boil for 1 minute. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Then drain off the water and add cold water to the pan. Let the eggs sit in the cold water for 15 minutes and Done! Yep, that's it.
Peeling the eggs is often the biggest chore. Using older eggs simplifies this task. As the eggs get closer to their sell by date, the membranes break down and peeling is much easier.
There you have it - six breakfasts in under 15 minutes. Two yogurt parfaits, two overnight oats, and two types of eggs to keep your morning meals anything but boring.
Still think you have no time for breakfast?
Eat Well, Feel Well, Be Well!
Thanks for reading!
Do you have your own quick and healthy breakfast ideas? I would love to hear them.
If you would like more information, check out my website www.cinergydynamics.com or find me on social media @cinergydynamics. I would love to connect!