breakfast

We’ve all heard it fifty times over: “Breakfast is the most important meal of the day.” Nonetheless, we are divided into two camps; those who eat breakfast and those who don’t. The former have a variety of reasons — “It makes me feel sick to eat in the morning,” or “I don’t have time.” To you I say… I used to be one of you. But I’ve seen the light; I’ve reformed my ways, and so can you.

An energizing breakfast requires two major elements: carbs and protein. Carbs bring you that quick boost of energy, while protein keeps you full and keeps you going til lunch. With that in mind, we’ve got a couple of different breakfast ideas for everyone.

“Breakfast Makes Me Feel Sick”: The Two-Part Breakfast

I used to be part of this group. For years, the only thing I could stomach before noon was black coffee. But breakfast is important, and you can train your body to want it. Like with a workout, start slowly with this two-part breakfast. Part 1 should be eaten as soon as possible after you rise, while Part 2 can be eaten up to a few hours after. Soon, your body will get used to eating in the morning, and you may be able to stomach a full breakfast from the start! Simply pick one Part 1 option and one Part 2 option, and mix and match to keep things interesting.

Part 1: Quick Carbs
Quick carbs are natural sugars that help you to get going in the morning. Try one of these:

  • a piece of fruit, like an apple, orange or pear
  • 1/2 cup organic or homemade yogurt with a natural sweetener like honey or homemade jam
  • 1/2 grapefruit sprinkled with sugar or sweetener
  • a handful of dried fruit, like raisins, apricots, figs or dates

Part 2: Protein
The protein element of your two-part breakfast helps you feel full, longer. Since you’ll might be eating it after you leave the house, plan ahead and make this part of your breakfast the night before, so you can eat in the car or as soon as you make it to your desk.

  • 1/2 all-natural peanut butter or nut butter sandwich on whole wheat bread
  • scrambled eggs on a whole wheat English muffin
  • homemade trail mix containing dried fruit and nuts

“I don’t have time!”: The To-Go Breakfast

Mornings can be hectic, what with tracking down last-minute homework assignments, picking up carpool kids and making it to work on time. But don’t neglect yourself! These breakfasts can be made ahead of time and tucked into your bag, to be eaten as soon as you have a second to yourself.

  • In a to-go container with a lid, combine: 1 cup plain yogurt, 1/4 cup flaked oats, 1 Tbsp. natural honey or other liquid sweetener and 1/4 cup seasonal or dried fruit, the night before. By the time you get to eat it, you’ll have made a cold oatmeal that’s surprisingly filling and delicious!
  • Combine whole wheat bread, natural peanut butter and banana slices for a to-go breakfast sandwich.
  • For something savory, sauté 1 finely chopped onion and 1 finely chopped pepper in olive oil. Add 6 eggs and scramble. When cooked, mix in 1/4 cup shredded cheese and season with salt and pepper. Keep the scramble in a container in the fridge, and every night before going to bed, place a small amount on an English muffin or between two slices of bread. The mixture should make a week’s worth of sandwiches.

Weekend Breakfasts: The Savory

Once your body has gotten used to eating breakfast on a daily basis, you’ll be able to try out some delicious options on weekends, when you have more time. For those who prefer savory breakfasts, a scramble chock full of winter leafy greens is bound to please.

Swiss Chard Scramble (Serves 2)

Over low heat, slowly sweat 1 minced onion in 1 tablespoon olive oil. Season with salt. Add 1 cup thinly sliced swiss chard (or other leafy winter green) and cover. Cook about 2 minutes, until the chard is wilted. In a small bowl, mix 6 organic eggs with 1 tablespoon milk. Add to the pan and allow to cook for 2 minutes without stirring. Using a wooden spatula, slowly start to scrape the bottom of the skillet until the eggs split into large curds. When the eggs are about 1 minute away from your desired doneness, sprinkle with 1/2 cup shredded cheddar cheese. Serve with your favorite hot sauce.

For an extra special treat, try our Organic Scrambled Eggs with Black Truffle Oil.

Weekend Breakfasts: The Sweet

What’s better than pancakes for a sweet weekend breakfast? Whole grain pancakes are a sweet yet healthy treat, to serve with maple syrup. For a different twist, serve with apple or pear butter. Simply use your favorite applesauce recipe with apples, pears or a combination, and then follow this simple apple butter recipe to turn it into a spreadable paste, perfect over warm pancakes with a bit of organic butter.

image: thepinkpeppercorn