Sunday, August 19, 2018

3 Tried & True Quick Breakfasts to Go

I don't know about you, but the worst part about being back in school for me is having to worry about breakfasts and lunches again. I'm a big fan of meal prepping so I don't have to think in the mornings; just grab and go! 
Sunday evenings are my prep nights; I make enough breakfasts for 4 days.
1. Overnight Oats
When I first heard of overnight oats, I was pretty skeptical. The thought of cold oatmeal did not sound appealing, but I kept hearing about overnight oats as a timesaver. It actually IS delicious and keeps me full until recess! (And you can heat it for a few seconds in the microwave if you want it warm)
You need: 
  • 16 oz. mason jars
  • 1/2 cup rolled oats (not instant)
  • 1/3 cup plain Greek yogurt
  • 3/4 cup almond milk  or coconut milk
  • 1 TBSP maple syrup (or honey)
  • 1 tsp vanilla
  • 1 TBSP chia seeds
Stir with a whisk or put on the lid and shake.
  • Add a handful of berries (strawberries, blueberries)
Toppings:
  • Banana slices optional
  • Nuts (walnuts & almonds)
Note: blueberries do well in the jar when you make the overnight oats, but sliced bananas and strawberries tend to get too mushy when they sit for a few days. I cut strawberries the night before and put them in a small dish along with the nuts so I can just add them on top in the morning. Sliced bananas are yummy, too!
2. Mini Frittata Bites
Frittatas are a family favorite on the weekend, but who has time for that during school? I use the same ingredients as my large frittata, but pour them into muffin tins for bite-size breakfast to go!
Ingredients:
  • 10 eggs
  • onions (I love the frozen diced onions at Ralphs or the diced onions from Trader Joe's. . . I hate cutting onions)
  • Dice any veggies in your fridge: spinach, zucchini, mushrooms, etc.
  • salt & pepper to taste
  • garlic optional
  • protein optional (chicken, ham, sausage crumbles)
  • cheese optional
Preheat oven to 350 degrees F. Saute the onions & veggies in olive oil. Add garlic, salt & pepper when almost done. Place a spoonful of the veggies into greased muffin tins (or use silicon muffin cups). Beat the eggs and pour into muffin tins. Bake for 15-20 minutes.
Pop them out of the tins or silicon cups when cool. Store up to 4 days in the refrigerator. Store in a baggie or an air-tight container; I like to put a folded paper towel in with the frittata bites to absorb excess liquid. Heat 30 seconds in the microwave when you're ready to grab and go.
3. Fruit smoothies
My third go-to breakfast are fruit smoothies. I was so spoiled over the summer with the assortment of fresh fruit, but luckily there are a lot of frozen fruit options. I have a Magic Bullet (1-serving blender) and I use it often! I prep these the night before also!
Put in the blending cup the night before:
  • A handful of spinach or kale or basil 
  • Frozen fruit (strawberries, blueberries, mango, pineapple, etc.)
In the morning, add and blend:
  • Almond milk or coconut milk or juice
  • 1/2-1/2 avocado (makes the smoothie creamy and has the good fats; keeps you full)
I usually add a teaspoon of fiber. For protein, add a scoop of protein powder, although be sure it's blended well or it leaves a distinct taste.
What do you eat for breakfast during the school year? Please share your recipes!

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