First off, Happy First Day of June. Two important items of business: one, Gold Flour was recalled yesterday--be sure to check if yours is. Two, Anthropolgie has decided to open large department stores--I'm very excited about this!
Breakfast is a meal I tend to slack on. I'm often not that hungry in the morning or simply don't have enough time to make a sufficient meal. However, this summer I'm trying to eat a complete or near-complete breakfast every day.
Combining freezing (like the pancakes and eggs), quick meals (like 1-min stove top oatmeal), and fridge options (chia seed pudding and yogurt) I've laid out four delicious recipes that take less than 5 minutes on the morning off to prep for eating.
Don't let important work replace the most important meal of the day--just change your habits and follow some time saving recipes to include both!
Chia Seed Pudding
Eggs, Pancakes, and Strawberry Sauce
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Directions for strawberry sauce:
Cut strawberries and place in pot with water. Boil while intermittently smashing them with a fork.
Once they have reduced, serve as a syrup.
To freeze: Place in containers and freeze up to three months.
Directions for pancakes:
Mix wet ingredients and then incorporate dry. Spray a frying pan with pam and spoon 1/8 cup batter into center.
Once top has formed bubbles (see slideshow to the left), flip and cook for one min.
To freeze: wrap in plastic wrap and then put in freezer safe bag.
Directions for scrambled eggs:
Crack eggs, whisk to break up yolks. Pour into greased pan and cook, stirring with a spatula to break them up.
To freeze: place in freezer safe bags and freeze for 3 to 6 months.