These days, breakfast is more of a nice idea than a meal rooted in actual time and schedules. We’re used to shoving a banana in our kids’ hands while grabbing some egg bites from Starbucks on our way to work. But now we supposedly “have the time to cook” even though we also feel busier and more exhausted than ever. So breakfast feels like both a necessity to feed our families and also one more insurmountable task we now have to juggle with everything else.
But, I have a few morning hacks to help you create a decent, low sugar, nutrient rich, satisfying breakfast whenever you’re ready for it. These can be thrown together while you’re simultaneously working/parenting/teaching or even if you’re sleeping in until noon because time no longer means anything!
Simply add your favorite alt milk (almond, coconut) to ½ cup of rolled oats and 2 tablespoons of chia seeds. Top with a drizzle of maple syrup, walnuts and fresh raspberries. This mixture magically comes together overnight in your fridge, but it’s just fine in like 20 minutes if you forget to do it overnight. Here’s a video if you need one.
Top a paleo toaster waffle with nut butter and some fruit spread. If you want something savory, you can also add turkey and cheddar to that toasted, lightly sweet waffle, it’s the sh*t.
Add leftover cold coffee from the morning before or an organic Four Stigmatic instant coffee powder to almond milk, frozen banana, cacao powder, nut butter, and a date. You get your coffee boost and meal all in one. Not in the mood for it to be cold? Then remove the banana and warm the almond milk. You can add collagen peptides in place of nut butter for protein.
You just fork a few holes into a potato (don’t forget this part), and put it on a plate in the microwave for approx. 12 minutes. Then slice into it and add butter, nuts/seeds, and cinnamon. Sometimes I don’t even top them, I just cook those baby ones from Trader Joes and eat it like a push pop. If you prefer to do this the day/night before, then put your poked potato in your toaster oven or regular oven for an hour at 400 degrees. Once the timer goes off, throw it in the fridge before you go to bed.
Add a tablespoon of water to muffins tins, drop the number of eggs you feel like eating into the water-ed muffin tins. Put them in the oven at 350 for 9-12 minutes. Then put on your makeup on, in the kitchen even (the light is probably better there anyways). Afterwards, you’re fresh faced, and you now have a poached egg to put on top of spinach, avocado toast with that Nothing But The Bagel Seasoning (video here).
Keep the peel on, slice the banana down the center lengthwise and then spread in some nuts/seeds, nut/seed butter and a sprinkle of hemp seeds. You can add this combo to a brown rice cake if you feel like it.
Warm a big tablespoon of butter (ghee or olive oil) in a skillet on high heat. Crack an egg in and scramble it a few times with a fork. Then lay a tortilla (I like these) on top of the egg. It’s okay if the egg is a little wet on top, it helps it stick to the tortilla. Count to 5, turn off the heat, and flip the pan upside down onto a plate. Now roll your egg/tortilla up with salsa, spinach, hot sauce and into a recycled paper towel for the road.
So even if we aren’t morning people and never will be, these are some no-brainer, low sugar, nutrient dense breakfasts that come together quickly and can be easily stored to take with you once you can leave the house again.
Jenny is a writer, cooking coach, and host of Cliffs Notes Kitchen, where she shows how simple, bite-sized shifts with minimal effort, can create lasting changes in your health. You can find more of her articles here.