I do it a lot. I think I’m making up for lost time.
When I used to think about breakfast, I used to think….well, not much. I rarely ate breakfast back in the day.
I don’t know who that girl was. Except that she wasn’t very healthy. And she was missing out big time. Breakfast is now my favorite meal of the day.
Now I savor my mornings. I pad downstairs and pour myself a big glass of water to drink while reading my Bible and journaling. Then I sip a mug of green tea while I ready my school books and contemplate what I want for breakfast. There’s nothing more sad than rushing into eating something I’m not really in the mood for. I generally choose between one of these breakfasts (in no particular order):
- Oats/oat bran. Cooked stove-top style with almond milk, cinnamon, vanilla and some kind of fruit mixed in (banana, berries, apple, pear)
- Yogurt parfait. Plain Greek yogurt topped with sliced fruit, topped with cereal and drizzled with maple syrup.
- Big bowl of Cereal. I am without shame a cereal mixer (maybe that’s why I love granola?) — sometimes it gets crazy 😉 I always need to pair my bowl with a whole piece of fruit because cereal alone never fills me up!
- Smoothie — my favorite post-workout breakfast. See here, here, and here.
- Whole grain toast with mashed banana, cinnamon, and maple syrup. Kind of like the lazy version of my Pumpkin Banana French Toast
- Pastries. Keep the donuts, danishes, and cinnamon rolls away from me and hand over the fruit.
- Savory Veggies. Meaning tomatoes, peppers, onions, etc. Ick. That being said, I do it some veggies for breakfast (Hello pumpkin! Green (spinach) smoothies!)
Lightly sweetened whole grains with fruit? Sold.
Eggs in the morning? No thanks. But any other time — cook them till the yolk is set, season them with fresh herbs, and I’m more than willing.
Put them in cute little ramekins and bake till light and puffy, and I’m in love forever.
Cheesy Herb Souffle
– Slightly adapted from The Food Network
- 1/2 cup milk
- 1 bay leaf
- half of a small onion, peeled
- 1/2 T. grated Parmesan cheese
- 1 tablespoon butter
- 1 tablespoon whole wheat flour flour
- 2 eggs, separated + 1 egg white
- 1/4 c. freshly grated Romano (or mozzarella or parmesan) cheese
- ½ t. fresh oregano
- ½ t. fresh dill
- ½ t. fresh sage
- Pinches of salt and peppers
- Put the milk with the bay leaf, onion, in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to “steep” Heat the oven to 400°F/200°C. Spray 2 mini (150ml) ramekins or 1 2c. casserole dish with nonstick cooking spray and dust with the grated Parmesan.
- Melt the butter in a seprate saucepan. Whisk in the flour and let thicken for about two minutes.
- Remove onion and bay leaf from the milk and gradually whisk flour-butter mixture into the milk. Continue to heat and stir until thick.
- Remove from the heat and beat in egg yolks. Stir through the cheese and herbs. Season well with salt and pepper.
- In a small bowl, beat the whites with a pinch of salt until stiff peaks form. Stir a spoonful of whites into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together.
- Pour into the soufflé dish and bake until risen and set, but not completely firm in the middle, about 20-25 minutes, depending on the size of the soufflé dishes.
- Serve immediately before it slumps!
Dad took the older sister out for breakfast this morning. He’s probably eating a fancy omelet and she’s probably cutting into a mountain of Belgian waffles. Topped with whipped cream. And maybe a chocolate drizzle.
I’m not jealous, though. I happy to b here, sipping the last of my green tea, and licking the last bit of yogurt from my spoon. Breakfast just the way I like it best.