Well, hello there…
It’s been a morning. Nothing bad just me running late and enjoying a leisurely breakfast, and then it occurred to me I’d better bake a blog. Wait… that ought to be make a blog post. How about one on breakfasts? We’re told it’s the most important meal of the day, but it’s the one I ignore, left to my own devices. My First Reader has all but cured me of that bad habit, and today we had his habitual eggs and toast. It’s easy, protein-rich, and will hold me until I emerge from the writing haze sometimes this afternoon.
Typical American breakfasts tend to be long on sugar and short on protein, which is the opposite of what you need before that long morning stretch between breakfast at sixish and lunch at noonish. Don’t get me wrong, I love my breakfast pastries, and have a cheese danish recipe I’ve been eyeing for the blog (but time, ask me for anything but time). However, when we do indulge in something like that for breakfast, it’s accompanied by meats, or eggs.
I also like yogurt for breakfast, although if I do that on a school day, I’ll pack a protein bar because it doesn’t ‘stick’ the way eggs do. The quinoa was something Mom tried on me, and she warned me it had ‘texture’ but when I bit into it, I looked up and told her ‘it’s like steel-cut oats’ and I liked it a lot, if I can find it at a reasonable price I’ll add it to my repertoire here. I love steel-cut oats, or old-fashioned oatmeal. I don’t do quick, or instant, might as well eat glue. Steel-cut oats, and quinoa (I looked it up) can be set up in a slow-cooker or rice cooker and prepared overnight to be ready in the morning, and this is a good way to fix them in milk or apple cider (so delicious!) without worrying about burning the pan over a burner. The proportions are different: 1 cup of quinoa to two cups liquid, but 1 cup of steel-cut (scottish) oats to 4 cups of liquid.
So what do you like for a quick and easy breakfast?