Well, hello there…
This stuff was amazingly rich and creamy. I got it in OR and left it with Mom, I need to find some for us…
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?
Yogurt with tangerine sections, and orange sauce. Yep, the stuff you dip eggrolls in. It was good!
Dipping orange or tangerine slices is fun for kids.
Quinoa cooked in milk, drizzled with molasses.
Slow pour of molasses on Quinoa
Plain yogurt, fresh raspberries, and drizzled with honey. Luxury breakfast.
Old-fasioned oatmeal, walnut meal, brown sugar, and chopped dates. Deliciously Brown.
Cedar Writes 
Having left the farm, a lack of protein in breakfast is what I chiefly notice and miss…
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We were talking this morning about the virtues of one egg versus two. Because I’m bad about eating when I’m writing, I’m firmly in the camp of two. I may not be exercising, but then again, I might not eat again until *ahem* in the afternoon.
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I’ve become a big fan of steel-cut oats and I share your disdain for the instant rolled-oat variety, which made me think I hated oatmeal growing up. I usually do mine in a pan; haven’t tried it in the slow-cooker yet, since I’m only making one serving for myself at a time. I add a tablespoon of coconut oil, a bit of artificial sweetener, and some frozen blueberries. Now I shall have to try adding an egg to my morning routine, because the oats tend to only last about four hours, not six! 😉
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Try adding some peanut butter; that will make it stick around a bit longer. That and some yogurt, and you’ve got a meal that will stay with you for a good chunk of the day.
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I’m afraid I’m very plain: two eggs with some cajun seasoning, cooked in a microwave egg poacher for 1 minute, and a cup of black tea.
Otherwise, I skip it, and break my fast with a protein bar at ten.
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Most of our breakfasts are two eggs, over medium, fast and simple. And I’m like you, if I skip breakfast, it’s ten before my body says ‘eat’
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