Your mission, if you choose to accept, is to plan your breakfasts for (at least) a week.
Level of Commitment: Baby Steps
A lot of people plan dinners and understand the importance of doing so, but lunches and breakfasts are often spur of the moment or just something simple like toast or cereal (both of which have downfalls in the traditional foods realm, unless you’ve made your own homemade versions).
A nourishing breakfast starts the day off right with good nutrition, fuel for your bodies, and energy for the thinking and working you’ll do during the day.
It’s a time that we moms have our kids hostage before sending them off to school where they might trade their homemade crackers for cheesy puffs, and we’ll never know it.
Breakfast can be a hectic time of day, too, so I totally understand wanting to keep things quick and easy. Planning ahead can help out a LOT.
You may be able to plan just one day ahead for most breakfast meals, since many won’t need any prior preparation other than perhaps setting some pancakes to soak. However, I also think it’s incredibly helpful to plan a whole week. That way you ensure variety, make certain you don’t forget to choose what to eat the night before, and can do all the prep before you’re tired and it’s bedtime if you want.
Breakfasts should be:
- not too jammed with carbs (toast with jelly and a glass of orange juice, for example, is not the best kick-off to the day)
- something your family will enjoy
The benefits of planning breakfasts include:
- getting away from processed food
- increasing the protein in your first meal of the day
- preparing to soak grains if necessary
- cutting the budget by making more homemade
A simple comparison between a box of processed cereal, even on sale, and an equivalent number of meals of soaked oatmeal made from bulk rolled oats, would, I am sure, net some serious dollar savings. (I get 25 pounds of bulk oats for under $12 from Country Life Natural Foods, and we go through it quickly! My husband still wonders why our basement no longer has up to 40 boxes of cereal at a time like it did in my couponing days…although grocery coupons are always available for pantry staples, too.)
Tomorrow we’re having simple “catch as catch can” options like homemade yogurt with frozen fruit or JoshEWEa’s Garden granola with raw milk. I also have some grain-free apple flax muffins available as a choice (recipe can be found in the newly expanded Healthy Snacks to Go eBook along with over 45 real food snack recipes – click HERE to learn more.)
Nourishing Breakfast Options
Here are some other ideas for your breakfast plans:
- Eggs, scrambled or fried
- You could try my best scrambled eggs recipe, chop fresh onions and peppers for an omelet (along with other seasonal produce you have on hand and even leftover cooked beans), and consider letting the kids help.
My 3-year-old daughter, who has refused eggs for months, helped make scrambled eggs Saturday and ate three servings.She’s incredibly stubborn. But she knows to keep her hands away from the hot parts of the stove! It takes a bit more time to work with the young ones, but it’s worth it – my 6-year-old has been able to make eggs by himself after I crack them in the pan for a year now, and he’s always so proud. (“I make the best eggs,” he boasts.) It saves me a lot of time when he does that part!
- Soaked oatmeal with dried fruit, cinnamon, unrefined coconut oil, and raw milk. The cinnamon and coconut oil help me avoid sweeteners entirely, but sometimes I’ll add some real maple syrup as a treat.
- Green smoothies – I usually pair this with soaked oatmeal since my family, the husband especially, doesn’t feel that smoothies make a meal. Sometimes we put them with eggs, but I’d rather not as the calcium in the smoothie inhibits the absorption of the iron in eggs. Now through fall is a great time of year to grab fresh kale at the Farmer’s Market, lightly steam it and freeze it for smoothies later.
- Kelly’s baked oatmeal – I like to soak the oats TWO nights before I’m going to serve this delicious dish, and then make the entire recipe (right in the 9×13 pan, so no extra dishes!) the night before and refrigerate it. Put it in a cold oven, turn it on to 350F, and set the timer for 40 minutes instead of 30. Perfect every time and zero work in the morning!I also cut the raisins in half, at least, and sometimes use applesauce instead of apples. You can store leftovers at room temperature for a few days, too. One pan usually serves our family of four for two breakfasts.
- Soaked whole grain pancakes – our family’s favorite recipe! A carb-filled breakfast, but try to include a fried egg or some breakfast meat or yogurt alongside the pancakes.
- There are lots of soaked and sourdough recipes for breakfast in the free eBook “Is Your Flour Wet?” available to newsletter subscribers only. The newsletter only hits your inbox once a month…I’m thinking this month’s version will not only have some exclusive deep discounts on all KS eBooks, but probably some new photos of Baby Kimball (whose name I announced in the July newsletter), provided he doesn’t wait TOO long to arrive!
- If you miss being able to just pour cereal and milk and have made a commitment against boxed cereals and their extruded grains, try my homemade granola, or better yet, the soaked granola version, available only in the Healthy Snacks to Go eBook, along with another grain-free granola.
- Make breakfast burritos with homemade tortillas, cooked sausage, scrambled eggs and seasonal veggies. These could be made in advance and refrigerated or frozen, then warmed in the toaster oven when you need them for a quick, hands-off breakfast.
- Toast a slice of honey whole wheat sourdough bread and top with butter and raw honey.
- Having muffins on handnever hurts, either:
Even though this list is looking long, sometimes I feel like I just don’t have any ideas for breakfast that haven’t been done recently (especially when I’m “planning ahead” at midnight the night before *sheepish grin*). How about you?
What else do you serve for a healthy breakfast?
Have you seen the Local Farmer’s Market Food Resources for Grand Rapids, MI? We’re checking out the U-pick organic blueberry farm this week!
If you missed the last Monday Mission, click here.
Disclosure: JoshEWEa’s Garden has been a sponsor of KS in the past, but I really just use and enjoy their products. The mention in this post had nothing to do with advertising. The link to frugaldad is a paid text link. See my full disclosure statement here.