Breakfast is arguably the most important meal of the day. It sets up our mood, concentration and productivity for the first part of the day. Recess and lunch then set us up for the remainder of the day until we can get to our afternoon tea and dinner.
Over the last few months, I have been asked several times for ideas for breakfast, other than cereal. So here is what a week without breakfast cereal could look like. This level of variety is certainly possible, without taking too much time in the mornings, with some planning and preparation on the weekend.
Remember when it comes to breakfast, your main limitation is likely to be what you think breakfast should be. We have become so accustomed to being sold that breakfast is cereal, and lunch is sandwiches, but it doesn’t need to be this way.
Sunday Family Day Pancakes
You can use this super simple pikelet recipe to make these pancakes. I like to make them a bit more nutritious by substituting half of the flour, for the same amount of LSA (Linseed, Sunflower Seeds and Almonds). This adds protein and good fats to the mix. We sweeten our pancakes with toppings rather than adding sweetener to the mix, but if you want to make the pancakes a bit sweeter, add a tablespoon of rice malt syrup to the mix.
- Make pancakes, then freeze them. Defrost them the night before you wish to use them, then quickly refresh them in the morning in a warm pan; or
- Place the dried ingredients into a large glass jar, then on the morning you wish to make them, simply add the wet ingredients and shake like crazy. Cook the pancakes.
Monday Halloumi Finger Salad
This is not difficult at all. Cut some halloumi into fingers, cook in a hot pan whilst toasting a slice of sourdough. Then add finger salad items to a plate, and serve with the toast and cooked halloumi.
- Slice your sourdough and freeze in portion controlled bags (I freeze mine in lots of 2 slices – 1 for each child)
- Slice your halloumi and store in the liquid in a container
- Pre-cut your carrots, wrap in a moist paper towel and store in an airtight container in the fridge
Tuesday Broth With Vegetables and Poached Egg
This is such a nutritious breakfast and personally I would be happy to eat this every morning. I just love how my body feels whilst eating it, and afterwards. I can only describe it as feeling really clean on the inside.
Heat some broth in a pot, add your veggies of choice, and allow them to cook to your liking. By this time, the pot is usually bubbling, crack your eggs in close the edge of the saucepan, then pop the lid on. The eggs will poach in the broth. Spoon out (I use a soup ladel to serve because this picks up the broth and veggies but also keeps the eggs well formed). Top with fresh herbs of your choice. In the picture above, I also added a big spoonful of homemade pesto to the broth. Yummo!
- Make a big batch of broth and store some in the fridge and the freezer at all times. Use to add extra nutrition to your meals.
- Pre-cut your veggies and store in a moist paper towel in an airtight container in the fridge.
Wednesday Hump Day Crepes
Make the middle of the week a bit of fun with yummy crepes. This week I used this recipe for Wholewheat Crepes from Super Healthy Kids but changed it to gluten free by using Orgran Gluten Free Plain Flour and LSA. Our favourite toppings are 100% peanut butter (we use Pic’s brand if we can’t get to a health shop or market to buy the nuts to make our own) and banana. Choose the toppings to suit your family. Please keep in mind to have some good fat with this meal to help keep them full. You could serve it with a handful of nuts. We also had a green smoothie with this breakfast.
Place the dried ingredients into a large glass jar, then on the morning you wish to make them, simply add the wet ingredients and shake like crazy. Crepes cook so quickly. Heat the pan to high eat, pour in some mixture and swirl around the pan. Allow to cook so slightly bubble and edges lift, then turn and cook the other side. Total cook time per crepe is probably 1-2 minutes. That’s it.
Thursday Bacon Finger Salad and Cup of Chicken Broth
Again this is simple. Cut up veg, pop on plate whilst you’re cooking the bacon. Heat the broth until drinking temperature. I always add a little bit of grated garlic and ginger to the broth, then season with salt and pepper.
- You could pre cut your vegetables, and wrap in moist paper towel, then store in an airtight container in the fridge
- Have your bacon packed in portion sized bags or containers.
Friday Banana Chocolate Chia Pudding
- Make the pudding the night before you wish to have it
- Have a supply of our muesli in a jar on hand in the pantry all the time
Saturday Fruit Salad and Yoghurt with Nuts
Delicious full fat natural greek yoghurt served with fresh fruit salad and a handful of mixed nuts for protein and good fat (both are important for satiety).
- Cut up fruit and make your fruit salad. Store in the fridge in an airtight container
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