Wondering what to make for breakfast?
WTF (Weird Trainer Food) to the rescue! I get this question ALL the time, and even the most experienced healthy eaters get sick of their breakfast routine.
Seven of my favorite breakfasts (recipes included!):
- Greek yogurt or cottage cheese topped with fruit and one serving of cereal – measure your cereal to avoid heavy pours…(more yogurt tips here!)
- Oatmeal or other hot cereal packets – they’re easy to keep at work if you have access to hot water, and you can bring along some nuts and dried fruit to liven them up. (Truly, I prefer rolled oats – they’re higher in fiber than their processed cousins – and you can even make your own to-go packets by portioning rolled oats into baggies or tupperware. Cook the rolled oats on the go by topping them with just enough hot water to cover them by 1/4″ and covering the tupperware or mug in which you’re preparing them for 5 minutes.)
- Breakfast sandwiches, tacos, or wraps – try taking your regular eggs (and/or egg whites) and a little bacon (if you must) and wrapping them in a whole wheat tortilla, a few corn tortillas, a whole grain english muffin, a couple slices of whole grain bread…the sky is the limit. (Bonus points: stir in some chopped veggies while the eggs are cooking!) And don’t forget the salt and pepper! You can also add toppings like avocado, sliced tomato, lettuce, and salsa. Make wraps or sandwiches in bulk ahead of time, minus the toppings, wrap them in foil, and freeze them for up to a month. Keep some sauce packets at work to liven things up after you’ve warmed the sandwich (minus the foil, please) in the microwave.
- Smoothies made with fresh or frozen fruit, yogurt or cottage cheese, and a splash of juice, milk, water, or iced green tea. One of my favorites is cottage cheese with strawberries, kiwi, and iced green tea; yogurt, mango, and pineapple is another great one. You can make smoothies ahead of time and freeze them in to-go portions (I like these Ziploc containers because they don’t leak) – they will defrost on their own in an hour or two, just in time for second breakfast!
- Egg muffin #1: mix beaten eggs with a little milk, cooked vegetables (or frozen spinach, peas, or broccoli straight out of the package), and bacon or sausage (if desired). The proportions are up to you as long as you have enough eggs to hold your mix-ins together – try 6 eggs for every 2 cups of mix-ins. Season with salt and pepper and bake at 350 in a well-greased muffin tin for 25-30 minutes or until lightly browned. You can also bake this in a greased pie pan and slice it into wedges like a quiche. Each serving is 2-3 muffins.
- Egg muffin #2: mix beaten eggs with cottage cheese, frozen spinach, a little salt, and plenty of black pepper. If you’re using a full 16 oz container of cottage cheese, 6 eggs and a full package of frozen spinach works great in my experience. Bake at 350 in a well-greased muffin tin for 25-30 minutes or until lightly browned. Each serving is 2-3 muffins.
- Easiest oat cookies: mix about 1.5 cups of rolled oats with a mashed banana and a pinch of salt. Form into 6 cookies (like flat hamburger patties) and bake at 350 for about 12-15 minutes. Each serving is 2 cookies. AND YOU’RE EATING COOKIES FOR BREAKFAST. You’re welcome.