What's for breakfast?

Morning is definitely the craziest time of day for us. If we don't have a plan then everything gets thrown off. From the moment we get out of bed ("messy bed, messy head") the morning sets the stage for the whole day. Here's a few tips, must-haves, and breakfast ideas to keep you inspired.

Tips

-Pack lunches the night before. I do this probably 4 out of every 5 weekdays and I really regret it when I don't. 

-Soak your oatmeal or pancake batter the night before. Every time we cook grains, though not all that often, we soak them overnight. This helps break down the phytic acid, making them more digestible and the nutrients more readily available. In addition this saves time with preparation and reduces the cooking time by half the next day.

-Keep a list of breakfast ideas and ingredients handy so you aren't struggling with what to make each day. Stick it on the fridge.

- Make double what you need and freeze half or serve it again later in the week.

Must-Haves (for us)

-Granola made with soaked oatmeal. Same idea as above, the oatmeal is soaked before it's baked for the granola. Sometimes I make it myself  but we also order it from a farmer. It's more expensive to buy but it's a huge timesaver on mornings when we really need it. This is as close to cereal that our children get at home. We do not buy or eat commercial breakfast cereal.

-Organic, locally roasted coffee beans. We love Mayorga and get it for a great price at Costco. We grind our beans every morning and make coffee through a pour through spout like this one. Nothing compares.

- A well-seasoned cast iron skillet. Scrambled eggs, fried eggs, pancakes, hash, you name it, we love cooking in cast iron. Not to mention the added iron you get just by cooking with it. We even haul it along for camping trips.

- An immersion blender. This makes smoothies in no time and clean up is so much easier than a blender.

-Always on hand: local pastured eggs, local raw honey, local grade B maple syrup, oats, cheeses, veggies, yogurt, cinnamon, vanilla, frozen fruit

-Individual glasses. Last year I went to Goodwill and bought four different glasses and four different mugs for our children. Then I wrapped them up and gave them as Christmas presents. That way they each have a hot and cold cup from which they can drink, no one fights over them, and we know who to call out when one is left sitting on the table or counter. Could very well be the best $6.32 I ever spent.

Breakfast Ideas

-Yogurt parfaits (plain whole milk yogurt, fresh or frozen fruit, honey or maple syrup, cinnamon, vanilla, granola, nuts)

-Hash (diced sweet potatoes, onion, garlic if you got up early and really feel like a rockstar, leftover meat from last night's dinner: pork chops, pork loin, steak, roasted chicken, etc.) Add a fried egg on top to really impress. We cook all of this in rendered lard. Yes, we render it. Stop, wait! I know you think I'm crazy but once you get to know me you'll realize I'm normal like you. I really am. And before you know it you'll be getting half a pig delivered to your house and we'll meet up or Skype and render lard together on a Sunday afternoon...

- Eggs. Scrambled, sunny side up, hard boiled, soft boiled, fried, in a frittata. Add cheese, broccoli, tomatoes in the Summer, peppers, diced ham, bacon, whatever you have!

-Smoothies. Ingredients may include raw egg yolks, raw cacao powder, over ripe bananas, fresh or frozen fruit, yogurt, kefir, coconut milk kefir, water kefir, coconut milk, nut milk, kombucha (I make all these, too, just stick around,) coconut water, greens from the garden, nut butters, chia, gelatin, the list goes on.

-Charcuterie platter: cured meats, cheeses, cornichons, sauerkraut, homemade and/or gluten free crackers, fresh or dried fruit.

-Soaked oatmeal (see above.) Children top their own so they actually eat it: plain whole milk yogurt, cinnamon, vanilla, fresh or frozen fruit, nuts, chia, hemp seeds, coconut milk, kefir, coconut milk kefir, raw honey, maple syrup.

-Gluten free crepes. We NEVER make these on a weekday morning. They are saved for prep the night before or a weekend. We double the batch and use half for breakfast (eggs and fixins, fruit and  cream, grass fed butter and maple syrup) and the other half for dinner (divine filled with curry of any sort, pulled beef or pork, creamy seafood something, you get the idea.)

So there you have it. Tools for your morning. What others do you have to share?

Peace and Health, 

christy