Smoothies, eggs and (more with almost no effort)
Do your weekday mornings feel like a mad rush? Yeah, us too. Wake up, work out (sometimes), shower, dress, get the kids ready…oh, and have a balanced, healthy breakfast, too.
Sound crazy? It is possible, but to me, the only way to have even a shot at it is to do some advance prep. Don’t worry, we’re not going to crowd up your nights: a bit of easy work either on Sunday or during the week can set you up with nourishing breakfasts for days.
Try these 5 make-ahead tricks.
Sure, eggs can make a quick breakfast—but sometimes even the 5 minutes it takes to make a scramble is too long. Instead, cook up a dozen eggs on Sunday and keep them in the fridge all week. Be careful to avoid overcooking the eggs; that leads to rubbery whites and that icky ring around the overcooked yolk. Luckily, perfect hard-boiled eggs are easy to make.
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If you’re looking for something jazzier than plain eggs, try baking up mini frittatas in a muffin tin. You can mix in chopped, cooked vegetables, cheese, herbs—anything you like. You can even make a variety within the same batch to please different family members. Take them out of the pan and store in a covered container in the fridge, then heat up one or two each morning.
Oatmeal is the king of breakfast grains, but other whole grains can make delicious hot cereals, too. Make it super-easy by prepping a big batch of a grain on Sunday. Store it covered in the fridge all week, and take out ½ cup to 1 cup at a time to whip up something quick. (Quinoa, brown rice, and millet work especially well.)
Warm it on the stove mixed with some milk (dairy, almond or coconut), cinnamon, and a little maple syrup, then top with a chopped apple or sliced banana. Heartier and lower in sugar than instant oatmeal, and way more interesting. Bonus: Those pre-made grains can help you put together a quick dinner, too. Can’t imagine anything other than oatmeal in the a.m.? Overnight oats and baked oatmeal are great options.
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Smoothies are a fantastic quick breakfast, and all you have to do is toss everything in a blender, right? Well, even that can take up precious time in the morning. Make them lightning-fast by pre-prepping. Measure out your frozen fruits and vegetables and store in a plastic bag—just make a different one for each day. I tend to make my own mix of add-ins instead of using pre-made protein powder, so I prep that in advance, too (I use 2 Tbsp. hemp seeds, a small scoop of maca powder, a tsp. of cinnamon and sometimes 1 to 2 Tbsp. raw cacao, if I need a chocolate fix). In the morning, toss one fruit-vegetable mix, one powder mix, and some water or milk in the blender, blend and go.
Breakfast doesn’t have to mean traditional breakfast food. Make a few extra portions of dinner, keep it in the fridge, and warm it up in the morning. I’ve done this with my spaghetti squash and turkey meatballs, salads (store the salad and dressing separately so it doesn’t get soggy), soups and stews, and casseroles. Even a fruit crumble—have it with a dollop of plain yogurt instead of ice cream, and suddenly it’s breakfast.
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