Thus far, I’ve dedicated Mondays on this blog to helping bring some meal planning inspiration to all my awesome readers! I haven’t really mentioned breakfast, have I?
What are your mornings like? My alarm goes off at 5:45 a.m. and breakfast is on the table at 6:30 sharp. Daddy is out the door at 7 a.m. and my kids are early risers as it is. I’ll admit that I sometimes hit snooze once or twice, which means I’m running into the kitchen scrambling to cook something healthy and nutritious for my family of four.
So, how do I do it? I don’t meal plan for breakfast the way I do for dinner. Instead, I usually think about it the night before and get things ready. Take the picture above, for example: berries with coconut cream. I set an open can of coconut milk in the fridge and placed the stand mixer on the counter the night before. We had an abundance of berries (thanks to Kroger’s sale this week) that I quickly cut up while the mixer was whipping the coconut cream with a heaping spoon of coconut sugar and a dash of vanilla. I used the coconut water (at the bottom of the can) to pour in with the oatmeal I quickly brought to a boil on the stove. While it’s all coming together, I’m sipping my lemon water (read why, here), packing Daddy’s lunch, turning on the iron for him and grabbing snacks for my kids who cannot seem to wait for breakfast before they start eating.
Pancakes and waffles are for the weekend. No time for that goodness! Fresh fruit is always on the table. So, how can I keep an interesting and healthy breakfast plan unfolding each weekday?
Here’s a sample of our breakfasts:
Monday: Cold cereal and smoothies
Simple smoothies
– 1 cup organic frozen berries
– 1 cup milk (we use almond or coconut)
– 1 cup organic yogurt (we use Stonyfield – coupons here)
– 1 banana
Blend til smooth.
Tuesday: Eggs (2 fried for Daddy & big girl, 2 scrambled for Mommy and baby girl) with toast or leftover pancakes / waffles
Wednesday: Oatmeal and fresh fruit
Thursday: French Toast or toast with cheese melted on top (I’ll admit that I have to get up at 5:45 to do French Toast otherwise it just doesn’t happen! Setting the bowl and griddle out the night before helps!)
Friday: Eggs like Tuesday and toast
Your turn! Share with me your weekday breakfast favorites so I can add to mine!
So, how do I do it? I don’t meal plan for breakfast the way I do for dinner. Instead, I usually think about it the night before and get things ready. Take the picture above, for example: berries with coconut cream. I set an open can of coconut milk in the fridge and placed the stand mixer on the counter the night before. We had an abundance of berries (thanks to Kroger’s sale this week) that I quickly cut up while the mixer was whipping the coconut cream with a heaping spoon of coconut sugar and a dash of vanilla. I used the coconut water (at the bottom of the can) to pour in with the oatmeal I quickly brought to a boil on the stove. While it’s all coming together, I’m sipping my lemon water (read why, here), packing Daddy’s lunch, turning on the iron for him and grabbing snacks for my kids who cannot seem to wait for breakfast before they start eating.
Pancakes and waffles are for the weekend. No time for that goodness! Fresh fruit is always on the table. So, how can I keep an interesting and healthy breakfast plan unfolding each weekday?
Here’s a sample of our breakfasts:
Monday: Cold cereal and smoothies
Simple smoothies
– 1 cup organic frozen berries
– 1 cup milk (we use almond or coconut)
– 1 cup organic yogurt (we use Stonyfield – coupons here)
– 1 banana
Blend til smooth.
Tuesday: Eggs (2 fried for Daddy & big girl, 2 scrambled for Mommy and baby girl) with toast or leftover pancakes / waffles
Wednesday: Oatmeal and fresh fruit
Thursday: French Toast or toast with cheese melted on top (I’ll admit that I have to get up at 5:45 to do French Toast otherwise it just doesn’t happen! Setting the bowl and griddle out the night before helps!)
Friday: Eggs like Tuesday and toast
Your turn! Share with me your weekday breakfast favorites so I can add to mine!