Mornings are a bit tricky isn’t? A few weeks ago I was getting up around 4.30 am to do college works. Around 7 am, I’d do kids breakfast/lunch routine, get them ready for school and have the kitchen clean 8.30 am.
Before 9 am I would have done my daily workout routine. Then in the afternoon when the kids get back from school, I would take a walk and, do their homework and dinner. I had a routine that was working for me in away.
These days kids are home for about a month now hello #coronavirus2020 and I have completed college work. Therefore, I don’t quite need to stress over any morning routine, yet I do.
I wish to wake up in the morning and just have nothing to do. Wish I could just grab a coffee and my breakfast, get into the couch and watch Netflix while eating.
But I when I get down, there’s the dishwasher to empty, there are 4 more mouths to feed before I sit down with a coffee.
So a few times over the week, I prepared breakfasts that can be ready to go in the morning without too much fuss. If I can just heat them up or get it ready for the kids to grab it in the morning then I feel much better. Of course without compromising on the ingredients and buying sugar-loaded cereals. Remember now is the time to be more prudent with the health so we can recover quicker if we catch coronavirus.
Here are a few make-ahead breakfast ideas:
- Overnight Chia Seeds Pudding Recipe
- Almond and Coconut Flour
- Blueberry, Chia and Sesame Pudding
- Wheat and Gluten-Free Almond Loaf Pan
- Cottage Cheese Protein Pancakes
EFFECT OF SUGAR
I know the second famous thing at the moment is brown bananas at the moment, you will find all these recipes using bananas instead of sugar.
It’s been a few years since we are sugar-free here, unless when we eat it outside the house. There have been many changes to my health since I gave up sugar such as headaches, low energy level and depression. Here is a post I wrote a few years ago on artificial sugars.
- 1 cup of oats
- 3 large bananas
- 3 large eggs
- 1 teaspoon of cinnamon
- Coconut oil - for brusing the pan
- Use a food processor to grind the oats to a flour consistency. Add the bananas and cinnamon and blend.
- Add the eggs last and pulse until a batter is formed.
- Remove the blade from the mixing bowl then add the blueberries.
- Heat a non stick pan between medium to high heat.
- Grease the pan with coconut oil
- Use a 1/3 measuring cup to ladle the batter onto the pan. Cook till you see small bubbles poping. Flip the pancake and cook to the other side for about 2-3 minutes.
- Serve with more bananas or any of your favorite toppings!