I never eat breakfast at home anymore, except on Tuesdays and Thursday when I get up at 4:50am for a boot camp class. Those days are egg sandwich days and I love them.
The rest of the time, I get up too late and spend what could be quality breakfast time doing other things like picking out an outfit or trying to find my keys. (My pre-bedtime prep for the coming morning is not a rock-solid operation).
So I keep a pretty hefty supply of food stuffs at my desk to mitigate the temptation to get a bagel and cream cheese from the bakery RIGHT DOWNSTAIRS. On non-egg days when I am underprepared, my stash of rice cakes (organic and non-GMO), almond butter, bananas and avocados are the perfect saving grace to get me through until lunch.
There isn’t really a recipe required here. I take 2 rice cakes, cut open a ripe avocado (it needs to be soft enough that it can easily be mashed and spread) and scoop out 1/2 of the avocado, bagging the other half as air-tight as possible for the next day.
I cut the remaining portion in half again, and put one avocado part (piece?) on each rice cake. Then I just sort of spread it around, trying not to demolish the rice cake in the process.
Then – the magic ingredient! Sprinkle cayenne pepper on top (lightly if you’re not into the spicy thing).
Pro Tip: Every other day (or when I run out of my avocado supply) I use almond butter and sliced banana with a touch of honey on the rice cakes instead. It’s all very yummy and easy to do!