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!
I have a couple friends who tell me that they usually don’t eat breakfast, or they eat lunch or dinner foods instead of breakfast foods. I respect that (I don’t understand it) but I personally love breakfast and all of the food that comes with it – life without breakfast food would be a far more dismal place.
I would eat a runny egg sandwich and home-fries drenched in ketchup and sriracha every day if I could, but my inability to get out of bed with enough time to eat before leaving for work has forced me to get creative. Plus, my egg sandwich addiction aside, I like to switch it up once in awhile.
Here’s a delicious smoothie that is super easy to make and very yummy. I’ve made a couple variations of this smoothie, which I tell you about below, but this is by far the tastiest way to make it, in my opinion.
What You Need:
- 3/4 cup kale (I usually include the stems so don’t worry about preparing the leaves too much)
- 2 tbsp peanut butter (almond butter is also a delightful substitute if you have it)
- 1 medium banana
- 3/4 cup almond milk (I’ve used closer to 1 cup depending on how it’s mixing)
- 1/4 cup frozen or fresh blueberries
I’ve added about a teaspoon of honey on occasion for more sweetness.
What You Do:
Load everything into a blender or food processor and let it rip! As I said, you might find you need to add a little extra milk if things aren’t blending smoothly enough.
Pro Tip: If you’re like me and value the taste and variety of locally-grown kale from a summertime farmer’s market, buy a bunch before the season ends and keep in the freezer through the winter and use whenever you need it!