I know, it’s easy to default into “easy” breakfast options on weekday mornings…
(Ahem, I’m looking at you, cereal).
But sometimes, we forget about other breakfast options that are just as easy!
Think pre-cooked hardboiled eggs, smoothie packs that are ready to go in the freezer, or homemade oatmeal.
It really only takes 1 minute to microwave rolled oats.
Cooking them only briefly helps them hold their shape, so you don’t end up with a bowl of mush. Yay!
Once they just are just-tender, take the bowl out of the microwave, and dollop on your favorite toppings.
Right now, I’m all about fresh raspberries.
They’re tender, juicy, and perfectly sweet-tart.
Add a sprinkle of crushed walnuts, ground flax seed, cinnamon, and a drizzle of honey, and you’ve got a filling and super nutritious breakfast ready in less than 5 minutes.
- 1/2 cup old fashioned rolled oats
- 1/2 cup water
- sprinkle of sea salt
- sprinkle of ground flaxseed
- sprinkle of chopped walnuts
- dollop of plain Greek yogurt
- handful of fresh raspberries
- drizzle of honey
Place the oats in a microwave safe bowl and add the water and salt.
Place in the microwave and cook for approximately 1 minute, until tender and the water is absorbed.
Remove from the microwave and top with ground flaxseed, chopped walnuts, Greek yogurt, raspberries, and honey.
Enjoy right away!
I prefer my oatmeal lightly cooked so it still has individual flakes of oats, but feel free to modify the amount of water or cooking time in this recipe to suit your taste. More water and a longer cooking time will yield a more porridge-like oatmeal.
Alright, so avocado toast is EVERYWHERE these days.
But that doesn’t mean it isn’t absolutely delicious.
I actually make avocado toast all the time for breakfast.
I love it every way imaginable.
Freshly sliced avocado on sourdough toast drizzled with high quality extra virgin sea salt and thick flakes of Maldon sea salt…. Mashed avocado on toast with sliced Havarti cheese and freshly sliced cucumber….
But it’s even more satisfying when topped with a runny fried egg. Yep, when I top my avocado toast with a runny egg, I serve it on a plate with a fork and knife and dig right in. The creamy orange yolk oozes out over the creamy avocado and crunchy toast, creating a decadent sauce that you can scoop up with each bite.
It’s. So. Good.
And super duper filling.
Serve with a fresh grapefruit for a refreshingly light side, and feel yourself full and fueled well through lunchtime. Enjoy!
- 1 large slice sourdough toast
- 1/2 large avocado
- 1/2 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- dash of Tapatio hot sauce
- 1 large egg
- splash of oil for frying
- Kosher salt and freshly ground black pepper for finishing
- Optional: 1 large grapefruit to serve on the side
Toast the sourdough bread and set aside.
Meanwhile, remove the pit from the avocado and use a knife to cut the avocado flesh into cubes while still inside the skin. Use a spoon to scoop the diced avocado into a small bowl. Add the mayonnaise, garlic powder, salt, and Tapatio and mash with a fork until smooth.
Spread the avocado mixture on the toasted bread & set aside.
Add a splash of oil to a small nonstick skillet and warm over medium heat. Add the large egg and pan fry for about 1 minute. Flip with a spatula and cook for about 20 seconds longer, or until cooked to your liking (I like to keep my yolk runny). Use the spatula to transfer the fried egg to the avocado toast. Season with kosher salt and freshly ground black pepper to taste and serve. Enjoy with a grapefruit on the side if desired.
Potatoes. Nature’s humble comfort food.
They’re inexpensive, delicious, easy to prepare, and please just about anyone.
You can slice and fry or bake into French fries, boil and mash into creamy mashed potatoes, dice and toss with olive oil and herbs and bake into crispy bites, or even pan sauté on the stove until golden on the outside and creamy on the inside.
So many options. And all of them are delicious.
A new favorite is in town: Rosemary Garlic Pan Potatoes.
They have the delicious golden crust that you get from baking, but they stay nice and creamy on the inside & don’t dry out at all.
The secret is using red or new potatoes and dicing them nice and small (about 1/2 inch dice) so you can get a good ratio of crispy crust to creamy inside.
Pan fry until golden, toss with some aromatic herbs and spices (garlic and rosemary are my favorite) and a little salt and pepper, and you’ve got an amazingly delicious side dish ready in 20 minutes.
- 3 tablespoons olive oil
- 6 medium red potatoes, cut into 1/2 inch dice
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Pour the olive oil into a large nonstick skillet and warm over medium-high heat until shimmering.
Add the diced potatoes, stir with a spatula to coat with the oil, shake the pan to distribute the potatoes into one even layer, and then let them cook, without stirring, for a few minutes or until the potatoes develop a nice golden crust on that side.
Stir the potatoes with a spatula and repeat this process, letting the potatoes cook and become golden on all sides, stirring occasionally, for about 20 minutes. If the potatoes start to burn, reduce the heat. If they are not browning, turn up the heat a bit.
Once the potatoes are nice and golden and crispy (and tender on the inside), stir in the minced rosemary, garlic powder, salt, and pepper.