So apparently, I only post once a season. The last time I posted was last summer.Whoops! And that post was all about catching up on what I had been doing that summer, since my last post before that was…in the spring?
I never intended to take a long break from blogging or anything like that. It just sort of happened. Part of the problem is that I let myself be too confined by my idea of what this blog should be, what it is or isn’t, etc. Which is really rather silly considering it is my blog after all, right?
Anyway, moving on. I do plan to begin posting much more often, and not just about food. (But mostly about food. I really like food.)
And what better place to begin than breakfast? (again!)
Yeah, I couldn’t resist showing you another picture of those. A little imperfect, yes, but still incredibly delicious. It’s my usual gluten free vegan waffle recipe made especially amazing by the addition of peanut flour. Topped with homemade raspberry jam, fresh blueberries and bananas, all drizzled with a mixture of maple syrup and crunchy peanut butter.
As I said in a previous post, breakfast is especially fun for me to share because people are often curious about what breakfast foods I can have. While it’s true that I’d have a hard time ordering breakfast in most restaurants (on a recent vacation, I ordered a fruit bowl and brought my own goat yogurt in my purse. no. shame.), this doesn’t mean I can’t feast on delicious morning meals the rest of the time.
Obviously, I don’t always have time to prepare elaborate breakfasts. I often eat in the car on the way to work, or after I’m already at work. On busy mornings, my breakfast will generally look more like this:
(Homemade cereal. Thanks to the edible perspective for showing me how easy it is!)
I’ll even admit to occasionally downing a bowl of this:Rice chex. Gluten-free and fortified with vitamins and preservatives for my growing body. I’m not ashamed. At least I added some fresh fruit (though, I’m pretty sure those berries weren’t organic. Do you know how much organic berries cost in the winter?!) There is also a big scoop of crunchy peanut butter in there.
Anyway, when I do have the time, I love to make a special breakfast. As long as it isn’t ridiculously early when I get up, I’m usually pretty hungry first thing in the morning, especially after I finish doing yoga (which I try to do every day, even if it’s only for a few minutes).
Usually the first thing I ask myself as I enter the kitchen and grab the coffee pot like a zombie is…sweet or savory?
Since I’m really giving you a run through of my a.m. routine, I’ll disclose the fact that I also usually eat a piece of fruit as I drink coffee and contemplate the many possibilities. This is often an orange, though my favorite is grapefruit. Sometimes it’s just an apple. Sometimes I’ll cut it up and put it in a bowl to make it look pretty…but not most of the time.
Anyway, when faced with such a difficult decision, I usually end up going for savory. The fruit is usually enough for my sweet tooth, as I’m not really huge on sweets in general. As far as I am concerned, nothing wakes you up in the morning like tons of garlic and olive oil. Except maybe some hot sauce. You may think I’m kidding, but I’m really not.
I’ve mentioned my love for avocado toast before, and while it remains my number 1, at times when I’m craving a bit of variety, or in the winter, when avocados taste like nothing, it becomes a side rather than the main event.
One of my absolute favorite breakfast foods? Mushrooms. I could show you dozens of pictures of mushrooms, sauteed with garlic and olive oil (onions if I’m feeling especially energized-or have some leftover), pouring over perfectly crunchy toast. Instead I’ll just show you the good ones.
I really love having any sauteed vegetables for breakfast. It just depends what I have on hand. Red peppers are another favorite
As is spinach. And fresh herbs are always a welcome addition.
If I have leftover veggies from dinner I love to just heat them up. I do this in a skillet, not the microwave! I promise it doesn’t take any longer. And while we’re on the subject of heating methods-oven toast is far superior to toaster toast. Though that one does take a bit more time.
If I’m really hungry I like to throw in some potatoes or tofu, or slather some hummus on my toast for protein.
And if I don’t have time to sit down and eat, I’ll wrap the veggies up in a tortilla instead of the usual english muffin.
With vegan cheese that I later picked out because it was unnecessary.
A relatively recent newcomer to my breakfast repertoire is this:
But, as this is already becoming quite the lengthy post, and it happens to be 85 degrees outside, I’ll leave you to guess what it is for now!
In the spirit of the summery weather, and thanks to my really cool brother for finding it first, I’ve been listening to this all day. Just thought you might like to know.
Have a wonderful monday evening!!
And to other unusual breakfast lovers out there, I’d love to know the weirdest thing you’ve ever eaten for breakfast!