Breakfast is by far my favourite meal of the day. It’s the first thing I think about when I wake up in the morning and one of the first things I set out and do, along with re-putting on my socks that I’ve usually taken off and thrown across the room while asleep overnight. It can be quite entertaining finding the random places that I’ve managed to lob them to. Poor Mark often wakes up with one tucked behind his ear. Anyway, I digress…
I was a big consumer of sugary cereals, which probably aren’t the best things for you especially if you fill the bowl all the way to top like I did. So I decided to clean up my AM routine a little and now do a bit of a ‘Throw it All In’ breakfast bowl thing every morning. They’re so easy and quick to make up, require little chopping or prep time and not much washing up (always a plus point).
I start with a base of Almond Milk Porridge, Coconut Chia Seed Porridge (recipe here) or Almond Quinoa Porridge (recipe here). The latter being my favourite because it stores really well, so I cook up a big batch on Monday and it keeps in the fridge till Friday, making it super speedy to reheat in the morning. After rustling it up I add some fruit, usually berries which are either fresh or frozen (if frozen I add it into the base mix to defrost while I cook it). Then I go in with my topping, some of my favourites of which are: flaked almonds, maple syrup (though I try not to be too heavy handed with it), shredded coconut, almond butter or peanut butter or chia seeds (I add these most days because the nutritional benefits are as long as my lipstick collection, but you can’t really taste them). The whole process takes around five minutes, meaning there’s plenty of time to press snooze before. Score.
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