Put down that muffin! 5 ideas for a healthy breakfast on the go
Ever have one of those mornings when the birds pull back your curtains, the sunshine wakes you up before the alarm clock buzzes and you’ve allowed enough time in your morning schedule to make eggs benedict for your family? Yeah, um, us neither.
For those busy mornings—aka every single morning ever—we’ve got some healthy “on-the-go” breakfasts for you and your family. (You know, the kind of breakfasts that can be eaten in the car or while you’re “on mute” during the first conference call of the day).
Just like you wouldn’t drive your car on an empty gas tank, you don’t want to start your day without the fuel that a good breakfast provides. Skip the high sugar temptations (ahem, that milkshake disguising itself as a coffee drink) and opt for a meal that’s high in fiber and protein to keep you powered up until lunch time.
Here are five on-the-go breakfast ideas.
Breakfast “bento” box: Perhaps you’ve ordered a bento box for lunch at your fave Japanese restaurant. The idea: A little bit of this and a little bit of that, but the flavors combine well. For a breakfast rendition, get yourself some good Tupperware that is sectioned off and fill it up with the breakfast picks of your choosing. We like the Klip-It Lunch Cube Max to Go, $9.99, The Container Store. Some good ideas for a perfect a la carte breakfast: Apple slices, a spoonful of peanut butter, slices of mozzarella cheese or a wedge of cheddar, a mini stem of grapes, a boiled egg with a little packet of salt, almonds or craisins.
Breakfast beverages: Make them “to go” in a re-usable plastic cup, like the Contigo Shake & Go Tumbler, $12.99, Target. Blend frozen fruit, ice, yogurt and milk or juice. (To save some calories and fat grams, we like to substitute almond milk). One of our favorite recipes that your kids will love, too? A PB&J smoothie: Mix ¼ cup frozen blueberries; ¼ cup strawberries, 1 to 2 tablespoons of peanut butter; a dash of sugar; ¾ cup vanilla almond milk and ¼ cup ice. Go ahead and garnish with some extra fruit.
Blending tips: Put your ice and frozen fruit at the bottom of the blender and closest to the blades for easy blending. Your breakfast beverage is done and ready to pour when a nickel-size hole appears in the center of your smoothie as it’s blending.
Fancy toast: Oh, toast, it seems we’ve underestimated you all these years—thinking you were just a side to our eggs. Who knew with a few little additions, you could become a well-rounded breakfast. Start with a multi-grain bread for added fiber, then, get creative. Here are a few of our favorite “fancy toast” combos that will add nutritional value to your morning meal: Peanut butter and banana slices; melted Fontina cheese with pears; light cream cheese and smoked salmon; avocado and bacon crumbles. Place your toast on a napkin, and go.
Breakfast burrito: For an easy make-ahead-of-time meal, scramble up some eggs. In a separate pan, cook your veggies with a little salt and pepper, garlic and dash of hot sauce. (We love stuffing our breakfast burritos with chopped onions, bell peppers, zucchini, mushrooms and red potatoes). Then, get to assembling: Stuff tortilla shells with your egg and veggie mixture and sprinkle on some cheese. Don’t forget the salsa! Roll up your burritos, wrap them in foil, and stick them in the freezer. Just microwave and go during the week.
Breakfast breads: We love the aroma of banana bread or pumpkin spice bread filling up our kitchens on a Sunday morning. Make it a weekend tradition to bake a breakfast bread that can be sliced up and paired with fruit throughout the week. Healthy tip: Cut the butter down in the recipe and substitute unsweetened applesauce. Instead of making one big “loaf,” try baking mini ones with an eight-mold, mini-loaf pan, $9.99, Cost Plus World Market for $9.99.