For some of us, the hectic morning routine can leave us without time to eat a healthy breakfast.
Two things I’ve learned when it comes to breakfast:
- Plan in advance – You want to make sure you have healthy options on hand. When that’s what you’ve got, that’s likely what you’ll eat. So, think about the upcoming week and what you need to have on hand for a healthy breakfast (and other meals!), go purchase it, plan out your strategy and eventually (with consistency!) eating healthier will become a habit.
- Keep it simple – Too often I see people complicate things and when things get complicated, it’s not sustainable. Sure, on a weekend when we have nothing to do, making an elaborate breakfast that consists of a dozen ingredients and 45 minutes to bake, that’s fun. But during the week, we’ve got to stuff to get done! Sustainability comes through consistent and deliberate action.
Over the summer, during an interview with my friend and colleague, Donna Smallin Kuper, she shared a breakfast recipe that works well for her now that she and her husband are living the RV-lifestyle. This recipe can be made in advance and packed into mason jars for an on-the-go option.
Here’s Donna’s simple breakfast solution:
Muesli
3 cups regular rolled oats (not old-fashioned, quick, or steel cut) Note: you can typically get these in the bulk section. If you buy a packaged container of rolled oats, check the label to make sure that’s the only ingredient.
1 1/2 cups nuts and seeds – whatever you like! (Donna uses sliced or chopped almonds, chia seeds, freshly ground flaxseed, and unsalted raw pepitas, which are similar to pumpkin seeds)
1 1/2 cups dried fruit (Donna usually uses peach, apple, and goji berries)
3/4 cup unsweetened shredded coconut
Optional: 1/4 cup cacao powder plus 1/4 cup cacao nibs (adds a little bit of chocolate flavor plus fiber)
