6 breakfasts to go
- desmotsetunefille
- 19 févr. 2017
- 4 min de lecture
Ok, I said breakfasts, but I actually use these as lunch more than as breakfast... They are such easy, fast, no effort required options, I don't know how I could do without them! And since everyone can enjoy a bit more sleep in the mornings, here is a compilation of all my favorite breakfasts to go.
First Breakfast : Instant oatmeal from Cuisine futée, Parents pressés.
My eternal favorite. My one true love. I LOVE THEM! These little oatmeal jars saved me more than once when I forgot to pack myself a lunch. Simple recipe, pre-portionned and very satisfaying, they are literally everything I could ask for. Most of the time, I do a set of half-portions and a set of full-portions, so I can choose depending of my appetite. You might ask yourself what's the point of DIY these rather than simply buying the oatmeal bags from the grocery store. Well, they cost less by portion and they contain more fiber and protein (wich helps keep you full longer).
Ingredients:
125 ml (1/2 cup) of instant oats
30 ml (2 tbs) of powdered milk
15 ml (1 tbs) of brown sugar -> I don't always add sugar to my oats, and they are still good!
15 ml (1 tbs) of grounded of flax seeds
180 ml (3/4 tasse) boiling water (when you are ready to eat)
2 tbs of toppings to your taste -> My go-to recipe is 1 tbs sunflower or pumpkin seeds with 1 tbs dried fruits like cranberries, raisins, dates...
Preparation:
Mix up the ingredients in a airtight jar (such as a mason jar) and add the hot water before eating.
Here is the link to the original recipe and the video.
Breakfast 2 : chia pudding
Also useful, but it stays good less longer. When I get a bit bored with oats (a rare phenomenon), I go with this option. There are also a lot of possibilities with this recipe. The one from the picture is lemon and rasberry, from The Healthy Maven (all credit goes to her for the pic!)
Ingredients:
1⁄4 cup chia seeds
1 cup almond milk (or any type of milk)
1 cup greek yogourt (for our friends the proteines!)
1⁄4 cup maple syrup
2 cups frozen fruits (I like berries the best)
Preparation:
Mix it up, put in airtight jars and leave in the fridge. Stays good for about 3 days.
Breakfast 3 : Freezer burritos from Cuisine futée, Parents pressés.
More prep, but it's nice to have a hot feel-good meal when you get to class!
Ingredients:
15 ml (1 tbs) butter
16 eggs
16 big full wheat tortillas
1 L (4 cups) grated cheese
1 540 ml can (19 oz) of unsalted black beans, rinced
500 ml (2 cups) salsa
250 ml (1 cup) green onions, minced (I skip this most of the time)
Preparation:
In a large skillet heated over medium-high heat, melt the butter.
Break the sixteen eggs directly into the skillet and cook for 4 to 5 minutes, stirring constantly to obtain scrambled eggs. Remove from fire. Do not overcook!
Spread the tortillas on a clean counter.
Place 60 ml (¼ cup) scrambled eggs in the center of each tortilla. Add ¼ cup (60 mL) cheese, 2 tbsp (30 mL) black beans, 2 tbsp (30 mL) salsa and 1 tbsp (15 mL) green onions.
Close each burrito by folding the two ends of the tortilla across the width and then rolling along the length to form a rectangular pocket. (I suggest watching the video even if it is in french, it helps with the folding method)
Heat a ribbed bottom skillet over medium heat without adding butter and toast 4 burritos at a time (or more depending on the capacity of the skillet), 2 minutes on each side simply to mark them. It will make them look more yummy!
Place the burritos in a hermetic plastic dish or a large plastic bag for freezing, separating them with parchment paper to prevent them from sticking together. Stays good in the freezer for up to 2 months.
To serve, defrost the desired number of burritos in the microwave for 2 to 3 minutes by turning them over halfway through cooking. Let stand 1 minute and eat immediately.
Breakfast 4 : MAson jar muffins from Cuisine futée, Parents pressés (Yeah, I love them!)
Less filling than the oatmeal, but a nice change.
Ingredients:
30 mL (2 tbsp.) Quick-cooking oats
30 mL (2 tbsp) whole wheat flour
30 ml (2 tbsp) dried blueberries -> I never bought dried blueberries, so I use what I have on hand: grapes, cranberries, dates ...
15 ml (1 tablespoon) pwdered milk
1 tbsp (15 mL) brown sugar
15 mL (1 tbsp.) Grounded flaxseeds
2.5 mL (1/2 tsp) baking powder
1 pinch ground nutmeg
45 ml (3 tablespoons) water (when you are ready to eat)
Preparation:
In a 250 ml (1 cup) Mason jar, combine all ingredients except water. It is important to use this size of jar to ensure good cooking. Stays good for 1 month at room temperature. Repeat to prepare several portions in advance, if desired. When serving, pour in the water and stir with a fork to thoroughly moisten all the ingredients. -> I do it with a spoon and you have to be careful that everything is well moistened, otherwise there are compact chunks that will form at the bottom and it tastes bad! I'm talking from experience... Microwave 1 minute uncovered. Leave to cool for 3 to 4 minutes before enjoying.
Once cooked, the muffin should be tasted on the same day. -> believe me, it's not difficult!
Déjeuner 5 : Yogourt et céréales
Ce n’est pas vraiment une recette, mais plutôt un gadget. Il se vend (chez Stokes, par exemple) des pots formés de deux compartiments se vissant ensemble. Une des partie peut contenir le yogourt et la seconde partie permet de placer les céréales. Ce pot est utile pour emporter un déjeuner simple et rapide, sans chichi et préparation. Même pas besoin de se soucier de la cuiller!
Bon futurs matins!
Xoxox
Camille Élisabeth