…and decided not to say “hi”.
Oh, breakfast. Why do you have to come so early in the day? I’m not a fan of eating in the morning. However, I know that I should eat something to kick off the day. After getting moving in the gym, I’ve noticed that eating a bit of something really does help. Now I pack a little breakfast, lunch and an afternoon handful of almonds for a snack.
My day is probably much like yours -sans the freedom to run to the bathroom when nature calls versus when the bell rings. Leaving the house by 7:00AM (if I’m on time!), I’ve been getting better at packing something to keep me moving. This packing is making my long day go a little easier. Not to mention the afternoon meetings during which my boss often orders pizza or cinnamon rolls for everyone. And may I just say this: being trapped with 100 people in a high school classroom with 20 piping hot pizzas at 3:00 PM is NOT fun. Well, at least it wasn’t fun before I started planning my meals/snacks a bit better. And to be honest, I ‘d much rather be eating the Asian pear or the almonds that I’ve brought for my midafternoon snack than pack on the calories with pizza. (Or at least this is my mantra when the pizza smells overtake me…..LOL).
I thought I would make this post quick and easy. Just a list of what I’ve been packing for breakfast during the week. Since I’m rather a newbie at the weekday breakfast, I’d love to hear what you guys pack or eat too. I have tons of recipes and things that we make on the weekends when we have more time, but the weekdays? I’m running out of creative juices. Please help!
There are a couple rules to my weekday breakfast, however. Here they are:
- Has to be packable. (I cannot eat anything in the morning.. but 45 minutes later? No problem!)
- No cooking/baking.
- Can be reheated or carried in a thermos if it should be eaten warm.
- Low fat/low calories = No step classes.
- Preferably made without gluten free breads, etc. (Toast doesn’t travel well…LOL)
- Sweet, ok. Sugary? BAD. (I once tried a Kind Bar with a yogurt topping THINKING it was going to be similar to a granola bar. Um. Nope. More like a candy bar. Whoa, Nelly…. it was sweet!)
Here’s what I’ve been taking/packing/making:
- Quick oatmeal: 1/2 cup of GF quick oats + 1/2 cup boiling water + 2 Tablespoons maple syrup. Pour it all in my thermos and by the time I get to school, ta-dah! Breakfast.
- Yogurt with berries (Especially fat free greek yogurt with strawberries and a touch of honey)
- Bananas (oh man…I’ve been eating a lot of naners…)
- Cheesy Egg “muffins” (no flour) from Kalyn’s Kitchen/South Beach Diet
- Peanut Butter Granola Bars (or broken into cereal chunks)
- Gluten-Free Oatmeal “Bars” or oatmeal to go
- Dried fruit and roasted nuts (My favorites this week have been pineapple, cherries and almonds)
- Celery sticks and fresh hazelnut or almond butter
- Mochi/Red bean cakes (Jill just posted some gorgeous looking ones with mango inside..oh yum!)
- Yogurt, berries and banana smoothies
What else guys?
I’m in need of some new ideas!
Happy Gluten Free Breakfast, All!
We have a wickedly busy week ahead of us. This week boasts for three gym nights, two evenings of meetings until 6PM and “Open House” at school. Of all my ‘extra curricular’ activities, the “Open House” freaks me out the most. Oh MAN, do I get nervous speaking in front of adults! Ah well, every year I fret and freak out and then the whole thing is over.
This week also means that there are three nights that I won’t be home before 9PM. That’s not good. It makes for difficult lunch planning and packing. Even more, it means that I will be VERY behind with paperwork from work from my late nights of meetings and meet/greets.
Saturday we have another home study session with our adoption social worker. This time we are meeting her half way between her office and our house. (About 45 miles north of here.) After that morning meeting, we will rush back home to meet the dish washer technician. After 4 years without a dishwasher, we’ve been saving for a new one. And with a baby on the way? Oh yea. We need a dishwasher. (And we are both getting excited… it’s all rather silly. LOL)
This week’s ingredient for the Gluten Free Menu Swap is: Apples. And *if* I had the time, I would definitely be making some GF Apple Crisp and some GF Apple Muffins. My friend tells me that the Apple Muffins are really like eating an Apple Fritter in muffin form. Works for me! I wanted a sweet treat when I made those, so I guess I hit my mark.
Here’s the plan for my week: *The Pepita Bread recipe will be posted tomorrow. (Just an FYI).
- Lunch: Pepita Bread* Sandwiches with Smoked Turkey, Romaine Salad and an Apple-Pear
- Dinner: Teriyaki Chicken Thighs and Breasts; Asian-dressing salad and berries
- Lunch: Pepita Bread* Sandwich with avocado and cucumber; romaine salad and a banana
- Dinner: Pepian Pork Chops, Walnut-Cranberry Salad; and Pie-in-a-Pumpkin
- Lunch: Pork & Sweet Potato stew (leftovers)
- Dinner: ~ early dinner out with a couple teacher friends before “Open House”
- Lunch: Salmon salad, apple-pear
- Dinner: ~my Love is cooking – I don’t know what we’re eating! LOL
- Lunch: Romaine Lemony-Caesar Salad with Shrimp
- Dinner: Chicken and Apple Soup baked in mini pumpkins, salad and berries
I hope you all have a wonderful, relaxing week!
That way we will balance the world out.