In my early twenties, while working a full-time job and raising young children, I didn’t have time for breakfast. Most mornings, while getting ready for school and daycare, I barely had time for a decent cup of coffee.
I honestly don’t know how I managed to do it all. Comb hair, change diapers, feed them breakfast, all before seven o’clock. Luckily for me, I always lived near a bodega, which meant coffee and a buttered roll on my commute to work.
Being of Puerto Rican descent, coffee and bread are staples in most homes. It can be enjoyed at any time of the day. I love eating lunch and dinner, but mornings were so hectic for me for so long that I didn’t feel they could or should be enjoyable. I needed the caffeine and sugar to get me going. Growing up, my mother often had her cup of morning coffee and toasted bread while getting ready for work. I watched her and mimicked the habit.
It wasn’t until my mid-thirties, when my husband had some health issues and sought the care of a naturopathic doctor, that I learned the importance of eating a nutritional meal after breaking the fast our bodies undergo each night while we sleep.
The first things we put into our bodies are so important, but for someone like me, it was hard to implement.
I’m so much better at caring for others. I love taking care of my family. Their health and well-being have always been my top priority. I know that a well-balanced diet should consist of whole grains, dairy, fruits, vegetables, protein, and good fats.
For the past decade, I’ve struggled with perimenopause and stubborn body weight. Fed up with my endless attempts to lose weight, I’ve come to accept that I must begin my day the same way I manage it for our teenage daughter. So now, when I make her breakfast, I include a plate for myself. Lucky for me, she has a good appetite. She’s not a picky eater. The habits I’ve created for her have paid off.
My youngest daughter was never fond of eating just a bowl of cereal like my other children. So, I serve her a full restaurant-style breakfast menu. It might seem time-consuming, but if we don’t take the time to care about what we are eating, then we are setting ourselves up for sickness and disease. The saying is true, “You are what you eat.” There are still days I may not have an appetite until mid-morning. On those days, I make a smoothie that can hold me over until lunch.
Allow yourself to be creative when preparing meals. Use Pinterest or Google Search ideas with what you have in the fridge and cupboards. It doesn’t have to be extravagant. Keep it simple but nutritious.
Start slowly, especially if you have a picky eater. If cereal is part of your daily routine, include fresh fruit such as bananas, oranges, grapes, berries, or apples. There is so much talk about the poor ingredients in most cereals. I know it is hard to change, so remember to take baby steps when doing so. Read labels and visit other markets that offer clean alternatives. We should not eat the same thing every day because our bodies require a variety of vitamins, minerals, supplements (nutrients) that processed foods do not offer.
Meal prepping can also help to start the day. Creating a menu will help with grocery shopping expenses as well. A bag of avocados can be used for breakfast, lunch, or dinner. The same holds true for eggs and bacon. You can certainly create a dish normally served as lunch or dinner for breakfast. The trick is to keep the plate colorful.
Here are a few of my favorite breakfast ideas.
Smoothies & Drinks
Mix in a blender 1- 2 cups of fresh or frozen fruit or vegetable, 1 cup of yogurt, ¼ cup of milk, 2 oz. of coconut water or aloe, 1 tbsp of honey or 2-3 dates, and ice. One of our favorites is banana and sunflower seed butter. Sometimes, for a treat, I like to add dark chocolate.
Egg, Eggs, and More Eggs
I love eggs, but I wasn’t always good at making them. I don’t consider myself a master of eggs, but I do well, although it’s not my specialty. One egg is enough, whether hard, soft, fried, over easy, or boiled. Use more if making scrambled or omelet style. One of my favorite dishes I enjoy having is a hard-boiled egg, on a half avocado (scooped), seasoned and drizzled with olive oil, topped with walnuts.
Bread to Muffins
I use boxed mixes and bake them because I’m not that great at baking from scratch. One of my family’s favorites is banana bread. I follow the directions, poured the mixture into a muffin pan, and topped each with crushed walnuts. It helps with portion control, and there is a lot more to be shared. I do the same for corn bread. Both pair well with a hard-boiled egg and a side of fresh raw carrots, celery, or fruit.
Avocados Are Great on Everything
It’s not just Californians who like them. Of course, I make avocado toast, which consists of smashed avocado seasoned with olive oil, black pepper, salt, and garlic powder. Or try slicing an onion and a tomato and top with a fried egg. Not a fan of sandwiches? You can slice an avocado and pair it with the above as sides. Another one of my daughter’s favorites is an omelet topped with salsa, avocado (sliced or smashed), with optional sour cream and or shredded cheese, either wrapped in a tortilla or served with corn chips. Again, use what you have or that can be used in another meal so you don’t waste food.
Bacon and Sausage
It’s all about the protein here! It’s the perfect side dish or fine on its own. Since time is of the essence for most families, the simplest breakfast idea is a traditional BLT. Toast your bread and coat it with mayonnaise, top one slice with lettuce, sliced tomato, and add three to four strips of bacon. Yum!
Delicate and Sweet
A toasted croissant with chocolate, almond, or hazelnut spread and sliced banana hits the spot some mornings for a special sweet treat.
Cucumber Sandwich
Three slices of bread are needed to make this triple-decker. Toast your bread, coat with cream cheese (the middle piece gets cream cheese on both sides), and top both layers with cucumber (peeled and sliced). Cut the sandwich in half or into quarters.
Leftovers
I don’t like to waste food. So, if there is even a small serving of vegetables, I will use them in another dish. An easy way is to add them to eggs (preferably an omelet) or as a side. Top with spices, like salt, pepper, and garlic powder, if not already seasoned, and add shredded or sliced cheese. Another idea is to use leftover potatoes and bell pepper, onion, and a side of fresh fruit. You can certainly pair it with sausage, bacon, or egg.
