Back-to-School Breakfast (Recipes, Ideas, and Such!)

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Courtesy of www.detoxinista.com

Courtesy of www.detoxinista.com

Courtesy of www.detoxinista.com

Millie Dyer '19, Health & Leisure Section Editor

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Trust me, I know the feeling. Monday, 6:40 am- fifteen minutes left on the clock until your bus departs, and you have yet to slip into the car, or, much more, to even slip on your loafers. Amidst this crisis, your stomach groans, crying out for help, crying out for breakfast. Breakfast, a word that you abandoned in earlier years before extended sleep took ahold of your weekends and rushed mornings captured your weekdays. The space in which the word “breakfast” used to exist in your life has long-since narrowed, making less and less room for the term until it squeezed it out completely.

I want to make the event of breakfast smaller, less troublesome, less of a hassle. But not too small, too without trouble, and too without a hassle. Most people only experience the two extremes of breakfast. First, they are familiar with a sit-down breakfast, preferably with homemade pancakes and plenty of maple-syrup to top-off those golden halos of fluffy goodness. Next, there is the grab-a-bar-and-go breakfast. I want to seek out a happy medium between these two extremes, a medium that can exist within the busiest possible schedule.

Whoever has told you “breakfast is the most important meal of the day” was right. Your brain and body crave breakfast just as much as your schedule barely allows for it – strange, that the most overlooked meal has a plethora of benefits. Studies show that breakfast-eaters are at lower risk for heart disease, that they demonstrate improved concentration, and that they are less likely to consume junk food later on in the day.

Here are some ideas to help you reap the benefits of breakfast:

If you are running extremely low on time, there’s always:

  • Kashi blueberry waffles. All you have to do is pop a couple of these in the toaster, and, there
    you have it! A nutritious breakfast that, in my opinion, gives you more energy and keeps you
    more satisfied than an Eggo. (But don’t get me wrong, those cinnamon Eggo’s are the best!)
  • ThinkThin bars
  • Chobani Flips
  • Soylent

If you have a bit more time to spare, you may want to try some of these delicious recipes:

  • Overnight oats, which are oats soaked in milk overnight. You do not cook them; you
    just take them straight out of the fridge, and they’re ready to eat. They are not a hassle to
    prepare and do not call for many ingredients.

    • What you’ll need:
      ½ cup of rolled oats
      ¼ teaspoon cinnamon
      2 teaspoons honey
      ½ cup almond milk
      a very small pinch of salt
      Tablespoon of chia seeds (omit if you want)
      Fruit of choice (preferably berries)
      Mason jar
    • Combine all ingredients, except for milk, and put in a jar. Fill the jar up with milk. The oats will soak the milk overnight, allowing them to become soft. So, the milk should cover the oats completely.
  • Muffins. Muffins are delicious and can keep you full for longer than a bowl of cereal or a bar.
    Easy blueberry muffin recipe:

    • What you’ll need:
      3 teaspoons baking powder
      ½ teaspoon salt
      ¾ cup white sugar
      1 egg
      1 cup of milk
      ¼ cup vegetable oil
      1 cup blueberries
      Muffin tin and paper muffin cups
    • Instructions:
      1. Preheat oven to 400 degrees
      2. Stir together the dry ingredients
      3. Beat the egg with a fork in a separate bowl. Then, stir the milk and oil into the bowl with
      the beaten egg.
      4. Pour the liquid mixture into the dry ingredients. Whisk the batter together.
      5. Add the blueberries to the liquid mixture
      6. Pour the mixture into the muffin cups
      7. Bake the muffins for 25 minutes, until golden.
  • In the spirit of fall, I felt obliged to add a recipe for pumpkin bread. This is one of my all-time favorites. Somehow, it never tastes healthy at all, but, excusing the chocolate chips, it actually is a healthy recipe.
    • What you’ll need:
      1 cup of pumpkin
      ½ cup of milk of choice
      ¼ cup oil
      2/3 cup maple syrup
      2 tsp vinegar
      1 cup white flour
      2 tsp baking powder
      ½ tsp salt
      1 tsp vanilla extract
      ½ tsp cinnamon
      ½ cup chocolate chips
      8-inch pan
      parchment paper
    • Instructions:
    • Line the pan with parchment paper and preheat the oven to 350 degrees. Stir together the wet ingredients. Allow them to sit for ten minutes. Then, stir together the dry ingredients in a separate bowl. Mix the dry and wet ingredients together. Add the chocolate chips. Pour the mixture into the parchment-lined pan and bake for 25-30 minutes, until a toothpick/fork comes out of the bread clean. Let the bread cool thoroughly.

Recipes obtained from http://allrecipes.com/recipe/6874/best-ever- muffins/

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1 Comment

One Response to “Back-to-School Breakfast (Recipes, Ideas, and Such!)”

  1. Mr. Beckner on October 17th, 2017 1:47 pm

    I am ABSOLUTELY making that pumpkin bread.

    [Reply]

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Back-to-School Breakfast (Recipes, Ideas, and Such!)