I hope that you have had a wonderfully exciting week and you're looking forward to this final weekend of September. Time is flying...everywhere I look, there's pumpkin-flavored food and drinks. Earlier this week, during a quick shopping trip to Target, I spotted Pumpkin-Spice Frosted Flakes on the shelf. Later, in a text message, I asked my friend Shannon, "remember when the only thing pumpkin-flavored was pumpkin?"! Yes, we've taken pumpkin too far, in my opinion. But that's a different conversation for another day.
This week, I'm sharing two make-ahead and take-along breakfasts with you. As you may have assumed, I'm not a fan of breakfast on-the-go. I prefer a mindful morning meal, one that I carefully put together with attention and ease, and enjoy quietly in the comfort of my home. That's the ideal, but not everyday reality! Sometimes, there isn't the time for breakfast at home, despite intentions.
My husband and daughter are traveling this weekend to a U.S. Jr. Squash tournament in Princeton, NJ. They will be away for two nights (lucky me!), staying in a lovely hotel with many amenities, but not the comforts of a home-cooked nourishing breakfast. My daughter's level of athleticism requires lots of fueling, so breakfast isn't a meal that can be fooled with or skipped. Luckily for my family, I'm always prepared, when it comes to food. I'm sending them with a grocery bag full of nutritious breakfasts, snacks, and drinks to enjoy while they're away from home. Luckily for you, today I'm sharing the recipes for their take-along breakfasts.
Eating breakfast, or any meal, away from home does not mean that the meal is eaten on-the-go. I take time and care to sit down (a table is ideal, but a park bench on a beautiful day can be even more ideal), un-wrap my food, take a deep breath, and give a pause in gratitude for the meal that I'm about to eat. Just like eating at home, my meal is not eaten in front of the tv or computer screen, or while talking on the phone. Mindfulness can be practiced anywhere. Eating breakfast while driving carpool in heavy morning commuter traffic is not a mindful meal. Taking along my breakfast, to be eaten once I get to my destination, makes sense. It's a simple way to add a bit of intention into my full life. I urge you to give this a try, if you must eat breakfast away from home. And even if you do eat at home, take the time to sit down and enjoy your meal without distraction, let it nourish you and let the taste linger, before you're off and running for the day.
I hope that you will give each of these delicious recipes a try, the weekend is the perfect time to do some baking! Getting your kitchen and pantry prepared for the week ahead is the hallmark of an organized and mindful eating practice. Don't view it as a challenge or a chore; enlist the help of your family! Both of these recipes are easy enough for children to assist with, or even make on their own. Help to instill good habits and start to make your own food at home!
Wishing you a relaxing weekend, full of delicious food, health & wellness.
Colossal Breakfast Cookies
print recipe here
Ingredients: (note - use organic whenever possible)
1 C oats (use GF if necessary)
1/2 C unsweetened coconut flakes
1/4 C dry buckwheat groats
3/4 C sliced raw almonds
1/4 C pepitas (raw pumpkin seeds)
1 ripe banana
1/2 C pumpkin pureé
2 T coconut oil
1/4 C water
1 T chia seeds
1 t vanilla extract
1/2 t sea salt
1/4 t cinnamon
1/2 C dried fruit, chopped (raisins, unsweetened cranberries, figs, dates)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together oats, coconut, buckwheat groats, almonds and pumpkin seeds. Place on the lined baking sheet and toast for 8 minutes, or until lightly browned and aromatic. Remove from pan, back to the mixing bowl, and allow to cool.
Meanwhile, in a high speed blender or food processor, combine banana, pumpkin pureé, coconut oil, water, chia seeds, vanilla extract, sea salt and cinnamon.
Once toasted mixture has cooled, combine dry ingredients with wet ingredients, add dried fruit and stir to combine. Let the mixture sit for 5-10 minutes to allow the liquid to begin to soften the dry ingredients.
Use the same parchment-lined baking sheet to make the cookies. Using a 3" round cookie cutter, place it on the baking sheet and fill it 1/2 full with the mixture. Smooth the top with the back of a spoon and carefully remove the cookie cutter, then place it down again and repeat the process. Continue until all of the mixture is used, there's enough to make 7-8 cookies.
Bake for 35-40 minutes, until slightly browned on the edges. Remove from the oven and allow to cool on the baking sheet, then onto a wire rack to cool completely to room temperature.
recipe yields 7-8 servings
refrigerate for 3 days or freeze for 2 months
serve with a spread of nut butter for a more substantial breakfast, if desired