This article is a repost from an earlier date in 2018.
At the open mic event my church hosted one Sunday, I got some stage time to share about my book Rise & Shine Bright at Work, that you can find on Amazon.com – plug plug. I asked the audience “how many of you eat a healthy breakfast every morning?” I’d say about 10 to 15% of the room said that they do, which is a pretty accurate reflection of the rest of world—or at least working folks in the U.S. One of the main reasons for that is, TIME. No one has any time! Doesn’t that always seem to be the issue for a lot of things we should be doing?
Just yesterday, I had several action items on my agenda for the day, and one of those items took me a whole lot longer than allotted, leaving less time than I needed for other items. All I could think was, “where did the time go?!” The fact of the matter is, we have plenty of time to do what we need to do–not always what we want to do, but definitely what we need to do. We just have to go about things more strategically. One strategic way is to PLAN.
Time and planning go hand in hand. Without planning, we often have little time. Trust me, planning a healthy breakfast is something worth making the time for especially during the workweek when you need the energy to tackle your day head on! If you’re having a bit of a struggle in this area, here are a couple of effective tips on planning for a healthy home-cooked breakfast, every morning.
1. COOK IT YESTERDAY
I find it enjoyable to cook right before every meal because I like my food just-made and ready-to-eat. But honestly, I don’t always have the time to do that. Not many of us do. What really helps is cooking your breakfast in advance, perhaps on your meal prep day or even just the night before. When you prep in advance, you have more time for other items in the morning such as a quiet time, getting dressed, prayer, and eating your breakfast.
My Veggie Frittata with Gluten-free Crust is a great start! Try this tonight and if you don’t have all the ingredients, modify it to what healthy goodness you do have in the kitchen, or try it tomorrow after you’ve had a moment to go food shopping.
2. CHANGE YOUR SCHEDULE
Waking up in “just enough” time to do what you have to do in the morning can easily box out breakfast from your morning regimen. I don’t know your night-time habits, but if you’re not getting up early enough to make or eat breakfast, it looks like it’s time to reassess your schedule. You may need to reschedule your bedtime to an earlier hour. Whatever it is that keeps you up late, figure out how you can cut it short or schedule it for another time in the week to get more sleep so you can get up earlier. For example, if what keeps you up is a favorite TV show before bed, consider recording it and watching it over the weekend. Sometimes we have to compare the importance of the things we make time for, and when one out-values the other, your action item becomes pretty clear. Nix it!
Also, schedule breakfast. Yep, actually put it into your schedule right along with meetings and other things that need to happen. I’ve found that identifying a time for breakfast (as well as lunch and dinner) is really helpful because it helps keep you committed to it, just like any other important action item on your calendar.
If you’ve discovered a great way to plan for the most important meal of the day, please share in the comments below! Enjoy my Veggie Frittata with Gluten-free Crust!
VEGGIE FRITTATA WITH GLUTEN-FREE CRUST
Ingredients
-Filling-
3 Cage-free Organic Eggs
¼ cup of Dairy-free milk, I used an almond and cashew milk blend
½ Green Bell Pepper, chopped
½ Orange Bell Pepper, chopped
1 small handful of Green Kale, chopped
1 clove of Garlic, freshly minced
2 tsp. Sea Salt
1 tsp. Pepper to taste
-Gluten-free Crust-
1 cup Chickpea flour
½ cup Water
1 tbsp. Italian Seasoning / Herbs of your choice
1 tsp. Sea Salt
2 tbsp. Extra Virgin Olive Oil
-Tools-
Cast iron skillet is preferable or any oven-safe pan
Instructions
Preheat oven to 375 degrees
Mix gluten-free crust ingredients, dry ingredients together first
Add the water, first a ¼ cup then mix with a whisk or fork, then add the rest as needed to make a smooth dough
Line the pan with the dough
NEXT
Mix the eggs (I added an extra one later to make it 3 eggs) with the rest of the filling ingredients into a mixing bowl
Add the egg mixture to the pan
Place in the preheated stove for about 15-20 minutes
The less milk you add, the less time it will take to cook
Now you have breakfast for tomorrow and the next day!
Have a powerful day and don’t forget to eat your breakfast!
-Yardley
