The September issue of Vogue told me a few things about Fall.
It told me that prints are the new basics, maroon is the new black, curvy is the new sexy, and quinoa is the new oatmeal.
I’m lying. Vogue totally didn’t say that. BUT, if Vogue covered breakfast foods, like they do clothes, they def would have said that. Oatmeal out; quinoa in! And calling it “porridge” gives it this very chic “working class English industrial revolution” feel. Think: orphans in Oliver Twist, BUT trendy and adorable (and not sad).
Quinoa for breakfast may seem strange. I suppose it is, a little. But when cooked in sweetened and spice-spiked milk, it goes from sort of weird to dreamy and stylish.
I’m an unbalanced breakfast eater. I either want a stack of pancakes with bacon and orange juice and, like, a strong spicy bloody mary…or nothing at all. I’m talking like a cup of coffee, while eating two stale tootsie rolls and scrolling through breakfast. I want dreamy breakfast or miserable breakfast. Nothing in between!
This is why this dish, to me, is dinner. The good news is that it sort of works for any time of day. It’s a good “anytime” meal. Buy the ingredients, have them on hand and make it when you feel like. It’s like a unisex shirt, it just works for everyone.
I dig breakfast more than most. I’m the girl that wakes up early to make pancakes on a random Wednesday morning. But, you know, sometimes I need it to be fast and delicious…super fast.
I also don’t want it to create a mess or dishes. That’s for pie and cake. When I make a pie and make a mess, that’s expected. Dishes aren’t appropriate for a Monday morning breakfast.
So…I wanted to share with you a few of the things I’ve been eating for breakfast during the week. No pancakes, no elaborate egg sandwiches, just a few ideas that’ll take you five minutes or so.
The first one is my new obsession: Quinoa Oatmeal. I’ll make a big batch of quinoa and put it in a tupperware in the fridge.
When I’m ready for breakfast, all I do is heat it up with a splash of almond milk, spoonful of honey, dash of vanilla and cinnamon and top it off with some fruit and yogurt. Delicious. Warm. Crunchy. I’m in luuurve!
Carrot and Grapefruit Juice!! All sorts of delicious. And surprisingly filling. Citrusy, sweet carroty, and healthy, obvi.
Broiled Grapefruit with brown sugar and a teeny-tiny bit of ground ginger. It’d been wanting to try it ever since Joy posted it. This week I finally got around to it. It’s a little citrusy, a little spicy and whole lot of sweet…all in a good way.
This doesn’t take five minutes–it takes two minutes…if even that. Muesli with almond milk and raspberries. Totally not a recipe.
I’m digging muesli way more than granola these days–it’s less sweet and apparently a bit healthier? P.S. I totally eat this for dinner, too.
Peach and Banana Yogurt Smoothie. I did a really bad job with selling the peach part in that picture, didn’t I?
But you can see it peaking through the almond milk at the very bottom. Do you see the orange?! Barely, right…sorry! But it’s there. It tasted peachy, and all banana like.
I think a scoop of protein shake would make this a total winner.
What’s your fav fast breakfast meals?
P.S. I included a few loose recipes after the jump!
I never had “cool” cereal growing up. My parents jumped on health-freak bandwagon in the early 90s and never looked back. They bought a juicer, and soon we were drinking lunch; they started boiling cabbage and making these weird soups; we never had real milk anymore, it was all rice and soy milk. Obviously, at that moment, I knew the potential for mornings filled with Captain Crunch and Corn Pops were long gone. It really put a cramp in my sleepover style since the morning after all of us girls were subjected to a few boring options: Kelloggs plain, boring as hell corn flakes, or my Dad’s buckwheat pancakes. Yeah, not bisquick with Aunt Jemima syrup, but buckwheat pancakes with real maple syrup. Now, as an adult, I’d leap at the latter, but when you’re nine and donning Care Bear PJ’s with three of your best girlfriends, the former is where the fun is at. So when I picked up Kim Boyce’s Good to the Grain, I was a little hesitant. Is everything gonna taste mealy? Is it going to taste too grainy, and all “healthy-like”? Are the muffins going to weigh 10 lbs? I’d baked with whole wheat flour and oat flour before, but my experience was really limited, and associated those types of flours with being healthy, something that of course I’m concerned with, especially in the month of May when the possibility of being in a bathing suit is one wretched heat wave away.