I ate cereal every day for so many years, and only recently have I been moving away from it to different foods because I realized that cereal isn’t the healthiest of breakfast foods, and I would personally crash around noon because of the high sugar content. Though you might think “But what about the milk? You’re gonna be missing out on the calcium!”
To that I say, it’s okay; I don’t need milk to get my calcium because I can get it from vegetables (dark leafy greens, broccoli, etc), and almonds. To give you some inspiration as to what to eat for breakfast every morning, here are just a few things that I eat instead of the plain old milk and cereal.
- Eggs: my favorite way to start the day, and for many reasons. Number one is the runny yolk (!!) when I make sunny side up eggs. Number two is that it doesn’t take too much time at all, and I can add spices to it (see: Scrambled Egg Breakfast Taco). There’s so much diversity with eggs. You can poach it, pan-fry it in olive oil, boil it. Whatever floats your boat. Bonus points: it pairs perfectly with avocado toast (which is coincidentally #2 on this list). You simply cannot resist putting them together; the two contrasting textures of the crispy egg and smooth, buttery smashed avocado on crunchy toast. Hot sauce is completely optional, but recommended for added flavor for your eggs-any-style.
- Avocado Toast: Who can say cereal and milk is better than avocado toast? I’m sure there are people who say that, but I really don’t think so. Don’t get me wrong; waffle crisp is my jam, but who can resist this lazy breakfast! Sure, it’s basic, but just think about it as a blank canvas for other foods. I prefer it to be eaten with eggs, or a combination of pomegranate, feta cheese, and red pepper flakes. From personal experience, if you eat plain avocado on toast with no toppings, you may get hungry after. I recommend giving your toast a little more height with some sort of veggie or protein. You can always have two slices of avocado toast if you’re really feeling it.
- Pancakes: No, I’m not talking about the regular pancakes, the kind you have to mix a whole bunch of ingredients with pancake mix, because there is an easier and healthier way to make pancakes. What you need to make these special pancakes are 2 eggs and a banana. That’s the base for the pancakes. I usually just add cinnamon to it, but you can add more to it (cocoa powder, vanilla extract, fruits, etc).
- Smoothie:This is great for people who are on the go (college students, working people, anyone who’s busy in the morning), and it’s great because you can add whatever kind of fruits and vegetables you want to it. I’ve got the perfect chocolate, berry smoothie that’s hidden with greens!
- Oatmeal: I’ll admit I was not a huge fan of. I used to have the instant quaker oatmeal in college, and it was pretty good. Over time, especially over the past year, I’ve grown to really like oatmeal in both jar form and cooked. It’s bland on its own, so you have to really add a lot of flavor to it while it’s cooking. Just don’t knock it til you try it.
- Chia Pudding: I have yet to have this for breakfast, but I intend to have them eventually because I’m curious to see how they taste. I don’t have much to add here, but just like oatmeal, chia pudding should have more than just chia seeds and milk; you can add fruits, chocolate, peanut butter, almond butter, nuts, etc. Side note: did you know chia seeds are high in fiber?!
- Yogurt Parfait: For those who are lactose intolerant like me, this is not a good option. But we live in the 21st century, so there’s plenty of non-dairy yogurt alternatives you can choose from. Some toppings I like to have are granola, fruits and berries, honey, chia or hemp seeds.
A tip for you if you have to eat on the go: invest in a mason jar! You can get it at Michael’s for cheap, and you can use it for your yogurt, overnight oats, smoothie, or chia pudding. Savory bonus: You can use it to layer your salads (dressing on the bottom!), and when it’s time for lunch, just transfer it all to a bowl, or shake and eat it from the jar. Just remember to not put your greens on the bottom where it will get soggy next to the dressing. I suggest putting something more sturdy, like kale or a sturdier vegetable.