Regardless of what my Instagram feed might infer, I do not actually cook all day. I sneak in kitchen time between errands and laundry and sewing.
Sometimes tackling dinner in small bits throughout the day is easier than trying to do it all when the kids are home and underfoot and screaming about homework. YOU try putting two sentences together, let alone try to not lop off a finger with a very sharp knife, while breaking up fights over a pencil or trying to get Aidan to stop farting and distracting his sisters while you're trying to make dinner. Some of my worst mommy moments happen between 4:00pm and 6:00pm. Witching hours for sure.
But one of my morning rituals is a good breakfast. It's me time. Although sometimes my tendency is to want to jump right into running errands and getting shit done on nothing but coffee fumes and sheer determination, most mornings I have made breakfast a ritual of sorts.
Behold the breakfast bowl. Full of veggies, sometimes quinoa, sometimes potatoes, sometimes bacon or sausage, usually eggs, and always sriracha.
The veggies are usually whatever I have in my fridge, even left-over steamed or roasted veggies from dinner the night before. Spinach, kale, peppers, asparagus, mushrooms, zucchini, eggplant, onion, carrots - I've never had a vegetable in one of these bowls that totally didn't belong there.
I saute everything together in a pan with some oil, salt and pepper, and then cook until veggies are heated-through and al dente. I will toss in some quinoa at the very end just to heat it up, and the dump the whole thing in a bowl. Then in the same pan, I fry up an egg or two, over-easy it, and slide it on top on the veggies, adding a very healthy dose of sriracha.
This morning's bowl even had some smoked salmon and oh man, that was such a good addition.
Breakfast bowls are not fancy. They're not gourmet or time-consuming - maybe 20 minutes including cooking time. They're just good, hearty, real food for the most important meal of the day. An excellent dose of veggies and protein. Just what our bodies want and need before taking on the day. And by lunchtime I'm usually still coasting on breakfast so lunch is usually just a salad.
Some tips for easy prep:
Keep some chopped veggies in your fridge for easy access. Roast carrots, potatoes, broccoli, eggplant, bell peppers, tomatoes, squash or any veggies on Sunday and pull from this stash throughout the week. Take a blend of roasted veggies to work and add a hard-boiled egg or two on top for a great meal at the office. Cook up some quinoa and keep it in the fridge to add to your bowls throughout the week.
Oh, and of course, these bowls make a great lunch or dinner, too.