What’s for breakfast?
This post is for Molly, my patient who told me a few days ago she was tired of eating eggs for breakfast. And I am sure she’s in good company!
In honor of Veganuary (which I acknowledge is now more than halfway over– how did that happen?), I’m including only plantbased options here. I start the list with savory breakfasts here, because in the West at least, too many of us start with a sweet breakfast, and starting your day with sugar isn’t the best setup for a day of metabolically healthy eating– a sugar high leads to a sugar crash, which is a setup for an energy slump and poor eating choices later in the day. As I told Molly, much of the world eats what would look more like lunch or dinner for breakfast– in Asia, for example, noodles are a popular breakfast, so I’ve included a Taiwanese noodle recipe here. Leftovers or a salad also make excellent breakfasts! But I have included a few low-added-sugar sweet options as well, for those of you who prefer that category. And, since many of us do not have a lot of time to spend making breakfast in the morning, many of these are suitable for making ahead a few days or even a week in advance.
Enjoy, and let me know your favorite make-ahead, savory breakfast ideas in the comments!
And in case you missed my announcement, my debut cookbook, Spicebox Kitchen, is coming out in less than two months, 3/16! You can learn more about it here, and find one of the many places to pre-order it, including at your favorite independent bookstore. I can’t wait to share it with you! (Also, help a girl out— I didn’t know this before I became a soon-to-be-published book author, but pre-ordering means not only that you will be the first to get a copy of Spicebox Kitchen into your hands and kitchen, but also help raise its visibility, because pre-orders are counted in a book’s first week sales, which indicates popularity and interest to booksellers and bestseller lists.) So if you think you’ll want a copy, please pre-order, and tell your friends and family too! And if you already have, thank you so much! Thank you from the bottom of my heart for your support!
(To make fully vegan: substitute maple syrup for the honey in the granola and plant-based milk or creamer for the cream in the muesli.)