If you can relate to any of the above, recipe developer and cookbook author Leanne Brown has eight words for you: It’s normal not to be in the morning. It’s a proclamation she believes so many people need to hear that she’s dedicated an entire chapter to it in her new book, good enough. Sometimes you wake up sad or sometimes you’re just tired – either way, what you’re feeling is 100% valid.
It’s for mornings like these that his “good enough” breakfasts are made. Brown explains that good enough breakfasts are morning meals made with ingredients that nourish the body and give you the energy to get you through the morning, but require very minimal effort. “It could be a quick meal or something that doesn’t need constant supervision, just cooking in the background while you get ready for the day,” she says. “It might even seem a bit exciting to check something periodically and see how it changes over time. Then, at the end, you have a hot meal that is truly magnificent.” What’s most important, says Brown, is to be gentle with yourself.
Wondering what that looks like exactly? Here, Brown shares three easy healthy breakfast recipes from her new book. They will make your mornings a little brighter.
1. Creamy scrambled eggs
Eggs are a gold mine of protein and healthy fats, two essential nutrients for providing energy to the body. “These eggs have the creaminess of a French omelet without the stress and perfectionism required,” Brown says of this way of serving them. “They seem almost dangerously rich even when you don’t add cheese. You have next to nothing to do and can make toast and coffee while your eggs cook slowly. The end result is the mountain of creamy eggs and sweetest and smallest savouries.
1 tablespoon of butter
4 large eggs
1/2 teaspoon fine sea salt
1/4 cup shredded sharp white cheddar cheese (optional)
2 green onions, finely chopped (optional)
Up to 1 cup leftover vegetables, cooked meat, or a combination (optional)
Freshly cracked black pepper
Buttered toast, for serving (optional)
1. Melt the butter in a small saucepan over the lowest possible heat.
2. While the butter is melting, crack the eggs into a bowl, add the salt and whisk briefly with a fork just to break up the yolks – don’t worry about fluffing them up.
3. Pour the eggs into the pan with the melted butter and let them sit on this very low setting, stirring occasionally to lift the slow-cooked eggs from the bottom and break up the curds, until they are all cooked, 20 to 30 minutes.
2. Bowl of Jalapeño Honey
Brown says yogurt is one of her go-tos in the morning and she found this combo when she was craving something salty. “Having something a little spicy in the morning is very invigorating,” she says. The fact that this breakfast comes together faster than the time it takes to brush your teeth also makes it a win. Pro Tip: Use Greek yogurt for maximum protein.
1 cup of yogurt
A few platforms of fresh jalapeño
drizzle of honey
1. Slice the jalapeño.
2. Add the jalapeño to the bowl of yogurt. Drizzle the top with honey.
3. Apple and orange crisp
If the morning is the time of day when your energy tends to be lowest, Brown recommends planning ahead, preparing your morning meal in the afternoon or evening. This way you can just wake up, put your prepared breakfast in the microwave and eat. “The reverse also works. If you are a morning person but feeling exhausted in the evening, you can cook your dinner in the morning,” Brown says. This apple and orange crisp can be made ahead and will feed a whole family or yourself for a It’s also full of fiber (key for energy), thanks to the fruit and oatmeal.
For 6 to 8 people
Butter, to grease the dish
4 large apples (your favorite variety)
1 large orange
1 tablespoon all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 cup old fashioned rolled oats
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon freshly grated nutmeg (optional)
1 teaspoon ground cinnamon (optional)
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter
1. Preheat the oven to 375°F. Butter a 13 x 9 inch baking dish.
2. Cut the apples in half and remove the stems and cores. Cut the apples into thin slices.
3. Place the apples in the buttered baking dish. Using a micro-grater or a small grater, zest the orange and sprinkle on top. Squeeze the orange directly over the apples (use a sieve if your orange has seeds). Add flour, brown sugar, salt and vanilla. Using your hands, toss the apples together, coating them evenly.
4. Prepare filling: Combine rolled oats, flour, brown sugar, nutmeg, cinnamon (if using) and salt in medium bowl. Stir the filling several times with a wooden spoon or your fingers, just enough to roughly disperse everything. Cut the butter into tablespoon-sized pieces (or smaller) and add them to the bowl. Use your hands to roughly mash the butter with the dry ingredients until you have a crumbly, relatively smooth mixture. Sprinkle the oat mixture all over the tops of the apples.
5. Bake until apples are cooked and bubbly and topping is golden brown, 35 to 40 minutes. Serve immediately or cover and store in the fridge for up to a week.
What Brown wants people to know is that breakfast shouldn’t make your day more stressful. You can give yourself a break and feed yourself at the same time. In fact, this is a radical form of self-care. And it’s one that anyone can put into practice.
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