Old Fashioned Oatmeal or Whole Grain ~ Using a glass-lined Thermos bottle, put ½ cup uncooked old fashioned rolled oats in the Thermos. Pour a little more than 1 cup boiling water over the oats. Add a little salt, stir and seal it tightly. In the morning you will have cooked creamy oatmeal! Add dried fruit to the Thermos the night before. Actually the “cooking” time is only about 2 hours, but it will still be hot in the morning. It will take all night to “cook” whole grain berries, such as wheat, oats or spelt, but this “cooking” process pops open the kernels and is a healthy breakfast. ~ Lois
Laura M. Blackmon of Texas is a mother of two active little boys. She gives other breakfast ideas:
I have a nice way to get my husband off in the morning. I use one weekend morning a month to make 'breakfast' for my husband to grab on the way out. I make a double batch of pancakes, freezing half of them in pairs with a pat of butter between and a little syrup on top, and freezing the other half, wrapped around a sausage link. I also take a bulk package of large tortillas, 2 dozen eggs, a Wal-Mart brand bulk size of shredded monterey\colby cheese, and bulk size salsa. I make and freeze individual breakfast tacos. This gives my hubby plenty of selection through the month to grab on his way out. His breakfast has a chance to thaw just slightly on the way to work and he pops his breakfast in the microwave once he gets there (minus the foil of course)! When I find a sale, I buy and make extra to freeze breakfast items so they last longer!
BACK-TO-SCHOOL BREAKFAST IN A GLASS
Copyright 2003 Leanne Ely, CNC
Used with permission. All rights reserved.
One of my very favorite and easiest ways to do breakfast for the troops in the morning before school is making a quick and healthy breakfast in a blender. The way I do smoothies, they truly are Breakfast in a Glass – highly nutritious and a treat for the kids. Here's how I do it:
First, everything goes in a blender -- that's the easy part. You need to determine how many you are making, too (that's going to depend on the size and the power of your blender. Better to go smaller and do it in batches, if necessary).
You'll need the following ingredients:
Something sweet. Don't toss your bananas when they pass their prime. Freeze them, just as they are. (You could go to the trouble of peeling and sticking them in a freezer bag, but why bother? Or do bother if you would rather just peel them, your call) After they freeze, the peels will turn black. When you're ready to use them, peel them with a paring knife and place one-half banana per serving in the blender. The frozen banana also acts as the "ice" for the smoothie without watering it down. Important step!
Something for flavor: a teaspoon of frozen orange juice concentrate per serving works well. You can also use frozen strawberries or raspberries whatever appeals to you. A little vanilla extract is a nice finishing touch. My favorite smoothie is a banana orange raspberry smoothie with a splash of vanilla in it ... yum!
Liquid. You can use regular milk, soy milk, fruit juice, or even yogurt mixed with some water.
Protein. I use a scoop of protein powder per serving (if your grocery store doesn't have this, check a health food store). Look for high protein, low carbs, and no aspartame or artificial sweeteners (don't float the protein on the top -- add it first).
It's time to start your engines and turn on the blender! You should have a delicious smoothie emerging shortly. Pair the smoothie with a whole-grain muffin, and you'll have one great breakfast. Pour it into a plastic cup and put the muffin on a napkin and you're set for carpool!
--Leanne Ely is a certified nutritionist and author of several books including the popular, 'Healthy Foods: An Irreverent Guide to Healthy Eating and Feeding Your Family Well.' If dinner is a hassle at your house, you need Leanne's Menu-Mailer. Go to <a href="http://savingdinner.com/">http://savingdinner.com/</a> and pick up your free menu! Watch for her new book, 'Saving Dinner: The Menus, Recipes and Shopping Lists to Bring the Family Back to the Table' (Ballantine) September, 2003.