Hello! L here, bringing you an easy and delicious breakfast option. As an educator, my mornings are often early and my afternoons sometimes run into the evening, so I tend to need fast breakfasts that I can put together the night before and eat on the run, or make quickly in the morning. I am currently in a breakfast rotation between two delicious dishes, and this is one of them!

It may seem simple, and really it is. However, it is also filling, nutrient-packed, and gives you a delicious start to your day! I think it is better eaten right away, but works well if packed the night before, too. My bowl is also seen here with an energy- another post coming on those!

Yogurt Bowl
Ingredients:

• ​3/4 cup yogurt (I used an unsweetened lactose-free yogurt)
• 1 c. fruit (I used some apricots, blackberries and blueberries)
• 1 tbsp each of seeds ( I used pepitas, chia seeds, and hemp seeds)

Instructions:

1. Spread yogurt in bottom of wide bowl.
2. Put chosen fruit and seeds on top.
3. Enjoy!

We love making Irish soda bread- this recipe lets you take it along as a portable breakfast! The blueberries can be substituted with caraway seeds or your favorite dried fruit. We used a mix of whole wheat and white flour, but trying different combinations of flour will give you different bakes and consistencies.

J got to tour a farm in Ireland once, and part of the visit included making Irish soda bread in the farm's large kitchen. According to the farmer, the final step was to add "a bit of butter and jam, and you're in business." Can't argue with that.

If you haven't noticed, we've been in quite the baking mood around here lately. Here's another sweet bread that's great for any meal time. We experimented with substituting fat-free greek yogurt for butter, and the loaf turned out just as moist and delicious. 

This recipe uses the zest and juice from 2 lemons, but 3 or 4 would work just as well if you want a more citrusy flavor. If you like, you can add a glaze by mixing a few tablespoons each of lemon juice and sugar in a small saucepan on low heat, stirring constantly until thickened. Let cool for 5-6 minutes before glazing.

This is a savory brunch recipe that pairs nicely with something sweet- we had it for breakfast with some vanilla yogurt and sliced strawberries. If you do what we did and chop up more mushrooms than you need (oops), you can sauté and eat them right alongside the main dish, or use them in a crostini appetizer later on.

One of L's inventions, this is definitely one of our favorite breakfasts. It's perfect for a late brunch on slow mornings. We had to figure out how to use the broiler in our new oven- we'd never had one with a Hi/Lo setting. We tried this recipe on "low" for about 3 minutes, and it worked out wonderfully. I mean, LOOK HOW TASTY THIS LOOKS.

When it comes to cooking breakfast, sometimes simple and easy is better. Morning is not the time for stress and tension. There's no shame here for using frozen berries, instant oatmeal, and whatever dish you have handy that works in a broiler. Before starting, we noticed we were out of chocolate chips (OH NO). But a handful of roughly chopped milk-chocolate nut clusters worked just as well.