Yes, it’s possible to sleep in and eat well. Prepare these recipes now and you’ll be set for the workweek (or school week).
Mornings are tough. Whether you have a long commute or little ones to get dressed, fed, and delivered to school; whether you’re trying to squeeze in a morning workout or achieve that rarest of things—a full night’s sleep—I think it’s safe to say that we could all use just a little more time before we start our days. That definitely goes for me, too– and losing an hour for daylight savings sure doesn’t help the matter. Between getting Jade ready for her day and getting myself ready for the camera (and some days that means I’m in a makeup chair by 5 a.m.), my mornings are definitely hectic.
But eating a good breakfast isn’t something I’m willing to sacrifice—and you shouldn’t either. I know there’s been some recent debate about whether skipping breakfast is the metabolic no-no nutritionists have long maintained it to be, but even if eating first thing isn’t the key to controlling weight gain, I find I don’t function well when I start my day without some high-quality fuel in the tank. For me, that means slow- digesting, minimally processed whole grains, like brown rice or steel-cut oats and good fats (you guessed it, olive oil!). That combination seems to keep me satisfied without causing my blood sugar to swoop up or down during the course of the morning, and helps me keep right on walking when I pass a basket of muffins and pastries on set.
Still, I know there’s not always time to make breakfast during the morning madness and I’m a big fan of breakfast items that can be prepared the night before—or even over the weekend. My Overnight Oats made with energy-packed chia seeds will keep for a few days if you want to double or even triple the recipe and eat them all week. If you’re craving something more portable, bake up a batch of my Morning Glory Cookies. These soft, muffin-like treats satisfy my sweet tooth but are also full of good ingredients like carrots, apples, walnuts, and prunes. They go over easy with kids, too —what child doesn’t want a cookie for breakfast?—plus, you’ll have plenty to spare if you want to bring some to work and share the breakfast-cookie love. You can also throw them in the freezer and defrost a few at a time if you know you have a busy week coming up.
Another recipe for those mornings when you’re rushing out the door is my take on the breakfast burrito: egg salad, thinly sliced ham, and arugula in a whole-wheat wrap. I like to make the egg salad over the weekend and save the assembly for the night before so it doesn’t get soggy. Wrap it up in plastic wrap and you can just grab and go in the morning—though you should still take time to eat it while sitting down! A recent study shows that people who eat on the go are less likely to feel satisfied and are more prone to overindulging later.