CURIOUS ABOUT YOUR COMESTIBLES? GREEN ON YO’ GREENS? EACH WEEK, THE GOOD EATS GURU ANSWERS YOUR QUESTIONS ABOUT ALL THINGS EDIBLE!
Yo, Good Eats Guru,
I never really do breakfast- never have time for it. I know I should, but anything more than a yoPlait is a pain in the ass. Any thoughts?
Yo, yoPlait. I feel you on the time thing. The trick to getting your b-fast on when you’ve got 10 minutes to be on the bus and you’ve just finished hitting your snooze button for the fifth time is preparation. The night before is always ideal for packing something awesomely wholesome. Me, I love sandwiches or soup for breakfast. These are wicked easy to make the night before, refrigerate, then heat up while you’re brushing those pearly whites. Toss an apple or Clementine next to the Yoplait in your paper sack and bring the sandwich along for an epic breakfast that will make your fellow T-travelers jealous. And remember, soup travels well in a thermos.
3 Qts Water
2 Heaping Tblsp Chickpea miso (or regular if you can’t find chickpea)
1 Teaspoon Fresh Grated Ginger
3 ½ Cups Rainbow Swiss Chard
4 Cups Kale
1 ½ Cups Diced Tofu
Dash of Sriracha
10-12 Inches Kelp
Cut kelp into half inch squares. Place in 3 quarts of water and bring to boil for 10 minutes to make broth. While boiling, chop kale and Swiss chard. Dice the tofu. Add greens, tofu and ginger to broth. Bring heat down and let simmer for about 7-10 minutes. Turn off heat and let cool for 1 minute, then add miso and sriracha. The kelp and miso add a decent amount of sodium to this, but it’s not a salty miso soup. Add a pinch of sea salt or dash of soy sauce if needed. Store in airtight containers in fridge and heat on stove in the morning. It will be even more flavorful than the night before!
Asian Pear Croissant Sandwich
3 Cups Tightly Packed Grated Carrot
3 Medjool Dates
6 Tblsp Mayonnaise
1 Tsp Apple Cider Vinegar
2 Tblsp Fresh Chopped Basil
2 Tblsp Dijon Mustard
1 ½ Tsp Fine Seasalt
Dice dates very tiny. They are very sweet and you don’t want a huge mouthful, so be mindful of splitting up the stuck together pieces before adding them to the slaw. Mix together carrots, dates, basil, mayonnaise, Dijon mustard, salt, and apple cider vinegar.
½ lb. Prosciutto
2-3 Asian Pears
Cut croissants in half. Mandolin Asian pears almost as thin as the prosciutto. Layer 1-2 slices of prosciutto, about 4 slices of pear, and 2-3 heaping tablespoons of carrot slaw onto bottom half of croissant. Replace the top half and, if you can stand to wait, wrap in tin foil or Seran wrap and heat in the oven at the “warm” setting for 5 minutes the next morning. If you have the time, it’s even better to warm up the croissant separate and put the sandwich together fresh.
This is not your average classic breakfast fare, but I guarantee you’ll be not only be satisfied until lunch (with energy to spare!), you’ll be one of those crazy people who smiles at 7am on the way to work.
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