We had our first taste of summer on Mother’s Day–a hot and humid one with temps in the 80s. Despite our ridiculously cold and snowy winter and spring, humidity will never be met with smiles from me. Give me cold over hot humidity any day!
Don’t let the trees fool you–it was hot!
The change in weather, coupled with the fact that the A/C hadn’t been set to go off at work, left us with a very stuffy office on Monday. I was glad for the cool breakfast I had already eaten (smoothie), while my coworker waited for her breakfast (oatmeal) to get to room temperature so she could
enjoy tolerate it.
This got me thinking about some good grab and go breakfasts for the warmer weather and wanted to share some of my favorites. The best part is that they’re all easily adapted to what you’re in the mood for and can be made a day or more ahead if that’s how you roll. You know, like when you set up your breakfasts assembly line style.
My basic formula is:
- protein powder
In the mix below is Garden of Life RAW Organic Protein Vanilla (here’s a review of the protein powder), a heaping teaspoon of almond butter, frozen banana chunks, giant handful of mixed greens, about a tablespoon of hemp seeds, a heaping teaspoon of shredded coconut, and about a cup of unflavored, unsweetened almond milk.
A variation of this is the smoothie bowl. You usually use yogurt as your protein source and don’t add a liquid so it stays thick enough to eat with a spoon. I made the delicious blackberry coconut smoothie bowl below using a recipe from Hello Natural.
If you’ve been reading this blog for a while, you know how much I love my yogurt parfaits! I have a basic formula for my parfaits:
- Plain full fat yogurt
- Omega fatty acid
Here’s a view of the layers:
This one had flax, a handful of oats, a handful of almonds, about 1/2 tsp royal jelly, frozen strawberries (made the night before, so they thaw overnight), and yogurt.
I love that this breakfast is adaptable for cold and warm temperatures. When it’s cold, I microwave it in the morning to warm it up and when it’s hot outside I’ll eat it cold or warm it up just a little bit in the microwave so it’s a little below room temperature. The formula:
- Old fashioned oats
- Chia Seeds
- Fruit (usually frozen banana)
- Separate container of nuts and/or seeds for topping
The key is to use a 1:2 ratio of oats to liquid. Above specifics include almond milk, banana, and cinnamon topped with walnuts and raw pumpkin seeds (aka pepitas). The used Bonne Maman preserve jar makes for a great (and free!) container for this purpose. I also use them for my yogurt parfaits.
Breakfast cookie dough cereal
This is a bonus one that I make on the weekends. I could make it on the weekdays and then wait to add milk at work, I suppose, but I oddly like having something different on Saturday and Sunday mornings. I use Fitnessista’s recipe and will often throw it (figuratively, of course) in the microwave on cool mornings or eat it cold on warmer mornings.
Here’s how it starts out once you add the nut butter:
I’ll admit it’s a little bit of a pain when you’re really hungry and can make a bit of a racket, but the results are worth it! Once you’ve broken up and mixed in the nut butter, it should resemble something more like this:
Mmmm…now we’re talking! Then it gets even more fun–pick your toppings and drown it in milk! Below I’ve added raw shredded coconut, pepitas, walnuts, and raw cacao nibs.
This is one of the few times I use cow’s milk instead of almond milk. I don’t have anything against cow’s milk, I just find I like different liquids for different situations. And cereal is definitely the right occasion for regular milk for me!
Questions: If you had to deal with either bitter cold or hot and humid weather, which would you prefer? Do you change up your breakfast routine when the weather changes? What are some of your breakfast go-tos?