What to Eat For Breakfast When It’s Hot

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.

Yogurt parfait assembly

Smoothie

My basic formula is:

  • protein powder
  • greens
  • fruit
  • fats
  • liquid

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.
Green smoothie

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.

blackberry smoothie bowl

Yogurt Parfait

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
  • Fruit
  • Omega fatty acid
  • Sweetener
  • Nuts

Here’s a view of the layers:

strawberry yogurt parfait

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.

Overnight Oats

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)
  • Liquid
  • Spices
  • Separate container of nuts and/or seeds for topping

overnight oats in glass container

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:

Breakfast cookie dough cereal

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:

Breakfast cookie dough cereal

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.

Breakfast cookie dough cereal

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?

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Easy and Healthy American Chop Suey

First of all, can I give myself a small pat on the back for not having the same thing for breakfast every day? And I made overnight oats like I said I would in Wednesday’s post! I loosely followed this recipe for the overnight oats and it was quite yummy!

Overnight oats with nuts

I actually popped the oats mixture it in the microwave a little to warm it up (warm, not hot) since my office was chilly and something cold to eat wasn’t appealing. The texture was incredibly cream–very different from stove top or microwaved. Perhaps because of the almond milk (I usually use water)? My only complaint is that it didn’t keep me as full as I would have liked, despite adding the extra nuts on top. See–this is why I am hesitant to mix it up! But I will keep on with my pledge and want to try Gina’s breakfast cookie dough tomorrow!

Speaking of being cold, we had a serious cold snap a few days ago that left me craving some warm comfort food.

Wednesday temperature

This cold weather had me searching for clothes and blankets that had been put away at the beginning of May, then searching my mind for an idea for dinner. I remembered Tina’s post earlier this week about having American Chop Suey for dinner and I knew it would hit the spot perfectly!

The WHD version of this classic dish is a bit different from the one I grew up with. Growing up, it was just pasta, pasta sauce, and ground beef. WHH convinced me years ago that we should also throw in some pepper and onions as well as my favorite ingredient that makes it just a little bit better, Worcestershire sauce!  Here’s how you do it (full recipe at the end):

Start by getting some water boiling for your pasta. While that’s starting up,  cut up some peppers and onions and throw them in a pan with some oil to sauté (I’ve come to discover that I eat an awful lot of these as most of my recipes feature sautéed peppers and onions!).

Sauteed pepper and onion

While the peppers and onions are cooking, get another pan out and put a ground meat of your choice in it to cook (we used some ground bison).

Ground bison cooking

Cook the meat thoroughly and once the pasta, veggies, and meat are all cooked, combine them one pan with. Next, add pasta sauce to your desired sauciness and Worcestershire sauce to taste.  We end up using about 1/3 jar of pasta sauce and 1-2 tablespoons of Worcestershire sauce.

American Chop Suey in pan

A little trick to keeping the suey warm while you’re mixing everything is to keep the stove top going on a low heat. That way, when you serve it, it’s piping hot (hence the steam in the picture below).

Gluten-free American Chop Suey

Whole Health Dork’s American Chop Suey

Ingredients:
1 pepper
1/2 onion
1 lb ground protein of choice
~ 1/3 C tomato sauce
1-2 tb Worcestershire sauce

Directions:
Boil water for pasta and cook per directions.

Chop and sauté the pepper and onion. Get your protein of choice cooking at the same time. Sauté the veggies until soft and mix with the protein when cooked. Add pasta and desired amount of tomato and Worcestershire sauces. Mix well and serve hot.

I hope you enjoy!

Questions: Is Mother Nature playing tricks on your part of the world? Have you tried any new recipes this week? Anything fun planned for the weekend?