Guest blog by Sam Wood
Let’s face it, when you’re a mum – life is busy. Caring for your kids and finding the time to squeeze in supermarket shopping, prepare school lunches and cook healthy dinners can feel like a never ending juggling act.
There are so many mums on my 28 program who struggle to find the balance, so it’s important to me that my 28 program helps make life as easy and stress free as possible.
My motto at 28 is all about progress, not perfection. This means making the right choices most of the time and remembering that at the end of the day – you’re only human.
I know that sometimes feeding your kids is tough enough and sitting down to a healthy, nutritious breakfast is completely off the table.
So with this in mind, these are three of my favourite go-to breakkies for the busy mum that will give you long lasting energy to tackle your crazy day ahead.
Breakfast To-Go Smoothie
This is one of my favourites to grab on the go. Smoothies are a lifesaver when you’re in a rush and investing in a portable smoothie cup means you can bring your smoothie with you to school drop-off. My tip is to portion your smoothie contents and freeze them in a snap-lock bag the night before so it’s as simple as throwing the ingredients in the blender before you run out of the door.
- 1/2 cup(s) blueberries (fresh or frozen)
- 2 tablespoon(s) rolled oats (or quinoa flakes)
- 1 medjool dates pitted
- 1 tablespoon(s) tahini
- 1 tablespoon(s) vanilla protein powder (optional)
- 1 cup(s) almond milk (unsweetened)
- Combine all ingredients into a blender and blend until smooth.
Savoury Breakfast Muffins
Eggs are a great way to start the day because they’re packed with protein which will help you feel fuller and satisfied for longer. Scrambled eggs might be a Saturday special when you’ve got a little more time up your sleeze so I like to cook these egg cups in bulk and keep them in the freezer. I simply heat up a couple in the microwave and I’m good to go. They also make a ripper snack.
- 2.5 cups almond meal
- 1 teaspoon baking powder (or gluten free baking powder)
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 4 free range egg(s)
- 1/2 cup butter
- 1 zucchini grated
- 1/2 cup spring onion(s) finely sliced
- 1 carrot(s) grated
- 2 rasher(s) bacon
- 1 teaspoon coconut oil (extra virgin)
- Preheat oven to 180°C.
- In a large bowl, add almond meal, baking powder, salt and apple cider vinegar.
- In a separate bowl, whisk eggs and paprika and add to the bowl.
- Add melted butter and grated zucchini and carrot to the bowl.
- Heat a frying pan with coconut oil over medium heat and add bacon and spring onion. Cook
until bacon is golden. Add to the bowl and combine well.
- Transfer mixture into lightly greased or lined muffin trays and bake for 30 minutes or until
cooked through and firm to touch. Allow to cool slightly before serving.
- 1 muffin is 1 serve. Leftovers will keep in the fridge for 4-5 days and freeze well for 3 months.
Activated Espresso Bircher Jars
Oats, coffee, fruit – yep, this one ticks all the breakkie boxes. Get your morning caffeine hit with this delicious bircher jar that will only take you a few minutes to prepare the night before.
- 1 teaspoon coffee, instant granules or instant
- 1/4 cup milk
- 1/3 cup rolled oats (or quinoa flakes) please use quinoa flakes if gluten free
- 1 tablespoon coconut flakes
- 1/3 teaspoon cinnamon (ground)
- 1/2 teaspoon vanilla extract
- 1/3 cup blueberries (fresh or frozen) frozen preferred
- 80 g yoghurt (greek)
- 1/4 lemon(s) juiced
- Mix coffee into 30ml of boiling water.
- In a separate large bowl, mix remaining ingredients together and pour the coffee in. Keep in the
fridge, ready for breakfast.
So there you have it, three easy and delicious recipes that you can grab and go when you’re strapped for time!