As you guys already know, I love breakfast. If I could eat breakfast all day every day, I probably would. But, let’s face it: not all breakfasts are that healthy and nutritious. I’ve been trying to find and create healthier breakfast options that actually fill me up and keep me satisfied until lunch time. However, if I were to choose between a hot stack of buttermilk pancakes slathered in Earth Balance (vegan butter) and maple syrup or a bowl of oatmeal with berries, I’d still pick the pancakes 😉
During week days, Davis and I don’t have much time to make breakfast, so it’s usually a simple breakfast (like cereal or toast + some sort of fruit) or ‘grab and go’ type of thing. On the weekends it’s different; breakfast is a bit more elaborate in terms of taking the time to make it, then sitting down and enjoying it. It’s pretty much the only time we get to eat together in the mornings, unless I have get up the same time Davis does for work. Typically, I’d make waffles, [chocolate chip] pancakes, quickie rolls, biscuits and gravy, or whatever sounds good to us.