A week of Breakfasts – II (“lockdown” version)

Hi my dear ones,

I am quite excited to share another week of breakfasts with you as I haven’t written a food-related blog post in quite a long time.

I like having routines that make me feel good and eating breakfast in the morning is certainly one that I love having. The only day where I actually do not eat breakfast is on Sundays and that is simply because I allow myself to wake up when my body tells me to (i.e. no setting alarm) and because practicing yoga is the very first thing I do.

Because breakfast kicks-start my metabolism, I like to be as intentional as I can with it. It really makes a difference in my day and in how I feel when I make the deliberate effort to check in with myself in the morning and ask: “What does my body truly feels like eating?”. Sadly, this is something that is not always possible if I need to commute to work as I was doing before this “lockdown” period. I live in Amsterdam, which is a 30-minute train journey away, and I always prefer to eat once I got to the office. As I am an early bird, I am one of the first ones arriving, which means that I can have a peaceful sit-down breakfast on my own.

Given the global pandemic situation I have now been working from home for just over three months and this really took my breakfasts to the next level! With my home office all set up, I no longer need to prepare my breakfasts in the night before. I get to wake up, do my morning pages, do 1 hour of work or do yoga and then go with the foods my body craves. This has not only resulted in being able to eat in a more intuitive and varied way but also in getting more creativity with my breakfasts! 🙂

I hope that by sharing this post, I can give you some inspiration to try something new and add variety to your morning breakfasts.

For the record, these meal ideas are not necessarily just for breakfast, you can also make them as a snack or even dessert. I know that eating breakfast is not for everybody and that is completely fine. You do you.

 

Monday

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A big cup of fennel tea to support my digestion and homemade heart-shaped chickpeas waffles topped with caramel syrup (0% fat and sugard version just to give them a caramel taste), cinnamon and almond butter.

 

Tuesday

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Gluten free oats soaked in unsweetneed soya yoghurt topped with high protein muesli, fresh strawberries and almond butter.

Wednesday

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Bowl of oat cheerios (less than 5% sugar edition from Nestle because I am really not a fan of sugar breakfast cereal)

Thursday

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Steamed japanese sweet potato topped with almond yoghurt from @Abbotkinney’s , stewed blueberries and raspberries, hemp seeds and almond butter.

Friday

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Stove top carrot cake oatmeal topped with a hint of vanilla aroma and topped with hemp seeds and almond butter.

Saturday

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Bowl of unsweetned yoghurt topped with stewed blueberries and raspberries, steamed orage sweet potato chunks, hemp seeds, high protein muesli and almond butter.

 

Yes, as you may have noticed, almond butter is my most recent food obsession! I know its been around for ages but I used to be very loyal to my dark tahini, ok? haha Anyways, I hope this post has inspired you to switch up your breakfast game or to just try some new snack/dessert ideas! 

Now, tell me, what have you been eating for breakfast lately? Do you eat breakfast regularly? Do you feel better when you do? Would you fancy any of these foods for breakfast/snack or dessert? 🙂 Drop your thoughts in the comments. Everyone is different, so I’d love to hear what you think.

Much love,

Blissfully Grateful

8 thoughts on “A week of Breakfasts – II (“lockdown” version)

  1. Oh my god, I love breakfast and yours look so yummy!! 😍 I love your collection of spoons haha! I actually have a few questions about them: Do you use chickpea flour for your waffles? And how do you do your carrot cake oatmeal? 😍 I usually eat always the same thing but I’m getting bored of it, I’d love to try some of your options!

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    1. Thank you so much for dropping by and leaving your comment! ♥

      I do have a thing with spoons and I see that it does go unnoticed haha Yes, I use chickpea flour, baking soda, baking power and a splash of almond milk for the waffles

      For the carrot cake oatmeal, I used gluten free oats, carrot purée (aka steamed carrot that I blended), psyllium husk (optional), a hint of vanilla extract, a dash of pumpkin spice and almond milk. The almond milk gives them a textura super creamy 🙂 If you try it please let me know how you like it ♥

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  2. Oh my gosh!! Please can you make me breakfast everyday?! I’m embarrassed to admit that my breakfast each morning is just a slice of toast – I am very jealous (especially of the waffles)! xx

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