The Layered Lunch Box is Ideal for Breakfast
You’ve heard it often: breakfast is the most important meal of the day. Yet it’s one meal we often hurry through, or skip altogether. Worse, we sometimes go for the highly processed, sodium laden breakfasts that come from drive through eateries.
The leakproof containers are perfect for transporting many hot and cold meal options, such as dry cereal, fruit, milk or yogurt, granola, fresh fruit, and egg dishes.
We’ve put together a few of our favorite fast and simple portable breakfasts:
Grocery Shopping List
Oatmeal (instant or stovetop), and/or Cream of Wheat
Variety of fruit, including bananas and berries
Granola (if not making home made)
Butter or margarine
Tortillas for wraps
English Muffins or bread
Salt and optional spices
Additional toppings, such as flaked coconut, jams, flaxseeds
Who doesn't love a bowl of oatmeal? This is a super easy breakfast to make on the go because it only requires two ingredients, instant or stove top oats and milk of your choice (almond, soy or even water.), everything else is optional. Toppings might range from the simple to the exotic, and include:
- Blueberries and raspberries
- Almond Butter + Flax
- Cocoa + Pecans + Bananas
- Greek Yogurt + Dark Chocolate + Dates
- Coconut Milk + Toasted Coconut
- Apricot Jam + Pistachios
- Toasted Cashews
My personal favorite oatmeal topping is raspberry jam and chopped walnuts. The sweet and nutty flavors mix so well with the warm cereal.
Cream of wheat is another nutritious hot cereal that would keep well in the stackables. If you are in a hurry, simply buy the instant cereal packs, and pour one into a container. You can mix it with hot milk or water from another container later in the morning. This iron-rich dish can also be dressed up with a myriad of toppings, or even just good old-fashioned brown sugar.
What better way to start the day then with a smoothie bowl? Smoothie bowls are trendy and hip. They are also easy on the waistline and chock full of nutrients.
My favorite smoothie bowl only requires three principle ingredients: frozen bananas, frozen berries, and almond milk.
The trick is to make sure all the ingredients are blended well so as to resemble a soft serve ice cream. Then I jazz mine up with fresh strawberries, blueberries, toasted coconut and crushed peanuts. A friend of mine also loves to sprinkle protein powder in her bowls.
Indulge your imagination and make each bowl a unique flavor treat!
Muffins are a good option when you have a little more time on your hands. I’m not a fan of complicated recipes, so I have devised something fast and simple. I can prepare and bake the muffins and be out the door in under 30 minutes or if you don't have time in the morning you can always make them the night before.
First ,I mix two cups of floor with 1 tablespoon of baking powder, 2 tablespoons of sugar, and a half teaspoon of salt.
Next I add one egg (or egg substitute), 1 cup of milk and a quarter up of melted butter or margarine. I stir it just enough to dampen the flour, but not overmix.
Finally, I pour them into muffin baking pans, bake at 375 degrees for 20 minutes, and voila, I have a hearty treat to throw in a container.
To spice of the muffins, try pitching in a half cup of frozen blueberries or chocolate chips. For a healthier option, switch a half cup of the flour to oatmeal. Another healthy option is to substitute the egg for a mashed banana or a ¼ cup of applesauce.
There are so many options using eggs, it’s hard to know where to begin. I’m a basic cook, so I look for the simplest options. The more adventurous type might want to try baking mini flans or mini quiches. These treats fit very nicely into the lunch box.
It goes without saying that hard-boiled eggs are also ideally suited for the containers. You can add them in shelled or unshelled. I keep salt and pepper packs (easily found in the spice/baking section at your grocery store) handy in a separate stackable, or even just in my purse.
For a quick dish, I sometimes scramble up two eggs and add them between two English muffin slices (toast will do nicely as well).
Breakfast egg burritos are so tasty you might want to have them for lunch.
First, put two thin slices of cheese on a small tortilla.
Next top with scrambled or omelette style eggs. Feel free to spice this up with paprika, pepper and salt.
Finally, top the egg with baby spinach (or lettuce of your choice), wrap them up, slice them in four, and you’ve got a fantastic meal on the go!
I saved the one of the best for last.
I could eat granola every day. In fact, I usually do. Sometimes, it’s a standalone dish. Other times, I top my smoothie bowls or hot cereal with a few tablespoons of my my crunchy, nutty granola.
My tasty recipe is so quick to whip up. I often make up a large batch the night before and it lasts for 3-4 days.
First, pour two cups of oatmeal in a large bowl. In a separate bowl, stir to combine ¼ cup of maple syrup, ¼ cup of brown sugar, 2 tablespoons of oil, and a ½ teaspoon of salt.
Pour the wet ingredients over the oats, and mix well. Pour the granola onto a rimmed sheet pan and spread it out evenly with a spatula.
Bake for 45 minutes, stirring halfway through the baking process. Cool down and enjoy!
We would love to hear your breakfast on-the-go ideas. Please feel free to share your recipes and photos! Email us at firstname.lastname@example.org