There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: A breakfast that's healthy, tasty, and portable is not out of reach. Here are your go-to breakfasts, to go.
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In the chaos of long commutes and waking up when it's still dark, it's all too easy to skimp on weekday breakfasts: to guzzle coffee instead, to grab a bagel or a super-sized muffin on the road, or to hold out, stomach grumbling, for a proper desk lunch. Even the most culinary among us cannot be relied upon to think up a breakfast that's equally sustaining and tasty when we're still half-asleep.
But LucyS has bigger dreams for the most important meal of the day. This week on the Hotline, she sought to expand her options for healthy to-go breakfasts ("the less prep, the better") to bring on a 2-hour train ride to work. She won't be going hungry anytime soon.
Quick Prep (or No Prep)
It's a truth universally acknowledged that everyone loves smoothies. Combine produce -- from bananas and blueberries, to avocado and mango -- with your favorite nut butter, milk, Greek yogurt, and, if you're fancy like petitbleu, supplements like bee pollen and spirulina. ZombieCupcake boosts his smoothie with oats, and Dave on the grill adds that you can do all assembly the night before -- your Mason jar is here to help.
Hot cereal is painless to prep: just soak it overnight. Ali Bran prefers hers "soaked in almond milk (or any non-dairy milk), with cranberries, cinnamon, and almond slivers, mixed with a tablespoon of flax or chia," while petitbleu soaks hers in whole milk yogurt. For easy transit, kimhw recommends a clever container, "where the spoon has its own compartment to keep it and/or your bag clean!"
Cut out the middleman of Thermoses and Mason jars, and do as ZombieCupcake does: choose "something that is its own container," like a hard-boiled egg or a banana. Pegeen boils her eggs, too, but then she mashes them and adds in some herbs, spices, and a tiny bit of mayo. "Stuff into a small pita and wrap to go. It shouldn't offend anyone sitting next to you on the train."
Laura makes omelet muffins, a cousin of the mini-flourless quiches that kimhw makes in muffin tins with lots of veggies (and sometimes some meat and cheese), and freezes for easy reheating.
On the subject of eggs baked ahead in muffin tins, Sam1148 makes DIY Egg McMuffins on toasted English muffins. If they're wrapped well, they keep in the freezer and can be reheated in the microwave. (To make them healthy, swap the meat for these mustardy greens, which you can make ahead).
What's your standby for rushing-out-the-door weekday mornings? Tell us in the comments!