The Busy Mom’s Make-Ahead Breakfast Cookbook is free for Kindle today – so pick up a copy and leave me a glowing review if you’re so inclined.
Did you know that you do NOT have to have a Kindle or other e-reader in order to read Kindle books? You can go to Amazon.com and download a Kindle reader for your computer. Or you can get the Kindle app for free for your smartphone. Or you can read Kindle books using the Cloud reader without downloading anything atall!
A few of my bloggy buddies have already written reviews. Thanks so much to Marya at SunCoastMommy and Elizabeth at ImANaturalChick (Elizabeth actually printed out the ebook and put it in a binder!) and Kim of LifeInAShoe.
I’ve got to tell you about the other day. By around 9:30 or so I was already feeling somewhat stressed. When that happens, I take it as a cue to slow down and reverse engineer the day so I can figure out why I’m feeling this way.
It suddenly hit me: I had spent 45 minutes cooking breakfast. Is it terrible to admit that I don’t like starting my day off this way? It isn’t that I don’t want to provide a healthy breakfast for my family, because I do.
But I would much rather greet my children with snuggles and giggles on the couch in the morning, coffee in hand, for a few minutes of chatting while breakfast bubbles away in the oven, than to have them greet my back at the stove.
After spending all that time making the simplest of breakfasts (egg-in-a-nest), I was already feeling rushed. Though I had been up for a long time before the kids awoke, I had to dress, brush my teeth and put makeup on while simultaneously keeping the toddler from playing in her water table (we refer to it as the toilet). Then she knocked my makeup bag over, splattering and breaking half its contents, then there was some other emergency…
Contrast that with the previous morning, when we had Oatmeal Clafoutis (pronounced cluh-FOO-tee for you grammar geeks). Here it was when I put it together in 5 minutes the night before:
I slapped plastic wrap on top of it, and left it to sit out overnight. I always do this when I make oatmeal, because as you probably already know, it increases digestability (I thought that was a word, but WordPress doesn’t seem to agree) and makes oatmeal have more staying power.
You might be concerned about spoilage and stuff (I’m not – a little fermentation is great for your gut – did you know the Scottish people fermented their oats for at least 24 hours at room temp before eating?), so you can store yours in the fridge if you like.
The next morning I popped it into a cold oven and baked it while I enjoyed my coffee and early-morning writing time.
An hour later, after 9 people had their fill, it looked like this:
I mean it. And we were all stuffed until lunchtime. This recipe is super-economical too because it only calls for two eggs and 2 1/2 cups of oats. And you can use any fruit, dried and fresh, that you have lying around. My favorite way to serve it is with pears baked on top, with a little plain yogurt on the side. Delicious!
I’ve become fairly obsessed with making breakfast the night before, and enjoying more peaceful mornings.