For the first time since I can remember, my list of new year’s goals does not include a single mention of becoming a morning person.
I’ve given that resolution more effort in years past than any other, and I’m finally ready to admit that it’s just not me. Apparently, I’m not alone, and you know what? I’m a firm believer that if we can’t all be morning people who accomplish a ton before the sun comes up, it’s perfectly okay. Now that I’ve got that out of the way, my new goal is to figure out how my late night productivity can actually make my mornings better.
Because I sleep in until 7:30 most mornings, instead of scrambling eggs, I’m usually scrambling for my keys before heading out the door. I’ve tried a variety of make-ahead breakfast options, and the only one that’s remained tried and true through every season is my breakfast board. It’s a non-recipe recipe, and to be honest, those are often my favorites.
On work days, my breakfast board resides in the compartments of a bento box that I prepare the night before, but still: presentation matters! You eat with your eyes first, and I always feel my best when I see a rainbow of colors from really good ingredients on my plate. I love starting the day with foods that make me feel my best, so think fresh and flavorful items that won’t have me feeling heavy or on a sugar crash before lunch time.
The formula for the perfect board includes something from each of these categories ::
- Healthy Fats
I like to pick something from each category that requires as little prep as possible, both for when I’m packing up my box for work the night before and on a lazy weekend morning.
Choosing seasonal fruits and veggies gives your breakfast some variety through the year, and you know you’re going to have the most delicious and sweet produce. I love fruits like clementines, because they come in their own packaging and I don’t have to slice them and risk them turning brown. Otherwise berries or grapes are also easy packable options!
On the savory side, sliced radishes and cucumbers are great options that will keep their color and texture when prepped the night before, and add a great fresh crunch to your breakfast board. For fats and protein, I turn to whatever I actually have in the fridge. Sometimes it’s almonds and a hunk of cheese, other times it’s Brazil nuts and avocado. I always have eggs around and will do some Sunday night prep by boiling a few eggs to eat through the week which makes weekday morning breakfasts that much easier.
Though I’ll always appreciate a fancy breakfast spread, for me, it’s the simple and accessible things that usually help me start my day on a positive note. And since I’m always looking for other breakfast ingredients to add to my rotation, tell me your favorite morning ingredients below!
- 2 boiled eggs (my favorite method below!)
- 2 clementines
- 1/3 of a small cucumber, sliced
- 4-5 small radishes, chopped
- a handful of nuts like almonds or Brazil nuts
- a small wedge of cheese like parmesan or cheddar
- To boil eggs to a soft but not runny yolk stage, bring a pot of water to a rolling boil. Use a slotted spoon and carefully lower eggs into the water. Cook for 10 minutes on a gentle boil. Use the slotted spoon to remove eggs once cooked and place into an ice bath to cool for a few minutes. Drain water and crack and peel eggs. Slice when ready to eat.
- To assemble your board or box, slice and prep ingredients and arrange as desired. Enjoy!