Breakfast on the go
If you're anything like me, you jump out of bed at the last possible second and frantically ready yourself for work.
This means there's hardly time to make the bed, let alone sit down and eat something. Since there's no way I'll go hungry, I've come up with a trick or two to eat on the go -- quite literally. (I eat in my car at red lights and you can, too.)
Try fixing a few things the night before, like smoothies, bread or muffins, and pack them in travel containers.
I like both these recipes for the "Citrus-Banana Wake-up" and my grandmother's famous banana bread. Both are easy to whip up in advance and won't leave a mess in the car. Maybe try more fresh fruit in the smoothie. Or, you can bake the banana bread dough in muffin tins or mini loaves, if you prefer.
¾ C. sugar
½ C. shortening
2 C. flour
3 large, ripe (blackened) bananas
2 Tbsp. milk
1 tsp. baking soda
½ C. walnuts (optional)
Cream shortening and sugar; work flour into mixture. Add eggs, mashed bananas, milk with soda dissolved into it and nuts, if desired. Bake for one hour at 350 degrees in one large, greased loaf pan, or two small ones.
2 Tbsp. Wheat germ
2 medium bananas, cut in one-inch slices
1 Cup unsweetened orange juice
1 Cup plain low-fat yogurt
4 ice cubes
In a blender, process wheat germ until finely ground. Add remaining ingredients and blend until smooth.