For the whole of Home Made Month and October Unprocessed I’ve been having smoothies for breakfast. The first week was a bit of an adventure for my taste buds. I couldn’t quite get the balance right. Sometimes it was too sour, other times too viscous, or had no taste, even once or twice with a weird taste… well you get the idea. Until one day, at around day 12, inspiration hit, and BAM.
Black Forest cake in a glass.
I wouldn’t mind at all if all my days started like this.
It’s been one of those fridge-purging days, coinciding with the end of a dark and rainy work week, making it an extra-depressing evening. The confluence of these events also left me with an intense desire to bake, a carton of buttermilk past its best-before date, and several black bananas in the freezer begging not to be thrown out.
Light and super moist banana snacking cake.
Most mornings, I feel like Professor Farnsworth from the TV show Futurama. Cranky, grumpy, achey and tired. That is, until I eat breakfast. Once I eat that magical first meal of the day, I perk up like a flower in the sun, ready to take on anything! But depending on what exactly I eat, the amount of time I feel like sunshine varies from half an hour to an hour and a half.
How many times have we heard someone say that breakfast is the most important meal of the day? While it is indeed important to actually put food in your body, I’ve discovered that what we eat for breakfast plays a huge factor – if it’s a bowl of ice cream and pop corn, well, the day isn’t going to go so well. Believe me, I’ve tried it.
Good news, everyone!
So here’s the good news that I’ve been dying to tell you all about. After careful thinking and planning, I have created a breakfast food that will last me 3 hours! That’s the longest I’ve ever gone without being hungry, grumpy, and light-headed. It’s pretty amazing. I call it, the Energizer Banana Bread. Because not only does it have great taste and texture, after eating it, I just keep going and going and going… until past my regular lunch time. Goodbye, mid-morning snack!
Each slice of this bread packs a whopping 6 grams of protein (that’s like an egg) thanks to the whole wheat flour, cooked quinoa, and walnuts. I also eat each slice with 1 tbsp of almond butter, which kicks up the protein level to 9 grams! Combined, it’s a meagre 385 calories (100 from the almond butter) which is on the low end of the recommended amount for breakfast according to LiveStrong.
Posted in Brunch