rosefox: A head with challah for brains. (food)
Rose Fox ([personal profile] rosefox) wrote2015-02-02 02:01 am
Entry tags:

"Sun's up and there's lots of toast and jelly"

Having meticulously assembled those possible daily schedules, I realized that they were only suitable for days when I work from home. Now that I've got the Wertheim Study space at NYPL, I'd like to use it at least a couple of times a week.

Food and drink are absolutely NOT allowed in the library, so I have to be very disciplined about eating before I go, taking a lunch break, and getting home in time for dinner--no snacking, no eating at my desk (which is what I do on office days). And if I'm eating lunch out in the world, I don't want to spend a lot of additional money on breakfasts. That means eating breakfast at home, or on the train in a pinch.

How do I breakfast? I am not good at breakfast at ALL.


* Dairy-free; dairy substitutes are fine but nothing soured (no yogurt, buttermilk, etc.)
* Something I can eat on the train if I'm late leaving the house
* Eaten cold or nuked in its own container--nothing I have to actually cook in the morning, not even something as simple as blending up a smoothie (because then I have to wash the blender, etc.)
* High protein
* Low sodium (so nothing that relies on sausage or bacon)
* Sufficient to get me through a one-hour commute and three hours of good work before I break for lunch
* It's fine if it contains eggs but it can't just be eggs or quiche or other things where the egg flavor is central
* No raw fruit or veg other than very ripe bananas; cooked fruit and jam are fine
* Not super sweet

Foods that taste lunch-ish rather than breakfast-ish are fine; I'll probably default to peanut butter sandwiches and chocolate milk, which was my childhood school lunch for years and years and years. (Just peanut butter, no jelly--I didn't like jelly or jam when I was a kid, and I've never really learned to like peanut butter and jelly together.)

I'm also going to try making overnight oats, probably with peanut butter for extra protein and bananas because bananas.

I'd really appreciate other suggestions.
lilysea: Serious (Default)

[personal profile] lilysea 2015-02-02 07:41 am (UTC)(link)
Would hummus on savoury biscuits work?

I'm thinking something like Multigrain Crispibread with quinoa

Sodium(g) per 100g 0.577 - don't know if that's low enough for you?

and then spread either hummus or a fresh, ripe avocado over it?
lilysea: Serious (Default)

[personal profile] lilysea 2015-02-02 07:46 am (UTC)(link)
Other good bread/crispbread toppings:

fresh tomatoes that you've sliced up the night before and stuck in the fridge in a tupperware container

marinated tofu on top of a spread
lilysea: Serious (Default)

[personal profile] lilysea 2015-02-02 08:08 am (UTC)(link)
How do you feel about quinoa?

If you cooked up some quinoa and sauce the night before, you could have quinoa + cold chicken which would be ALL THE PROTEIN. ^_^
xtina: (Default)

[personal profile] xtina 2015-02-02 12:34 pm (UTC)(link)
J has been meaning to make some at some point, since I was wondering if it's chickpeas in general or [that one hummus brand] in particular. Also, he does make a white bean dip, if that'd work out.
brooksmoses: (Default)

[personal profile] brooksmoses 2015-02-03 05:26 am (UTC)(link)
I am thinking I have heard of a green-pea equivalent of hummus as well, though that may be completely imagination. (Or possibly pesto? I only really vaguely remember that it was a green-pea-based spread and was tasty.)
emperorzombie: (Default)

[personal profile] emperorzombie 2015-02-02 01:38 pm (UTC)(link)
Porridge with peanut butter and banana is my standard breakfast when I know there will be no morning snack options, it's really filling. Peanut butter and banana sandwiches are also good. Is cooking something the night before an option? I was thinking of a Spanish omelette with enough veggies/potatoes that it's not primarily eggy.
brooksmoses: (Default)

[personal profile] brooksmoses 2015-02-03 05:47 am (UTC)(link)
Likewise, the spinach quiche recipe that my mom used to make is pretty much spinach with a binder of eggs holding it together, and is definitely not primarily eggy as a flavor and works well cold.
phi: (Default)

[personal profile] phi 2015-02-02 02:41 pm (UTC)(link)
I like onigiri for breakfasts on the go. They're not messy or smelly (well, depending on the filling you pick--I like grilled salmon or umeboshi) so ideal for public transit. If you make your own, you can use brown rice and mix in other grains, to make it more filling. Alas all my other on the go breakfasts fail one or more of your criteria.
phi: (Default)

[personal profile] phi 2015-02-04 06:57 pm (UTC)(link)
It's not structurally essential. It's mostly there so the rice doesn't make your hands sticky, but if you are cool with plastic wrap, or with having sticky hands, there's no need for it.
zandperl: A cartoon of the pope chomping down on a wafer, yelling "Body of Christ / So Delicious! / So Nutritious!" (Oatmeal - Body of Christ)

[personal profile] zandperl 2015-02-02 03:10 pm (UTC)(link)
I like breakfast sandwiches and will pick them up hot when I get the chance, but they also make frozen ones. And frozen Texas toast. If I'm doing something smaller, granola bars or cookies. There's also crock pot pancakes, I think I sent you that link on Twitter or something?

What do you use for making smoothies? My mom gave me a Nutribullet / Magic Bullet, and with that I make single-serve smoothies and I only need to rinse the blades at the moment b/c I take the container part plus a lid with me.

[personal profile] shana 2015-02-02 04:22 pm (UTC)(link)
Bagel with peanut butter or fake cheese? I used to like pumpernickel ones with melted cheese, but my dietary issues are totally different than yours.

Baggie of cold cereal that you like dry? Hot cereal in a microwaveable package?
feuervogel: (food)

[personal profile] feuervogel 2015-02-02 04:46 pm (UTC)(link)
Someone on twitter linked me to, and I'm working my way through the baked oatmeal recipes at the moment. I've been upping the protein by adding Greek yogurt, which fails one of your criteria. I'm not sure what the best substitution would be. Are you still using cashew cream? That might work, actually.

Many of her recipes are portionable & fridgeable, though the ones that aren't oats mostly rely on eggs.
magistrate: The arc of the Earth in dark space. (Default)

[personal profile] magistrate 2015-02-02 08:56 pm (UTC)(link)
If you'e got time to make stuff ahead (like, a the previous night or a few days before), I really enjoy breakfast slab pies. They're very forgiving when it comes to substituting or varying the stuff you put in them, and I've got a go-to dairy-free pie crust that works well with it.

I haven't personally tried these breakfast oatmeal "cupcakes", but everything I have tried from Chocolate Covered Katie has been good, and these look like they'd both support a lot of different protein mix-ins and be pretty easy to vary the sweetness on. (Chocolate Covered Katie focuses a lot on healthy, high-protein desserts, but there are probably some other recipes on her site that wouldn't be super-sweet.)

If you can find a three-bean salad recipe you like, I absolutely adore that stuff as a healthy, high-protein, low-effort meal. The version I make uses a lot of raw veggies, but I can imagine a cooked-veggie version being good too. (I usually use 1/4 cup sweetner like brown sugar, 1/3 cup vinegar (usually apple cider, sometimes with a bit of balsamic mixed in), 1/2 cup olive oil, a can of chickpeas, a can of red kidney beans, and then several good handfuls of fresh green beans chopped up, and then I throw in cracked black pepper, whatever fresh or dried herb I have around (fresh rosemary is king, but I also like fresh thyme, dried thyme, etc.), and then chopped up carrots and/or cucumbers and/or fresh pepitas and/or bell peppers, etc. etc. Sometimes I'll substitute edamame for the green beans if I've got them frozen and haven't been to the store in a while. But it's another one of those "throw in whatever you want" recipes.)
brooksmoses: (Default)

[personal profile] brooksmoses 2015-02-03 05:43 am (UTC)(link)
My go-to simple hearty breakfast is oatmeal. (Just the rolled oats; it cooks much more quickly than steel-cut, and honestly I find it as tasty and well worth the simplicity in cooking. YMMV.)

However, I find plain oats-in-water sort of unspeakably bland. So here's what I do to make it interesting (and give it some variety):

First, cook it in a 1:1 mixture of milk and water. Or, lacking that, a 1:4 mixture of cream and water, if I happen to have cream. For non-dairy versions, you've got obvious options of almond milk or coconut milk, and playing with proportions of each.

Second, sweeten it a bit ... with something interesting. Brown sugar is easy, but there's also replacing the water with apple or orange juice, or using honey or maple syrup or orange marmalade or....

Third, baked-good flavorings. At home I usually add a splash of vanilla or almond extract. And then something from the set of baking spices like cinnamon, nutmeg, cardamom, lavender, dried orange zest, allspice, et cetera. Rosewater might be interesting, too.

Fourth, dried fruits. Usually raisins, though currants are better, and there's also cranberries and finely-diced apricots. Apples would also work, and papayas might be worth a try once. I haven't done crushed nuts, but those could be worth an experiment too.

Fifth, you might want to add a pinch of salt. I usually don't, but I may like my oatmeal sweeter than you do.

Oatmeal works quite well to cook a larger batch and then keep in the fridge and warm up later (or eat cold, if it's a warm day).

For additional variety, you can switch out the oats and make rice pudding by cooking leftover (or not actually left-over) already-cooked rice with coconut milk, and adding cinnamon and raisins or other combinations of things. This also keeps well in the fridge and is good either cold or reheated.

I've also occasionally thought about savory oatmeals, but I haven't come up with one that actually works. I'm thinking it ought to be possible to do something with bits of sausage and sage and such, though.
yendi: (Default)

[personal profile] yendi 2015-02-02 01:38 pm (UTC)(link)
How are you on quinoa? I find that it works really well for both breakfast and lunch foods, as it's filling, can mix with both sweet and savory items, stores in the fridge well (so can be made ahead of time and just nuked if you want it hot), and eats pretty well hot or cold (depending on what else is there). I suspect it wouldn't work on the train, mind you, but for non-late days, maybe mixing quinoa, some spices (maybe five spice or a bit of ginger) and raisins?

(Also, for lunch purposes, quinoa and lentils can cook together really well, which is a nice time and pot saver even when cooking ahead of time.)
yendi: (Default)

[personal profile] yendi 2015-02-02 01:40 pm (UTC)(link)
(Also, I realize that I'm not sure if you consider raisins raw fruit or not, although cooked fruits would probably also work.)

[identity profile] 2015-02-02 04:45 pm (UTC)(link)
Would cold pizza be okay? My local grocery store (Aldi) has these pre-made pizza crusts that come with their own sauce packets, and that, some grated cheese, and a couple eggs cracked on top makes a pretty decent breakfast pizza as far as I'm concerned.

I don't have much else in terms of helpful suggestions. Maybe see if No More Ramen ( has stuff? Their tags are usually pretty useful!


[identity profile] 2015-02-02 05:32 pm (UTC)(link)
My mom has to eat high protein breakfasts or she gets awful headaches, so she makes up a bunch of little hamburgers, cooks them, wraps them individually and then nukes them on the day she wants breakfast. I can't recall f you eat meat, but this might be adaptable for you even if you don't. Just a thought.
Edited 2015-02-02 17:33 (UTC)

[identity profile] 2015-02-03 04:14 am (UTC)(link)
Shooters sandwiches? (Hollow out bread, stuff w/meat, cheese, veg, put top back on, wrap well & weight down overnight). has instructions and multiple flavors to play with (and it's meant to carry all day on horseback, so it would also be a good lunchbreak meal).

[identity profile] 2015-02-03 07:17 am (UTC)(link)
Latkes, blinis, sweet corn fritters - the savory end of the pancake spectrum.

[identity profile] 2015-02-04 07:04 am (UTC)(link)
You know what freezes really well and can be heated in a toaster? French toast. My mother used to make an entire loaf at once, put it back in the bag and freeze it for school mornings. Just toast it like regular bread and boom.

I don't get to do that anymore because my son doesn't really do breakfast and my wife can't handle wheat, but the warm toast makes a nice sandwich and is really filling.

[identity profile] 2015-02-04 04:08 pm (UTC)(link)
The GF bread my wife uses doesn't come off well, but you might want to experiment anyway.