Updated on 07.31.14

Tackling Breakfast: Healthy, Inexpensive, And Easy Meals To Get Me Started In The Morning

Trent Hamm

I’m a big fan of eating breakfast. It always seems to get my motor running in the morning and I feel utterly lethargic when I miss out on it. The problem is that the mornings are usually chaotic – my wife and I are both getting ready for work and also taking care of our son and making sure he’s ready for daycare, too. Soon, we’re going to add another child to the mix.

The end result of this is that I had to find ways to have delicious and healthy breakfasts without much effort in the morning. I want stuff that’s good for me, but that I can just yank out and prepare extremely quickly when I need it before I get going. Time is of the essence, but health and flavor are also important, and I also want it to be cheap. Are all of these things possible?

Luckily, I’m a food nut. Here are four recipes for breakfasts that you can largely prepare in advance so that when you’re busy in the morning, they can be easily prepared. Some of them are quite healthy and others are less so, but they’re all convenient and quick.

Swiss Breakfast

The default recipe for Swiss Breakfast (that’s what my friend calls it anyway) makes about six servings and is as follows:

4 cups oats
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup almonds, sliced
1/2 cup dried apricots, chopped
1/2 cup sunflower seeds w/o shells
4 dates, chopped
1/2 cup dried cranberries
Ziploc bags (for storage)

Just mix all of this stuff up together and put it into baggies, with about 3/4 cup of the mix in each. What I generally do is buy a tub of oats, then get proportionate amounts of the rest of the stuff so I can make a ton of baggies. Then I bag up the meals and put the baggies back into the oat container, which allows me to grab out a baggie whenever I want one. This stuff is all dried, so the baggies will store for a very long time and be just fine in the cupboard.

When you pull out a baggie, just pour it in a bowl, put about a cup and a half of skim milk on top, stir it a bit, then microwave it for about three minutes on high (covered, of course). This number might vary depending on your microwave, and you can also vary the milk to taste. I usually slice up some fruit on top, but that’s not required.

Banana Bread

We love eating bananas, but often a few of them will get overly ripe on us and the skin begins to turn dark brown. That doesn’t mean it’s time to throw them out – it means it’s time for banana bread! All you need is a loaf pan.

2 cups flour (I vastly prefer white flour for this recipe, but whole wheat works)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (considering the amount of butter that’s actually in each slice, this isn’t much)
1 cup brown sugar
2 eggs, beaten
4 overripe bananas, mashed

Use a very tiny amount of the butter to grease down a 9″ by 5″ bread loaf pan. Heat the oven to 350 F. Mix together the butter and brown sugar (a mixer works well for this, on low), then add eggs and mashed bananas until it’s all gooey and consistent. Add the rest of the ingredients, then stir just a bit more until it’s largely consistent. Pour the mix in the pan, stick it in the oven for about an hour, and you’re good. The ol’ toothpick test works to see if it’s done – slide in a toothpick in the middle and if it comes out clean and smooth, you’re good. Take it out, slice off some slices, and put the rest in a big Ziploc bag in the freezer.

I usually pull out the loaf in the evening from the freezer, then slice pieces in the morning for breakfast. I like it plain – some put butter on it and warm it up. Then just pop it back in the freezer.

Breakfast Burritos

A while back, I mentioned a early, less healthy form of this recipe. Here’s what I’m currently using:

2 pounds of cured smoked sausage, cubed or 2 pounds of soyrizo (the last batch I did was a pound of each)
4 medium onions, diced
2 bell peppers, diced
2 tomatoes, diced
2 pounds of shredded cheese (fat free cheese works just fine for this, or you can skip it)
16 eggs
32 big flour tortillas (10″ ones work well)
1 jar of picante sauce
Saran wrap or Ziploc freezer bags (for packing)

Cut up the meat and vegetables and split it into four separate equal batches. Crack all sixteen eggs, blend them so the yolk is even, then separate this into four equal batches. Saute a batch of meat and veggies for about ten minutes (if you’re using soyrizo, you may want to cook it just a bit first before the veggies), then add a batch of the eggs and stir regularly until the eggs are cooked. Each small batch here makes eight burritos, so spoon some of the egg/veggie/meat mix onto a tortilla shell, put some cheese and a bit of picante sauce on top, then fold it up and wrap it in Saran wrap. Toss the finished burritos in the freezer. I can make 32 burritos in about an hour and a half following this process.

When you pull out a burrito, unwrap it, put it on a saucer, and microwave it for about two minutes from frozen.

Cherry Muffins

One fun Sunday activity is making muffins. The only tools you’ll need are some paper muffin cups, a muffin pan, a bowl, and a spoon. Oh yes, and food:

1 1/2 cups flour (white or whole wheat, whatever you prefer)
1 cup rolled oats
3 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar
2 eggs
6 tablespoons butter
1 1/2 teaspoons vanilla
3/4 cup buttermilk (low fat is fine here)
1 1/2 cups coarsely chopped cherries (frozen or fresh, about 8 ounces)
Saran wrap (for packing)

Melt the butter. Mix the eggs until consistent and add the vanilla and butter to the eggs and mix. Mix together all of the dry ingredients (besides the cherries) in a bowl. Mix in all of the moist ingredients into the dry ones (besides the cherries) until it’s consistent. Mix in the cherries. Put muffin cups in your pan, then pour in batter until it’s just below the top of the cup. Heat oven to 375 F and bake for about 22 minutes. To make sure they’re done, press the top of the muffin and see if it feels like a muffin (springs back a bit when pushed down, not gooey at all but moist). Then wrap them individually in Saran wrap and toss the ones you won’t eat in the next day or two in the freezer.

If you want to enjoy a muffin or two for breakfast, just pull it out of the freezer the night before and let it sit in the refrigerator overnight. You might also want to microwave it just a bit if you like warm muffins.

In short, breakfast can be convenient, tasty, healthy, and inexpensive if you’re willing to put in just a bit of effort in your spare time.

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  1. sean says:

    Nice post. The breakfast burrito sounds delicious.

  2. Getzly says:

    Trent is capable of making a spelling error!? It’s “tomatoes.”

    Thanks for posting the recipes- I can’t wait to try them!

  3. Saving Diva says:

    I will definitely try out the banana bread recipe! It looks delicious! I might have to toss chocolate chips in mine! :)

  4. cheapo reapo says:

    My fiancé bought me a toaster with the attached egg steamer for my birthday recently. I use it at least 3 times a week. A bagel, a perfect egg pattie and a microwaved slice of coldcut ham and I have breakfast sandwhich in about 2 minutes!

    Thank you for the burrito recipe. I’ll be trying it soon.

  5. Brad says:

    Now I feel malnourished after reading your post! I start each day with a Kashi trailmix bar.

  6. Trent, I’ve been doing to breakfast burrito thing for a couple months now after having read your older post about it. I’ve saved so much time and money, thanks!

  7. Elaine says:

    The swiss breakfast is also known as birchermuesli. My dad made this occasionally growing up. Another method is to take the various grains and mix them with yogurt (enough to mix nicely) and refrigerate overnight. You can add fresh fruit in the evening or morning, except bananas and apples only in the morning. Add some milk in the morning if it’s too thick.

  8. s says:

    For muffin/bread (and cookie) recipes, if you substitute applesauce for all (or even just half) of the butter/oil, you can cut the fat down A LOT, and there is little impact on the flavor. They’ll be a little more moist/soft, but it’s not really a “bad” texture, just a little different.

    Also, if you’re not opposed to no calorie sweeteners”, you can use splenda or stevia instead of half of the sugar (if you use no real sugar it tastes kinda bleh).

    One more great tasting/healthy/fast breakfast is some plain nonfat yogurt with a pinch of sweetener (sugar or other), a handful of berries, and some granola (I like Kashi Go Lean Crunch). You can also use vanilla yogurt if you don’t mind the sugar content.


    And Brad, Kashi trail mix bars are yummy! And aside from them being a very small meal, they’re pretty balanced :).

  9. Sara says:

    You forgot about oatmeal. Easy, fast, nutritious and cheap! It’s especially delicious if you add waltnuts, bananas, dried fruit, cinnamon, chocolate chips, etc.

  10. Kate says:

    Frittata is a busy person’s friend. It can be made with a huge variety of ingredients, so it can be either healthy or pretty fattening, depending on your preferences. It takes a little preparation, but it stores really well in the fridge for about a week. So you can make a big one on Sunday and have easy-to-grab breakfasts or lunches for at least several days. A slice warms up in about 1 minute in the microwave, but it’s pretty good cold too. Goes well with dressed greens for a cold lunch.

    Also: morning glory muffins!

  11. vh says:

    Great recipes, Trent! I’m forwarding this to my son, who never eats breakfast and really oughta.

    How do you do frittata, Kate?

    Here’s another easy-to-do thing a friend showed me years ago. When strawberries are in season, I substitute fresh and don’t puree them into a sauce, but just cut them up & toss them on:

    1 banana
    a few frozen strawberries
    a few blueberries, blackberries or other favorite fruits, in season
    a few pecans, walnuts, or pistachio nuts, if on hand
    1 scoop of low-fat ricotta (cottage cheese would do, but ricotta makes you feel like you’ve got something fancy)

    Slice the banana in half lengthwise and lay the slices parallel on a small plate. Dollop some ricotta or cottage cheese between the slices.

    Puree the frozen berries in a blender (if desired, you can partially defrost them by leaving them on the counter while you shower, shave, & get dressed, or else zap them briefly in the micro). Pour the puree over the cheese & bananas. Top with berries or other fruit of your choice, and sprinkle a few (optional) nuts over the top.

    High in calcium, high in the many nutrients fruits have got to offer, beautiful to the eye, delicious, and it sticks with you until lunchtime.

  12. Derek Wong says:

    Good tips on breakfast! I’ve come to really enjoy eating breakfast everyday. I especially like the banana bread recipe because those overripe bananas definitely happen to me. Buying from those large warehouse stores (in my case Costco) is a blessing and a curse. I eat a bowl of cereal with a banana everyday and yet I still get some bananas that get too ripe. Reading this made me just realize how easy it’d be to make some banana bread out of them instead of suffering through eating bananas that didn’t taste too good.

  13. Jessica says:

    I also find that it’s easy to make extra waffles and freeze those for later. They seem to reheat nicely in the toaster.

  14. Jessica says:

    Also, if you don’t have time to make banana bread when you bananas are starting to go, just put those in the freezer until you can use them.

  15. Mitch says:

    This stuff is lunch food to me–I can sometimes get oatmeal down if I’ve been up for an hour, but otherwise it’s pricey dry cereal with milk–but it reminds me to point out that there’s nothing wrong with eating “breakfast” for other meals as well. Sometimes I request pancakes for dinner; the whole wheat flour makes it hearty and contributes protein.

    I also make quiche every few weeks, which I haven’t perfected (am still buying refrigerated crusts) but tastes good enough that two of us eat a whole quiche within 30 hours, and veggies that SO still finds a little scary steamed plain he really looks forward to when they’re chopped up in a quiche.

    Getzly, he has typos every few weeks. I usually email him when I see them so as not to fuss about them in the comments, but he doesn’t always fix them.

  16. mp says:

    as a previous commenter mentioned, ‘swiss breakfast’ is probably derived from bircher muesli which is soooo delicious. i often skip the grated apple due to time constraints, but it tastes so much better than regular cooked oatmeal. here’s the recipe i use…

  17. Kate says:

    vh, I make frittata in a large cast iron skillet. I start by preheating the oven to 325, prepping some cheese, either shredded or cubed, and chopping up whatever vegetables are seasonal. Most of the time, I end up blanching some broccoli or asparagus. I also beat a number of eggs unless I plan to use eggbeaters. The cooking starts with sauteed onions and garlic. When those are soft, I pour in half the beaten eggs and place half the cheese and vegetables in with it. I let that set up slowly over very gentle heat. I add seasonings at this point too. When the first layer of eggs has mostly set, I add the rest of the ingredients with more seasonings. I do this in stages so that all the cheese doesn’t sink to the bottom while all the vegetables float to the top. When the second layer is in the skillet, I put it in the oven and cook it until the top has a nice golden brown color.

    Then I let it cool to room temp and invert the frittata onto a big plate. Sometimes, if I know I’ll be in a hurry when I need to eat, I cut slices before I put it in the fridge.

    You can add cooked bacon or other meat, whatever you want really. Roasted tomatoes are good. If you want to use watery vegetables like zucchini or tomatoes, it’s best to get some of the water out first. And hard vegetables like carrots or broccoli should be parboiled. Anything in the onion family is good: leeks, shallots, scallions, etc. Fresh herbs are good additions, but dried herbs like oregano work well too.

  18. Trent Hamm Trent says:

    I fixed “tomatos” – it’s now “tomatoes.”

    Sorry if I sometimes don’t respond to short emails. I get about 400 emails a day due to this site and the simple time constraints mean that I often just read through them quickly and only respond to the ones that obviously need response.

  19. Monica says:

    My two favourite weekday breakfasts:

    1) a bowl of porridge (especially oatmeal but other kinds too).

    2) two slices of whole wheat toast with peanut butter and homemade jam.

    Both of the above with a glass of a milk.

    On Sundays we usually have an unhealthy but yummy breakfast, like bacon and eggs, or pancakes and sausages.

  20. Mitch says:

    Dude, I don’t care if you respond! I’m just saying that you don’t fix your typos. For example, you have the all-too-common problem of using the stringed instrument viola in place of the French imperative voila (voilà), i.e. wouldja take a look at that. If it’s orthographical rather than typographical, do the sticky note thing or find a mnemonic. I’m convinced every intelligent person has one of these bugaboos; “definite” and “intelligence” are also commonly misspelled. I know I always had trouble spelling “pedestal” until I remembered that “impede” also has the root “foot.”

  21. Gina says:

    I like to buy a couple bunches of bananas when they are on sale. Once they are at the peak of ripeness, peel them and place in ziplock bags–several will fit together in one gallon size or one or two to a sandwich bag–and stick them in the freezer. Frozen bananas are incredibly sweet and tasty! You can slice them before freezing and spread them on a paper plate until frozen. Then put the individual slices in snack sized bags to use later in smoothies or to feed your son. Frozen slices would probably be easier for the little guy to handle than one frozen hunk of banana. You’ve got to eat them frozen though as they get really mushy once they thaw.

  22. Vivian Sergeew says:

    I put frozen fruit into a container of yogurt and take it to work to eat at my desk. It chills the yogurt so its like ice cream and if I leave it longer, I have a great fruity snack with granola. I’m self employed so I get to make the rules. I never eat when I get up I always waited until morning break even at school.

  23. Amanda says:

    This blog has my eternal thanks for making me remember the “slow cooker” (a.k.a The Crockpot). That said…slow cooker recipes are great also for breakfast. Talk about easy! Fix it at night & wake up to food!
    I’m always down with more slow cooker recipes — is it time for another “slow cooker” edition? : )

  24. Lise says:

    Ooh, will definitely try the Swiss breakfast one.

    I’m a big fan of plain ol’ oatmeal for breakfast, myself. I like to make a huge portion of it on the weekend and portion it out into containers to bring to work with me and warm up. I usually pour a little half & half or non-dairy creamer over it when I warm it up, and throw in some frozen fruit.

  25. Deila says:

    Try this:
    4 whole eggs
    4 egg whites
    2-4 ounces any shredded cheese
    2-4 ounces any meat (chicken, ham, cooked hamburger, etc)
    1 Tablespoon any seasoning (garlic, chipotle, italian herb, etc)
    greased pan or pie plate

    Beat eggs and stir in the rest of the ingredients. Bake @350 for 30-45 minutes. Let cool. Slice into 8 portions and refrigerate or freeze. TA-DAAAA! Easy and portable breakfast! Good reheated in the microwave for 1 minute or cold.

    If you make a couple of versions with different meats, cheeses and seasonings you can have this every morning for breakfast and not get tired or bored with it. You can also toss in a handful of veggies like raw spinach, cooked broccoli or cauliflower.

  26. Jessica says:

    Hi – I need some suggestions for oatmeal. I’m moving back to school this week, and I know oatmeal is good for you and all that, but the individual flavored packets definitely won’t last as long as buying a canister of oats. Thing is, I hate hate hate the taste of plain oats (like sawdust) – any way to make them tastier??

  27. Mitch says:

    Jessica, I usually stir in a heaping tablespoon of dry milk, a good shake of cinnamon, and a small handful of raisins before adding water and microwaving. At other times I have had success with craisins, frozen berries, or banana slices. Instead of or added to the dry milk (or soy milk powder if you like), also try mashed up banana or creamy peanut butter.

  28. Mitch says:

    I bet applesauce would work too. And for convenience I keep a measuring cup in the oatmeal canister once it gets down a way; I just use the scoop from a previous $4 bag of baking soda, or use one you get at a garage sale or thrift shop.

  29. Rob in Madrid says:

    Excellent post trent, I was hoping that you would start talking about what you cook. Most of us tend to eat the same thing over and over. This also saves me sending yoiu an email.

  30. Mary in NC says:

    Another fast breakfast:
    Put a wrap or burrito-size tortilla
    in a shallow bowl.
    Break 2 eggs on top of wrap.
    Add grated cheese, salt, pepper, oregano, whatever.
    Scramble with fork, briskly but taking care not to break wrap.
    At this point maybe add a slice of ham, shredded, or some crumbled pre-cooked sausage if handy.
    Microwave about 90 seconds.
    Allow to cool for about 30 or so seconds.
    Fold up wrap, wrap in plastic wrap.

    If wrapped carefully, this is easily eaten in the car on the way to work.

    I work a lot of 18-hour days and don’t have time for a mellow breakfast.

  31. Judith says:

    Sorry I am late — haven’t been keeping up with my daily reading. I do have one question about the banana bread though — is it a good idea to pull it from the freezer overnight and then put it back into the freezer in the morning? Are you using 1/2 a loaf at a time, because you surely wouldn’t want to do that more than once!

  32. michelle says:

    my new frugal/healthy breakfast: 1/2c. brown rice with an egg and salsa. great fiber, protein, and a little spice. and to save time, i make up a huge rice cooker of brown rice once a week, and medium boil eggs a half-dozen at a time – so just a little reheating is required.

  33. Thomas says:

    Please avoid all kind of white flour, Only use whole wheat flour.

  34. try_frugal says:

    I tried the Banana bread recipe yesterday.It turned out awesome.Thanks for a great recipe.

  35. MegB says:

    I made a batch of the Swiss breakfast last weekend, and I am loving it! I divided mine into re-usable Gladware containers so that I could take them to the office. I add milk before I walk out the door in the morning, and then heat it up after I get to work. It’s the only oatmeal-based breakfast that holds me over until lunch time. I highly recommend it for those who are on the go.

  36. Matt says:

    This is a great post! I struggle with breakfast every morning, usually just waiting until lunch to eat. These all sound great. The Swiss Breakfast especially sounds quick, easy, and delicious.

  37. We make breakfast burritos quite often in the mornings, though to cut down on the prep time (necessary to feed 8 people before school/work) we simply use chunky salsa with the meat, cheese & eggs. If you don’t mess around, prep, eat, & clean-up can take as little as 20-30m for our group.

  38. Sri says:


    I have a very simple, enjoyable breakfast every morning:

    Slice of toasted whole wheat bread, with a slice of fat free cheese and some walnuts.

    I have this with chai latte (made from black Darjeeling tea and skimmed milk) — coming from India, we have our tea with milk. You don’t have to waste your money on Starbucks. I also boil the tea leaves with sliced ginger. Beleive me, it is cheap, very convenient (my entire breakfast is prepared in around 6 to 8 minutes), very healthy and most important, very tasty too. Go to any Indian food/recipes website and they’ll tell you how to have tea, Indian stylle.

    Hope this helps.

  39. Darlene says:

    You guys who are always critizing someone’s spelling or grammer need to GET OFF YOUR HIGH STICK. People don’t write stuff so YOU COULD CORRECT IT. It’s meant to be enjoyed or to be informed. I found this site to be helpful since I do alot of the things suggested. Thank You for writing it.

  40. Joan says:

    Banana Bread – I love it toasted. It takes the darkest setting and mmmm good.

  41. Lauren says:

    Ziplock bags (for storage) – Another idea is to use re-usable plastic containers. It will save money and as they can be re-used and you can feel good about “going green”.

  42. Dave says:

    Hey Darlene,

    I appreciate the comments on the grammar. I just finished a course in Business English and discovered how atrocious my grammar is (was). I thought I was well educated. If you are writing for money (your own website for example), it’s important that you exercise the rules for proper grammar. I review a lot of websites and find that 90% of them are drivel and poorly written. If someone doesn’t take the time to produce quality content, I won’t buy their products. By researching the proper usage of the English language before you set your website in stone, you present yourself to millions of people as credible.

    In my mind, part of the process of being informed is thoughtful criticism and feedback from people reading your written product. I would ask myself why I was so sensitive to well-meaning criticsm. Better to be critcised here rather than wonder why so many people are visiting my Website and not buying anything because of the way I presented myself.

  43. Trent Hamm Trent says:

    “wonder why so many people are visiting my Website and not buying anything because of the way I presented myself.”

    If you presented yourself poorly, not many people would visit at all. I occasionally make grammar/spelling mistakes on here and I try to correct them when I do.

  44. Penny Elliott says:

    I would like to see a sample grocery list, or perhaps a menu for the weeks i need to save money at the grocery but don’t know whwere to start

  45. Sophie says:

    Thank you for the recipes. I made the Swiss b/fast and the banana bread and both are really delicious. I live in France but it feels like I’m having b/fast in the US every morning now. Thank you!

  46. Sarah says:

    Whole Foods has a recipe for English muffins on their website:


  47. Robin says:

    Can someone tell me what ‘pincante’ sauce is please?

  48. Lloyd says:

    What’s the cost, both in current dollars as well as deferred environmental cost, of all the baggies you go through? Maybe you could put your supply of Swiss breakfast into a re-usable tub and use a measuring cup to ladle out your morning portion.

  49. Isabelle says:

    You got there first Lloyd. I make my own meusli and keep it in a container with a measuring cup.

  50. Emily says:

    I make large batches of oatmeal or pancakes on the weekends. I freeze the pancakes with small squares of foil or waxed paper between to keep them from sticking together, and just take two out, warm them up, roll and eat – no toppings. I usually do this while walking to work. My current favorite: banana pancakes to use up my (frozen) black bananas.
    For oatmeal, I’ll often add cinnamon, orange zest and frozen cranberries while I’m cooking it. I also add a small amount of butter and brown sugar to the whole batch before I divide it or put it away. This way I don’t have to do anything to it, just reheat and eat. Sometimes I will baggie it up in individual servings and freeze them, but usually I keep a small tub of it in my refrigerator and just make sure we eat all of it within the week (my two young daughters are always happy to help me eat oatmeal – they love it!).
    I’m also prone to the self-sweetened yogurt (strawberry jam comes in handy) and a banana or other fruit breakfast.

  51. Sarah says:

    I made the banana bread recipe tonight and it’s delicious (my only substitution was that I added about a 1/4 c. of chopped walnuts since I had only 3 overly-ripened bananas). The recipe, including how long to leave it in the oven, was perfect. Thanks, Trent!

  52. Jethro Tull says:

    Great frugality tips!
    I also consider breakfast the most important, enjoyable meal.
    Here’s my usual:
    Oatmeal- NOT instant!
    The kind you have to cook for 10 minutes is much better for you. I throw in a handful of blueberries (loaded with anti-oxidants) and a handful of pecans (the most nutritious of nuts).
    There you have it all- fiber, vitamins, minerals, and antioxidants. I used to love citrus like orange and grapefruit, but blueberries provide plenty of vitamin C at less cost, at least where I live. It’s a 15-minute breakfast from start to finish (including washing the dishes) that is easy and very, very nutritious and inexpensive. I wish I had a dime for every dollar I used to spend on boxed cereals and milk! Best of all, it’s so tasty, I never tire of it.

  53. Joan Rene says:

    Instead of baggies, I put oatmeal or my own version of Swiss breakfast into an appropriately sized canning jar & put on the top (I can-as in practice home canning, but you can purchase a box of jars–they come with the lids- and if you are not using them for canning, you may wash and reuse the lids over and over)They stack,are reusable and microwavable-they serve as storage AND the bowl. It also saves me from washing baggies which is definitely harder than washing a wide mouthed jar. I also use them for leftovers. They are clear and I can see what exactly is in them and who knows what the plastic is doing to your food. They come in a variety of sizes, for example a 1 qt jar is enough of soup or stew for my husband and I to have dinner with one possible lunch besides.

  54. Joan Rene says:

    Oh, and I almost forgot-with the canning jars, you can also freeze in them but you must leave a one inch head space at the top.

    Also, I buy the tiny jelly jars and put a handful of almonds or raisins into them. I buy organic yogurt in the large container and a container of strawberries or blueberries and split it up for the week–grab and go. If you want to take grapes or berries with you, they do not get squished in the glass jar.

  55. ed says:

    Trent, thanks for putting up so many recipes that are either vegetarian (mostly ovo-lacto) or can be easily altered, without special products, to serve as vegetarian!

  56. Nirmal says:

    I like quick breakfast and food suggestions, but I am anti-microwave. I love oatmeal that you have to cook for 20 minutes. I love the texture, but it’s a pain in the morning. So I try to get it started and jump in the shower after its been to boiling point and then lower heat to minimum.

    I love quick Chick Pea (Garbanzo bean curry) and have set up recipes around having pre-boiled beans. I work and am a writer, so my dilemma is to come home from work, eat and write.

  57. Susan says:

    I read for content, not grammar. Thanks for the advice and recipes.

  58. Hatty says:

    Great recipes – don’t forget good old ‘eggy bread’ – my kids love it, just beat one egg each, soak a slice of wholemeal bread in it, turn over on the plate to soak the other side, then fry in a pan til golden. Good with cheese, ham, honey or jam – or cut into tiny cubes for small kid’s snacks!

  59. michael bash says:

    Re Swiss breakfast recipe. I won’t read 1 to 56 to see if smb. has already said it, but it’s a version of “moose lee”, accent on the “moose”. If you want the proper German spelling, I’m sure you can find it

  60. Jo says:

    I love pancakes on weekends, but I feel better about them when I add some kind of vegetable puree to the mix. Sweet Potatoes have lots of vitamin A & fiber too and are slightly sweet, so it blends easily into the mix. I’ve also used pureed peas, squash, pumpkin, carrots. I buy baby food, which is pureed veggies, on sale to have on hand if I don’t have fresh veggies to puree. You can also put purees in almost any soup or sauce, or breads like banana bread. You can’t even tell they are there. So I get to eat my yummy pancakes on Saturdays guilt free!

  61. Sherry says:

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    I think right now they are only hiring people who are referred by current employees so apply at http://becomeaguide.chacha.com/ and enter crystalmurray86@yahoo.com in the referral box.

  62. Mary says:

    I strive to eat breakfast in the mornings, but sometimes my stomach won’t have it. I start eating oatmeal or something and I suddenly don’t feel like eating. I can have coffee no problem though. I love breakfast burritos. Just need to make the time to pull out the frying pan and cook it up. My boyfriend takes a container of granola and yogurt with him to work to eat at his desk. And bananas are great on the run too.

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