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Episode 123: Shortcuts For Well-Balanced Breakfasts

Filed Under:

breakfast, Podcast, What to Eat

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New year, new you? No thanks. This year, we’re opting out of January’s onslaught of healthy eating content and going back to basics that we’re pretty sure everyone can agree on, like the value of starting the day with a well-balanced meal. We’ll never ditch cereal (we’re not monsters!), but we are collecting fresh ideas for making quick, well-balanced breakfasts. And nothing that requires us to give up sleep is allowed.


This post contains affiliate links, we may make a small percentage on products we recommend.


Upcycled plastic container snack pack hack from Cool Mom Eats | featured at Didn't I Just Feed You

The Most Important Meal of the Day

Is breakfast truly the most important meal of the day? Many think so, but more to the point: it sets the tone and your energy. The only problem is that many healthier breakfast ideas require an amount of work — or level of liveliness — that we just don’t have on most mornings. So this week, the emphasis is on shortcuts that make well-balanced breakfasts actually attainable.

Here are the recipes mentioned in this episode: 


Other DIJFY Episodes You’ll Love

If you loved this episode, we think you’ll also love these past episode. Binge listen, activate!

 


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Faves Picks

These are some of our favorite products mentioned in this episode:


Get Social With Us

Be sure to join our private Listener’s Group on Facebook (our favorite cocktail is WHISKEY — you’ll understand when you try to join). This week, we’ll be getting your favorite ideas for quick, easy, well-balanced breakfasts. ALSO: we want to know if your kids would be into beans for breakfast – yay or nay?

OH! And did you pick up on the shade that Meghan threw at the end of the episode? We’re going to see if y’all caught it!

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You can also find us at @didntijustfeed you on Instagram, Facebook, and Pinterest. And if you happen to love us as much as we love you (because y’all are very real), you can find Meghan as @meghan_splawn and Stacie as @staciebillis on Instagram.

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Did you know that you can call us? From your device? Like, RIGHT NOW!

It’s true. Click here, hit start recording, and tell us what’s on your mind. We think you can imagine what our inbox looks like (right?): voicemail is the way to go to share your thoughts, ideas, and even just your happy hellos.



Stacie's Blueberry Almond Breakfast Polenta recipe | Didn't I Just Feed You

Stacie’s Blueberry Almond Breakfast Polenta

One of the things that I love most about polenta is that, despite being nothing more than cornmeal, it feels luxurious. Compared to it’s down-home American counterpart, oatmeal, polenta is downright elegant! But don’t let that fool you into thinking that it’s hard to make. When using quick-cook polenta, you can make this breakfast just as easily on a rushed weekday morning as you can for a Sunday brunch. Splurge on creme fraiche and use it instead of Greek-style yogurt to make this fancy.

Ingredients

4 cups milk of choice

3/4 cup quick-cook polenta

1/2 cup almond meal

2 tablespoons unsalted butter

1 cup blueberries, plus more for garnish

1/4 to 1/3 cup honey, to taste

1/2 teaspoons pure vanilla extract

1/8 to 1/4 teaspoon ground cardamom, to taste

1. Bring the milk to a boil in a medium-size saucepan over high heat.

2. Reduce the heat to low and add the polenta, whisking constantly until smooth, 1 to 2 minutes. Add the almond meal and continue to whisk until the polenta thickens to a creamy consistency, 1 to 2 minutes. Add the butter and whisk until it melts.

3. Remove the polenta from the heat and, using a silicone spatula or wooden spoon, stir in the berries, honey, vanilla, and cardamom. Serve immediately with a dollop of Greek-style yogurt and an extra sprinkle of berries on top.

 

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