I’m thrilled to be joining SavvyMom as the new contributor to the EatSavvy Blog. As a busy, working mom of two boys, I’m constantly searching for ways to feed my family well, and I look forward to sharing some of my ideas with you here on a regular basis.
Healthy foods are important to my family, but so are simple and (most importantly), delicious ones. After all, as moms we cook approximately 1,000 meals a year, not including snacks, special holiday meals, birthday cakes, etc. and the easier the meals can be the better, don’t you think?
My least favourite meal to cook is breakfast. I’m not a roll-out-bed-hop-to-it kind of girl, so being organized for breakfast is important. That’s why I like the breakfast loaf. While muffins may be a more popular breakfast choice, I prefer to keep sliced loaves tucked away in the freezer for easy feeding. I make a loaf or two on the weekend, slice it up, tuck it into the freezer and pull out single servings the night before so they thaw by morning.
Worried about the sugar content of traditional loaves, I came up with a recipe that is light on sweeteners and heavy on protein (with the addition of a secret ingredient!), a must-have morning ingredient for my boys as it keeps them full for longer. The recipe is easily adaptable, and when served with some fruit or a smoothie, everyone leaves the house well fed with little work on my part.
How about you? Are you a morning person? What is your go-to quick and healthy breakfast food?
Very Best Breakfast Loaf
You’ll Need
Prep and Cook
Comments
Sounds like a great receipe, I was just doing a search for more receipes that use quinoa! When I try it I would like to substitute the plain yogurt for the higher protein greek yogurt to make it even more protein packed. Can’t wait!
I tweaked this recipe a bit and it still turned out great! I made muffins to lessen the cook time and made them vegan - 2tbsp of ground flax instead of the eggs and 1/2 cup clambered soymilk instead of the yogurt/buttermilk. I also used up vegetable purée baby food ice cubes since my son has moved onto texture! So it saved me from grating anything! My next challenge will be to make to make it gluten free so my toddler can enjoy them too. Thanks for the recipe!
This recipe is delicious. It is a GREAT heavy and filling breakfast bread. I have made it with bananas and buts, rhubarb and a little extra brown sugar, and strawberries… versatile and delicious!
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