With school back in session, my days of waking up whenever I want and eating breakfast as I pleased are restricted to the precious weekend days. Instead, I’m forced, headfirst, into a routine of rushed mornings, heavy backpacks (four textbooks on one day?!?), and other miscellaneous things. Between slapping together a roast beef and mozzarella sandwich on whole wheat bread (I eat them dry), breakfast time is limited.
A super simple breakfast food that I always have on hand for the weekdays is plain yogurt. I like plain yogurt because I can change yogurt flavours from morning to morning depending on what kind of fruit I have on hand. Plain yogurt is a canvas, waiting to be mixed with apple butter, speckled with jam or drizzled with maple syrup. Any fruit can be diced and stirred in: blueberries, strawberries, raspberries, blackberries, apples, bananas etc. Granola, muesli, or any other kind of cereal can also be added for an instant fibre boost. Yogurt is only the beginning.
Today, I diced strawberries. To sweeten up the yogurt, I topped the fruit with a generous spoonful of Fig Cabernet Jam. I love this jam; it’s sweet and fruity and... it tastes like wine. It’s as delicious in yogurt as it is smothered on a Whole Wheat Roll.
I can’t eat breakfast at my preferred leisurely pace, but at least I can make the most of the time I do have by getting my yogurt fix.