We’re humming along. Homework done – check. Soccer gear cleaned and packed up – check. Work reading folder – check. Lunches or lunch money – check. Ballet bag packed – check. Gas in the car – check. And we’re off, except that while the car’s tank is fueled, ours might not be.
Truly, it is easy for me to forget about breakfast. I don’t wake with a natural hunger and after a strong cuppa Joe, I can put it off until mid-day. I do try to eat something every morning because while waiting ’til lunch might work for me, it doesn’t provide coverage for the growth spurts occurring under our roof. And the growth is intense right now – especially for my youngest. My son is the dictionary definition of Osgood-Schlatter disease which sounds much worse than it really is but any time they’re in pain, it’s hard.
We’re trying to focus on easy to grab food that can be made ahead, provides a solid nutritional standing and doesn’t make a huge mess in the car if it has to be eaten there. I am also really sick of protein bars although I’m interested to hear if you might have one that you really like.
And what about the chia hype? Chia is also known as Salvia Hispanica. I’ve read quite a bit and have settled on the benefits in this webMD article. Chia is not a weight loss phenomena but it is an incredibly dense nutrient. Those little seeds that grow green hair on red clay pets are packed with protein, fiber and Omega 3s. They are easy to throw into a smoothie, yogurt or other snack.
Raw Chia Pudding
modified from this recipe by The Farmers Taft
Yields 3.5 cups
- 1 c. raw cashews
- 2 c. filtered water
- 2 T. raw honey
- 2 t. vanilla extract
- 1/2 t. sea salt
- 2 t. coconut oil
- 7 T. chia seeds
Soak the cashews for at least two hours, then rinse thoroughly. Put all ingredients except the chia seeds into a high speed blender. Blend on high for about a minute or until the mixture is smooth. Pour the cashew milk into a bowl and stir in about half of the chia seeds, making sure they don’t clump together.Gradually add in the remainder. Cover the mixture and put in the refrigerator. Stir after about a half hour (set a timer for this as it’s so easy to forget), Recover and let the mixture sit overnight. The next morning you’ll have a terrific breakfast pudding that the kids might also want for an after-school snack.
What’s your “get out of the house fast” secret?