The mornings are staying increasingly dark. I’ve been relying on the sun to wake me out of my foggy-headed stupor all summer but now it seems to need as long as I do crack open its eyelids every morning. With Louisa and Armando back in school we have no choice but to wake up in the darkness and breakfast seems like as good of a temptation as any to lure us out of bed—well, that and coffee—I would be in bed as we speak if it weren’t for coffee.
Our avocado surplus means most mornings call for avocado toast, some fruit, and water for Louisa, milk for Hiro, chai for Armando (if he’s lucky), and we already discussed what I drink. I made a double batch of my favorite pancake/waffle batter last weekend and cooked up some waffles this week which is a nice surprise on a hectic weekday morning. Extras got cut into strips and went in Louisa’s lunch sack with a little cup of peanut butter for dipping.
When we tire of avocado toast I frequently make egg tacos (I can serve slices of avocado with those too, keeping up with my quota). In their most simple form I cook a flour tortilla (are you guys familiar with Tortilla Land tortillas? They are raw tortillas you cook to order, flour or corn, and are fantastic! They are not paying me to say that P.S.) scramble some eggs and roll them up in the tortilla.
In a bit fancier form (you have to think ahead to have cooked quinoa on hand or buy cooked quinoa) I fold quinoa and cheese into the eggs and serve the tacos with some crumbled chorizo on top. The added protein boost from the quinoa, cheese, and chorizo means bellies stay full all morning, plus the added calcium and vitamins are a plus—I struggle to get protein and calcium into my growing girl since she’s seems too cool for milk anymore.
I shared this recipe over on the Cacique blog so you can hop over there and get all the details! Also, if you are looking for more family-friendly breakfast inspiration check out my friend Katie Morford’s new book Rise and Shine!