It wasn’t until very recently that I thought, “No wonder so many families rely on convenience foods, take out, and delivery. It’s so convenient.” It pains me a bit to admit that, but it’s TRUE. Here in lies so much of what’s wrong with the American way, but as a busy mom, I do “get it”. Very much so. And just as everyone has said, like with kids just gets busier in different ways. ACTIVITIES, ACTIVITIES, ACTIVITIES.
I’m not saying convenience foods, take out, and delivery are bad, but I am saying they’re by and large a constant in many busy lives. And so people like myself have to continue to come up with crafty ways to get healthy and homemade food all the more accessible.
When Mark and I did Whole30 in January 2017, it was an eye-opening experience as we could rely on so few foods other than those that come straight from the earth or ranch. It was a lot of prep and not in a BAD way, just in a really time consuming way…and when you don’t have that kind of time, it can be a bit stressful to add to the to-do list.
If you’re interested in reading more about my Registered Dietitian take on Whole30, be sure to check out my post. I’d love to hear your thoughts.
As stated in my post, the diet/lifestyle/whatever-ya-wanna-call-it, can be nutritionally sound. It is not low-carb, but is lower in carbohydrate than the typical American diet. When thinking past the biggest con of Whole30 (time), the second thought that came to mind was simply being sick and tired of eating eggs for breakfast. I’m still quite loyal to both Rx Bars and Larabars and eat one or the other nearly every day, but I still needed something more for variety. Breakfast was tough. And it nearly always included eggs.
That said, it seems there’s been a lot of creativity around Whole30 compliant breakfasts since early 2017 – phew! Things like this Sweet Potato and Apple Breakfast Bake and Apple Coconut Breakfast Bowl (which is probably my favorite Whole30 recipe to date) made breakfast WAY more exciting. This coming from someone who really loves eggs, mind you. To add another breakfast recipe that is unique, high in omega 3’s, and subtly sweet, please enjoy this Strawberry Coconut Breakfast Bake. It’s nutty and rich and if you need a bit more sweetness, you can throw Whole30 out the window and drizzle just a bit of pure maple syrup over the top. If you LOVE coconut, this one is for you. Yum! It’s great rewarmed for those busy mornings when you are short on time and need something NOW.
- 2 cups unsweetened coconut flakes
- ¾ cups chopped walnuts
- ¼ cup chia seeds
- 1 tsp cinnamon
- 1 tsp baking powder*
- ¼ tsp salt
- 1 ripe banana
- 3 large eggs
- 1 cup unsweetened almond milk
- ¼ cup coconut oil, melted and cooled
- 2 cups diced strawberries
- Preheat oven to 350 degrees F. Mist a 9x9-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the coconut, walnuts, chia seeds, cinnamon, baking powder, and salt until well-combined. Set aside. In a medium bowl, mash the banana against the sides of the bowl using the backside of a fork. Add the eggs, milk, and coconut oil; whisk until well-combined.
- Pour the wet ingredients into the dry and mix until just combined. Gently fold in the diced strawberries and pour into the prepared baking dish.
- Bake for 40-50 minutes or until edges are golden and breakfast bake is fully set. Serve warm.
*omit to be Paleo/Whole30
Weekly Menu: May 20th – 24th
- Sunday: 20-Minute Honey Garlic Butter Scallops with Orzo
- Monday: leftover pesto chicken pasta with salad
- Tuesday: BBQ chicken, mashed potatoes, and roasted asparagus
- Wednesday: leftovers
- Thursday: Shrimp Boil Foil Packets