Lately I’ve become the queen of eating breakfast in the car.
I’m all for getting up extra early so I can sit and enjoy my breakfast with a hot cup of tea or coffee, but when my wake up call is at 5am, I don’t know how much earlier I can get up.
I mean, the sun isn’t even up yet! – I don’t know how all you early birds do it…
Since I left town last Sunday morning, I haven’t been getting up any later than 6am.
Sunday morning I was up early to catch my flight to Richmond, Virginia.
I had just enough time to make a almond butter ‘cream cheese’ spread for my toasted english muffin to take with me on the road. The ‘cream cheese’ ended up being a keeper!
It was actually just a couple tablespoons of non-fat greek yogurt mixed with ~1 tablespoon almond butter.
Probably a lot better for you than cream cheese too. And it’s really easy to make vegan! – Especially now that So Delicious sells non-dairy greek yogurt! I’m excited to try it, but haven’t seen it in stores yet.
Monday and Tuesday I was up early to catch my sisters golf tournaments and basically had the same breakfasts both days.
Oats in a cup + 1 banana was consumed both days
I brought with me a small ziplock bag of regular oats (coaches oats) and all I did was pour it into a cup and added some hot water over it. 5 mins later the water was all soaked in and the oats are ready to go.
I topped my oats with the lemon poppyseed muffins I made on Saturday.
I promise they were not that ugly when I first put them in the bags.
Tip of the week: muffins don’t transport so well in ziploc bags.
Just look at the picture above…
On the bright side, two bags of smushed muffins equals perfect oat topper.
Monday I ate them in the car and Tueday they were eaten on the course as I was watching my sister play.
Makes walking and eating a breeze (and watching golf a little more fun )
I wouldn’t recommend bringing a metal spoon though…(it wasn’t so convenient carrying it for the 15 holes after I had finished my oats.)
Wednesday I was up bright and early to catch my flight from Richmond to Boston, MA. Which meant another breakfast in a cup eaten on the way to the airport.
It was basically these eggs and fruit, but in a cup.
Two separate cups. I don’t think eggs and fruit go so well together…
Once we got to Boston, we drove directly to Providence and thats where I’ll be the next couple days. And I’m more than excited about my stay here because not only is this city gorgeous (even when its rainy out)
But they’ve been rated the 3rd best foodie city in the United States!
I can certainly see why because I’ve been having amazing food since I got here.
So much for getting back on track, huh?
Last night we had italian food at a place called Andino’s. If you’re ever in this area, its definitely worth a visit.
Delicious food and the portions are HUGE!
I had the seafood pasta and this photo doesn’t do it justice. At all.
(Sorry for the horrible photo – the lighting was really dim and I used my phone camera)
Then this afternoon, we continued our Italian kick and ate at an Italian marketplace, Costantino’s Venda Ravioli. It was a cute whole in the wall place that was part market – part restaurant.
There was a massive deli counter filled with meats, cheeses, and freshly made italian dishes that went all the way around the store.
I ended up ordering a fresh mozzarella, basil, and tomato sandwich with a drizzle of balsamic vinegar.
Party in my mouth.
The bread was super crisp, just the way I like it, and everything inside tasted so fresh.
Tonight we’re leaving Italia behind and going to Red Stripe, which is classified as a Brasserie. So I’m guessing New American meets French – type food? I guess I’ll see!
What’s your favorite breakfast in a cup?