Taking two weeks off was great for me, but it exposed a weakness of mine: breakfast.
On weekdays I often settle for a piece of toast with peanut butter or a few bites of yogurt and granola, but it’s not enough for how much big brain work I do. I know myself well enough to know that I need more fuel when I’m working a full day.
I’m working on identifying simple breakfasts that incorporate the garden bounty, like this scramble with radishes, Swiss chard, and cherry tomatoes.
There are so many creative recipes out there, from omelets to breakfast sandwiches, that don’t take a lot of time and would help me fuel up for the day, all while using some of the delicious foods I grow!
