I had a moment of realization this morning as I rushed around the house trying to get out the door in order to make it to work on time that I am no longer a “Busy Mom”. That is to say, I can no longer blame any tardiness on my child now that he has moved out on his own.
If I am going hiking, my ability to fly out of bed at the first alarm is astounding. There was that time I was up, showered and out the door in 15 minutes to meet a carpool up north in Mount Vernon because who wants to drive to Mount Baker on their own?
But if it comes to much else, it is snooze, snooze, snooze and this morning was no exception. Especially now that the house is empty and I am not responsible for anyone but myself.
This leaves me to the “must eat” part of my blog. I love food.
ALL THE TIME.
And breakfast is the most important part of the day, right? In other words, if I don’t eat breakfast I will snack the heck out of my morning.
Most mornings consist of starting breakfast while I am still getting ready and then shoving it in my mouth with 4 minutes left before launch time. And more than a few times it means putting breakfast in a jar and eating it first thing at my desk or in the car. I think this picture may define my life right now, if it isn’t quick, portable and nutritious it ain’t happening.
#plantains #coconutcream #maplesyrup #cinnamon
I’m still deciding how to talk about food here on the blog. Off the cuff like I make it or with an actual recipe. This creamy plantain yumminess is:
- simply 2 boiled-until-mushy black plantains (like you-better-use-me-right-now black) with
- coconut cream (from my local Asian market) and
- maple syrup (Costco) and
- a sprinkle of cinnamon in a mason jar.
Not pictured are the 2 fried eggs I managed to eat before remembering I have to take pictures of all my food now for this blog! But I imagine you know what fried eggs look like.
This may be harder than I thought…
Editor’s note: this was my very first “recipe” here on the blog 7 years ago. This is still one of my favorite breakfasts! But it is so interesting to go back and look at where it all started. Thank you everyone for being with me for this journey!
Maple Coconut Plantain Porridge
Fill up on this hearty and satisfying breakfast of ripe plantains, coconut milk and maple syrup for your next quick morning launch!
Prep Time
5 minutes
Cook Time
5 minutes
Course: Breakfast, Main Dish
Cuisine: Dairy Free, No Dehydrator Needed, Paleo, Vegan, Whole Food
Ingredients
- 2 ripe plantains
- 1/4 cup coconut milk full fat
- 1 tsp maple syrup
- 1/4 tsp cinnamon
Instructions
- Peel and slice two ripe plantains (the blacker the better)
- Bring two cups of water to boil in a small saucepan and add the plantains (water should cover). Let boil about 5 minutes or until plantains are very soft.
- Remove from heat and drain the water. In a bowl or jar, add the rest of the ingredients to the plantains. Enjoy!
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