This week, The Kitchn launched its first ever Cooking Cure, a month-long challenge to get you back in the kitchen and out of a cooking rut. I love a good Cure (I liveblog the January Cure & Style Cure for sister site Apartment Therapy), so I decided to play along. Since I’m mostly vegan now, I want to use this month to try new things. Here’s how my first week went:This week tackled breakfast. On Monday, we wrote down everything we ate for breakfast for the past week. Lucky for me, I track my food, so this was easy (no memory necessary!). I oscillate between oatmeal with peanut butter and fruit, homemade blended juice, and egg-based dishes on the weekend.
Tuesday, we noted what we loved to eat, what we were sick of eating, and what we’d like to eat more often. I love oatmeal, fresh juices, peanut butter, avocado, and eggs. Surprisingly, I’m tired of lattes. I always think I want the caffeine, but I drink barely half of them and they become a waste of cash. I also want to make on-the-run breakfast pastry an even more rare part of my life. The sugar is high and the nutrition is low, so I’d like to enjoy them as an occasional treat instead of breakfast. More often, I want to eat a hot breakfast that is within my carb range and also has protein.
We were tasked to come up with three breakfast goals to strive for throughout the month. Mine are:
- Make time or make ahead.
- Make it HOT.
- Make it balanced.
On Wednesday, we searched for new recipes. Here’s what I pinned:
- Tofu scramble from Isa Chandra
- Superfood sunshine smoothies and kale walnut pesto from Love & Lemons
- Polenta with tempeh bacon and greens from Slow Club Cookery
- Tropical pineapple boozy baked oatmeal from Oh She Glows
Thursday, we shopped for ingredients. And this morning, I had the baked oatmeal:
It was all three of my goals: make ahead, HOT, and balanced (almond milk & oats). Plus, I have breakfast for the next few days.
Next week starts lunch, but you can still sign up here!
What are you making for breakfast?