If you give a blog a breakfast...

Saturday mornings. 
Seriously one of my favorite parts of the week. 
Especially since I have lots of relaxing time to make and enjoy breakfast and coffee! 

But really, when I go to bed on Friday night it is more than likely that I am already thinking about what I'm going to wake up and concoct in my kitchen the next morning. 

Breakfast is my favorite meal. 

There is just something about all the different ways to enjoy the beginning of your day that excites me.  Nowadays, since I have transitioned from flexible-scheduled student to early-rising career lady, it is really important to me to have a healthy, yummy meal in the mornings. I always wake up starving, so I love quick options that are easy to do in single-servings.Something that I can make on weekdays, and not just Saturday mornings when I have more time. And coffee. Yes, coffee is very important too.

If you are like me, these recipes below will be the halo to the wee hours of your morning. Or those later-than-usual breakfasts that pour into lunch on the weekends. Either way, try them, make variations on them, or comment below with your additions. Read to the bottom to see my all-important picks for coffee as well. 


{Creamy Breakfast Oats and Quinoa}

Now seriously, you are wondering what breakfast and quinoa (pronounced keen-wa) are doing in the same sentence. Quinoa is one of the best foods that you can give your body. Eating it on a regular basis is a sure way to improve your health. It's mineral, fiber, and protein content is off the charts. If you are a vegetarian like me, this is even more likely to catch your attention. I discovered this recipe a few weeks ago in my favorite-in-all-the-world cookbook -

 

It calls for cooked quinoa, which you make by cooking 1 part quinoa to 1.25 parts water, just like rice. Simmer on low for 20-25 minutes, and after it is dry and light you fluff it with a fork and let it sit for a few minutes before using in a recipe. I like to make 1 cup of quinoa (which makes a huge amount of cooked quinoa) and put it in my fridge, so that I can make this breakfast super fast every day. 

Recipe serves 2

1.5 cups milk, soy milk, or rice milk
1 TBSP honey
0.25 tsp ground cinnamon (or a generous sprinkling if you are like me)
pinch of salt
0.5 cup cooked quinoa
0.75 cup whole oats

In a small saucepan, bring the milk, honey, cinnamon, and salt to a simmer over medium heat. Add the quinoa and oats, cover, and cook until the mixture is thick and creamy and the oats are tender, 7-10 minutes. 

This is a great way to add quinoa to your day and reap the many benefits of this special seed.

{Super Easy From-Scratch Pancakes}

When I was in elementary school, I loved the Boxcar Children books (actually, I still do). Their independence and go-for-it spirit inspired me. This cookbook, The Boxcar Children Cookbook by Diane Blain has great recipes for things the kids made in the books. My favorite is their pancake recipe. 

Recipe for 3-4 pancakes

1 cup flour
1 TBSP sugar
0.75 cup milk
2 TBSP oil (like canola or sunflower)
1 TBSP baking powder
1 egg

Combine dry ingredients and then add the wet ingredients. Cook in a non-stick pan with a nice layer of oil in the bottom on low-medium heat.  Whips up in minutes. 

{Like-Your-Mama's Biscuits}

My Mom makes these biscuits from a cut-out recipe from an old magazine. They are absolutely delicious, and I personally love to drench them in honey and eat alongside scrambled eggs. These are also very easy to whip-up quickly in the mornings, or make them the night before and stick in the fridge.

Recipe for 4 biscuits

1 cup all-purpose flour
2.5 tsp baking powder
1 tsp sugar
0.5 tsp salt
1/8 tsp cream of tartar
0.25 cups oil (canola or vegetable)
0.5 cup milk

Mix your dry ingredients. Then, mix in oil. After, mix in milk. Use flour on hands to form dough balls that are the size of your palm. Place on oiled pan or parchment paper and gently press down to make a biscuit shape. Bake at 450 degrees F until golden brown on top.

{Turkish Breakfast}

It would be absolutely criminal of me to not mention the specialty of my current country. Turkish breakfast is amazing and begs to be savored with friends for hours on end. Here are the essentials.

Boiled egg
Bread (Italian bread or baguette would be my choice if you aren't in Turkey)
Olives (both black and green, and definitely with pits)
Cheese (both creamy ones, like kaşar or mozzarella, as well as crumbly ones like beyaz peynir or feta)
Cucumbers
Tomatoes
georgia" , "times new roman" , serif;">Variety of fruit jams
Nutella

And here for your viewing delight, a variation of Buzzfeed's "What Does the World Eat for Breakfast?" video (watch until the end for full appreciation). 

My Coffee Choices

Coffee is a staple. This morning, I am drinking Southern Pecan Cream coffee from Coffee Haus (if you live in Turkey, this is a great option). When I'm craving a more smoky taste, their Sumatra is also an amazing choice. When I'm States-side, I love Trader Joe's Fair Trade coffees, as well as any of the choices from the Dekalb Farmer's Market. When in Chattanooga, Rembrandt's Coffee is the bomb dot com. 

If you liked this post, here's what you need to do! 1) Go to the right-side and follow by email. 2) Share this post on your Facebook page so that others can enjoy a lovely breakfast. 3) Go follow me on Instagram at @faithful_nomad to stay up-to-date with my adventures. 

Later this week is my 1 year anniversary in Istanbul! Be on the look-out for my special anniversary post, all about this past year and the things that have happened. 

Afiyet olsun ~ Bon appetite ~ Enjoy