I love breakfast, it is the fantastic start to a healthy day. With a little bit of planning you and the family can leave the house fueled with satisfying energy rich food. You’ll be prepared to make better food choices for the day. Without it you are just setting yourself up for a day of possible bad choices. Too many times my family has run out the door without adequate nutrition to start the day and every time we end up fighting off cravings. If we resist, we just feel famished and want to get something in our mouthes or even worse feed the kids the quickest food we can get our hands on to quiet them down. Stopping for a breakfast burrito or large sugar-pack coffee drink always leaves us with that yucky feeling.
You can keep breakfast simple during the week for a quick start on a busy morning and elaborate more on the weekend. I have had an abundant supply of brussels sprouts in our farm share for the last few weeks so I have been getting creative with new cooking ideas. The great thing about brussels sprouts is they store very well in the fridge for a couple of weeks by keeping them in a plastic bag slightly opened. This sweet potato and brussels sprout hash may look fancy but you can make a bunch ahead of time on the weekend for the week.