Going out of the house early in the morning without eating a filling breakfast (like this millet porridge in the pretty pic below) is terrible. Really, it is.
I must know – I did it the other day because honestly, 30 minutes more in bed are just too nice some days.
I’ll lie there, half-asleep still, and I’ll know my bed is warm and cosy – yet the very floor a mere arm’s-length away is terrifyingly cold.
Then I’ll start thinking about all the events that will unroll if I get up right now… I’ll need to shower. Showers take time. And coming out of the shower in winter is cold.
Then I’ll need to get dressed, which is admittedly hard when you’ve been switching between personas for the last million years and, despite having a small capsule wardrobe, know that you have about 5 different characters living in there.
I bet at least one kid will have woken up from the noise I make by then (apparently I’m not a naturally quiet person and gave birth to two very intensely hearing kittens), so there’s that.
And finally, we’ll be in the kitchen making breakfast and there’s SO much to do: Lemon water, tea, breakfast, setting the table, calming a tantrum, eating, cleaning up.
Honestly, staying in bed just sounds way nicer.
But here’s where I’m wrong…
Unfortunately I tend to forget that all of the aforementioned things still need to happen even if I do stay in bed longer. Now I just added the pressure of running out of time.
And what’s the thing that usually gets axed? Eating, of course. Why?
Because people see when we’re not showered, when we’re not dressed, when we go to work in our slippers.
They do not see “didn’t eat breakfast”. They may feel it eventually (ahem, hangry much?), but they don’t see it.
We skip breakfast when we’re stressed because of some social convention, because of an external motivation, to make sure other people will not think badly of us.
How about we start placing more value on our own opinion? What do you think of yourself for skipping breakfast and crashing your blood sugar levels into the basement voluntarily?
I know I often don’t get up because it feels like there’s this massive amount of work in front of me. But really, we should think of it as self-care.
Taking a shower should feel relaxing, not like a task to check off a list. Getting dressed should be a fun way to let our personality shine – not a dreaded daily must-do.
And eating breakfast should be a great opportunity to show our body some love.
I know that making breakfast can seem like an unmanageable task, too. But when we’re really honest about it, it’s just a question of a bit of preparation and simple, wholesome staple recipes.
Enter one of many solutions:
It’s creamy. It’s warming. It’s not oatmeal again.
It’s a bowl filled with comfort and you can have it on the table in 15 minutes, flat.
I like to top mine with some grain-free granola and a drizzle of maple syrup.
I know there are easy recipes for breakfast (polenta porridge is simple to make, too). I just tend to forget.
But I’m planning to remind myself and get out of bed with joy about the fact that I get to look after myself – and not resentment that I need to start yet another day.
I have something to help you:
For this purpose I made a cute little phone wallpaper and I want you to have it (and to use it!), too! Having that reminder on your phone all day long is a great way to remember how much you’re worth taking care of yourself.
And as for that millet porridge? That particular day I was definitely wishing I’d skipped the extra 30 minutes in bed when I started getting the shakes and felt like I couldn’t possibly walk even one more step without eating an entire jar of almond butter.
I’ll give you the recipe if you promise me, tomorrow morning you’ll figure skipping the extra time in bed is way better than skipping breakfast.
No more terrible mornings without food in our bellies. Pinky promise? Pinky promise.
here’s the recipe for my favourite millet porridge:
- 1 cup millet
- 3 cups rice milk, or your fave plant-based milk
- 1 tablespoon date sugar, or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 grated tonka bean, or 1/2 teaspoon vanilla
- Pinch nutmeg
- 1/4 teaspoon fine sea salt
- 1 tablespoon cashew butter
- To serve: an extra splash of milk, nuts, seeds, granola, berries... Whatever toppings you love ☺️
- Rinse the millet, then place in a small pot with the milk, sugar, spices and salt. Bring to a boil, then simmer for about 10-15 minutes or until the millet is done. Stir in the cashew butter and a little extra milk if needed to make it creamy. Serve with your fave toppings.