Grab ‘n’ go breakfasts
And any time the forecast has you thinking you might not be up to spending time below deck the next morning or into the day, a little time spent preparing a meal the evening before can make a big difference.
We often make a thermos of tea or coffee the night before so we can just roll out of the berth and sip a hot beverage while we get ready to weigh anchor.
So, we will share some of our go-to pre-made breakfast ideas. They have all doubled as lunch fare, as well.
Peanut butter and jam rollups
Spread a thin layer of peanut butter on tortillas. Top with jam or honey, then some sliced banana and thinly sliced apple. If I have fresh or frozen berries, I’ll substitute those for the jam. I sometimes sprinkle on some granola to add a bit of crunchiness.
These can be rolled up and sliced and placed in a plastic container as finger food, or folded up like a burrito. If making burrito style, I sometimes add yogurt, as well. Nuts also make a nice addition.
Overnight oatmeal
We make this all year, as it’s easy, requires no cooking and is nutritious.
- 1/2 cup rolled oats or quick oats
- 1 tbsp Chia seeds
- 1/2 cup milk of choice (skim, almond, full fat etc)
- 1/2 cup yogurt or additional milk
- sweetener of choice – honey, brown sugar, artificial, maple syrup
- pinch of salt
- Add-ins of choice include cinnamon, vanilla, chocolate powder, leftover cooked rice or quinoa, raisins or dried cranberries, shredded or shaved coconut.
- 1/2 cup fruit of choice – fresh or frozen
Use a jar, plastic container or bowl with a lid. First combine oats and chia seeds with the yogurt and milk, until no lumps remain. Stir in sweetener, salt and add-ins of choice. Top with fruit and put it in the fridge. Its ready in about 2 hours, but overnight is best. Just before eating, a sprinkling of pecans, almonds or granola adds a nice crunch.
Make-ahead refrigerator bran muffins
I always have a tub of this batter in the fridge. I have a six-muffin pan which fits nicely in our small galley oven, so I never have many left-over muffins which can quickly dry out and become undesirable.
I’ve been making these for over 20 years. The recipe almost fills a four-litre ice cream pail, but can be halved if fridge space is an issue. Pop these into the oven as soon as you roll out of bed, and you’ll be enjoying fresh, warm muffins slathered in melted butter in no time. The two of us have no problem eating sixmuffins over the course of the day!
- 1 ½ cup sugar
- 1 cup shortening
- 2 cups All-Bran cereal
- 2 cups boiling water
- 4 eggs
- 1 tbsp salt
- 3 tbsp baking soda
- 5 cups flour (can use ½ whole wheat)
- 1 litre buttermilk (or milk soured with vinegar)
- 4 cups bran flakes
- 2 cups raisins
- Optional ½ cup molasses (I have not added this and they are fine without, I sometimes add brown sugar instead or just omit entirely as they are sweet enough)
Pour boiling water over the All-Bran, sugar and shortening. Stir, then add the beaten eggs. Mix well. Add flour sifted with salt and soda, alternately with buttermilk. Add bran flakes and raisins and stir until moistened. Keep in a covered container for at least a day before using. Batter keeps for 3-4 weeks.
Fill muffin cups ¾ full and bake for 30 minutes at 375 F degrees. These make a good hot snack on a rainy day. If it’s blackberry season I insert a few into the batter as I spoon them into the muffin cups.
Quinoa Salad Wrap
For lunches, I make quinoa salad wraps. There are many recipes for quinoa salad online I’ll let you choose your favourite. You can add tinned chicken if you’re cleaning out the canned-food locker. Just spoon the salad into a wrap with lettuce, grated carrots, or apple slices and fold into a burrito style pouch. Wrapped individually in plastic film, these are a real grab’n’go favourite of the captain’s.
