Andrew Purcell, Carrie Purcell
Breakfast is my favorite meal, for many reasons. First of all, I'm a morning person and almost always eat breakfast at home, so I have the time, ingredients, and kitchen space to get creative and make pretty much whatever I want. Second, I work out in the mornings, before breakfast (pre-workout, I always drink coffee, and usually eat something quick and small-ish), which makes me hungry—and being hungry makes everything taste better. Lastly, there are plenty of days when my job requires tasting so many recipes or food samples that lunch and dinner sort of get ruined because I'm not all that hungry for them.
Frankly, I'll eat pretty much anything for breakfast, as long as it's filling and feels satisfying enough. Leftover chicken and sweet potatoes from the night before? Sure. A mish-mash of fruit, peanut butter, scrambled eggs, and the end piece of bread that no one ever wants to eat? Done it. Oatmeal in literally every iteration you can possibly think of? Forever my go-to. Now that it's sweltering hot out, though, I find that I wake up craving cold, no-cook breakfasts. Some days, "cold" won't even do it—those days, all I want to eat in the A.M. is something that's literally freezing.
Exercise-wise, I mostly strength train, which means I'm very deliberate about always including a good amount of protein in every single meal and snack. The thing is, I really don't like protein powder. I get that it's an easy, and that people love it, but I just think it tastes bad. Eggs are a huge part of my breakfast routine (and my lunch and dinner routine on certain weeks), but when I'm craving colder, sweeter, things, Greek yogurt and cottage cheese take over as my A.M. protein sources of choice. While both taste fine topped with fruit, nuts, granola, and other breakfast-y things, I get bored of that pretty quickly. Luckily, both blend seamlessly into frozen breakfasts like smoothie bowls, puddings, and healthy soft-serve.
The blueberry soft serve above is easy and delicious. It's also beautiful and vibrant, which is great if you love Instagramming breakfast almost as much as you love eating it. (Guilty. The light is just so much better in the morning!)
Below are six freezing cold breakfasts that have made their way into my breakfast rotation this summer. I make the froyo and both pudding recipes in big batches, then let them thaw while I get dressed. I always have some kind of yogurt bark on-hand (right now there's a cherry-pecan version in my freezer). For smoothie bowls , I do all the chopping and portioning in one prep session, then keep ingredients in ready-to-blend freezer packs, so that all I have to do in the morning is dump everything into the food processor and blend.
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