Cook, freeze, and pack it for later: breakfasts

The end of summer vacation means big life changes for many of us as we adjust back to demanding work schedules. For me, this means returning to a lifestyle of driving hundreds of miles every week between various gigs and often eating meals in my car, between lessons, or during rehearsal breaks.  For you, it might mean that your kids have a complicated soccer schedule or something.  I don't know, it doesn't have to be about me.

When I was younger, I used to just stuff my face with Doritos or stop at drive-thrus when I couldn't stand the sound of my stomach growling any longer.  My metabolism used to be much more productive then.  Now I really value trying to maintain a well-balanced diet and eat things that won't make me feel like I want to die thirty minutes later.  So, the challenge is to cook good, healthy food now (or whenever you have the time) and save it for later when you don't have the luxury of sitting down to a civilized meal.

Breakfasts present a two-fold challenge: I am often sleeping as late as I can and running out the door, wondering if I remembered to put on deodorant; and I am usually too stupid to think first thing in the morning and would prefer not to have to make a decision about what to make (Obviously, since I can't even handle the deodorant responsibility with regularity). Therefore, it is important to have some breakfast materials ready for busy days, because skipping breakfast is a guaranty of a pesky blood sugar crash mid-morning, and we all know what that means: bad choices at the vending machine at 10am.

On a less hectic weekend, I can make and freeze enough breakfast material to last several weeks and allow for some variety through rotation.  This can all be done in a couple of hours.

These are not so healthy, buuuut.....

Croissants: buy some at Safeway.  They're delicious and you can freeze them in big zip-top bags.  Pull them out frozen and toast (see below) and you're good to go.  BUT, they're not very filling.  This can be replaced by a good, hearty multi-grain bread, sliced and frozen. Combine either with a

Hard-boiled Eggs: These are a staple all year for me.  You can boil a dozen and work through them in a few weeks.  All you've got to be able to do is peel them in the morning.

Muffins: I have posted many times about my muffins.  I love them because they freeze so well and don't take long to make.  You can pack them full of healthy stuff (bran, flax seeds, nuts, veggies) and it still tastes like you're eating a little cake for breakfast.  Here's a basic dough recipe which can be adjusted to suit your current ingredients on-hand:

Basic Breakfast Muffin Dough

Makes about 15 muffins

1 cup whole wheat flour
½ cup rolled oats (not quick-cook)
½ cup white flour
½ cup sugar
2 teaspoons baking soda
½ teaspoon salt
2 tablespoons flax seeds
2 ½ cups shredded fruits and vegetables (apples, carrots, zucchini, etc. in any ratio)
½ cup plain yogurt
¼ cup milk (any kind)
2 teaspoons vanilla
2 eggs

Add-ins:
½ cup chopped nuts
½ cup raisins or other dried fruit bits
½ cup shredded coconut
¼ cup dark chocolate chips
1 teaspoon cinnamon
1 teaspoon cardamom
Dash nutmeg

Combine all wet ingredients (eggs, vanilla, milk, yogurt, shredded fruit and veggies) in a large bowl.  Add all dry ingredients and stir thoroughly to combine.  Pour into muffin cups and bake at 350°F for 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.  Cool on a wire rack and place in a large, freezer-weight zip-top bag.  Freeze up to 4 months.

For some other flavor ideas, check out these older posts:

Chocolate-rhubarb Muffins
Cranberry Sauce Muffins
More Breakfast Treats (Island Muffins and Lemon-Tahini Muffins)

Recipe review: Smitten Kitchen's Pumpkin Muffins

Breakfast Burritos: These can be made with a variety of ingredients to suit your desires, rolled up and wrapped individually in foil, and then frozen.  They are a great, hearty treat in the morning and will definitely allow you to skip the mid-morning munchies.

Makes 10 

10 large tortillas
1 teaspoon olive oil
8 eggs
1/2 cup milk (any kind)
salt and pepper to taste
pinch paprika
shredded cheddar cheese
1/2 cup vegetables (broccoli, spinach, mushrooms, whatever)
leftover rice or cooked potato (optional, but I love potato, even mashed)
1/2 cup salsa

Whisk together the eggs, milk, salt, pepper, and paprika. Heat the olive oil over medium high heat in a large skillet and swirl around to coat the pan. Stir fry the vegetables until soft, then pour in the egg mixture.  Stir constantly to create scrambled eggs.  When eggs are done, pour in the salsa and cook off the excess liquid, stirring constantly.  Remove from heat and stir in cheese and potato or rice if using.

Heat tortillas in the microwave until soft and pliable.  Fill each tortilla with an equal amount of filling, rolling each into burritos and wrapping each individually in aluminum foil.  Place in the freezer and eat within 4 months to avoid freezer taste.

If you remember to thaw out your breakfast in the refrigerator the night before, bully for you; if not, the toaster (dark cycle for bread, medium cycle for croissants) or microwave (2-3 minutes for breakfast burritos) will do just fine.

California Burritos

When I lived in Bloomington, Indiana as a student, there was an old Victorian house downtown which had been chopped up and converted into several things--bizarre toy shop, coffee shop employing the most heavily pierced and tattooed people in Monroe County (god, I loved that place), and a goofy burrito place run by a clingy middle-aged woman.  All they had in there was burritos, which the clingy middle-aged woman owner called "California style". Having never visited the great state at that point in my life, I had no idea what she meant; I think now that California style generally means there are a lot of vegetables in it.  The burritos were overpriced and not terribly flavorful (Ha! Maybe that's the California style!), but the formula she used was revolutionary to me: basically equal parts grains,vegetables, and meat.  She didn't offer much in the way of condiments (nor did she season her ingredients before heating them in the microwave), and that was the problem, but the basic model allows for a wonderful amount of creativity.  I recalled that place a few weeks ago when I was trying to use up leftover rice, tortillas, and veggies (you could call the mushrooms the "meat" in this recipe, I guess). And then I remembered the time I brought my dad in there and she unabashedly hit on him all through our meal, and I was glad I would never have to go there again.

California-style Burritos

Serves 4


4 large burrito-style flour tortillas
1 teaspoon olive oil
8 oz. button mushrooms, quartered
4 oz. dried shitake mushrooms
½ yellow onion, chopped
1 small yellow crookneck (summer) squash, chopped
2 garlic cloves, minced
1 large jalapeno, minced
1 cup loosely packed fresh spinach, torn into bite-size pieces
1 cup cooked brown rice, whole wheat couscous, or quinoa
Bottled green salsa
¼ cup loosely packed cilantro leaves, roughly chopped
6 oz. crumbled queso fresco, feta, or goat cheese
Plain Greek-style yogurt

Soak the shitake mushrooms in warm water for 30 minutes or until they are pliable.  Squeeze out excess moisture and give them a rough chop.  You can save the soaking liquid for soup (freeze if you’re not using it within the week).

In a large skillet over medium heat, warm the oil and sauté the onion, mushrooms, squash, and jalapeno.  Cook until soft (about 10 minutes), then add the garlic and spinach.  Cook another minute, until garlic is fragrant and spinach begins to wilt, and then turn off heat.

To build burritos, place equal amounts of rice, mushroom mixture, and cilantro along one side of each tortilla.  Top with salsa, cheese, and yogurt, tuck the ends up over the filling, and roll into a burrito shape.

Oh yeah...HAPPY CINCO DE MAYO!!!!

Guide to edible airport food

I do a moderate amount of traveling, and I rarely bother to pack snacks anymore, although it is in my Midwestern blood to carry sandwiches everywhere and generally be a cheapskate.  It's just not worth the frisking at security, and those guards are never attractive.  Never.

Here's what I've found so far that's edible.  Feel free to comment and your faves, too!


Top picks at DIA (Denver International Airport):

Boulder Beer Tap house   Jeppesen Terminal West, Level 5  One of Colorado’s premiere microbrewery (and the first in the state, back in 1979), Boulder Beer serves up some tasty staples like lagers and porters, and a special collection for connoisseurs, like Hazed and Infused (a hoppy, bitter ale).  The food’s good, too.

Lounge 5280 Wine Bar  B Gates  This stylish, contemporary bar seems like it could be in LoDo, and the wine list really is top-notch.  What’s really special, here, though, are the signature cocktails using fresh herbs and fruit juices.  Ask your bartender to recommend appetizers that will compliment your drink--they’re great at pairings here.

Mesa Verde Smoking Lounge A Gates  I hate cigarette smoke, but their Mexican-inspired dishes are terrific.  Ask to sit on the "patio" and you can avoid the lung cancer.  For a hearty brunch before a long day of travel, try the chilaquiles and a cup of coffee for as satisfying of a meal as you might get at your favorite neighborhood joint.




New Belgium Hub  B Gates  Famed Fort Collins brewery New Belgium has finally set up shop at DIA.  Get a sandwich and sample some of the beers that have earned them cult status in the West.

Paradise Bakery and Café  B and C Gates  Of all the coffee shops in DIA, this is my favorite, because the baked treats are sooo good.  The muffins are a real treat.  The breads they use in the sandwiches are homemade, as are their soups; it’s a great little deli experience in the middle of the airport.  Oh, and the coffee is fantastic.

Rock Bottom Brewery  C Gates  Just like the locations around the Denver area, this chain has a good selection of beers from around the world and a great burger to fill you up for the plane ride.

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MSP (Minneapolis St. Paul International Airport):

California Pizza Kitchen  Concourse F  These guys really do bake up a great pizza.  The crust is buttery, crunchy on the outside and fluffy inside, and just the right thickness to hold up to the generously portioned fresh ingredients they use.  Get the chicken and roasted garlic--it’s fresh roasted garlic and high quality white meat with a light white sauce and sweet red onions.

Caribou Coffee  Concourses A, E, F, G, Terminal 2-Humphrey  The local favorite really does serve the best cup of coffee in town (including MSP), and their sandwiches and salads are just fine.

Great River Market and Deli  Concourse G  I’m not usually too keen on the fast-food sandwiches (boring and dry), but this menu really does boast some great ingredients and tasty, fresh-baked bread.  For a comforting breakfast that will last you all day, get the Hashbrown Casserole.

Itasca Grill  Concourse A  Like the popular restaurant in the Minneapolis area, the airport location serves up some artful breakfast/ brunch dishes like cinnamon vanilla French toast, an enormous breakfast burrito, and a bevy of omelets.  For lunch, the turkey apple wood bacon ciabatta is divine, as is the lime-infused grilled chicken and brie sandwich.

Maui Tacos  Concourse C Great fish and fresh salsas top fresh-made corn or flour tortillas for a healthy, flavorful meal I never imagined I could get in an airport.

Northern Lights Grill  Concourse D  This restaurant celebrates local cuisine, from simply cooked wild rice soup to broiled walleye and good old-fashioned Midwestern pot roast.  A great wine list offers something to compliment each dish, and the atmosphere, if you turn yourself the right way, makes you forget about the airport chaos beyond.

Rock Bottom Brewery  Concourse C  As stated above, this chain has a good selection of beers from around the world and a great burger to fill you up for the plane ride.  Good place to bring kids (childless beware: people bring their kids here!).

Skol Café and Bar  Concourse A  This bar is beautiful (That's it to the right)!  Scandinavian design accents the Northern European-inspired snacks and drink available.  Do like the locals do and stick to the vodka--it’s incredibly high quality and a perfectly clean palate cleanser with the smoked salmon toasts.



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Sea-Tac (Seattle-Tacoma International Airport)

Anthony’s  Central Terminal  Like their locations around Washington and Oregon, Anthony’s in Sea-Tac specializes in fresh Puget Sound delicacies like oysters on the half shell. Alaskan King Salmon, and their signature blackberry cobbler made with fresh, local berries.  Local microbrews and wines complete a menu that will give you one last great dining experience before your trip home.

Bigfoot Food and Spirits  North Satellite  This popular Seattle chain is little more than a sports bar: BBQ sandwiches, big burgers, and beers. Along with a few brunch selections and an ample dessert menu.  But it’s all really tasty, reasonably priced (for an airport), and will fill you up for a long time.  Great comfort food.

Ivar’s Seafood Bar  Central Terminal  An iconic name in Seattle, Ivar’s serves up beautiful, perfect fish & chips, as well as just about any other local seafood you can imagine craving.  The northwest chowders are fantastic, and their grilled prawns, halibut, and salmon are as dreamy a meal as you’ll find anywhere in Seattle.  Clams, calamari, and scallops make a tasty snack, too.




Maki of Japan  Central Terminal  Well-made sushi and authentic noodle dishes with pork are your best bet here, and the price is right: 8-piece sushi rolls start at just $4.95.

Mountain Bar Room  Concourse C  The burgers and beer are fine here, but this place is best for breakfast.  Belgian waffles and a “Big Cheese” ham and cheese omelet are more special than they sound.  Anything can be prepared to take on the plane if you request it when you order.

Pallino Pastaria  Central Terminal  The wait can be a bit long for this fast-food stand, but it’s worth it.  Perfectly-cooked pasta is topped with your choice of  freshly made sauces for a meal that would put Olive Garden to shame.  The personal pizzas come in a wide variety of flavor combinations, and many of them can be made into sandwiches, as well.

Seattle Tap Room  Concourse B  This is beautifully prepared gastro-pub fare.  The beer-braised bratwurst plate and meatloaf are both terrific, and the beers on tap represent local breweries from throughout the Northwest (and occasionally the Rockies).

Vino Volo  Central Terminal  This tiny space offers high-end wines poured by the glass and sold as full bottles to take home (they’ll also ship for you).  Not sure what you like?  Get a taste flight and chat up the server--they are well-trained in matching you to your perfect mate.

Coffee:  You’ll have to pick your team here, just like you have to in Seattle-proper.  Seattle’s Best, Starbucks, and Tully’s the three local giants, are all equally represented here.  Good luck.  (I choose Tully’s.)

the heat! the heat! and breakfast burritos....

I had the good fortune to be chosen to perform at the National Flute Association Convention in 2007. I had the bad fortune for that convention to be held in Albuquerque. It's nice there, but it's really hot in August.

When I finally reached Albuquerque, I saw... dirt. No grass, no trees, just dirt. Don't get me wrong, the people of Albuquerque seem quite nice. Even the meth addict stumbling around my motel parking lot in the wee hours of the morning was easy going. And the food--well, that is absolutely amazing. The red chili, the green chili, the breakfast burritos (see below) at the place the cops tried to shut down but the people rebelled--get it all! I was in heaven whenever I ate there. But the heat that lasted literally from sun up until sun down, the dirt, the slow moving vehicles in traffic jams all over the city at every hour of the day and night--here was the proof that hell exists and the dead are walking the earth. They're nice dead people and they have good taste in food, but they are living in hell, nonetheless. And now I would be staying in hell, too, for the next four days.

I drove through what seemed to be a business-oriented shopping district, naturally, and made my way to the original downtown area. I had discovered this inexpensive little motel while looking for ways to stay near Old Town, famed for its great food and lively nightlife situated around an ancient town square that felt like you were a million miles away from America (I stand by this description). Of course, I expected it to be a bit rough around the edges, but this was beyond rough. This was the kind of neighborhood that they visit again and again on the television show Cops. Suddenly windows were broken or covered with boards, dirty children with no shirts or shoes played with fistfuls of dust--even if the motel was within walking distance of Old Town (which it barely was), you'd have to be suicidal to do it.

I awoke the next morning to a man bellowing in Spanish underneath my balcony. Apparently my neighbor was an acquaintance of his, and she was none too quick to help him. The sun was already blazing through the blinds, and when I stood near the window it felt a good twenty degrees warmer. I looked outside and saw various people wearing as little clothing as legally possible. I stepped out onto the balcony and instantly felt surrounded by warmth. I could sense sweat coming. I rushed back into my cool(er) room and I looked at the clock; it was 6:18am. Ugh.

I don't know how people do it. But for the breakfast burritos at Frontier Restaurant, I might return in February.

New Mexico breakfast burritos

(The mass quantities are for freezing, and then you've got instant gratification when you're too tired and impatient to cook later.)

1 tablespoon olive oil + half onion, chopped + spinach
6 eggs + 1/3 cup milk + salt and pepper to taste + 8oz. jar salsa or green chili
10 flour tortillas, extra large
10 strips of Morning Star breakfast strips (or bacon)
2 boiled russet potatoes, thinly sliced
cup crumbled queso fresco or feta cheese

Cook bacon or fake-on as directed. Set aside.

Heat oil over medium heat in a skillet and sautee onion until transluscent. Add spinach and just wilt.

Meanwhile, beat eggs, milk, salt, and pepper together in bowl and pour into skillet with spinach and onion. Cook eggs into a soft scramble, then add salsa and finish cooking.

Heat the tortillas so that they are soft and pliable. Fill each tortilla with one piece bacon/ fake-on, three or four slices potato, egg mixture, and crumbled cheese. Be sure to distribute evenly amongst all 10 tortillas! Wrap each tortilla, set on cookie sheet, and freeze 1-2 hours. Wrap individually in foil, and place in freezer-weight bag. Will keep several months this way.