There are two types of people in this world. Those who wake up and don’t need to eat breakfast. And those who need to eat breakfast immediately. Anyone who has spent any amount of time with me knows that I am in the second camp. Most mornings I wake up starving. Sometimes my stomach is actually growling when I wake. Seriously. Breakfast is my favorite meal, and I do not understand those people who can go until lunch before eating (husband, I am talking about you).
Weekends breakfasts are a favorite in our house. Most mornings, we have a large homemade breakfast. When Matt cooks, that means pancakes. But when I am in charge, it means lox bagels.
Breakfast has always been my favorite meal. Every morning, I wake up with my stomach grumbling and really can’t get much accomplished without having a good breakfast. And one of the many things I love about the law firm I work at is Friday breakfast. Every Friday, someone brings in breakfast for the entire office. Last week it was my turn. I used it as an opportunity to try a new recipe. I got good feedback from everyone and will definitely be making this again!
One fun thing about this recipe is you can switch up the ingredients. Toss in raspberries, blueberries, apples, strawberries. Whichever you prefer or whatever you have on hand. Also this recipe can easily be made with or without chocolate chips. So play around with this recipe and make it your own.
I’ve also joined the world of smartphones. Which means I’ve been talking pictures of everything! I was at a restaurant with a great friend last weekend and had to take a picture of this amazing soup–a tomato pesto. New goal: figure out how to recreate my own tomato pesto soup. Hopefully soon I’ll be posting my first recreation recipe!