As if figuring out how to feed yourself on the way out the door wasn't hard enough, imagine you're allergic to most breakfast foods. Or maybe you don't have to imagine it because you live. it. every. day. I don't eat gluten and I avoid eggs for the most part, so that removes most breakfast foods from the table. If I didn't have the forethought to make something like granola or bagels, I'm pretty SOL. It's typically toast and peanut butter at that point. After my third day in a row of it the other week I thought, "Sheesh. If only there was a way to not make this so damn sad." So, I did. I mashed up a banana, added some tasty, inflammation-busting and cold-killing spices, and sprinkled on some crunchy seeds. Combined with some almond butter and my favorite GF bread, those extra 60 seconds of prep made me feel like a grown-ass woman instead of a 33-year old wolfing down a 2nd grade staple.
2 pieces of gluten-free bread, toasted to your liking
2 Tbsp nut butter (I like almond for this combo, but use what you have on hand)
1 banana, mashed
1/4 tsp cinnamon
1/4 tsp turmeric (I used the dried variety since it's what I had on hand)
1/4 tsp ginger (Same as turmeric, this was dry)
Dash of nutmeg
2 tsp of mixed seeds (I really like hemp for protein and pumpkin for more cold-fighting zinc benefits, but you can use sunflower, sesame, or even whatever nuts sound good)
Flakey sea salt
Go ahead and spread that nut butter on your toasted bread. You know how to do this.
In a small bowl, combine your mashed banana and spices. Mix very well. Carefully pile the banana mixture on top of the nut buttered toast.
Sprinkle with seeds of your choice and a pinch of flakey sea salt.
Note: If this is something you want to eat throughout the week, I recommend toasting your seeds (they'll be extra tasty!) and having them set aside in a little ramekin to just grab and sprinkle without any prep the day-of.