Nectarines and Cream

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When I mentioned yesterday that making breakfast for myself while watching the baby was difficult, I got lots of great suggestions:  put him in a swing, put him in a wrap, and make breakfast ahead of time.  I thought I’d tackle the last suggestion first.  I don’t know if you’ve ever tried to drop a baby into a wrap, but it’s kind of terrifying!


Last night, I pre-made these waffles (from a mix).  I put them in the fridge overnight, and this morning, all I had to do was heat them up. 


To heat waffles and keep them from getting rock-hard, I microwave them for 20 seconds with a damp paper towel on top.  Then, I toast them for just a minute or so.  Ends up tasting pretty perfect.


All I had to do this morning was dump some Greek yogurt on top and slice a nectarine.  Easy, easy!  And at least it was different than peanut butter toast.


So – I’d love some more cook-ahead suggestions for breakfast.  I’m thinking I can pre-blend a smoothie or whip up some Vegan Overnight Oats.



  • Beks July 12, 2012, 9:45 am

    Julie on PBFingers was just talking about Fitnessista’s (Gina) breakfast cookie, which is basically overnight oats with less liquid, put on a plate and refrigerated overnight. I keep meaning to try it, but it’s a make ahead, grab and eat meal. 🙂

  • Claire @ Live and Love to Eat July 12, 2012, 9:50 am

    Overnight oats for sure – I love mine with protein powder, flax, and chia – gives them a cookie dough consistency. 🙂

  • Jenny July 12, 2012, 9:54 am

    Baked oatmeal- Made these last weekend and they are amazing for an on-the-go breakfast!

  • Sarah July 12, 2012, 9:54 am

    I totally get what you’re going through — my 26 lb, 16-month-old is going through a phase now that’s requiring me to do everything one handed once again! It’s a good workout, and there is really nothing sweeter than having your baby in hand:)
    I love smoothies for quick meals, as well as cheese sticks, fruit that I wash/precut, and TJ’s bags of mixed nuts.
    This book is great — I’m currently 19 weeks along with #2, and definitely plan on using some of these tips/recipes. There are sections on one-handed meals, slow-cooker recipes, and breastfeeding boosting meals!

  • Amanda July 12, 2012, 9:55 am

    Fruit salad, easy to prepare the night before and just add some yogurt and granola or whatever you like on top. I can’t do oats unless I know I’ve got time to eat them while they’re hot, cold oats are just ick to me. I also make large batches of waffles for my daughter for breakfast during the week. Makes my mornings with two babies so much easier to have her meals pre-made like that.

  • Angela @ Eat Spin Run Repeat July 12, 2012, 10:01 am

    i’m loving overnight oats these days!! i also like to make a big batch of my apple pie quinoa at the beginning of the week and eat it for breakfast on mon/tues/wed. (it’s not as great by thurs!) the link is if you’re interested!

  • Heather July 12, 2012, 10:02 am

    Pancakes, crock pot steel cut oats, it smoothies frozen in ice cube trays!

  • Jillian July 12, 2012, 10:06 am

    Your breakfast looks amazing!!

    I will be starring this for future breakfast ideas once my wee one is here in a few weeks.

  • Jennifer July 12, 2012, 10:06 am

    I make breakfast wraps for my busy husband to grab and go! You just do your wrap up ahead of time, wrap it up in seran wrap and place them in baggies and freeze! Also making pancakes and freezing them is a time saver as well. You just pop them in the toaster and add your favorite toppings after. 🙂 I second the fruit salad idea as well! So easy and yummy! These are also good and my kids gobble them up!

  • Sally July 12, 2012, 10:08 am

    Veggie and cheese quiches (without crust) are a favorite of mine. Just cut a slice and warm up or eat cold – always with a slice of buttered toast on the side!

  • Lauren July 12, 2012, 10:09 am

    I love mini fritattas in a muffin tin.
    I just substitute healthier ingredients like low fat or almond milk. Can be refrigerated for about 5 days and makes a great breakfast, lunch and snack.

  • Vicky (Little Baby, Big City) July 12, 2012, 10:12 am

    I soak my steel cut oats overnight then just put them on the stove in the morning… Plus my lactation consultant said oats help with milk production (but I don’t really need any help in that department). Then I add berries or whatever to the top…. I am thinking my little one will like this as a breakfast when we start solids, we are going to try baby led weaning, have you heard of it? Any suggestions for readers how to start?

  • heidi July 12, 2012, 10:17 am

    1. oatmeal in a crockpot cooked overnight (portion extras out in single servings in pyrec dishes)
    2. Banana + nut butter wrap, wrapped up in ceran wrap in the fridge
    3. hard/soft boild eggs cooked and pealed the night before
    4. Leftover Fritata is always sososso good the next day so you could make ahead for sure
    5. breakfast pizza!

  • Brittnie (A Joy Renewed) July 12, 2012, 10:21 am

    Suggestions are great but sometimes easier said than done! At least for me! 🙂

  • Erika July 12, 2012, 10:23 am

    I have a couple of “tricks” I do for easy breakfasts. On Sunday I will make a big batch of pancakes and freeze them – then all I need to to is toast or microwave them during the week. I also like to make a 9×13 pan of granola and it keeps very well in a plastic baggie – then I can use it for either cereal or have it with yogurt and fruit. There is also a good site to check out for Parents Need to Eat Too at

  • Jesse (OutToLunchCreations) July 12, 2012, 10:26 am

    I like making muffins and having them for breakfast. You can also make breakfast quinoa and eat it cold or reheat it with coconut milk ->

    Or a big batch of granola and enjoy it with nut milk, sprinkled over yogurt or a smoothie ->

  • Kendra @ My Full-Thyme Life July 12, 2012, 10:29 am

    Egg cups! Use a muffin tin, line with foil muffin cups and spray them with non-stick spray You can combine any veggies you want. Here is what I typically do:

    In a bowl mix:
    3/4 cup egg beaters (I think they make these with egg whites as well)
    1/4 cup mushrooms
    1/4 cup scallions
    1/2 cup shredded cheese
    dash, or two, or three of hot sauce
    salt and pepper to taste

    Pour into the muffin cups and bake at 350 for 20-25 minutes. You can eat them as is, put them on english muffins, at a morning star “sausage” patty, etc. You can freeze them or keep them in the refrigerator. In the fridge they probably don’t last more than a week. But they are so good they probably won’t last longer than that any way!

    I also LOVE, LOVE, LOVE this recipe:

    It is great because you can add any combination of fruit. It keeps well and reheats well. Enjoy!

  • Reenie July 12, 2012, 10:29 am

    Egg casserole: In glass 9 x 13 dish (or you can make smaller ones) lay out flat ~ whole green chillies; then add dozen or so beaten eggs; then add shredded cheese (your choice) bake @ 350 for about 45 minutes. Sooo good and easy =)

    Meat eaters….I add cooked sausage to it (after the green chillies).

  • Maggie July 12, 2012, 10:30 am

    I’ve never posted before, but I just want to say thanks so much. I’ve been reading your blog for about a year and a half, and got pregnant around the same time you did. (due date two weeks after yours). My baby was born 7/5/12 and your posts have been such a comfort and inspiration. It’s been so great to look back and see the similar struggles I’m having and see where you are today. Your openness and honesty has been so wonderful. Thanks a ton!

    • Caitlin July 13, 2012, 3:09 pm

      Thank you Maggie 🙂 Congrats on your baby!

  • Ashley O. @ The Vegetable Life July 12, 2012, 10:30 am

    I love making a big batch of baked oatmeal and then just heating up a serving every day throughout the week before work! My favorite is baked apple oatmeal with brown sugar and pecans on top!

  • Julie D. July 12, 2012, 10:35 am

    My suggestion: skip the moby and just get a woven wrap and then no dropping will be needed! You can just hold the baby to your chest and wrap the wrap around him and you. Girasols are my favorite.. pricey but so beautiful. Check out or

  • Anna July 12, 2012, 10:42 am

    I make a batch of baked eggs (eggs in muffin tins and baked) and then assemble breakfast sandwiches. I freeze them, and reheat in the oven. I usually make enough for the week.

  • Hillary July 12, 2012, 10:45 am

    I make my breakfast ahead of time every night (to eat when I get to school while I’m checking emails or grading papers). I love Greek yogurt mixed with banana or pumpkin and some cereal. Mini quiches are great, too! (Just eggs, veggies, and cheese baked in muffin tins).

  • Britt July 12, 2012, 10:55 am

    The wrap will change your life ! Two hands are better than one 🙂

  • Jodie July 12, 2012, 10:59 am

    I love vegan overnight oats! I’ve been making them with coconut milk yogurt, almond milk, unsweetened shredded coconut, sunflower seeds and banana. In the morning, I add blueberries or raspberries and peanut butter. It’s yummy!
    Also I sometimes make a big batch of pancakes and freeze them. It’s quick in the morning to heat up and top with fruit.
    Another topping you could try for toast is avocado with lemon juice, sea salt and black pepper. You could mash the avocado and mix everything together and pop in the fridge the night before. It’s delicious!

    • jen July 12, 2012, 11:11 am

      She’s allergic to avocadoes 🙁

  • jen July 12, 2012, 11:11 am

    Sometimes I put all of the ingredients for a smoothie in the Vitamix ahead of time, leave it in the fridge overnight, then, if I want to add anything frozen, like banana chunks, I throw them in and just blend and serve. That way I don’t have to worry about the smoothie getting weird or separating overnight. And of course overnight oats, pre-cut fruit salad, made ahead pancakes and then toasted.

  • Sarah @ In Sustainability and in Health July 12, 2012, 11:20 am

    I like to do a spin on vegan overnight oats, but with quinoa. If you make a batch at dinner, set some aside in a bowl for breakfast. Later that night, you can add some almond milk, cocoa power, cinnamon, berries, banana slices, etc. Stir it all up and let sit in the fridge overnight. Kind of like overnight oats, but with cooked quinoa! More protein and a different texture for a change!

  • Sara July 12, 2012, 11:41 am

    I love my orange dreamsicle smoothies. I make a big batch the night before and have some for dessert and then the rest for breakfast. I use two pealed oranges, 2-3 large heaping spoonfuls of vanilla Greek yogurt, I put in some protein powder (vanilla so it doesn’t change the flavor), depending in how sweet the oranges are I might add a little sugar, and then about 16 oz of ice and blend. In the morning I give it a quick stir to make sure nothing has separated out and breakfast is done!

  • Sarah July 12, 2012, 11:46 am

    If you have time over the weekend, make a big egg casserole (look up recipes for “Strata”). Then you can just slice, heat and eat! Plus it’s a great way to get some veggies in with breakfast.

  • Marie July 12, 2012, 12:00 pm

    I like baking & freezing muffins, waffles, or pancakes. Sometimes I defrost a couple hours ahead and then microwave or toast. I also love making these burritos for lunches or snacks: It has ground meat but you can sub beans or whatever, I’m sure. They are really good!

  • Lisa July 12, 2012, 12:08 pm

    That looks delicious! What a great idea for a healthy dessert in the summer. I never think to get cream and add that to fruit.

  • Gina (fitnessista) July 12, 2012, 12:33 pm

    breakfast cookie ftw!
    also, let me know if you want to borrow my baby k’tan. it will keep him snuggled next to you and is super easy to use

  • Katie @ Peace Love & Oats July 12, 2012, 1:05 pm

    Definitely go for the overnight oats or a smoothie. I also know some people pre-make their pancake batter and just make them quickly the next morning. Also, I made chia seed pudding for breakfast this morning, which is basically overnight oats but with 1/4 cup chia seeds and 1 T oats. Lol so the opposite! Oooh, also you could pre-bake a sweet potato and then in the morning cook 1 or 2 eggs over easy and throw them on top! I looooove that for breakfast, especially when I add hummus or salsa!

  • Elle July 12, 2012, 1:23 pm

    I second those recommending freezing waffles/pancakes etc. All you need to do is to pop them frozen in the toaster (on a defrost setting) and…voila’! Breakfst is served.

  • Alisa July 12, 2012, 1:25 pm

    Baked oatmeal! I usually go off of your original recipes but altered so I can have this on multiple mornings:
    1 cup steel-cut oats
    1 cup milk
    1 cup water
    1 serving (usually 42 grams) of GF pancake mix

    Mix and bake about 45-50 minutes at 350.

    Add ins (I usually bake the oatmeal with at least one of the following in it): pumpkin (cuts down on baking time for some reason), blueberries, bananas, PB, honey, agave, apples, cinnamon, nuts, etc.

    Easiest and BEST breakfast! Stick it in the fridge and cut a piece whenever you want!

  • Sarah @ Celiac in the City July 12, 2012, 1:54 pm

    The waffles looks great — just got some peaches today! (still working on a GF DIY mix for waffles/pancakes that I really love)

    I do the overnight oats too, but in jars :

    So you can make a few for the week and they don’t take up much storage and are ready to serve. (you can use the milk of your choice and the fillings are endless)

    You can also make ahead egg “muffins” in muffin pans with veggies mixed in, so they are an eat-with-your-hands option that you could reheat.

    You’re doing a great job, Henry is a lucky little guy.

  • Kelly July 12, 2012, 2:19 pm

    I’ve heard (but never tried) that you can make a large batch of oatmeal in the crock pot. Then divide it up and put it in the fridge so that it’s ready each morning. I imagine the recipe would be similar to how KERF makes oats in the rice cooker? Not sure. You’re doing awesome, Caitlin, we’re all rooting for you!

  • kirstia July 12, 2012, 3:01 pm

    I make steel cut oats for the entire week on Monday. Cook up a big pot, portion it out into individual containers, stick it in the fridge, and then you can heat and eat that morning.

    I’ve been doing this for the past three years and it saves so much time, money, and well I’m lazy 🙂

    Here’s how she does it, never tried this method before:

    Oh and you can also freeze your waffles, make a huge batch and freeze ’em. The only reason I don’t do that is that if I have waffles in my freezer, they get eaten for breakfast, lunch, dinner, snack, dessert….so yeah, no frozen waffles for me:)

  • Christy July 12, 2012, 3:10 pm

    I make huge batches of waffles and freeze them. Pop them in the toaster and we have an easy, healthy breakfast. This weekend I made chocolate cherry chia waffles…. dried cherries, a little bit of cocoa powder, chia, and flax seeds dumped into the mix. The kids gobbled them up.

  • Amber K July 12, 2012, 3:19 pm

    Pre-made smoothies, overnight oats or even a breakfast cookie is what I lean on when I need something quick and easy.

  • Caroline July 12, 2012, 3:56 pm

    I love to freeze waffles and pancakes, easy to pop in the toaster come morning! Oats are definitely an easy make ahead meal. Just reheat with some milk or water. Smoothies never stay right when I keep them in the fridge, but maybe you could freeze them in popsicle molds instead!? Also, i love to keep hard boiled eggs around – in the shell to last longer. I slice them over toast topped with mashed avocado (some lime, and salt) and hot sauce! A fritatta would be a great thing to make at night and east to slice and heat in the morning too. Good luck!

  • Lorin July 12, 2012, 5:10 pm

    I really like KERF’s doughboy smoothie. Overnight oats, but blended up!

  • Chelsea @ One Healthy Munchkin July 12, 2012, 5:30 pm

    Oh She Glows’ baked oatmeal is delicious! I made it for my family for Christmas breakfast and everyone loved it. And as a bonus, it would make breakfast for the entire week! 😉

  • Karen July 12, 2012, 7:17 pm

    Make a batch of mini crustless quiches in cupcake tins. Then you just have to heat one up in the morning!

  • tina July 12, 2012, 9:19 pm

    I bake eggs omelet style for on the go meals–I scramble 9 eggs with a splash of milk, pour them in an oiled or buttered brownie pan and bake at 400* until set (about 30 minutes). I can slice it into squares and heat it up in the microwave and eat as is or toss between two slices of toast (with maybe a little cheese) for an egg sandwich on the run. It has seriously made my life super easy. I started doing this when I was on maternity leave with my son to avoid having to wash the egg pan every day but kept it up when I returned to work because it seriously takes just 10 seconds to assemble breakfast.

  • alli July 12, 2012, 11:57 pm

    the last few weeks before i had my baby i made up an entire loaf of french toast-froze them on cookie sheets so they’d freeze individually, then i put 2 in a ziploc baggie. those saved me. i’d pop them in the toaster oven and smear them with pb and some agave. they tasted like they were just made! he’s almost 2 and i keep meaning to do that again, for him and me! i’ve also premade a bunch of waffles and froze them the same way. not sure how smoothies would do. but i premake my yogurt bowls a week at a time. 6oz greek yogurt, 3 oz sliced banana, cinnamon and 3/4c raw oats. stir it up, add some water and voila. breakfast in no time. and yes, it still tastes good after a week 🙂 good luck!

  • liz July 13, 2012, 10:49 am

    make a big pot of oats (i make 4 cups) and store in the fridge. in the morning add some water and microwave and they taste like new!

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