Although this post isn’t directly about teaching it is about that lovely teacher-life balance problem that we all seem to face. Hope this can help some people out who are like me in the mornings.

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A typical morning of alarms

True fact: I am NOT a morning person. Never have been, probably never will be.

Here is what my mornings were looking like leading up to Winter Break…

6:40 am – alarm buzzes, I hit sleep

6:49 am – alarm buzzes, I hit sleep

6:58 am – alarm buzzes, I hit sleep

7:07 am – alarm buzzes, I hit sleep

7:16 am – alarm buzzes, I hit sleep

7:25 am – alarm buzzes, I hit sleep

7:34 am – alarm buzzes, I look at the time, jump out of bed and quickly brush my teeth/wash my face, throw on whatever clothes are closest, grab a mandarin orange and a Babybel cheese, and literally run out the door to my car…

So this wonderful day by day plan worked so well that I had to buy lunch 3 days a week, extensively annoyed my boyfriend (who gets to sleep later – lucky guy!), and had me feeling rushed and overwhelmed every single day.

Now I know many people who say – you are an adult now just get up when the alarm goes off. Don’t hit sleep. Don’t stay in bed. Don’t rush… I’VE TRIED IT! I swear! It just doesn’t work for me. So instead of pretending that I can somehow change myself into a morning person I’ve given up. I’m a night owl. I stay up too late. I like my cozy warm bed. I prefer 5 extra minutes of sleep to looking my best (or even to looking anything but my worst sometimes).

Time for a new plan…

Making lunches ahead of time is something I’ve been trying to do for a while and I’m slowly getting better at it so I will keep working on that one. I will also lay my clothes out the night before so that I actually don’t show up looking like I just rolled out of bed (even though I do). Do to some health issues, breakfast is insanely important to my energy levels for the rest of the day as well as my mood and ability to be patient – obviously key for teaching! This past week I have planned and been making (finishing this weekend) 48 frozen breakfasts (should last the two of us about a month) that I can pop in the microwave while I brush my teeth/wash my face and get dressed. (No – I’m not amazing or an over achiever or on some crazy health kick – I’m just really really desperate for a plan that will work!) I’m excited about this endeavor and I think it’s a very maintainable plan for my lifestyle (it only took a few hours total to make these meals and we have a decent sized freezer) – Plus it’s very money friendly to make big batches like this!

Recipe #1: Quinoa Egg Cups

I used this recipe as my base and then made two different flavours for these breakfast cups. I think that 2 of these cups with a piece of fruit will be a perfect breakfast for me.

Spicy Version:

  • 2 cups – Cooked Quinoa
  • 2 eggs
  • 1 cup – Cheddar cheese, grated
  • 1 cup total of mixed black beans, onions, peppers
  • 2 tbs – salsa
  • 2 tsp – taco seasoning
  • Salt and pepper

Mix everything together, put in baking tray (I recommend using muffin cup liners – lesson learned with first batch) and bake at 350 degrees for 15-20 minutes. Makes 12 muffin cups.

Pesto Version:

  • 2 cups – Cooked Quinoa
  • 2 eggs
  • 1 cup – Havarti cheese, grated
  • 1 cup total of mixed peppers, onions, and sundried tomatoes
  • 2 tbs – Pesto sauce
  • Salt and pepper

Mix everything together, put in baking tray (I recommend using muffin cup liners – lesson learned with first batch) and bake at 350 degrees for 15-20 minutes. Makes 12 muffin cups.

Recipe #2: Breakfast Burritos

This has always been a “go to” breakfast for me but even this quick and easy breakfast is too much work for me in the mornings – the freezer version will be much better! This recipe is more of a guess and test for me but here is the basics of what goes into 2 breakfast burritos (I just made 12 of them and froze them).

  • 2 tortillas (whole wheat – large size)
  • 2 eggs
  • 1/2 cup – Black Beans
  • 1/4 cup – Onion
  • 1/4 cup – Red pepper
  • 1 tbs – Taco seasoning
  • 1 tbs – Olive oil
  • 1/4 cup – Salsa
  • 1/4 cup – Grated cheddar cheese

Basically I just sauteed the pepper and onions with the taco seasoning in the olive oil then added the black beans and eggs. Once it was all cooked and mixed together I served it into the tortillas, topped with salsa and cheese, rolled them up and put them in the freezer. Easy peasy!

Recipe #3: Smoothies and Muffins

Okay, I’m not really giving you a recipe here more of a “food plan” I guess. I made 48 of my favourite muffins from the Looneyspoons cookbook (they are called Morning Glory-ous) and then we got some freezable smoothie cups so we can make smoothies and freeze them. You just take the muffins and smoothies out of the freezer the night before to defrost and we will be good to go!

If you are interested in the Looneyspoons cookbook you can take a look at it here (and order it through our Amazon store if you’d like).

Meaghan