A couple of weeks ago we had a team meeting and we *may* have mocked J for her carry bag, with an empty glass jar and empty hot drink container.
And yet, the logic was good. Maintaining a routine, eating well, and so, and she knows it, she may have converted me.
I have found another breakfast option, and this one is so good that it really does negate any snacking which may happen before lunch. To such an extent that the first week if I left it too late to eat it threw my day out as I’d end up having lunch gone 3 and missing dinner and snacking too late into the evening.
Now, there is balance and there is variety, and it’s all a really economic choice as well, depending on your choice of ingredients.
And, it now transpires, following a long communicator call as to why carrying a glass jar with my current number of overnights in London won’t work for me, that a number of shops stock plastic breakfast containers for this purpose alone- we managed to find a great one from Sistema (and yes we were working, honest), so roll on payday, and I’ll be sat on my train journeys feeling a lot better despite my 5am alarm.
Clockwise from top left: Cinnamon and peach with low-fat vanilla yoghurt; frozen summer berries with low-fat vanilla yoghurt; forest berries with low-fat vanilla yoghurt; nuts, seeds, maple syrup and no fat greek yoghurt; forest berries, seeds, nuts and no fat greek yoghurt; and summer berries, chia seeds and no fat greek yoghurt.
- 40g oats
- 60mls milk
- 4 dstspn yoghurt
- Handful of topping
- Put the oats in pot, level, and pour the milk over evenly.
- Layer the yoghurt on top.
- Add your chosen topping.
- Cover and leave in the fridge overnight, all for at least 6 hours.
- Tubs of summer berries and forest berries in the freezer;
- Seeds: Chia, Pumpkin, Sesame, Sunflower;
- Nuts: Almonds, Hazelnuts;
- Maple syrup and honey;
- Big pots of yoghurt and greek yoghurt.
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