I am currently enrolled in the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts, a whole-food, health-supportive culinary school in New York City. Meal prep and a handy rice cooker are my saviors for staying healthy and keeping meals simple and accessible during the week.
To make sure I have adequate time for my site, connecting with clients, and responding to emails, I wake up at 6 a.m.
One of the first things I do is throw together my breakfast in my rice cooker. I do various combinations of steel-cut or rolled oats, millet, amaranth, or quinoa with spices, dried fruit, and maple syrup for a warm and hearty porridge.
While my oats cook, my husband and I go on a long walk or run with our Jack Russell terrier, Henry, and grab some coffee as our fuel. When we return, breakfast is ready to go!