As you’re reading this post, I’ll probably be sitting by the lake, sipping my third cup of coffee, and basking in every last minute of my last week of freedom. Yes, it’s exactly what you’re thinking. School starts next week… dun, dun, dunnnnnn.
Well, it kind of starts. I should specify— teachers start next week, but that means things are going to get real very quickly once Monday hits. And as a teacher, you bet I treasure every last minute of my summer “break” before the craziness of the school year begins. I’m taking in that calm, quiet, lazy lake lifestyle and loving every minute of it. Because that’s about all the quiet I’ll be getting until Thanksgiving.
I teach first grade. You understand.
I’m also treasuring something else that is a rarity during the school year: lazy mornings! I’m usually at work by 7 every morning, which means a breakfast of coffee, a banana, and overnight oats are the routine every morning before I run out the door to start prepping the day. No time for breakfast tacos, no coconut flour pancakes, and definitely not this oh-so-satisfying Cilantro-Lime Quinoa Breakfast Bowl. I’m getting my fill this week and thought you’d enjoy shaking up your breakfast with me, too.
Quinoa for breakfast?? Yes, you read that right. I know it’s not traditional, but who does traditional nowadays anyways? Hearty quinoa mixed with sautéed zucchini, creamy avocado, crunchy grape tomatoes, and fresh cilantro—- all topped with a runny over-easy egg. Now that’s my kind of lazy breakfast! Or lunch for that matter. Who are we kidding, or dinner.
If you’re vegan, this dish can easily be modified with some scrambled tofu on top or even just served without the egg. I ate my leftovers that way, and actually used some tortilla chips to scoop up the last few bites (which was one of my better ideas of the week). So many choices!
Well, the lake is calling my name so I’m off to enjoy those last few days of leisure. Hope you’re having a wonderfully relaxing week!