Ginger for Breakfast: 3 Recipes Fueling My Mornings

I ❤ ginger! Fan-fave cinnamon is great, but ginger is my jam. It’s peppery-delicious, versatile all day long, and so good for you. Here are three breakfast-inspired ginger-infused recipes I’ve been making on repeat.

Ginger-Lemon Shots
Yes, you can buy ginger shots at Jamba Juice, Whole Foods, even at farmer’s markets (which is where I first discovered them, and I don’t mind supporting a female entrepreneur). But making them at home is easy and much less expensive. I bought a clam shell of organic ginger at Costco and picked lemons from my tree. If you use organic ginger and lemons you don’t even need to peel them. I use a juicer (so old they don’t make it anymore, so I can’t endorse a brand) and start with ginger cut into pieces, then finish with halved lemons. Grating ginger by hand is a pain, so either a juicer or a blender is the way to go; if you use a blender, though, you’ll want to peel the lemons and perhaps also the ginger. I added a little water and the teensiest drizzle of maple syrup, put the concoction in clean spice jars, and stored three days worth in the fridge. Shake it up before sipping.

Chia Pudding
I use almond milk, vanilla, and a slight drizzle of maple syrup, and add a few dashes of ground ginger and turmeric (sub cinnamon, cardamom and cloves for a chai flavor). I put it in a glass jar and shake it up hard, then give it a stir about five minutes later to break up any clumps. So easy I can prep it just before bed while I’m setting the coffee maker, and I won’t even have to think about breakfast in the morning. Sometimes I add fruit, other times I just dig in. BTW, 1/4 c of chia + 1 c of non-dairy milk makes two breakfast servings, so put it in two individual jars or one larger container. Or make a big batch and eat throughout the week.

Granola
The ginger shots and chia pudding are mine all mine, but the whole fam chows down on this recipe for breakfast, lunch, and snack. The kids can hardly wait until it’s cooled. I make it a little different each time, changing up the nuts, adding or not adding dried fruit. The always-adds are equal amounts of ground ginger and cinnamon and unsweetened coconut flakes. The family likes to eat it by the handful (it’s great for lunch boxes, too); I like it with some fresh fruit and a little almond milk.

Bon Apetit!

 

Cover image by Ajale from Pixabay

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