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We’re all modern day girls, beyond bra-burners, right? I mean, while I’m loading the dishwasher and picking up dog poop – mutually exclusive events – I’m reminding my family that I once danced in the suit life before I found the sweet life. So then, why is it that when my husband, who started a new job with a longer commute, asked me to pick up breakfast bars for his morning drive, did June Cleaver lance my thoughts. How could you not have homemade foods ready for the Mister’s drive? If that wasn’t enough, Carol Brady possessed me into whipping up homemade granola bars, zucchini muffins, and yes, baked egg cups – in one day. Luckily, I snapped out of it before the mullet and husband doting permanently set in – oh Dan!

Family mealsare not always possible, so, I say have a few prepared items on hand to make good choices easy.

We can turn to the zillions of packaged bars line grocers’ shelves. Some even decent like these or thoseor a craft your own. But, if we can find minutes to make our own versions, we control the ingredients without all those evil preservatives and we win the food game.

The granola bars (pictured at top) are delicious, made using all natural ingredients including brown rice syrup for sweetening.

The recipe is from one of my favorite cookbooks, a gift from my editor at Edible Westside.

Zucchini muffins take advantage of zucchini nearly at season’s peak, you know when the garden – someone’s garden, not mine – overflows with multiplying vegetables. My recipe came from the compelling healthy cookbook by Sheryl Crow, but thought they were too bland. I found a few other recipes online that should turn out better: try here and here.

Baked egg cups are my best got-to to-go. Protein and vegetables baked in muffin tins, then frozen to be reheated in one minute in a microwave. I’ve yarned about these breakfast savories before from that unspectacular cookbook, but worth another mention to share a great way to start the day. Check out the easy recipe.

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