Not sure about you guys, but I’m always AMAZED by how quickly time flies this time of year. During the first week of November, Halloween feels like it either happened months ago or never happened at all. By mid-November, time has completely warped and I can’t tell difference between morning, afternoon, and night, and certainly can’t be bothered to remember what day of the week it is. It might have something to do with the time change, or the all-consuming fear of impending sucky weather, or the craziness of working retail during the busiest of all retail seasons, but it’s mostly my tendency to completely zone out when busy and stressed.

Finally having time to sit down and look at a calendar, I realized it was Tuesday again. Already? Wasn’t it just Tuesday? I didn’t have time to bake something new and exciting for my breakfast post and was pretty bummed out. I went about my morning business, earlier than usual on account of being busy, and prepared a dish that has become part of my weekly breakfast routine. I had a mini blog-piphany, thinking about how food only makes it into my meal routine if it’s amazing and thinking that it’s high time I share this particular recipe.

So, while I’m shaking my fists at the sky and wondering what the HECK happened to my week, I leave you with one of my favorite breakfast recipes: baked quinoa. It’s super easy and super satisfying, and I guarantee you’ll find yourself wanting it again and again after making it once. The only change I make is to add one egg instead of two, and sometimes I vary the level of sweetener, depending on my topping of choice. Happy Breakfast Tuesday, everyone!

Being busy means less time writing and photographing the food I make, but for some reason being busy also means I spend more time sneaking into cafes for breakfast and coffee with close friends. Hmmm.