fftf: 6 breakfasts to make once & eat all week! 🥭

Hello! I hope you're having a great Friday so far!

Guess what this week marks?! ... the 3-year anniversary of this newsletter!

Wow, I can't really believe I've been writing it that long. When I started I had no idea I would enjoy it so much, or keep it going so consistently for this length of time! However long you've been reading, thanks for being here - I truly appreciate you SO MUCH! It's a great privilege to be invited to your inbox 😊.

When I don't know what to write about, I usually tend towards whatever I'm craving that week. And this week is no different, but since it's "FFTF Anniversary" week, I thought I'd go a little further and give you a fun round-up of recipes I've published in years past! These all fit into a specific category that I really love...

Make-ahead breakfasts!

My 15-year-old niece recently requested recipes from me and when I asked her what kind, she said "quick-but-good breakfasts." In my opinion the quickest meal is one that is already made, so here's my round up of make-ahead breakfasts (they also work well as snacks!). Make ahead on the weekend and grab-and-go all week long with these GPJ favorites!

On the sweeter side:

Spiced Up Turmeric Mango Chia Pudding (been craving mangoes this week / they're in stores lately!)
10-min chocolate berry chia pudding recipe (been eating strawberries galore, but need to mix it up)
My Favorite Bircher Muesli (aka, overnight oats)
My 3 favorite granolas (1 classic, 1 chocolate, 1 unique)

On the savory side:

Cauli-faux-caccia Recipe (a GPJ original! you probably haven't see a recipe like this!)
Kuku Sabzi-inspired Frittata (great for spring and when you're sick of the usual eggs)

Some photos below to inspire you. Hope you try these and enjoy!

Love,
Jess

All photos are taken by me and recipes written by me, unless otherwise noted.

If you like this email, it would mean so much to me if you'd forward it along to your favorite food-loving friends. Wannabe subscribers can sign up here. Thanks for reading!

In case you missed out, here are a few past issues to check out:

May 6: the most perfect (super easy) spring soup 🍋
April 29: cucumber tofu salad recipe = YUM 🥒
April 22: two big life updates! 🐣 🚚
April 15: my #1 cooking client's most requested side 🤩
April 8: 🌷spring on a plate! 🍓
April 1: spiced carrot dip (or side dish) recipe 🥕
March 25: majorly craving this crunchy salad right now 🍊
March 18: sneaky proteins (for hungry humans) 🏔
March 11: 5 favorite food discoveries of ‘22 so far 🥥🧀🍏🎒

Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.