Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Recipes

Beyond the Bagel — Moving Breakfast

Moving is always hard. Moving in New York City is harder. The real estate game is hyper competitive and frenzied, and one rarely ends up with more than a month (often much less) to whittle down, then gather up belongings before handing over the keys.

As my family and I packed up our apartment to move over the last few weeks, I thought often (perhaps strangely often) of the ancient Israelites. Forty years spent wandering through the desert in a perpetual state of motion makes even a New York City move seem simple. How did they keep track of their belongings as they schlepped across the sand? At least, thanks to the manna God provided, they had breakfast covered.

In Brooklyn, our moving breakfasts looked pretty bleak. Pancakes and eggs are too time consuming when you are packing against a deadline. My usual fare of toast was out the second the toaster got tucked into a box. And cereal just did not keep me energized enough to get the work done.

My solution? Yogurt bowls: a scoop of plain yogurt swirled with maple syrup and rich tahini, then topped with blueberries, raspberries, sliced almonds. The tahini and nuts made it both satisfying and filling. And the maple syrup and summer berries added sweetness with no chopping and minimal stirring required. Breakfast was ready in less than a minute, which left us more time to wrap up our Shabbat candlesticks and decide which furniture we should part with.

We are settled now into our new apartment, but the yogurt bowls have stuck around. Turns out, they are equally delicious for a leisurely breakfast as a hurried one.

A Yogurt Bowl for Moving

Serves 1

Plain yogurt
Pure maple syrup
Tahini
Blueberries
Raspberries
Sliced almonds

1) Dollop desired amount of yogurt into a bowl; add a teaspoon or two of maple syrup and tahini and stir to combine.

2) Top with blueberries, raspberries, and sliced almonds. Drizzle with additional maple syrup if desired.

Leah Koenig is a contributing editor at the Forward and author of “,” Chronicle Books (2015).

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.