Hey Trainers! Be sure to check out Corsola Beach, our newest section on the forums, in partnership with our friends at Corsola Cove! At the Beach, you can discuss the competitive side of the games, post your favorite Pokemon memes, and connect with other Pokemon creators!
Due to the recent changes with Twitter's API, it is no longer possible for Bulbagarden forum users to login via their Twitter account.
If you signed up to Bulbagarden via Twitter and do not have another way to login, please contact us here with your Twitter username so that we can get you sorted.
it's either yogurt and a granola bar or just toast with some sort of interesting butter from trader joe's (cookie butter, honey apple butter, fig butter, mango butter..)
On the weekdays I've always have cereal (usually fruit and cornflakes) with cold milk, but on Sunday I have toast and jam and Saturday I usually skip it.
For the past 5 years, I usually eat Hot Pockets for breakfast. I'm not even eating the breakfast kind. I do try to switch it up and have cereal or waffles/pancakes. On the weekend, my dad usually makes sausage, eggs, and toast or very rarely, bacon.
Usually just bread with butter and chocolate milk. I should probably gain the habit of also eating fruit, which is recommended, but I always feel full after that.
When I'm at school I normally have a bagel, an egg or two and a bowl of fruit. I try to stay as healthy as possible. Well when I'm at home, like now over break, I'll eat whatever I can get my hands on. I had Oreo pie this morning, for instance.
Cereal and milk during weekdays; usually on the weekends I make an omelet, bacon and eggs, or pancakes, and sometimes I go down to Panera and have one of their baked souffles.
My average breakfast is a sandwich made up of white bread and scrambled eggs. I also add mushrooms and chicken to eggs. Sometimes I eat chicken curry with wheat loaves.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.