Best Breakfast Recipes
As August comes to a close, most of us are using up the last of our summer vacation time and looking forward to getting back into our usual morning routines. Make sure you’re giving yourself a good dose of healthy nutrients — proteins and carbs — to get going in the morning and to stave off hunger until lunch. Although my favourite breakfast is a brioche and a cappuccino, the energy it gives me lasts about 30 minutes, after which time I’m ravenous again! A few years ago I had an aha moment when it came to breakfast. The more protein I consume the longer I can go without feeling hunger. Ok, I know that’s not a new discovery. Healthy professionals have been touting the benefits of a complete and balanced breakfast for ages. But, the idea of giving up my sweet start to the day was just too hard to do. Well, I’m glad I did make the change. Morning is when my energy is at its highest; why not make the most of it?
I know that cooking a full meal in the morning is just out of the question for most people, whether it’s because of that inevitable time crunch or lack or energy. So, here are a few tricks that I’ve developed to make it go quicker.
• if possible, cook a pot of oatmeal, polenta, quinoa or teff (there’s a delicious recipe for teff in Tidings April 2011 issue!) on the weekend or the night before; reheat it in the microwave;
• keep some cooked ham at the ready in the fridge (make sure it’s a brand that is preservative- and filler-free); two slices of ham and a slice of tomato in between two slices of toasted bread makes a filling breakfast;
• eggs done anyway are a powerhouse food; containing many of the essential nutrients the body requires to function properly, two for breakfast are enough to give you all you need to keep your energy up;
• dinner leftovers make the best breakfasts!
French Toast Fingers
Adapted from Egg Farmers of Canada.
2 tbsp orange juice, freshly squeezed
1/2 tsp orange zest, grated
1/4 tsp salt
1/4 cup strawberry jam
8 slices thick-cut bread
Olive oil or butter
Icing sugar, optional
Maple syrup, optional
1. Whisk eggs, orange juice, orange zest and salt in a small bowl; set aside. Spread 1 tbsp of jam on each slice of bread. Cut each sandwich into three even strips.
2. Dip both sides in egg mixture until all egg mixture is absorbed. Grease a griddle or a large non-stick skillet. Heat over medium heat. Cook bread strips for 2 minutes on each side or until golden brown. Dust with icing sugar, if desired. Serve with a small bowl of maple syrup for dipping.