Let’s talk breakfast. You know, the most important meal of the day? The one meal you should never skip. The meal that gives you the energy you need for the day. Here’s the thing about breakfast – some people love it, can’t get enough of it, would eat breakfast food three times a day. Other people despise it – they don’t like cereal or eggs or bagels. Here’s the other thing about breakfast – there are no such as things as “breakfast foods.”
It’s true! If you like ham & cheese sandwiches – eat one for breakfast! Fruit & yogurt more your style? Eat some for breakfast! Pizza lover? Go ahead – eat some for breakfast! The key with breakfast (and frankly with all eating) is to shoot for a balance of food groups, try to work in some protein and seek out healthy choices. With that in mind, nearly ANYTHING is breakfast food.
My kids happen to fall in the category of breakfast lovers. If you’re not lucky enough to have a group that likes cereal and all things breakfast-y, here are some choices that are excellent ways to kick off the day:
– Peanut butter toast with slices of bananas on top
– Trail mix
– Fruit and toast
– A handful of nuts and a piece of string cheese
– leftovers from last night’s dinner
– A sandwich (PB&J, bacon & cheese, roast beef and lettuce…)
Not Quite As Easy But Far From Difficult:
– Smoothie: 1/2 cup milk or orange juice; 1/2 cup ice; 1 sliced banana; handful or two of berries (optional) – toss in blender and blend until smooth. Add 1/2 cup plain or vanilla yogurt, blend until creamy.
Or try this savory option instead: Bacon-Cheddar Corn Muffins
1 cup flour
3/4 cup cornmeal
1/2 cup shredded sharp cheddar cheese
2 TB sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp cumin
1/4 tsp salt
4 bacon slices, cooked & crumbled
1 1/4 cups low-fat buttermilk (see note at end)
1/4 cup oil
1 egg, lightly beaten
– Preheat oven to 375
– Combine flour and next 7 ingredients (through salt) in a large bowl. Stir in bacon and make a well in the center.
– In medium bowl mix buttermilk, oil and egg stirring well with a whisk. Pour buttermilk mixture into well and stir gently just until moist. (overstirring makes tough muffins, a few lumps are okay)
– Spray muffin tin with cooking spray and divide batter among the cups (makes 12). Bake for 15 minutes. Cool 5 minutes in the pan before removing them.
Note on buttermilk: Don’t have buttermilk? I keep a powdered version on hand for cooking. But if you don’t have that don’t despair! Put one generous tablespoon of white vinegar or lemon juice in a measuring cup. Add milk until it hits the 1 1/4 line. Stir gently and use in recipe.
It’s worth the extra effort to come up with a creative breakfast option beyond opening up a box. Kids who eat breakfast make healthier choices throughout the day and are able to focus better – come to think of it, that applies to adults too!