If you’ve been following the Breakfast Challenge series at all, you’ll know that “my current favourite” breakfast is usually only the current favourite for a few weeks. Partly that’s because what is best, in taste and in health and in cost, is always based on the fruits and nuts and grains and vegetables that are in season.
I actually like my oats better savory than sweet, and in a pressure cooker, steel cut oats will cook quickly enough to be a good option.
A warm bowl of custard is the ultimate in comfort food, and with eggs, low fat milk, a small amount of sugar and anti-oxidant dark chocolate, it’s a healthy high protein low GI breakfast.
I’m loving my gem iron. I found it in an op shop, and it’s the perfect implement for breakfast baking because gems are so very fast.
Rocket is rich in a whole range of phytochemicals, including some that are protective against prostate, breast and ovarian cancers. It’s also rich in folic acid, vitamins A, B, C and K, and a range of minerals including calcium. But all that is largely irrelevant in the amounts you’d normally eat. I mean, who puts more than one or two leaves in a sandwich? Except if you make pesto.
I found this gem iron in an op shop. It took me several months and quite a few goes to learn how to use it, but now it is one of my favourite kitchen tools.
Avos have lots of calories but they’re such good calories – full of vitamins A, B, C, E and K, omega-3, monounsaturated fats, potassium, magnesium, antioxidant phytonutrients, and importantly, an amino acid called glutathione that slows down aging. I make a face mask out of them this time of year, but really, they’re much more effective from the inside!
On Mondays I travel an hour and a half to work, and I car pool which means I can’t be late. So Monday mornings are somewhat rushed (to put it mildly!) To make matters worse, it’s a full on day when I really don’t want to be fuzzy brained, and I often end up with a rushed and less than perfect lunch. I also work in a room full of…
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
I do draw the line at Cointreau for breakfast, and I like breakfast pancakes to be higher protein and lower fat and sugar than desserts. But with a bit of tweaking, Crepes Suzette work perfectly for a citrus season Breakfast Cereal Challenge recipe.