chocolate + paper + scissors


Simple + healthy breakfast ideas

One of my favorite things about the morning is that it brings us a fresh, new beginning, nutritionally. If we don’t feel we put enough good things in our body today, we can always begin again tomorrow. And that starts with breakfast.

I am a breakfast nut! I’m pretty thoughtful about the nutrition balance I create for my family. Since I am in charge of our meals each day, my goal is for each of us to have a balance of grain + protein + fruit + dairy at breakfast.

A girlfriend of mine asked me last week what I feed our little ones for breakfast, which reminded me that I need a go-to list to choose from so I don't have to reinvent the wheel each week.

Here are some simple things that work for our family, including my (sometimes particularly choosy yet precious-with-sleepy-morning-eyed) babies, 5 and 2.

Smoothie – blueberries/yogurt (our daughter called it "yogie" as a toddler, so it stuck!), juice, flax (this recipe is a favorite - simple and delicious.)

Biscuits or English muffin +turkey or veggie sausage sandwich, fruit (berries are quick and easy) + milk

Fruity yogie + toast

Toast/butter/jelly + turkey bacon/turkey sausage/egg

Granola bars + yogie + fruit

Instant oatmeal (I add flaxseed, wheat germ, milk and applesauce – no one knows this.)

Turkey bacon cooked in the microwave

Edamame (shelled/salted)

Frozen soy breakfast patties – Morningstar Farms

Pancakes/waffles (Sometimes I'll make a large batch on the weekend). My new favorite pancake is the Banana Brownie Waffle batter from the Meal Makeover Moms. Indulgent and healthy!

Muffins, fruit + milk

Whole-grain cinnamon bread with cream cheese + fruit

Frozen waffles + berries + milk

Egg/cheese/salsa breakfast tacos

Breakfast casserole (made on a weekend)

Quick scrambled eggs in a coffee mug in the microwave: my new favorite thing for quick weekday eggs! (I often use these to make fast breakfast tacos.)

1. Grease a large coffee mug (I use canola oil).

2. In a small bowl, scramble 2-3 eggs, a splash of milk, a big pinch of cheese.

3. Place into the mug and heat on high for 2-3 minutes (try one minute per egg).

4. Enjoy!

Sweet bread baked during the weekend or Monday: zucchini bread, gingerbread, pumpkin bread or banana bread.

Mmm...makes me wish it was breakfast again! I suppose it will be here soon enough.

What are your favorites easy breakfast staples?


Babies, Love and Fruit.

Hi everyone! I’m happy to let you know that I’m sharing a recipe with you today, as it feels like it’s been a while since I’ve talked about food. (And posted something new.)

Lately, I feel like I’ve been up to my elbows in food, which I love. I’ve been trying lots of new recipes for our family – some hits, some misses. I cooked for some parties hosted at our home, leaning on a local French bakery for their amazing and scrumptious baked goods (and learned that it feels good to celebrate and serve local pastries). And, as I write this, I am finishing off a box of artisan dark chocolates from Valentine’s Day from my mother, known more these days as “Gran” to my children, who still makes me feel like the most special girl in the world. As I tell my children:

I love my mommy very much!

And, speaking of mommies, shall we talk about baby shower food?

On Saturday, February 19, after a fun week of hugs, kisses, paper valentines and chocolate, myself and two girlfriends (who are both remarkable ladies) from church honored and celebrated our sweet friend Elizabeth and her expectant son #2, due on April 1. Elizabeth and Baby Charlie had a lovely time at the brunch, relaxing, chatting and eating (as Charlie was wiggling and kicking!).

My favorite part was talking with amazing, wise, beautiful women, all very different, who are inspiring in many ways. It was a perfect way to spend a Saturday morning, celebrating a special friend and new life.

Everyone enjoyed munching on these giant elephant sugar cookies with a cup of coffee.

Along with some traditional breakfast casseroles and some beautiful goat cheese and leek quiche, prepared by fellow hostess Jennifer, I decided to try an Ina Garten recipe that I’ve had in my notebook for years for oven-roasted fruit. It was a hit – and was very tart, sweet, comforting and filling. It’s the perfect way to end a savory brunch menu (along with the cookies, of course).

Oven-Roasted Fruit by Ina Garten

(Below recipe from the Food Network)nocoupons

  • 6 peaches, pitted and cut into quarters or eighths
  • 6 plums or Italian prune plums, pitted and quartered or halved
  • 1/2 cup sugar (although you could reduce this or use a natural sweetener)
  • 2 cups fresh raspberries (thawed frozen cherries also work well)
  • 2 tablespoons orange juice

Preheat the oven to 450 degrees F.

Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.

Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.

Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

I hope you're enjoying the early days of March. Spring and brunch always feel like a good pair.

What is your favorite brunch dish?