Bacon, bagels, and baked goods….it’s no wonder many North Americans are pudgier than ever! And tired too! When you fuel your body with simple carbs and sugars, you often end up crashing before you can hit the lunch rush at the drive-through. So it’s time to re-think breakfast. Never had veggies in the a.m.? You don’t know what you’re missing. Check out some of our favourite recipes for ensuring you get your 5-10 a day…and love every last bite!
Daily Apple’s BLT (bean, lettuce & tomato)
2 slices organic artisan bread (preferably sprouted)
Your favourite bean spread (we’re partial to Daily Apple’s Back in Black Bean Dip)
A leafy green like arugula, watercress, spinach or romaine
Organic or local tomato
Salt, pepper, hot sauce, herbs, spices.
Toast your bread and spread with favourite bean dip. Top with your veggies, season and enjoy!
Chris’ Cold Plate
This is one of Chris’ favourite breakfasts, especially when he gets to sleep in a little.
baby cucumbers
fresh romaine hearts
sliced red onion
celery sticks
pickled vegetables
Favourite cheese (if vegetarian) or veggie spread (if vegan)
Artisan crackers
sliced pears/apples
spicy walnuts (like Daily Apple’s Nutso so Spicy)
Dried apricots
Nothing to this one…grab your favourite snacks and put them on a plate. Get yourself a hot cup of green tea or organic coffee and ease into your morning with the paper or your favourite mag!
Spicy Noodle Toss
Now it’s my turn! My absolute favourite breakfast, especially after a late night out, is a steaming hot bowl of spicy noodles. And no need to order expensive take-out or rush to get to the Dim Sum Shop. You can make your own in under 20 minutes!
Brown rice vermicelli or pad thai noodles
Organic broccoli florets
Sliced white & green onions
Diced cabbage
Baby bok choi
2 tbsp Braggs, shoyu or tamari sauce (soy will do in a pinch)
2 tbsp rice vinegar
Hot sauce (Shirley, my nephews’ caregiver makes the best!)
Extra-firm tofu
1 cup mild or white miso
2 tsp sesame oil
Boil water in a medium sized pot. Add rice noodles (cook according to directions.) Drain and rinse if necessary. In a deep skillet or fry pan heat sesame oil on low and add white onions. Cook until translucent. Add Braggs, vinegar and miso to skillet and heat. Sautee broccoli, cabbage, bok choi and tofu with cover on until tender. Add cooked rice noodles and hot sauce to taste. Toss. Top with toasted sesame seeds and diced green onions. Enjoy with a fizzy fruit water (soda water & POM is THE BEST!)
Sydney’s Sensational Savoury Skillets
My sister always asks me to make this whenever we sleep over. It’s a healthier version of a breakfast item I found at a diner in Chicago with my good friend Annabel back in the mid ’90s. Mmmmm…..so tasty!
4 white or russett potatoes, peeles & shredded
diced white onions
organic broccoli florets
handful of chopped button mushrooms
diced green pepper
diced organic tomatoes
2 tbsp olive oil
cheese (optional)
diced avocado
cilantro (garnish)
salt/pepper
hot sauce
Heat olive oil in a deep frying pan and add onions. Stir until light brown. Add potatoes, and all diced vegetables and fry on medium-high heat until golden. Season with salt, pepper, favourite herbs, and hot sauce. Top with avocado, cilantro & crumbled feta (if desired). Yum.