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Re-thinking breakfast

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)

  1. 2 slices organic artisan bread (preferably sprouted)

  2. Your favourite bean spread (we’re partial to Daily Apple’s Back in Black Bean Dip)

  3. A leafy green like arugula, watercress, spinach or romaine

  4. Organic or local tomato

  5. 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.

  1. baby cucumbers

  2. fresh romaine hearts

  3. sliced red onion

  4. celery sticks

  5. pickled vegetables

  6. Favourite cheese (if vegetarian) or veggie spread (if vegan)

  7. Artisan crackers

  8. sliced pears/apples

  9. spicy walnuts (like Daily Apple’s Nutso so Spicy)

  10. 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!

  1. Brown rice vermicelli or pad thai noodles

  2. Organic broccoli florets

  3. Sliced white & green onions

  4. Diced cabbage

  5. Baby bok choi

  6. 2 tbsp Braggs, shoyu or tamari sauce (soy will do in a pinch)

  7. 2 tbsp rice vinegar

  8. Hot sauce (Shirley, my nephews’ caregiver makes the best!)

  9. Extra-firm tofu

  10. 1 cup mild or white miso

  11. 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… tasty!

  1. 4 white or russett potatoes, peeles & shredded

  2. diced white onions

  3. organic broccoli florets

  4. handful of chopped button mushrooms

  5. diced green pepper

  6. diced organic tomatoes

  7. 2 tbsp olive oil

  8. cheese (optional)

  9. diced avocado

  10. cilantro (garnish)

  11. salt/pepper

  12. 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.

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