What many people call their favorite meal can often feel like the toughest. With today’s busy schedules and hurried mornings, breakfast is easily the last thing to remember and the first thing to skip. Still though, breakfast has so much potential. Smoothies, pancakes, panna cotta, homemade granola, egg bakes… find all breakfast recipes previously posted on this site here. Want to share about your favorite breakfast or give me an idea for a feature? Contact me anytime via the contact page.
If there’s anything better than fried chicken, it’s fried chicken on a waffle. (Am I right?) Comfort food meets comfort food in this soul food classic. So here’s a look at a lightened-up, healthier chicken and waffle recipe. Treat yourself to a bit of American history with this dish!
Here in Nashville, waffles are about as ubiquitous as hot chicken, at least according to an article in The Tennessean last year. Read More
Want more antioxidant-rich blueberries in your diet? Why not start with breakfast? The first meal of the day is the perfect time to up your berry intake. Below are ten easy blueberry recipes to use!
When you want to eat more berries, a great place to start is with easy blueberry recipes for the morning. First thing when you get up, make a fresh, healthy choice; suddenly your day will be looking better. The level of difficulty is up to you. From grabbing fresh berries on their own to using them in a make-ahead recipe, there are lots of ways to enjoy easy, blueberry-packed bites.
So want some inspiration for easy blueberry recipes? Try any of the following ideas!Read More
This article on blueberry buckle doughnuts (or doughnuts meet cookies, i.e., doughkies) is the third post in a series of make-ahead mornings, batch breakfasts designed to save you time. Also in this series: breakfast panna cotta and a closer look at smoothie packs.
Built like a doughnut, baked like a muffin and crunchy enough that their bite can be heard across the room, these doughnut hybrids are like doughnut meets cookie: doughkies?Read More
This article on smoothie packs is the second post in a series of make-ahead morning recipes, batch breakfasts designed to save you time. Also in this series: breakfast panna cotta.
They’re tasty, healthy and an easy way to get your greens–but, let’s face it, even smoothies are a chore when you’re tired, stressed or in a rush. Who can’t relate to blogger and cookbook author Kathryne Taylor, who said in Women’s Health Magazine, “I need my breakfasts to be easy enough to fumble together in the morning, because I don’t have the energy to pull out a variety of smoothie ingredients before I’ve had coffee”?Read More
It was Good Health Magazine that first wrote, “Breakfast is the most important meal of the day,” but for anyone with a job, kids or a warm bed in winter, it’s also the most likely meal to skip. While there’s no shame in grabbing a banana while you jet out the door, there’s also no denying the beauty of batched breakfasts, prepped and planned for the week. Interested? Behold, breakfast panna cotta.
Let’s say you’re already familiar with traditional panna cotta, that velvet custard dubbed “perfect dessert” by The Kitchn and considered fancy enough “to wow your guests,” according to at least one West Virginia news channel. If you’re relegating panna cotta to the dessert category, however, you’re missing a morning marvel. Panna cotta, literally cooked cream, is a smooth and silky custard originating in Northern Italy that ranks high on the list of desserts dressed to impress, right next to soufflés, tiramisu and flan. But swap the heavy cream with Greek yogurt and add some granola, and you’ve got a new reason not to hit the snooze button.Read More
This is part four in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Also in this series: Intro, Venison Vegetable Soup, Will the Best Pie Crust Please Stand Up? and Pepperidge Farm bread.
At first glance, the fourth chapter of Rudkin’s book strikes me as the strangest, departing from the linear storyline of her life to feature her interest in old cookbooks. As if to explain, she writes that she developed this interest while in the food business. In fact, knowing her hobby, on the twentieth anniversary of Pepperidge Farm, her employees surprised her with a copy of the world’s first printed cookbook, with a scroll signed by each one. Read More
