Fueling Up on Breakfast

For so many of us, breakfast is the great American meal. For generations, it set us up for a long day’s work in the fields, factories, and mines, and for a lot of us, this has not changed. We still look to breakfast to sustain us before we set off for the day. What has changed is the menu.

We have gone from eating eggs and small portions of meat and fruits and whole grain breads hardy enough to wrap in a napkin and slip in a jacket pocket to sugar-coated cereals and jammy things that we stick in a toaster. Breakfast is a good opportunity to reverse this trend. Armed with a nutritious breakfast, we all have a good chance of making it to lunchtime without distracting hunger pangs. The calories from complex carbohydrates and protein transform to glucose and nutrients slowly, the way it should be, sustaining the feeling of satiety throughout the morning.

You may not have time to make these upcoming breakfast recipes every day, so on the days you cannot: serve whole grain breads and cereals, oatmeal made from steel-cut rolled oats, and scrambled eggs now and then.

When you do have time, make my frittatas, omelets, home fries, and homemade hash for super breakfasts. Your health will benefit, and your family will thank you!

Photo Courtesy of Andre Baranowski.  Baranowski is a NY based food photographer and was the principal photographer for Michel Nischan’s cookbook – Sustainably Delicious.