Breakfast seems to be the hardest meal for many to crack. We’re usually pressed for time, eating on the go, and relying on something out of a box or microwave. No wonder less than half of us eat the morning meal every day. And while long held theories buttressing the notion that it’s the most important meal have recently been challenged, there is irrefutable evidence that eating breakfast keeps your energy and focus up for the morning, and your metabolism moving at a steady pace.
In this, the third of our Like That? Love This! series, we’re focusing on four breakfast classics we’ve revamped, boosting their nutritional benefits while simultaneously boosting their flavor. You can make these the night before (Kitchen Sink breakfast bars, shirred eggs, and the pancake mix) or just take a few minutes to assemble and cook (pancakes and cereal) in the morning. Either way, you’ll never want to skip breakfast again!
These Buttermilk Buckwheat Pancakes are the newest addition to our breakfast routine. For blood-sugar stabilizing properties, we used buckwheat and spelt instead of white flour. Buckwheat not only has a distinctive, nutty flavor, it’s high in both protein and fiber to keep you going through the day. Spelt is quickly gaining status as a super food, containing a wide range of nutrients including B vitamins, complex carbs and fiber. This recipe yields deliciously light and airy pancakes thanks to grass-fed butter and buttermilk. Filled with probiotics and Omegas 3 and 6, buttermilk is a better option than whole milk for cooking. Drizzle some pure organic maple syrup over your pancakes for even more health benefits.
For a simple yet elegant breakfast with minimal effort try Shirred Eggs; just bake in a flat-bottomed dish like a ramekin and serve. Eggs are not only a high source of protein but are a rich source of B vitamins and fat-soluble vitamins A, D, E and K. Using local eggs helps ensure bright orange-yellow yolks perfect for dipping sliced toast. Organic grass-fed heavy cream not only makes the eggs fluffier but adds some healthy fats like Omega 3 and 6s. The eggs are delicious on their own, but especially mouthwatering with some savory goat cheese and asparagus. We love to enjoy them with Sightglass coffee.
After tasting these Kitchen Sink Almond Butter Bars, we ditched our sugar filled, store-bought granola bars and instead, started making these from scratch. Shredded coconut adds fiber and healthy fats while brown rice cereal, sesame seeds and almond butter packs in protein. Raw cacao nibs, a super food, contains thousands of living enzymes, as well as antioxidants, magnesium, zinc and iron. To sweeten these bars, we used coconut nectar, which has a low glycemic index comparable to apples. These crispy little bars are perfect for slipping into a lunch box or purse for a mid-day pick me up.
It was last year’s most ubiquitous ingredient, yet few used quinoa for breakfast. It’s a great gluten-free alternative to whole-grain cereals, especially when it is hot and topped with berries and organic honey like Really Raw Honey. Quinoa is an ancient super food chock-full of protein, fiber, iron and magnesium, giving you clean, sustained energy that will last you throughout the day.