Fall is here, no doubt about it even here in sunny Florida, and I am getting into the swing of the seasonal shift in culinary pleasures in my personal fit kitchen. It was an enjoyable but extremely busy summer. If you follow the fitness posts on this blog, you may know we moved our CrossFit box to a new location and have experienced some serious growing pains along with the trials and tribulations of the construction process. All good.
Whether you’ve experienced something similar or have 12 children we are ALL busy in our lives and everyday frenzied pace. So what do we do — buy Swanson fake chicken broth, use processed vegetable oil and hit the drive-thru? Of course not but how does one keep up with or maintain the healthy traditional diet for ourselves and families in these light of these busy times along with keeping up our fitness? It ain’t easy but I’d like to share my tips and recipes for what’s going on in my fit kitchen and hear about yours. . .
For many folks, the words breakfast pizza may bring to mind a slice or two of cold pizza left in a cardboard delivery box, precariously perched on a living room end table or sofa from a late night party the previous evening.
While this kind of breakfast pizza may be rather popular with college students, it is not the type a Real Foodie would be blogging about!
I’ll admit that the term “breakfast pizza” has never been a particularly appetizing description of desirable morning fare to me – that is until I sampled the egg and bacon pizza at Wolfgang Pucks in the Chicago O’Hare International Airport recently.
Editor’s Note: If bone marrow is not a food you’ve had the pleasure of trying before (it’s insanely delicious), take a quick peak at this video lesson on bone marrow which will show you how to easily obtain and cook this nutrient dense Sacred Food that is a huge boost to the immune system! Once you’re convinced, you can try it in this amazing bone marrow omelette recipe!
Sometimes, creating a great meal is as easy as putting your favorite ingredients together. It doesn’t always work out but when it does, my goodness the return on time invested is worth it’s weight in gold. That is exactly what happened with this divine dish I have been happily making for my family.
Giving up boxed breakfast cereal from the store is without a doubt one of the hardest tasks to accomplish after a Traditional Diet is adopted. I was the Boxed Breakfast Cereal Queen before opting to get off the processed food train some years ago. I would eat organic cereal morning, noon, and night. I particularly loved having a bowl before going to bed in the evening.
Can you believe I actually thought this practice was good for me?
Unfortunately, I learned that my boxed breakfast cereal habit, even though it was organic cereal, was far from healthy.
The problem is not with the ingredients themselves, which are simple and seem “whole” enough in the case of organic cereal. The unhealthy aspect of boxed cereal is due to the violent processing required to manufacture it.
Our family loves my Belgian waffles recipe using sprouted flour. Belgian waffles are our family’s breakfast of choice most weekends and the kids almost always request them as their special birthday breakfast.
I’ve tried so many different Belgian waffle recipes over the years, I’ve honestly lost count. I’ve made them with various flours as well including kamut, spelt, soft white wheat, einkorn, rice, oat and various flour blends in between. Perhaps you’ve even tried the soaked waffle recipe I posted awhile back.
My favorite classic Belgian waffles recipe is the one by Chef Emeril Lagasse. To his credit, Emeril’s recipe calls for real eggs and butter which many of the modern waffle recipes do not.