Breakfast Recipes

When I was growing up in the 1970s and 1980s, the conventional idea of a healthy breakfast consisted of a bowl of processed sugary cereal, skim milk and a glass of pasteurized orange juice. To mix things up, I sometimes ate a slice or two of Sara Lee pound cake slathered with sweetened peanut butter that also contained rancid vegetable oil!

The overload of refined grains and sugar first thing in the morning combined with virtually no healthy fats triggered a predictable result suffered by millions of children even today.

No wonder I suffered from frequent headaches and moodiness as a youngster from the unbalanced, rapidly swinging blood sugar! Such a breakfast also made it very difficult for me to concentrate in school.

Fortunately, I wised up before I had my own children! I’ve prepared these nutritious and delicious breakfast recipes for over two decades. They combine easy and convenient preparation with traditional dietary wisdom and whole food ingredients.

Most importantly, they are simple recipes to make ahead in many cases, so that you can prepare them the night before or over the weekend and enjoy the same convenience as processed breakfast options from the store. Some can even be frozen for a quick thaw and toast in the countertop convection oven or toaster.