QUERY: What's Your Favourite Breakfast?

[Guest guest]

I am Francine in Quebec.

I hate breakfast because a good breakfast is expensive

and we are a family of 7

I sometimes treat myself to a Montignac stone wheat bread ($5 or $6)

with sugar free marmalade.

That's when I'm watching my weight.

When I allow myslef to cheat

I get 7 kinds of fresh fruit

(melon, berries, bananas, apples, kiwis, grapes and pineapple)

mix that with custard and granola cereals.

That is the best breakfast ever.

The kids love it too.

Your suggestions sound wonderful but so exotic

We don't have stuff like that here

not that I know of anyway.

Francine

[Guest guest]

cold pizza :-D I have one slice left ... no clean up :-D

 

 

 

Pat <drpatsant wrote:

 

Any more?

 

Love, Pat

 

 

 

 

 

 

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[Guest guest]

My favorite would probably be some starchy monstrosity of the kind

I no longer indulge in that frequently: blueberry pancakes/muffins,

raisin bagels, potato hash, ...

 

My usual breakfast, pretty much the only non-spicy meal I eat all

day (unless it's on the weekend and I've cooked up a tofu scramble;

that would be hot) is a bowl of plain soy yogurt topped with a

sliced banana, 2 Tb milled flaxseeds, and half an ounce of soynuts

or some granola.

 

 

-Erin

www.zenpawn.com/vegblog

[Guest guest]

Wow, all your breakfasts sound almost exotic to me! Mine is usually just two

slices of bread with peanut butter and jam, and black coffee. Being having this

for years.

 

 

 

 

 

 

 

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[Guest guest]

This message sent to owner in error - clearly

intended for the group

 

> I'm not a vegan so often times I will have

> scramled or dippy eggs and/or a bagel. Right

> now I'm trying out the special K diet so that

> is my breakfast for the time being. I haven't

> gotten too exotic on my breakfasts.

>

> -Heather

 

 

 

 

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[Guest guest]

Wow - thanks for all the info on breakfasts. I see they range from everything

from a cup of

coffee and a piece of toast taken on the run to lavish cooked meals which one

can linger

over on a rainy Saturday morning! Was mine the only one that mentioned soup?

 

What's interesting is that there's not a pop tart in the lot (so far). But

surely some of you

must use convenience foods - what about cold cereal? OK, maybe not among your

'favourites'

 

And now to go and get the bread out of the oven and to select what beans I'm to

soak

overnight. The place smells marvellous - and by tomorrow with beans cooking in

the

crockpot . . . WOW!

 

Love, Pat

[Guest guest]

I have several favorite (any of these and also some fruit):

 

 

 

A baked potato with soy margarine and cayenne

 

 

 

Spicy millet (recipe is in the files). I like to eat this cold for

breakfast.

 

 

 

Oopma. This is an Indian dish with cream of wheat, curry leaves, a little

white dal (or yellow split peas), frozen peas and carrots (or mixed

vegetables), and popped black mustard seeds. I have bought it at south

Indian restaurants. A friend gave me some she made and told me how to make

it. I have not tried it on my own yet, but I know I like it.

 

 

 

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[Guest guest]

this is goooood stuff!

 

 

Maida W Genser <maidawg wrote: Spicy millet (recipe is in

the files). I like to eat this cold for breakfast.

 

 

 

 

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[Guest guest]

Very interesting list, wish I could be more " on " it ) Unfrosted strawberry

pop tarts were my staple until I got totally burned out on them last year. Now,

it's an apple cereal bar and coffee, when it's not leftover pizza )

 

 

 

Pat <drpatsant wrote: Wow - thanks

for all the info on breakfasts. I see they range from everything from a cup of

coffee and a piece of toast taken on the run to lavish cooked meals which one

can linger

over on a rainy Saturday morning! Was mine the only one that mentioned soup?

 

What's interesting is that there's not a pop tart in the lot (so far). But

surely some of you

must use convenience foods - what about cold cereal? OK, maybe not among your

'favourites'

 

 

 

 

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[Guest guest]

, " Pat " <drpatsant wrote:

 

[...snip...]

 

> What's interesting is that there's not a pop tart in the lot (so

far). But surely some of you

> must use convenience foods - what about cold cereal? OK, maybe not

among your

> 'favourites'

 

[...snip...]

 

Well, now you're talking about my childhood favorites.

 

Frosted Brown Sugar / Cinnamon Pop Tarts with butter

or Grapenuts (cold or hot [the latter with honey]).

 

Unfortunately, PopTarts are out, at least the frosted,

as they contain gelatin. May have hydrogenated fats

too (haven't looked in a while). And the Grapenuts

are too high in sodium (and I'm experimenting with a

gluten-free diet, for the time being).

 

 

-Erin

www.zenpawn.com/vegblog

[Guest guest]

yogurt is a convenience food, as are frozen berries and granola. i also use

instant oatmeal (mccanns and arrowhead mills). the amy's frozen apple " pop

tarts " are fabulous.

 

Erin <truepatriot wrote: --- In

, " Pat " <drpatsant wrote:

 

[...snip...]

 

> What's interesting is that there's not a pop tart in the lot (so

far). But surely some of you

> must use convenience foods - what about cold cereal? OK, maybe not

among your

> 'favourites'

 

[...snip...]

 

Well, now you're talking about my childhood favorites.

 

Frosted Brown Sugar / Cinnamon Pop Tarts with butter

or Grapenuts (cold or hot [the latter with honey]).

 

Unfortunately, PopTarts are out, at least the frosted,

as they contain gelatin. May have hydrogenated fats

too (haven't looked in a while). And the Grapenuts

are too high in sodium (and I'm experimenting with a

gluten-free diet, for the time being).

 

-Erin

www.zenpawn.com/vegblog

 

 

 

 

 

 

 

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[Guest guest]

>yogurt is a convenience food, as are frozen berries and granola.

 

They can be - or not There are people here who make their own

dairy or soy yogurt, freeze their own berries, bake their own granola

- and very good it is home made that way! But yes, I know exactly

what you mean - and it's nice to know they're available in our local

supermarkets and/or healthfood stores.

 

Best love, Pat

[Guest guest]

Well, I posted previously that homemade soy yogurt

topped with a sliced banana, flaxseeds, and soy nuts

or granola are my usual. The mention of PopTarts

just gave me a flashback. I don't miss them much.

 

-Erin

www.zenpawn.com/vegblog

 

 

, robin koloms <rkoloms

wrote:

>

> yogurt is a convenience food, as are frozen berries and granola. i

also use instant oatmeal (mccanns and arrowhead mills). the amy's

frozen apple " pop tarts " are fabulous.

>

> Erin <truepatriot wrote: --- In

, " Pat " <drpatsant@> wrote:

>

> [...snip...]

>

> > What's interesting is that there's not a pop tart in the lot (so

> far). But surely some of you

> > must use convenience foods - what about cold cereal? OK, maybe

not

> among your

> > 'favourites'

>

> [...snip...]

>

> Well, now you're talking about my childhood favorites.

>

> Frosted Brown Sugar / Cinnamon Pop Tarts with butter

> or Grapenuts (cold or hot [the latter with honey]).

>

> Unfortunately, PopTarts are out, at least the frosted,

> as they contain gelatin. May have hydrogenated fats

> too (haven't looked in a while). And the Grapenuts

> are too high in sodium (and I'm experimenting with a

> gluten-free diet, for the time being).

>

> -Erin

> www.zenpawn.com/vegblog

[Guest guest]

Leftover cold, sometimes warm, vegetarian pizza is my favorite wakeup

food.

It would be vegan yet the casein in some soy cheese nixes that. Vegan

depending on your choice there.

 

Dough rule

Three dry

One wet

 

Water/Sugar/Yeast sit 5 or 6 minutes until bubbly

Whole spelt flour

Little olive oil ...1-2 tablespoons

Tip of apple cider vinegar ...1 tablespoon

Salt ...2 level teaspoons

Gluten at least 1/4 cup

 

All in the bread machine at least till the gluten flour mix is

elastic. And

this gluten is why pizza chefs can toss a pizza without dough flying

off

into outer space. It is really important to texture and taste as

well. A

celiac chef told me about the vinegar when they used rice flour to

make

pizzas for customers. It will benefit either.

 

Gluten can be used similar to cornmeal to keep the pizza dough from

sticking

to the cooking surface. Just make sure there is a liberal, even

dusting.

 

Whole spelt flour is great stuff too. Very soft and pillowed with a

thin

crisp crust.

 

You can also add some dry malt powder for flavor or dry fermented

bean flour

to the mix. These are usually found at Korean or Asian food stores.

 

Sauce uses tomato paste with sugar, salt, some water, olive oil and

Italian

herbs. A big batch can be frozen and used in assortments of various

foods as

well as pizza.

 

Roll dough ball around cookie sheet in plenty of gluten. Push and

stretch

out pressing gluten into both sides. Pick up the dough disk when it

is eight

inches in diameter and start to spin, tossing out and spinning like a

sideways yoyo wheel. Now spinning fast (while tossing also) wobble the

plane, up and down. Up in the air and down. Let gravity work. Keep it

spinning.

 

Practice this alone. Then do it in front of somebody and watch the

result.

Don't give credit to the gluten until they are duly impressed.

 

Ingredients are whatever you like. Mine are sliced mushrooms, halved

black

olives (sometimes green), bell pepper strips and thin sliced onions.

My

favorite is banana peppers. Peppers are so seasonal that it is best

to use

whatever is available.

 

Spread sauce thinly and build up pizza. Say for instance, first Boca

Crumbles, then bell peppers, black olives, mushrooms and sliced

onions.

Heavy to light arrangement.

 

Cover with any favorite soy cheese either sliced or grated.

 

Top with sliced jalapenos or thin banana pepper strips and a few more

very

thin sliced onions.

 

Bottom rack on cookie sheet 8 or 10 minutes at 410 +or- 15 degrees

gives a

nice crisp bottom. Top rack on stone or bare rack remaining time keeps

bottom from becoming too brown . About 18 minutes, maybe 20 minutes.

Broil

lightly if desired.

 

Cool slightly and cut with roller, knife or scissors. BTW, Scissors

are

great for cutting olives, peppers or any other thing up in a random

manner.

Just put the stuff in a Pyrex quart size measuring cup and clip away.

You

can the also toss the measuring cup in the microwave to wilt veggies

or even

add oil to pseudo sauté in a hurry for other recipes.

 

Leave some for the morning.

 

For variation, food process everything starting with the soy cheese

in the

order of size desired at pulse speed and spread over pizza sauce.

Pulse some

more soy cheese and spread over top. Then add very thinly sliced

peppers and

onions.

 

Vida

 

> So - What's your favourite breakfast? (multiple answers welcome LOL)

>

> Love, Pat

>

[Guest guest]

In a message dated 2/4/2007 9:30:28 A.M. Eastern Standard Time,

drpatsant writes:

 

A popular choice, I think!

 

 

Sprouted Hulled Oats & Hulled Buckwheat Groats

To the barely sprouted oats and groats add any dried fruit and almond or

hazlenut milk. You can serve cold or hot.

 

Christine E., Pele the Caique, & Kiri CAG

" The greatness of a nation and its moral progress can be judged by the way

its animals are treated. " --Mahatma Gandhi

 

 

 

[Guest guest]

Vida -

> Leftover cold, sometimes warm, vegetarian pizza is my favorite wakeup

> food.

 

A popular choice, I think! Thanks for your method/recipe for pizza and crust -

especially the crust. I make my own pizza crust too, but I didn't know about

the gluten. I don't use a bread machine, but . . . But that's quite a trick

with

the gluten - and the use of other ingredients in the crust, which I haven't

tried. Your sauce is dead easy - and of course the toppings are according to

taste and availability.

 

Again, I shall see about organizing this a tad (but not too much!)before I put

it in the Files - under 'All Main Courses . . .' Then 'Italian' (what else!)

 

Love, Pat

[Guest guest]

I usually have a bowl of cereal for a quick breakfast, and as far as

including company...that would probably be done by just going out to

eat. I know my mom will make pancakes or Waffles for something

different I don't eat much anymore if I'm at her house. Those are

always good.

 

-Heather

 

, " Pat " <drpatsant wrote:

>

> Wow, I've been reading through all your answers - and there are some

really good ideas

> here! Maybe we should make a collection of Breakfast menus - just to

give newbies an

> idea what we eat, eh?

>

> If anyone has more ideas - even if you've already written in - let

us know. And if there are

> some special Budget Breakfasts, that would be good. Or Quick and

Easy Breakfasts. Or,

> well, any kind - including Company Breakfasts/Brunches (do you

ever do that? We used

> to do it a lot.). Or Breakfasts on the Run.

>

> Okay, over to you guys, again!

>

> Best, Pat

>

[Guest guest]

Me, too. Sometimes I have Nutrigrain Waffles With Morningstar Breakfast Strips.

 

Betty

 

Beth Renzetti <elmothree2000 wrote:

I usually have dinner leftovers! Beth

 

Pat wrote:

So - What's your favourite breakfast? (multiple answers welcome LOL)

 

 

 

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Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

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