Tag Archives: cereals

Top 3 Reasons to Eat Breakfast

Gentle Readers, as long-time readers and close friends know, The Practical Cook is at war with her cholesterol (see For the Love of Grapefruit for the whole scoop). I am happy to say I am still winning this battle of the ages. It is possible to eat Fried and love it, and still maintain one’s health. There is a secret, do lean in and I’ll tell you. I eat.

Recovery Cereal

Recovery Cereal

Yes, I am not a meal skipper. As my London traveling companion will tell you, there is a reason for this. I get a smidge touchy when I don’t eat. In my experience, skipping meals always backfires. I mention the cholesterol because I had to fast for the test. The second I knew I couldn’t eat, I was starving.

Neal's Deli Biscuit with Egg, Swiss Cheese, and Garlicky Spinach: It's a Health Food Really

Neal's Deli Biscuit with Egg, Swiss Cheese, and Garlicky Spinach: It's a Health Food Really

At the same time, Crescent Dragonwagon (author of The Cornbread Gospels and the upcoming Bean by Bean <awesome!> cookbooks) shared this article on Facebook about the benefits of dessert with breakfast. Exactly. Just eat.

Oatmeal with Fig Preserves

Oatmeal with Fig Preserves

So this one goes out to the myriad readers who I know are drinking coffee instead of eating, grabbing a Little Debbie snack cake, or calling a lone banana breakfast. You know who you are, I shall not name names.

For the Love of Lattes

For the Love of Lattes: But It's Not a Breakfast Substitute!

Breakfast rocks, and here’s 3 reasons why.

1. Energy. It is the most important meal of the day. Did you learn nothing from the PSA’s of the 1980′s?? But really, coming from a farming family, breakfast is meant to fuel you through the majority of your heavy lifting. You’re getting kids to school, thinking, working out, why starve yourself?

Prepping Waffles for the Freezer

Prepping Waffles for the Freezer

2. Bacon. Need I say more? Morning is a good time to have some. I couldn’t resist sharing this picture I just found of a colleague hedging his bets, balancing his oatmeal and whole wheat toast with a side of Fried. Good work Virtually Cooking.

A working breakfast, with all the major food groups and some technology present!

A working breakfast, with all the major food groups and some technology present!

3. Cereal. Again, why miss a cereal eating opportunity? I’m a well-documented fan, but you can eat it dry or with milk. I sometimes have to take the bowl with me to the car to get The Eldest Practical Cook Junior to school on time, but don’t try to pry it from my hands. You’ll pull back a nub. Point is, it’s fast, easy, and varied. Find one you like and keep it on hand.

The Practical Cook's Cereal Warehouse

The Practical Cook's Cereal Warehouse

You have time to eat something of substance in the morning. Let yourself be hungry then, and answer the call. Cereal, yogurt, oatmeal, eggs, fruit, leftover pizza, even pie on occasion (assuming you balance it with protein), whatever floats your boat. Just don’t skip. I will be watching. (And if you ever hear I’ve missed breakfast, do not come near me without a bagel, muffin, or omelet in hand as a peace offering.)

40 All-Purpose Blueberry Muffins

40 All-Purpose Blueberry Muffins

Confession time. Do you eat breakfast? If so, what’s your favorite thing to eat in the morning? If not, why? Post a comment and share your thoughts! There is no judgment, but I won’t promise not to gently persuade. :)

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Tomorrow, Kitchen Tool Talk!

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Fruit + Cereal: A Complete Breakfast

Gentle Readers, if you’re new here, perhaps you don’t know about The Practical Cook’s complete and utter obsession with Cereal. It’s a food, a dessert, a snack, a recovery meal, and an ingredient. And it comes in a  bazillion flavors and combinations. For today’s discussion, we’re going to focus on the building block cereals, the unsung heroes.

Barbara's Shredded Spoonfuls, Grape Nuts, Trader Joe's Corn Flakes, and a Banana

Barbara's Shredded Spoonfuls, Grape Nuts, Trader Joe's Corn Flakes, and a Banana

With cereal, I have a few guiding principles:

1. Cereal needs to be made of, you know, cereal. I borrow this fabulous and true line from my friend and fellow cereal guru, LibrEditor. Cereal is not made of sugar, or air, or vitamin C. Read the label and know what you’re eating. I’m not rebuking Lucky Charms, but I do reserve those cereals with much sweetness for dessert.

Note: I find Trader Joe’s Corn Flakes better than most corn flakes—the kids eat them, and I cook with them, but they’re standing in for Whole Wheat Chex, which I’m currently out of.

2. Plain cereals require fruit. My number one choice is the humble banana. After that, it’s fresh berries in season (I don’t love the frozen ones in there). I think pineapples, plums, and mangoes shouldn’t go into a cereal bowl, but peaches are okay. These are arbitrary guidelines, feel free to have your own quirks.

3. Better to pour two bowls than to be soggy. This is especially challenging with the flake family of plain cereals. No one like’s disintegrating cereal, with the rare exception of my Great Aunt. Just use a small bowl, pour lightly, then refresh. Corn flakes are corn flaps otherwise.

What are your cereal rules? Do you add fruit? Comment below! I can feel you lurking.

Blog ideas, questions, and commentary are welcomed at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Weekly Menus!

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Filed under Kitchen Philosophy, Punt!, Snacks