Mom always said, “Get a good start to the day and eat a good breakfast.” Back when I was a kid, a ‘good breakfast’ simply meant getting food into your belly, and I’m pretty sure Mom didn’t look too deeply into the actual content of that breakfast. That’s why my usual morning breakfast routine included sugary cereals, occasionally sprinkled with another type of sugary cereal. Eggs, waﬄes and pancakes were the domain of Sunday, and as I got a bit older, into my teen years, Pop Tarts® popped into my breakfast routine. If we only knew then, what we know now. A nutritious breakfast really does matter. Experts say that when children eat a healthy breakfast, they refuel the body for the day and concentrate better. They have better eye-hand coordination, are more alert, more creative, miss fewer days of school, and are more physically active. I suppose the same is true for adults. With the kids heading back to school, breakfast time has taken on new meaning. I need to feed them fast and feed them well so that they can be energized and focused for all that their school morning may bring. Eating a wider variety of grains and grain foods — the likes of quinoa, amaranth, cous cous, polenta, and barley — has been one of my goals for the family. Until now, I believe that I’ve been a bit myopic in my search. I’ve been perusing whole grain recipes to use for dinner, and for an occasional lunch, so that I could substitute for the rice, orzo and potatoes I serve my family for meals. As I’ve done so, I realize that I have been walking around with my breakfast blinders on. Beyond oatmeal, beyond homemade granola, beyond whole grain waﬄes, there truly is a world of whole grains that will help jumpstart our day. Once I set my mind to it, my search for new breakfast options – of the whole grain variety – netted some pretty surprising results. Who knew that those grains I’ve desired my family eat for dinner, are tasty and delicious when prepared for breakfast? There was a Warm and Nutty Cinnamon Quinoa, Amaranth Porridge, and Breakfast Couscous with Dried Fruit Compote (be sure to look for whole grain couscous) – all which sounded truly delicious. I was inspired, I was excited, and coincidentally, so was my family! I set to work, planning new breakfast oﬀerings that would get us all going and keep us going throughout the morning. After a few tries, I have to say that with these new breakfast foods, the kids are less likely to be begging for a mid-morning snack 15 minutes after breakfast is complete. And, as for the adults in the family, Greg and I can be found chasing the kids with a much livelier gait.
- 1 medium orange
- 2 cups water
- 1 ½ cups low-fat milk
- ¼ tsp salt
- ¾ cups instant wholegrain polenta or ﬁne cornmeal
- 4 tbsp honey
- Zest the orange, reserve 1 ½ tsp. Peel orange and pith, then remove membrane from orange.
- Combine water, milk and salt in saucepan, then bring to boil. Whisk in the polenta (gradually), and return to a boil. Reduce heat to medium-low (just enough to maintain an even bubble), whisk until polenta thickens (anywhere from 1 to 5 minutes). Remove from heat, cover and let stand 5 minutes.
- Whisk 3 tbsp. honey and 1 tsp. zest into polenta. Divide among four bowls and top with orange segments.