We’ll be sharing quick tips for healthy eating throughout March Nutrition Month. Content is adapted from Dietitians of Canada with help from Central Health Regional Nutritionist Vanessa Young.
Breakfast food is usually easy to make and versatile enough for any meal of the day. There is lots of breakfast inspiration on our Breakfast Recipes Page. Try…
- Greek or Western omelette on whole grain toast
- Poached eggs with local vegetables and herbs on an English muffin
- Burrito with black beans, sautéed vegetables, and salsa wrapped in a warm tortilla
- French toast topped with warm apple slices
- Fruit smoothies or fruit salad for dessert
- Pancakes made with pumpkin, topped with yogurt and cinnamon
- Quiches and frittatas made with local vegetables and mushrooms
- Muffins made with carrot, zucchini, squash or wild berries
- Hot cereal topped with blueberries, cranberries or partridgeberries and warm soy milk
Many breakfast items also freeze well and can be made in large quantities to eat later for quick meals. Try freezing french toast, pancakes, waffles, and breakfast burritos. Heat them up in a toaster, oven, or microwave. Oatmeal can also be made in advance and eaten over time; make a large batch and store it in smaller portions to enjoy from the fridge over the next week.