A novel idea to some and outlandish to others, breakfast for dinner for me, is a match made in heaven. Who hasn’t had a slice of pizza for breakfast before? So why should it be so different to have breakfast foods for dinner? Breakfast at dinner is also a great way to pack in cancer-protective fruits and vegetables, and offers a variety of vegetarian options.
Breakfast has always been my favorite meal of the day. And breakfast for dinner has been a part of my routine since I was a child.
All the wonderful options to choose from and endless possibilities abound. Seriously, I think there are probably a million variations of pancakes alone. I have always found that most of the common breakfast items (eggs, pancakes, fruits) are easy to prepare and don’t put up a lot of fuss.
Think about it, with most breakfast items you don’t have to worry about forgetting to take anything out of the freezer before you rush off to work. The good thing about breakfast is that most people have ingredients like eggs, milk, flour, yogurt, fruits, vegetables, and they all reside in the refrigerator or pantry! Breakfast food my friends, is here to save the day.
It’s down to the Championship round in our Recipe March Madness, which means your votes will pick next week’s 500th Health-e-Recipe. To make it as one of our cancer-protective recipes, we go through a rigorous process that involves a lot of experts, including recipe developers. I chatted with cookbook author and one of our developers, Dana Jacobi, to discuss how she became interested in healthy eating and why new cooks may want to grab a chicken breast.
Dana, a self-taught cook with French culinary training, developed a passion for cooking at a young age. After a 20-year career in marketing, she took a leap of faith to pursue her passion for food.
Q: How did you start cooking?
A: I grew up in New York City and always loved food. My family and I were adventurous and open to trying new and unfamiliar food and cuisines. When I was in high school I started to cook for fun and my mother encouraged me to make dinner anytime I wanted.
Q: How do you generally go about developing recipes?
A: One of the most important things for me is seasonality. Working with fresh, beautiful ingredients that are in season make for good building blocks. Sometimes my creativity is sparked by a specific ingredient or by a meal as a whole. I also like to keep tabs on current trends and I keep a list of things that I see in food magazines, blogs and websites. Continue reading
From vegetarian to vegan, diabetic to gluten-free, is your family’s table one of the many Thanksgiving spreads looking to please special diet restrictions?
These diet restrictions mean you have to make changes to traditional recipes and this may present a lot of “hangups” for both the rookie holiday host and the tenured chef of the family. We can lend a helping hand.
Makeover #1: Stuffing, Gluten free
This staple is usually made with bread, which contains a protein called gluten. People with celiac disease must avoid gluten completely; others may be sensitive to gluten and experience intestinal discomfort. Here are a few suggestions for your gluten-free diners:
Makeover #2: Macaroni and cheese, healthier version
Please vegetarians or non-turkey lovers with a creamy, delicious and healthy mac and cheese dish.
- For an easy change to a crowd favorite, swap out the regular macaroni noodles for whole-wheat or whole-grain noodles to give your mac and cheese a fiber boost
- Also, check out AICR’s recipe for Pumpkin Mac & Cheese. Adding pumpkin keeps the familiar creaminess without overloading on cheese
- If you’re not into pumpkin, try a macaroni and cheese made with a cauliflower cheese sauce. You’ll get your fix of cruciferous veggies, while still enjoying a holiday favorite Continue reading