A Nourished Start: A Breakfast Carnival

ng_nourishedstart1“Eat breakfast like a king, lunch like a prince, and dinner like a pauper”

Or so the saying goes, but many do the opposite (us included!). Breakfast is a hurried affair, and dinner is a rich feast. But it doesn’t have to be! Breakfast should give us the energy and strength we need for a full day. I hope that my post with 16 nourishing breakfast ideas gives some new inspiration for breakfast.

And I can’t wait to hear your ideas, recipes and tips!

I would love to hear what recipes work for you, how you deal with the time crunch, and how you get your children fed nourishing food in the morning. Remember to keep the food “real” and nourishing!

Please join us!

If you would like to participate, please post on your blog a recipe, tips, or links on this topic, and link to this page. Then either email me at kimi DOT harris AT gmail.com, or leave a comment on this post letting me know you have joined up. I will update this page to include a link you!

If you don’t have a blog, please share your ideas in the comment section! We would love to hear from you!

A Nourished Start: A Breakfast Carnival

I will start us off with 16 different nourishing breakfast ideas, they range from familiar, traditional, nourishing ideas, to some exciting new recipe links!

At Kitchen Stewardship, Katie shares how to make the “fluffiest” scrambled egg. Go on over for to find out her secrets!

At Frugal Home Cooking, you will find a delicious recipe for Maple Almond Breakfast Cake. Sounds great!

And Sarah from Sarah’s Musings, shares a wealth of links to nourishing breakfast recipes, including “15 minute” recipes. Thanks Sarah!

Cheeseslave adds a recipe for Healthy Banana Bread that uses maple syrup for a sweetener and sprouted flour. Mouthwatering as I type!

At Stocking the Pantry, you will find a lovely recipe for a soaked, Movenpick Inspired Muesli. She describes it well. “This version is different from every muesli recipe I could find on the Internet because it is not a dry cereal, but a wet, yogurt-based muesli. Imagine a dry oat based cereal combined with yogurt and fruit and left overnight for the flavours to meld and the oats to become soft, almost like a cooked oatmeal. The red berries give it a lovely pink colour.”
Doesn’t that sound amazing?

Next, at Local Nourishment, hop on over to find a whole grain, soaked coffee cake! It’s a nourishing redo of a family favorite!

At Living on Love, we find another delicious, soaked baked good! An Oatmeal Blueberry Muffin. Sounds wonderful. I personally love muffins for breakfast.

For a dairy free/gluten free option, at Hadley Holistics, a Warming Quinoa Porridge is shared. A great oat free option too, for those sensitive.

Kimberly, from Hartke is online, shares about her adventures making Nourishing Traditions soaked pancakes. She says, “The pancakes were light and fluffy and delicious.”

At Life in Cincinnati, we get a SOAKED Whole Wheat Blueberry Scone recipe! (Plus a link to some yummy sausages!). Wouldn’t that make a killer breakfast?

Carrie, a fellow Real Food Media blogger from Organic and Thrifty shares a recipe for a grain free pancake! She uses coconut flour in it. She shares her many “flops” with grain free pancakes, but says that these ones really are great!. Thanks Carrie!

Speaking of grain free, over at Nourishing Days, you will find more grain free breakfast ideas! Loving it.

At Green in a Pink World, a delicious gluten free recipe is shared for a Roasted Beet and Cheese Pie! It looks amazing, and uses a millet crust, so it’s safe for the gluten free cooks.

At the Hospitality Haven, you will find a whole wheat, honey/rapadura sweetened Dutch Breakfast Bread. Yummy!

Michelle, from Find your Balance shares two recipes with us today. One for Carrot Cake Breakfast Cookies (only sweetened with fruit and carrots!) and for Buckwheat Crispies. Thanks, Michelle!

At Vehement Flame, a <a href=”http://vehementflame.blogspot.com/2009/04/nourished-start-breakfast-carnival.html”>Maple Oat Breakfast Pie</a> is shared! It boasts a barley crust and a maple syrup and maple sugar laden filling. Sounds like a delicious way to start the day!

At Chiot’s Run, you will find a new “Breakfast of Champions”, soaked oat groats! Her pictures are beautiful! I love her tip for cooking up a large amount once a week and reheating small amounts.

And Stacy, at Completely Edible (What a great blog name), shares her favorite standby’s for breakfast.

You will find a soaked allergy friendly breakfast at Bean Town Baby, in the form of quinoa porridge with fruit! While there, also check out her yummy smoothie directions.

Also, from Vika at Small Steps Backwards, you will find two yummy blueberry recipes, one for a soaked muffin recipe, and another for a blueberry smoothie. Doesn’t that sound good!

Stephanie from, Keeper of the Home, shares with us two delicious recipes. Peanut Butter Smoothies (isn’t that unique! It sounds like a great way to get protein in!), and a soaked baked oatmeal recipe!

Who’s next? Email or comment and I will add you in! If for some reason, you’re link doesn’t appear, email or comment again, as it may have gotten lost in my inbox.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Mary P. says

    Just wanted to share what I did recently for a family birthday party for our 3 year daughter. It was a large gathering with family and I wanted to serve real food and have it be easy and yummy. So we served breakfast. I made several crustless quiches (spinach/bacon and broccoli/cheese) and then I did something I had not done before. I made a large batch of scrambled eggs in the oven.

    Here is the basic recipe:
    2 dozen eggs
    2 cups of raw milk
    1/2 cup melted kerrygold butter
    1 package of nitrate-free bacon (cooked and broken into pieces), optional
    2 tsp. real salt or salt and pepper to taste

    1. Preheat oven to 350
    2. Pour melted butter into a glass 9 x 13 baking dish. In a large bowl whisk together eggs and salt until well blended. Gradually whisk in milk. Stir in bacon pieces.(opt.) Pour egg mixture into the baking dish.
    3. Bake uncovered for 10 minutes, then stir and bake an additional 10-15 mintues or until eggs are set. (I actually added 6 more eggs and used a larger baking dish, it took a bit longer for than 10 minutes before the egg mixture started cooking but once it started cooking I just stirred the edges every 5-10 minutes or so. I didn’t watch the clock well since the house was bustling with activity but I would say it took around 30 to 40 minutes tops.)

    NOTES: Adjust eggs and milk ratio depending how “eggy” you want it. Top with cheese when set. Everyone loved the eggs and it was easy. I actually mixed up the mixture the night before.

    To finish out the breakfast were a variety of homemade wholegrain muffins and butter, carrots and dip, and fruit.

    I wanted to share this sense I am always looking for ideas for cooking for company and larger groups. This worked well and I will do it again. Thanks for this carnival and for this blog. It is great to share ideas, information and recipes!!

    Mary P.

  2. Loree says

    I can’t sleep at 4:00am and am anxious for breakfast after reading through all these ideas! I am looking forward to cooking a big brunch this weekend!

    In Europe we / most people just have a simple light breakfast (but big lunch with meat and light dinner/tea of soup or salad) to include: 1) soaked musli in yogurt – starting the day with probiotics (is that why all the women here are so thin?!) 2) most popular – a nice bread from the boulangerie (left over from the day before) with slices of a nice hard cheese (high alpine Swiss Gruyeres are my favorite), jam, and black tea. 3) of course I have to mention the croissant and coffee – even though that is not Nourishing Tradtions style at all

    When I lived in Japan we ate miso soup and/or rice with an egg over easy on top for breakfast.

    I am anxious to try and make Scottish oatcakes (with lard) as I have been trying to find more ways to creatively cook with soaked oats.

    Cheers from Luxembourg

  3. Heather says

    I’m slow in getting my mail, but had to share this late breakfast idea that my family has recently flipped for: For each cup of leftover oatmeal you have (rolled or steel-cut), add 2T flour/arrowroot/or baking powder, 1 egg, and 2T milk. Mix thoroughly, pour into casserole and bake at 350 for 45-60min. Can serve warm or cold, cut into squares. We top it with butter and honey or sliced bananas that have cooked on the stove-top in butter and honey. This is my family’s favorite and a good way to use up left-over oatmeal.

  4. says

    I posted one of our new favorites but forgot to comment. We are still learning much about nutrition and what works best for our family so it is helpful to see everyone else’s thoughts and ideas.

  5. Deb says

    Thank you to Kimi and everyone who has contributed to this carnival. I have thoroughly enjoyed the theme for breakfast ideas.

    I have recently returned to work after having been put off from my previous position a little over six months ago. My present office has no kitchen facilities except a kettle and fridge, ie. no way to cook or heat things. Here in Australia we are heading into winter. I would appreciate (if you are looking for ideas for the next carnival) for some ‘cold leftover type’ ideas for packed lunches.

    Again, love the carnival…. keep up the fabulous work.

  6. Divakitty says

    I eat 2 eggs, scrambled, with 2 corn tortillas “fried” in kerrygold butter most mornings. I do really well on this.

    I love yogurt, and know the cultures are good for me, but even whole milk fruit yogurt is too sugary for me. I’ve been experimenting and have found a new favorite alternative: I strain plain “bulgarian” yogurt to thicken it a bit (and boy is that whey useful! who knew?!), then add some unsweetened coconut flakes, a chopped gala apple, some chopped pecans, raisins, ground cinnamon (I grind my own, what a difference!), and just a tiny bit of maple syrup. Leave in the fridge overnight, and enjoy in the morning. Sort of a grain-free muesli!

    Five years ago when I was 30 lbs lighter, (I’m trying to remember my habits from then!) I made my own muesli: I’d mix up a big batch of rolled oats, chopped pecans, raisins, dried cherries & blueberries (without added sugar) and keep it in my fridge. Before bed I’d put 1/2 cup of that mixture in a bowl, mix with an 8oz container of (whole milk) yogurt, and refrigerate overnight. And I didn’t even know about soaking grains then! Back then I’d also often breakfast on 100% rye crisp bread with a homemade hummus that included black olives and *cooked* garlic, so it was mild.

    Thanks for all these great ideas and alternatives!

  7. sarah says

    hey everyone,
    just a note on eating 3 meals a day………….i just read the book The Warrior Diet by Ori Hofmekler and i recommend you read it too….basically eat raw fruits and vegetables throughout the day and a huge meal at supper (basically 3 meals in one)…it’s very interesting….me an my boyfriend are experimenting with it……i feel better living this way.


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