Sentences with phrase «of breakfast foods like»

The café is known for its homemade doughnuts, but offers a variety of breakfast foods like omelets, breakfast platters served with eggs, meat and toast, and pancakes and fresh fruit.

Make big batches of breakfast foods like oatmeal, whole - grain pancakes, and whole - grain waffles.

Not exact matches

NatureBox is already testing the idea of putting easy - to - make breakfast food items like oatmeal within its regular snack box.

Thanks to a compassionate Delta agent, I was able to change the flight and get in just in time to look longingly at one of the most beautiful breakfast buffets I've ever seen in my life and shake the president's hand (which is why I'm describing my illness as food poisoning and not a stomach virus... because I'd like to think my presence there did not compromise national security).

It doesn't take very long to throw them in the toaster oven or oven for a few minutes and heat them up — or you could eat them cold like my son and since they have several different types of food, they may be all you need for breakfast.

It's like all of my favorite things combined into one great, big comforting breakfast food!

You'll feel like you've just dished yourself up a plate of sinfully satisfying diner food, but will actually be enjoying a nutrient - packed breakfast that will keep you satiated all day long.

This looks like one AWESOME breakfast casserole... and perfect for Lisa's love of breakfast foods!

Feel free to add the glaze for a more cake - like flavor, or skip it and add it to your menu of lower sugar healthy breakfast foods.

And if you don't like the idea of spicy food for breakfast, make them for lunch and pair them with a big salad or soup.

These breakfast sandwiches are made with little chickpea flour «egg» patties, so they're kind of like a vegan version of breakfast sandwiches you might get at some fast food establishments that we shall not name.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I'll admit that in the beginning I was a skeptical about eating rice for breakfast, but I quickly discovered that it gives me long - lasting energy, makes me feel grounded and keeps me full until lunch - kind of like the very commonly enjoyed breakfast food, oatmeal.

I've also found that it's a great food for any time of the day, especially breakfast when you can cook it like oatmeal: Simmer the quinoa with milk and top it whatever fruit you have, and then sprinkle with cinnamon, nuts, and honey.

You can also check out Banh Mi Daily which offer a tofu filled Vietnamese baguette, Fresh Market for breakfast foods and snacks / desserts like chia pudding and avocado chocolate pudding as well as Vita Boost who have a variety of smoothies and serve a gluten - free and vegan panini.

You can stuff a ton of nutritious food into one drink and take it with you — because if you're anything like me you need something quick and portable for breakfast during the work week.

I force myself to eat three meals a day — in fact I start with oatmeal every morning and often I find myself looking at food blogs and instagrams of all these other people eating exotic grain / nut / fruit combos for breakfast and thinking I should be more healthy like them!!

I think one of the reasons I do not like breakfast for dinner is because I don't really have a sweet tooth, so the thought of eating a breakfast - type food that is on the sweeter side, such as sweet stack of pancakes or waffles, for dinner (the sacred meal) is a huge turnoff.

Instead we listen to food gurus and ivory tower theorists who promote the consumption of raw and unprocessed «whole foods;» or, we eat a lot of high - phytate foods like commercial whole wheat bread and all - bran breakfast cereals.

You can't go wrong with the combination of blueberries, bananas, walnuts, and cinnamon and added to super foods like quinoa, oats, and chia seeds, this is an amazingly healthy and delicious breakfast, brunch, or even healthy dessert.

If you are like me and the last thing you want to do is prepare loads of food in the morning and eating isn't always the first thing on your mind, check out my breakfast bowls and very soon you will love waking up for breakfast time!

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

It is kind of like breakfast, and dessert, and comfort food, and lunch and lazy weeknight suppers all in one bowl.

I had actually made it for breakfast one morning, inspired by a recipe I saw in an older issue of Good Food magazine and I liked it so much, I kept making it again and again during the following weeks.

Extrusion technology is used to make a lot of foods that we consume every day like breakfast cereals, snacks, pasta and confectionery, just to name a few.

I LOVE breakfast food... like I could happily eat eggs and turkey bacon everyday for the rest of my life and not be unhappy about it... however giving up a lot of carbs meant giving up french toast and pancakes too!

Not to mention the fact that I get to graze on amazing food and get paid for it, like that slice of apple pie that I just ate for breakfast.

Owner, Iron Chef, and James Beard Award - winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook — featuring everything from breakfast to cookies and cake to soups and jams and more — demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network's Giada De Laurentiis and Serious Eats founder Ed Levine.

I eat chia «porridge» (made by soaking them in liquid) with fruit for breakfast and have never had a problem with them like I do when eating phytate - rich foods such as nuts and coconut and beans; I get a cramp like pain on my mid-right side which starts anywhere from 15 minutes to a few hours or more after eating these typical foods and the attack intensifies and lasts a couple of hours to longer, depending on how much and when I eat them.

Peter Mares: It sounds to me like then we should give up in the idea of labelling all together and what we should do is mandate that food manufacturers put less sugar and less salt and less fat in their foods, things like breakfast cereals, which are full of salt and sugar and fat.

So lovely to hear that it is not just me who is food - mood dependent:) Hope you are gonna like this breakfast then, it has definitely become one of my new favourites!

Chef Jeremy Strubel, who worked at Rustic Canyon, injects breakfast - and - lunch favorites with a touch of that vegetable - grain - nutritional - yeast #lifestyle, creating a universe in which comfort foods — Speck and Comté grilled cheese, corned beef sandwiches, dry - rubbed pork short ribs — live side by side with quinoa horchata, «al pastor» — spiced roast carrots, and crispy tofu like it's no big deal.

There was a time in my life when I would have said breakfast cereal was one of my favourite foods (don't we all go through phases like that??).

Must have been so nice to get together with fellow food blogger friends and, of course, great food doesn't hurt, either:) I love easy, healthy breakfasts like this.

Kids also love naans and plain dosas (a crepe - like South Indian breakfast food) and of course, all manner of sweets available at every corner store.

In a large urban district like mine, where over 80 % of our kids are economically disadvantaged and a universal, in - class breakfast is the norm, that additional food waste and expense for my district is likely to be considerable.

If you're concerned about your 9 - month - old with some of these ingredients, you can use egg substitute in place of eggs, olive oil in place of butter, and formula, soy milk, or even breast milk in place of cow's milk in baby led weaning breakfast foods like this recipe.

My LAC 2011 experience was so powerful, and I know that ANC 2011 will also have a huge impact on the way that I understand issues like food security, farm - to - table, sustainability, meal patterns, and of course breakfast in the classroom.

9:00 am - breakfast: French Toast and a banana, Breast fed after... or if she eats baby food do a big jar of like baby oatmeal

Like most other districts around the country, it features school food formulations of highly processed breakfast items like Pop Tarts, Cocoa Puffs Bars, and Cinnamon Toast Crunch cerLike most other districts around the country, it features school food formulations of highly processed breakfast items like Pop Tarts, Cocoa Puffs Bars, and Cinnamon Toast Crunch cerlike Pop Tarts, Cocoa Puffs Bars, and Cinnamon Toast Crunch cereal:

«In Nebraska, we don't have a great history of participation in programs like summer food, school breakfast,» explained Savaiano.

«Some of the kids don't like the food they give at our school for lunch or breakfast,» said Little Village parent Erica Martinez.

The stuff shown is a lot like what we see in Houston, where, like LAUSD, we also have a central kitchen and therefore a lot of food (at least at breakfast) comes wrapped in — and is reheated in — plastic.

We've all been indulging in delicious, rich holiday foods lately (which is all part of the fun), but this morning I felt like we all needed a satisfying and nutritious breakfast that wouldn't shoot our blood sugar levels to the moon and back, but still tasted like Christmas.

Get together as family, and make a list of all of the things that need to get done around the house, including things like food shopping, making breakfast, lunch, dinner, mowing the lawn, laundry, dishes, feeding the cat, walking the dog, cleaning the bathrooms, vacuuming, etc..

And one study found that foods specially aimed at children, like yoghurts, breakfast cereals and ready meals, were some of the sweetest of all.

We also talked to folks in other parts of the country, like New Mexico, about what breakfast in the classroom is doing to help them combat food insecurity in their districts.

It was a fruitful 75 minutes, yielding wonderful suggestions and solutions for meeting challenges facing breakfast programs like finances, infrastructure / delivery, food safety, pest control, and of course, engaging stakeholders and coalition building.

What I liked best about this format for presenting information was the «360 degree» perspective it offered: Casey gave the issue a framework, with useful advice on how to persuade principals and administrators to implement in - classroom breakfast programs; Nora followed, sharing her personal story with using free / reduced programs when her children were young, and stressing the importance of taking care of «the whole child»; Rosario charmed the crowd with her experiences implementing in - classroom breakfast in her district, sharing a story about how excited her kids got about breakfast after a power outage — not how excited they were about the return of electricity, but about getting breakfast; Barry inspired the group by explaining how he took his successes as a school food director as a springboard to a new career as a consultant, replicating and spreading that success in other classrooms.

And in a large urban district like mine, where over 80 % of our kids are economically disadvantaged and a universal, in - class breakfast is the norm among our 300 schools, paying for that 1/2 cup increase is likely to be a big drain on our school food budget.