Sentences with phrase «think of breakfast food»

When you think of breakfast foods...

Not exact matches

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).

While eggs are usually thought of as breakfast food, sometimes you need something quick and healthy, and this recipe is it.

For as much as I love almost all vegetables and spicy foods, the thought of having something savory for breakfast kinda disgusts me (drama queen alert).

Poached eggs and the delicious sauce they create are a favorite of mine lately, but I tend to think of the as just breakfast food.

I obviously have a love of breakfast food and baking healthy recipes and oats are a massive part of my diet, I don't think I could live without porridge most days!

It's true that biscuits are good any time of day, but I usually think of them as a breakfast food.

An everything bagel topped with cream cheese, smoked salmon, red onions slices, capers and tomato is the best fast food breakfast that I can think of as well.

A few of us Perth food bloggers are thinking of planning a «meet and greet» type breakfast or something similar in the coming months.

Often thought of as a breakfast food, you can eat oatmeal as a sustainable lunchtime food, along with fruits it makes a great pick me up and will hold you over until dinner.

I ate these flourless brownies for breakfast the other day and did not even blink because when food is rich in nutrients, plant based and natural it should not matter at all what time of the day you eat it: — RRB - I was heading to the gym prior so I thought I would add nut butter for extra substance.

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

And since corn is one of the biggest crops and most common food additives — think corn syrup, cornstarch, cornflakes and other breakfast cereals, corn chips — the typical American eats some form of corn multiple times a day.

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!!

The way this recipe came about was I was thinking about my Zesty White Bean Toast (another one of my favorite breakfast / brunch recipes) and I wanted to combine that with my favorite mexican food flavors AND avocado toast.

You probably never thought of sweet potatoes as a breakfast food, but these vitamin A-packed veggies are suitable for any meal.

I went with a dessert for breakfast on this, so we had the same train of thought with doing non breakfast foods for breakfast!

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.

>> I think breakfast is an especially hard meal to eat low carb because of all the bread, muffins, pancakes, waffles and cereal that are traditional breakfast foods.

I've never been one of those people who skip breakfast or go without thinking about food until 11 am.

There are rich pickings for food makers focusing on innovative products for the breakfast market, as a UK think tank finds less than one in five consumers actually enjoys the first meal of the day.

About 75 % of the salt we eat is from processed foods — think bread, breakfast cereal, crackers, simmer sauces, processed meat, cheese, soups, instant noodles and other ready meals.

Most people don't think of quinoa as a breakfast food, but it can be a great addition to some recipes and adds an extra punch of protein and nutty flavor to your basic breakfast!

I understand that what constitutes a «healthy» breakfast is totally subjective; however, I don't think many would disagree that we all need food of some sort!

I think overnight oats might be one of the ugliest foods, especially to photograph, but I love this breakfast so much.

Even though I try to eat a variety of foods for breakfast, the six above are my most common choices... and the easiest for me to throw together without a lot of thought.

I think the easiest way to go about this is to have a smoothie for breakfast everyday, pack a salad to take to work, or eat a salad out at lunch as its usually easier to find decent salads at restaurants than any other type of food, then soup for dinner.

I've been looking for a new breakfast food, and I think this would great because I could make them up ahead of time and just cook the ones I want that morning.

It's hard to think of blueberry crunch whole grain breakfast cereal as junk food.

A while back I read something dealing with some of these food programs and that we're kinda, it used to be it was important for kids to sit around the dinner table at night, I think it's an important thing to sit around the breakfast table in the morning.

Sometimes, if I was getting really burnt out on something (say potatoes for breakfast), I would think of something else I could try (say quinoa for breakfast) and bump that up for the next food trial.

The bottom line: When it comes to choosing the best breakfast for you, feel free to nosh or sip on your morning meal — as long as it's packed with whole foods that offer a healthy balance of protein (think yogurt, peanut butter, or eggs), complex carbs (like the ones in oatmeal or veggies), and fiber.

I'm the kind of person who starts thinking about lunch while loading the dishwasher with my breakfast bowl; the kind whose NYC tour when family and friends come to town consists of a string of food shops and restaurants, with a bit of walking in between (true story: The first time he came to visit, my dad had to remind me that he was also interested in the Statue of Liberty and Central Park).

Brown rice High glycemic - index foods (think breakfast cereals, white rice, and potatoes) are associated with a larger risk of infertility, while low glycemic - index foods (like brown rice, pasta, and dark bread) lower your risk, according to a 2009 Harvard study.

And since corn is one of the biggest crops and most common food additives — think corn syrup, cornstarch, cornflakes and other breakfast cereals, corn chips — the typical American eats some form of corn multiple times a day.

Think of it this way: dogs eating pre-made fortified foods enriched with vitamins every single day would be similar to humans subsisting on breakfast cereal.

It is the parents and caregivers who are able to think outside the box and realize that the USDA Food Plate and Food Pyramid are nothing but a political sham and that Traditional Foods for breakfast are ideal which are high in fat and protein with no refined carbs who truly have a fighting chance to preserve and protect their children from the ravages of the childhood obesity epidemic.

I understand that what constitutes a «healthy» breakfast is totally subjective; however, I don't think many would disagree that we all need food of some sort!

Having a few of your favorite comfort foods before the race, the breakfast bites you've been training with and something to nosh on immediately post-race are your main meals to think about, says Beal.

You don't always think of sweet potato as being a breakfast food, but I have found that this bowl is the perfect thing to get you going, especially on a brisk fall morning.

Well, just so you know, I thought I'd — you know we always, typically, start our day talking about food and kind of about what we had for breakfast.

Packaged breakfast cereals are quite costly compared to cook it yourself oatmeal or even a poached egg on whole grain toast (even better if you teach yourself how to make healthy whole grain bread) Also I think people overestimate the amount of food they need.

In fact, I would go as far as to say I think one could lose even more weight if they left out point # 1 completely and ate a breakfast full of real whole foods instead of this processed, sugared junk.

So please give some serious thought about what types of foods your child eats for breakfast.

I don't think so because I love eating breakfast foods any time of the day.

I grew up thinking deviled eggs were a breakfast food because of this woman!

Student participation in the federal School Breakfast Program has increased 73 percent since 2010 — the year before the launch of the New Jersey Food for Thought Campaign.

School Breakfast ACNJ is co-leader of the NJ Food for Thought Campaign, which has successfully increased school breakfast participation across tBreakfast ACNJ is co-leader of the NJ Food for Thought Campaign, which has successfully increased school breakfast participation across tbreakfast participation across the state.

Well, before we get to our discussion, I thought I would share a few highlights of what America's dedicated transportation professionals are doing to make it safer, easier, and more attractive for tourists and travelers to visit our parks and natural treasures; to enjoy our food and culture; and to stay at our hotels, inns, and bed and breakfasts.

Open for breakfast, lunch, and dinner, it's the kind of food Yotam Ottolenghi would love; think greens, grains, and fish kefta with smoky eggplant salad... Read More