Breakfast: The Most Important Meal of the Day

Pink Lady Apple, Whole Milk Yogurt and Pistachio

I used to be a breakfast skipper. As a teenager, breakfast seemed out of the question because of my poor eating and sleeping habits. The thought of eating first thing in the morning made me feel ill because my belly usually felt queasy from my food hangovers. I’d stay up late every night, sleep in until the last possible second and then dash out the door to class, school was a short few blocks from home. Cereal took too long to pour into a bowl and my folks weren’t paying attention to my mid-week eating habits. Breakfast wasn’t a big deal in our home unless it was prepared on a weekend morning. I suffered from the lack of calories and struggled to stay awake in class. By the time afternoon rolled around, I would have made up for it by downing a couple of sodas, a Mars Bar and a Hostess Fruit Pie … or two! By the time most people were headed to bed, my gut was full of fat and sugar and sleep wouldn’t be possible even if I wanted it. The sugar and caffeine were enough to keep me going well into the night and the cycle continued.

Kashi Autumn Wheat Cereal, Whole Milk and Strawberries

Breakfast is now a must, no matter how pressed for time we might be. If we’re thinking ahead, we’ll prepare muesli and set it in the refrigerator before bed. Or we’ll set a pan on the stove, add water and steel cut oats, and then cover it to soak overnight. It cooks much more quickly the next morning. We keep boxed whole grain cereal on hand for a quick bowl before dashing out for the day. At the very least, breakfast on-the-go means a pb&j taken in hand for a quick nosh on the train or in the car on the way to the office.

If you google the phrase “importance of eating breakfast” you get approximately 250,000 hits, all on point and each reiterating the other. We need food when we wake to help us manage our blood sugar levels. If you think skipping breakfast will help you lose or keep the weight off, you’re missing an important fact of weight control. By starving in the morning we set ourselves up to give in to the temptation to eat more later on in the day. And we tend to succumb to the temptations of “junk food” more easily when we feel we’ve “earned” a reward for our morning abstinence. But I’m no dietitian or nutritionist and I’m writing from personal experience here, not from any position of authority. Honestly, we all know we should eat small meals throughout the day and that our consumption should be when we get out of bed and stop well before returning to bed in the evening.

Waffles with Vanilla Bean Scented Pan Roasted Pineapple

On the weekends, we pull out all the stops and indulge in all the things we equate with a bountiful, decadent breakfast – eggs, bacon and/or sausage, potatoes, pancakes, waffles. We don’t hold back on hollandaise and cheese. We cook with butter or bacon fat without thinking twice. If we had the time, we’d probably eat that way every morning and reduce our consumption throughout the rest of the day.

I can’t imagine returning to breakfast-free mornings. Thankfully, I never have to worry about where my next meal will come from.

Beginner’s Luck – Sweet French Plum Tart

I’ve had my eye on a certain little fruit that made its debut at our Sunday farmer’s market a couple of weeks ago. French plums are in season and they’re beautiful right now. I can’t get enough of their red purple skins and their firm, meaty flesh. We sampled a couple of them before splurging on the pint ($2). Jason indulged the choice because he knew I wanted them, that I wouldn’t let it go until I had them. And I’m sure he doubted that they’d get eaten before turning into compost on our kitchen counter. Fair enough.

The idea of the plum tart has been brewing for about a week. I’ve been reviewing recipes, scanning the blogs, trolling and flipping the pages of our dessert reference books. Here’s what I ended up with: an recipe for almond cream and the Martha Stewart recipe for pate sucree I found over on

My plan was to bake the tart while at home alone. I wanted to prove something to myself and this tart was a sort of test of whether I’ve learned anything from all the recipes I read and all the cooking shows we see. Mind you, I’m not the baker in our family. Jason is the master of the pastry and the chemistry of the bakery is his province. I was taking some chances here.

I’m satisfied with the result and feel inspired to bake more. Get out to the market, buy the best in-season fruit you can find and make a tart.



French Plums

French Plums