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.

Enter The Orange

Fall’s First Oranges

Oranges, Pistachios, Whole Milk Yogurt, Honey and Cinimon

Oranges, Pistachios, Whole Milk Yogurt, Honey and Cinnamon

The oranges have started to arrive. Though their skins aren’t quite bright just yet, the flesh of the fruit in this week’s CSA box is firm and bursting with sweet juice. As we mourn the passing of summer and all those beautiful tomatoes, the sting of loss is tempered by the transcendent fragrance of orange oil. The smell and taste of orange reminds us of winter salads to come with their bitter greens and fatty bacon bits. The zest will flavor crab quesadillas and beef or venison stews, add colorful tasty flecks to sweet clouds of whipped cream or Grand Marnier soufflés, and garnish plenty of cocktails. They’re just as good with goat cheese and a sprinkling of nuts as with chocolate deserts and we plan to add segments to our muesli breakfast, our frisee lunch salads and the occasional crème fraiche ice cream.

We’re sharing a few of our favorite orange inspired recipes and welcome your comments and suggestions. If you have recipes to share, we’d be delighted to hear about them. Here’s to a festive fall food season!

Cheers, Steve & Jason

We’re sad to see Gourmet go, and to show them the love, we’re linking to a few of our favorite orange inspired recipes. We’re grateful to have access to the library of Gourmet recipes at and hope you’ll find inspiration for your own cooking by searching the recipe database.