Bananas for breakfast.

I’m one of these people that needs to eat breakfast pretty much the second I’m up and out of bed.  Trouble is, lately I don’t know what breakfast is.  (Although, the past few days, it seems to be Christmas cookies – oops!).

I hate cold cereal (plus, I have nut allergies and have you noticed that just about every breakfast cereal you can buy has almonds or walnuts or pecans in it?) and while I do make various types of grain-based hot cereals, I don’t want to eat them everyday.  Same with all the versions of eggs – I don’t want to eat them all the time.  (Boredom is a big deal when you’re talking about food, don’t you find?).   Smoothies are no good – it doesn’t matter how green they are or how many different types of fruit, dairy products or grains I put in them, they’re not filling enough.  By the time I hit my coffee break at work, I’m…well…an exceedingly grumpier version of myself.  Ahem.  I’ve been eating toast or bagels but I really have to get back into making my own breads again in the new year – I’m just not a fan of supermarket bread products.  A co-worker has been bringing in day-olds from a good bakery to share and those have been a delight.  I ought to frequent the place she gets them from.

So, where does that leave me?  Muffins, perhaps, as long as they’re not sweet cupcakes thinly disguised as muffins (ie: I forgot to ice them!).  Or maybe fruit or veggie-based quick breads.  Early last week, I found a recipe for banana bread on the blog My Sister’s Pantry and I figured, why not?  This is definitely a different version of banana bread than I’m used to – for one, it has molasses in it, and while it has all the beautiful moist texture you associate with banana bread (particularly given the fact that it also has applesauce as an ingredient), it really doesn’t taste significantly banana-ey.  It’s dense and delicious and not very sweet – plus, I’m actually finding that it’s pretty filling.  It goes along really nicely with a bit of yogourt and my morning cup(s) of Earl Grey.


Please scoot on over to My Sister’s Pantry for the recipe.  (They’ve got a pile of GF, DF, vegan, vegetarian, raw, and sugar-free recipes over there as well, plus some excellent nutritional tips).  I made a couple of changes because of my allergies, swapping out the nut butter for tahini and omitting the pecans.

What are your favourite breakfast dishes?  Do you regularly change up your morning meals?  Or do you even eat breakfast at all?

Recipe: Corn Shoot Smoothie.

What is your favourite quick breakfast?

I always say I’m going to bake a whole bunch of muffins to grab and go, but either the muffins don’t get baked, or they don’t make it to breakfast.  😉  I like granola and muesli but I can’t eat commercial brands due to my allergies…and for some reason, I never get around to whipping up a nut-free batch.  This is where fruit smoothies come in…and in particular, smoothies with added shoots and leaves.

My current favourites are smoothies containing corn shoots.  I’ve been growing batches of corn shoots on the windowsill, in full sunlight, as well as in the darkness of the closet (not sure if my hubby enjoys having corn growing on the floor below his freshly washed and hung shirts, but hey! he ought to be used to my weird experiments by now).  The blanched corn shoots are definitely sweeter in taste, but I must admit I almost prefer the “grassier” notes of the shoots grown in sunlight.  Either way, they are absolutely stellar in smoothies!





Here’s the recipe if you want to give them a try:

Corn Shoot Smoothie

1 frozen banana, roughly chopped

1 handful corn shoots, thoroughly washed

2 oranges (I like Cara Caras), peeled, seeded and roughly chopped

1 cup plain yogourt

Throw everything into a food processor and pulse until thoroughly blended.

This recipe can have a ton of add-ins and substitutions – the sky’s the limit!  If you don’t like (or grow) corn shoots, try sunflower shoots…or kale…or spinach.  If you wish to go dairy-free, use almond or cashew milk.  If you want a thicker smoothie, use Greek yogourt instead of regular.  If you’re substituting a less sweet green such as kale or spinach, you can add a bit of honey, agave syrup, or maple syrup.  I’m going to put in some coconut next time I make this – I haven’t seen fresh coconut in the grocery stores here just yet, but I think some finely shredded unsweetened baking coconut would give the whole thing a pina colada type of vibe.

Mmmm…pina coladas….

 Do you like breakfast smoothies?  What greens – if any – do you put in your smoothies?