Posts Tagged ‘breakfast’

Avec Nutella

There’s nothing wrong with any particular version of what we in America call “French Toast.” Battered Wonder bread (wonder why they call it bread) fried in a cast iron skillet and served drowning in melted margarine and genuine imitation maple syrup (we weren’t wealthy) is how I remember it. French toast is quick and easy and kids love it. The only problem is making it here in Germany where soft white bread is scarce and “ahorn sirup” nearly impossible to find.

We had Lara and Emma over one weekend recently, and as usual things were in a disarray in the morning. I decided to try making them some French toast, using what I had on hand. This included a leftover baguette and some milk and eggs. What I didn’t have was syrup, maple or otherwise. I thought I would try to sell the girls on strawberry jam as a topping. I made the French toast, but they wanted Nutella on it instead. Nutella is from Italy and is very popular in Europe. It is a mashup of ground hazelnuts and chocolate, about the consistency of peanut butter and probably about as good for you. But the girls loved it on their French toast. And on their faces, the table cloth, and anything else within reach. This stuff can be messy. But French toast with Nutella is as popular here as my “egg McMuffins,” another classic breakfast only Opa can make.


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The Ultimate Breakfast


We enjoy our own version of müsli just about every single morning and never seem to tire of it.  Most of the ingredients are available in a decent grocery store, but we have to drive to Johnson City where we shop at the Whole Foods Market .  Here’s how we make it.

  • 1/2 cup mixed thick rolled (not instant!) oats (50%) barley flakes and rye flakes (25% each)
  • 1 tbs raisins
  • 1 tsp flax seed meal
  • 1 tsp sunflower seeds
  • 1 tsp pumpkin seeds
  • 1 tbs walnuts
  • 1/2 apple
  • 1/2 banana
  • 1 slice of pineapple
  • in-season fresh fruit, such as strawberries, peaches, blueberries, etc.

In a good sized individual serving bowl, mix the first six ingredients together and soak in soy milk for an hour or so at room temperature.  In the winter, we heat this in the microware for about 30 seconds to take the chill off it.  You could use regular or non-fat milk but the soy gives it better flavor.  Just make sure to use regular and not flavored soy milk.

Slice, dice, or otherwise prepare the fruit and add to the bowl. Apples, bananas and canned pineapple is always available and are standard in our mix.  Now add whatever other fruit that is in season until your bowl is as full as you can get it. There really isn’t a downside to overeating this stuff.

Top with a generous dollop of plain, non-fat yogurt and sprinkle with a teaspoon of wheat germ. The whole thing now looks like an ice cream sundae.


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