April is segmented into each of the most popular 6 “meals” of the day (Breakfast, Brunch, Lunch, Dinner, Snack, and Dessert), with each meal suggesting 3 categories of breakfasts befitting that meal. With Traditional I was aiming for a cultural experience – something traditional for a specific culture. While Vegetarian and Egg-free are straightforward, sought after niche breakfast categories.
As there will be over 18 suggestions, I will do my best to narrow down what I prepare and only develop some recipes. I hope you find inspiration and learn something for your breakfast, whatever time of the day.
Traditional: Chinese
Maybe you have a more cultured view, but when I think of a delicious breakfast, Chinese food does not immediately come to mind. That’s why I reached out to my Chinese-born (now American citizens) friends to learn more about what constitutes a Chinese breakfast. Although I was prepared for cereal with milk (dairy) not to be a key component, I was naively surprised by the similarity with other cultures. While sweet breakfasts (not as sweet as American’s are used to) are common, typically savory meals are enjoyed in the morning. Like the Starbucks fanatic’s who pick up their coffee every morning, breakfast in China is commonly picked up on the way to work (imagine street vendors by the Metro).
A pleasant surprise about Chinese breakfast is that it can be eaten any time of the day. The results of my inquiry had 小笼包 – Xiaolongbao (steamed buns) and the popular 生煎包 (Shengjian mantou – pork and gelatin filled baozi) at the top of the list with several other follow ups. Dumplings, Chángfěn (rice rolls with pork and egg, topped in soy sauce), jian bin (a sort of crepe or stuffed pancake), congee (rice porridge) and hard-boiled eggs. Honorable mentions include:
Vegetarian (also Vegan, and Egg-Free!): Nutbutter Chia Oatmeal
This is one of my favorite things to eat for breakfast, in some variation. It is versatile, adaptable (make it your own), and great warm for a cold day.
Best recipe: Add 1 serving of oats, 1 tablespoon of chia seeds, 1 tablespoon ground flax seed, cinnamon, and almond milk to a bowl and warm it in the microwave for 90 seconds. Stir in the almond butter, then top with pistachios, raisins, sliced banana and walnuts.
Note that there is no added sugar, but you could add brown sugar, agave, or honey if your tooth needs sweetening. Personally, I appreciate the sweetness of the oats and fruit. The portion size is really up to you, but if you make it on the stove top, make 4 servings as it cooks best.
Variations: switch the almond milk and butter for your favorite milks and nut butters. Oat milk, evaporated milk, cow or goat milk, or soy milk all work fine. I’ve even combined several of them, and found the animal milk is absorbed by the oats more quickly than the milk alternatives. Switch the fruits and dried fruits for whatever you have in your pantry. Cranberries, apricots (honestly not my favorite in oats, but do cut them up if you add), dates, figs, apples, pears, etc.
This is a healthy, hearty breakfast packed full of vitamins, fiber, and protein.
Egg-Free: (Homemade) Cereal
My husband challenged me to make my own cereal, because it is in my top 5 favorite things to eat (what kind? who cares!). In college I discovered the horrible reality that some people enjoy their favorite cereals with milk, then leave the remaining milk in the bowl, rather than drinking the remaining sugary milk! I was absolutely flabbergasted. The milk at the end is the highlight of the bowl of cereal. I accused one of these perpetrators of wasting milk, saying they should not put that much if they are going to throw it away. The only response I received was that occasionally they add more cereal to try and use the milk.
Some people are hopeless.
When I am craving cereal, generally it is because I am thirsty and am craving something sweet. Something very similar to the milk at the end of the crunchy carbs.
There are a hundred different breakfast cereal brands, made popular by Kellogg’s, and pseudocereals such as chia and buckwheat. We have the agricultural developments of the Levant and the five grains in China to thank for our modern day cereal collection. The fertile crescent was full of grain, barley, and other fiber crops which were threshed for their sustainability and filling properties, however they also contain amino acids (methionine), carbs, and proteins. They are now grown worldwide and consumed by both humans and animals.
The process to make the modern day breakfast cereals can be as easy as mixing and baking (dehydrating) wheat bran, germ, sugar and spice then crumbling that into a bowl with milk. Alternatively there are rice and corn cereals. Rice Krispies explain that they add rice, sugar, salt, and malt to a pressure cooker, then bake it to thoroughly dry it out. A similar process is performed for Fruity Pebbles cereal: rice, salt, sugar, and food coloring are pressure cooked for 20 minutes before tempering for 2 hours, then they are flattened and re-puffed through a flash dehydration of 500F blasts. There are also sweetened cracker or cookie like cereals that, with milk, would be simple and delicious.
To make a simple cereal such as Cheerios:
| 5 Tbsp. | Oat flour (ground oats) |
| 2 Tbsp. | Wheat flour |
| 1/2 tsp | Baking powder |
| 4 1/2 Tbsp. | Water |
| 1 tsp | Oil |
| 1/2 tsp | Sugar |
| 1 | Dash of Salt |
- Combine dry ingredients (oat flower, wheat flour, and baking powder) in a large bowl, and wet ingredients (water, oil, salt, and sugar) in a separate bowl. Then add the wet to the dry and mix until smooth. Let it rest while you prepare a pipping bag.
- Cut a pipping bag to fit a very small (2-3mm) pipping tip, place it in a tall and narrow drinking glass then wrap the opening around the mouth of the glass to easily fill the pipping bag. Line a baking sheet with parchment paper. Do not grease.
- Pour the batter into the pipping bag. Pipe out small rings (the size of Cheerios) onto the parchment paper and bake at 170 for 10 minutes. Best not to preheat the oven.
- Add to a bowl with honey and/or fruit and milk.
Unless there is an ingredient you are avoiding and need to substitute rice flour for wheat flour, homemade cereals are not generally worth the effort. It could be fun to try, but would be best with a dehydrator, unless your oven goes down below 170F.
Food of the Month 