Peeking Out My Front Door

I was really surprised to hear that although most Canadian families know that breakfast is the most important meal of day, the reality is that they don’t get to enjoy it together. In my bubble at home we are very lucky to enjoy almost all 3 meals together as a family. I didn’t take much time to peek out my front door and notice that during the week, breakfast is rarely a family event. To the average Canadian family it is much more common to eat breakfast while in transit, at home separately, and – in many cases – parents are so focused on ensuring their kids eat, that they don’t eat themselves.

The Facts Are

Minute Maid recently enlisted polling experts Environics Research to uncover what breakfast looks like for Canadian families in 2013 and the results reveal that only one in five eat breakfast together on a regular basis, primarily due to time constraints. But despite being busy, breakfast is a must-have for Canadian parents with a whopping 95 per cent saying that it’s important their family eat a well-balanced meal in the morning.

Rise and Shine Citrus Smoothie

I start each day with a smoothie, its quick, yummy and healthy was to kick start the day. 

Hands-on time: 10 minutes / Total time: 10 minutes / Makes: 4 servings (about 6 cups or 1½ cups per serving)

2 cups frozen blueberries

2 cups honey-flavoured Greek yogurt

1 cup Minute Maid Chilled Orange Juice

1/4 cup Minute Maid Frozen Grapefruit Concentrate

¼ cup oat bran

2 tbsp liquid honey

2 tbsp chia seeds (optional)

1 tbsp ground flaxseed

2 cups ice cubes

In blender, combine blueberries, yogurt, orange juice, grapefruit concentrate, oat bran, honey, chia seeds (if using) and flaxseed; mix on medium speed until combined. Add ice cubes; pulse until ice cubes begin to break down; puree until completely incorporated.

 Animal Pancakes with Berry Syrup

These are perfect for the weekend, make sure you get the kids cooking with you and make it family fun. 

Hands-on time: 40 minutes / Total time: 1 hour / Makes: 24 to 48 (depending on shape)

1 cup all-purpose flour

¾ cup whole wheat flour

1 tbsp granulated sugar

1 tbsp baking powder

¼ tsp salt

1 egg

1½ cups milk

1½ tbsp vegetable oil (approx.)

2 tsp vanilla

Berry Syrup (recipe follows)

In bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder and salt. In large liquid measure, whisk together eggs, milk, 1½ tbsp oil and vanilla; pour over dry ingredients and mix until just incorporated.

Heat nonstick skillet over medium heat; brush with more vegetable oil. For small metal cookie cutters, grease insides and place on hot pan. (For silver dollar pancakes or dipsticks, use tablespoon to pour batter into circles or oblong shape.) Pour enough batter into cookie cutter (approx. 5 cm in size) to cover bottom. Cook for 1 to 1-1/2 minutes or until bubbles begin to break on top but do not fill in. Using tongs, carefully remove hot cookie cutter. Turn pancakes and cook for 1 more minute or until underside is golden. (Make-ahead: Layer between waxed paper and freeze in airtight container for up to 2 weeks. Reheat frozen in toaster.) Serve with Berry Syrup.

Tip: If pancake batter thickens as it sits, whisk in 1 tsp water to keep it pourable.

Berry Syrup

We love topping our pancakes and waffles with a fresh made berry sauce. It’s easy, yummy, and better than syrup. 

Makes: 3 cups

4 cups plus 2 tbsp Minute Maid Chilled Mixed Berry Juice Beverage

4 cups mixed frozen berries

1 tbsp cornstarch

1 tsp lemon juice

In saucepan over high heat, bring 4 cups of the juice beverage and berries to boil. Reduce heat to medium-high and keep at high simmer until reduced by half, about 30 minutes. Whisk 2 tbsp remaining juice beverage with cornstarch until no lumps remain; add to saucepan and stir over low heat until thickened, about 30 seconds. Remove from heat; stir in lemon juice. Serve warm with pancakes. (Make-ahead: Refrigerate in airtight container for up to 3 days; reheat over medium-low heat.)

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How do you start your day?

What are you cooking for breakfast?

Thanks for reading In R Dream!