10 Healthy Tips to Jazz Up Your Breakfast Routine

Breakfast, it comes around every morning. You need to eat, the other in your house need to eat but really the same old, same old gets mighty boring. It’s easy to be tempted to skip it or just hand the kids a box of cereal and call it good.

Despite what the naysayers out there may say, eating breakfast is so important! Virginia Woolf puts it perfectly,

“One cannot think well, love well, sleep well, if one has not dined well.”

– Virginia Woolf 

As someone that deals with hypoglycemia skipping breakfast, specifically a high protein breakfast, is not an option. Breakfast is the fuel that sets your day. It provides the energy you need to take on the tasks ahead, and truly enjoy the day.

The hard part is what to eat. You probably know that sugary cereal isn’t the answer, but eggs and toast get old, mighty fast. What you need is the inspiration to get you out of your rut and jazz up your breakfast routine- foods that will fuel and nourish your body, while still being tasty and easy to make.

10 Healthy Tips to Jazz Up Your Breakfast

1. Think Outside The Box

Really you might ask? You might feel like your favorite, easy breakfast food is being ripped from hands. Almost all cereal, even the “good ones” are full of refined sugars, grains, and flours that have not been prepared properly and are seriously lacking in protein. Within an hour or two you are hungry and needing to eat again.

2. Use Oatmeal

I’m not talking thick, clumpy stuff, or packets of sugar laden packs of instant oats. I’m referring to a bowl of homemade soaked oatmeal topped with fresh fruit, maple syrup and a dash of raw cream. If that’s not your style perhaps a slice of pumpkin oatmeal bake or maybe oat flour muffins.

3. Cook With Eggs

Despite what you may have been told eggs are good for you; truly, amazing wonderfully good for you. They are a fairly inexpensive and healthy protein that keeps your body going throughout the morning.

4. Eat More Fat {The Good Kinds}

What, fat is good?! Oh ya, if you’ve been around this site for a while now you know that I use LOTS of healthy fats in my cooking. Fat is not something to be scared of, it should be embraced. My paternal grandmother used to save a can of drippings in the small cupboard by her stove. I remember being grossed out by it, now I realize that Grandma had it right. Fats like butter, lard, tallow, bacon grease and coconut oil are wonderful for your body. Your body needs fat to function and digest food properly. If you eat

Fats like butter, lard, tallow, bacon grease and coconut oil are wonderful for your body. Your body needs fat to function and digest food properly. If you eat a bit, or a lot healthy fats with your breakfast you will stay full longer.

5. Learn From Other Cultures

I often don’t eat your “typical” American breakfast foods. We’ve allowed our American culture to seriously alter out view of what we should eat. Mexico is one of those countries that has it right. A regular breakfast consists of beans cooked with fat and tortillas. They also eat eggs with bits of meat. Many Asian countries have their own versions of congee, a savory rice pudding that can frequently be found paired with eggs. In Israel, it is common to have raw vegetables, eggs, bread, and olive oil.

6. Eat Leftovers

If you are in a rush and don’t have time or energy to cook in the morning eat leftovers from the day before. Often these foods contain more protein than convenience breakfast foods. They only take a few minutes to reheat on the stove or in the toaster oven.

7. Make Freezer Meals

You’ve heard about freezer meals before. They are great for rushed days and last minute dinners.

Have you ever thought of making freezer breakfasts? When you have extra time, maybe on the weekend make big batches of waffles, muffins and breakfast sausages. You could also assemble breakfast burritos or English muffin sandwiches. All of these can be heated up in the toaster oven in just a few minutes.

8. Eat Protein

Protein is a must to get you started on your day. It is the fuel that helps prevent a mid morning slump and headaches. You will find that you have extra energy than you did when eating just a bowl of cereal.

9. Ditch The Sugar

Sugar no matter what form it is in needs to be eaten in moderation. That includes fruit in my opinion. When I have too much natural sugar in the morning I am off for the rest of the day. Now not everyone is like me but that still doesn’t mean that you should eat three plus pieces of fruit first thing in the morning.

That being said I love me a bit of maple syrup and raw cream in my first cup of morning coffee, okay in the second one too or the one at 10 at night… (We’ll save talks about caffeine for another day).

10. Use Your Crock-Pot or Instant Pot

If you don’t have a crock-pot or Instant Pot, BUY ONE, right now, well preferably after you finish reading this post. They are great for cooking oatmeal, beans, potatoes and sausage, you name it and it can probably be cooked in the crock-pot. You can use the slow cooker function on the Instant Pot as well. I love waking up to breakfast being ready. Or you can throw everyting in the Instant Pot in the morning and have breakfast ready in no time!

Bonus Tip: Buy The Ultimate Homemaking Bundle

The real winner of the whole bundle for me is the ebook, The Breakfast Revolution by Beth Ricci of Red and Honey. I first fell in love with this book when she asked me to contribute a baked oatmeal recipe to it. It has been a staple in my house ever since.

There are over 40 nutritious and delicious recipes in her gem of a book, an added bonus is that they are all gluten-free! That way anyone who is gluten intolerant or celiac can enjoy the whole book and not just pick and choose what they can make.

The Breakfast Revolution on its own is $8.95, for just over $20 more you can have access to a mini library of ebooks and courses that will continue to inspire not only what you make for breakfast, but also what you make for the rest of the day!

Need help stream lying things in the kitchen so all your meals get on the table? The Ultimate Homemaking Bundle has that covered as well!

You will also find inspiration for organizing your home, taking cute photos of you kids, detoxing your body, and so much more!

How to Make Homemade Real Food Mayo

How to Make Homemade Real Food Mayo

Everyone needs a good recipe in their repertoire that is easy to make and will impress those it’s served to. Homemade mayo in my opinion is one of those. It’s so incredibly easy to make that there is almost no excuse not to make it.

Just think no last-minute runs to the store for a jar of mayoness to spread on your sandwiches or mix up for egg salad. You can have a simple and decadent jar of goodness ready in less than 10 minutes!

Growing up I HATED mayo. I wouldn’t touch it with a 10-foot stick. I realized my problem was that I didn’t like the poor quality ingredients that were used. The first time I made my first batch about 4 years ago I discovered how amazing it could be. I can practically eat this stuff off of a spoon now! It’s that.incredibly.tasty. Plus it is extremely good for you which is a plus since most brands you find in the store should be treated like four-letter words. There is nothing in but nourishing oils, organic egg yolks, lemon juice and real salt in this homemade version. If you want a garlic aioli simply blend the mayo and a few cloves of garlic together.

Recipes using homemade mayo:


Making homemade real food mayo is easy. It only has 4 ingredients or 5 if you decide to lacto-ferment it. The regular recipe will last for at least a week, though I have had it lat longer. If you add whey to your mayo to ferment it, it will last up to 2 months, not that I’ve ever been able to keep a jar around for that long, but you get the point!

How to make homemade real food mayo
  • 4 egg yolks
  • 2 cups olive oil (or 1 cup olive oil and 1 cup coconut oil/grape seed oil)
  • 2 TBS lemon juice or vinegar
  • 1 tsp mustard (optional)
  • 1 tsp unrefined salt
  1. Place to egg yolks, lemon juice (or vinegar), salt and mustard (if using) in a quart sized mason jar.
  2. Using the immersion blend, blend until smooth.
  3. Add the oil(s) slowly, moving the immersion blender up and down until the mayonnaise is thick and fluffy.
  4. Method two:
  5. Place all the ingredients in a jar, move the immersion blender up and down until the mayonnaise is thick and fluffy. (This method works for me but some have said it does not turn out thick enough.)

Lacto-fermeted Mayo
  • 1 recipe mayo
  • 1 batch mayonnaise or aioli 1 TBS of whey
  1. Add the whey to the mayo, stir, cover, and leave on the counter for 7 hours.
  2. Place in the fridge.
  3. It will stay fresh for up to 1 month.

Garlic Aioli
  • One batch of mayo
  • 4 cloves of garlic
  1. Blend the mayo and garlic until smooth.


30+ Recipes for Celebrating a Nourishing Real Food Thanksgiving

30+ Recipes for Celebrating a Nourishing Real Food Thanksgiving- www.modernalternativemama.com

Thanksgiving is all about traditions. There’s the turkey, rolls, mashed potatoes, pumpkin pie; I could go but you get the picture. Thanksgiving is a time for family, friends, thankfulness and food. Loved ones gathering around the table to enjoy one another’s company is near to my heart.

It is a hard time to be a real foodie. It’s easy to want to just go for it and dig in since it’s one time a year. At the same time there is something that screams in my body,  “This is NOT what food is supposed to be like!”

Have you been there? Rest assured that many of us have. Are you feeling a bit overwhelmed with learning how to recreate your family’s tried and true favourites to be real food that nourishes the body? There are so many real foodies out there that have paved the way for you! Find links to all the recipes at Modern Alternative Mama!

Simple Apple Cider Syrup

Apple Cider Syrup aka Apple Cider Concentrate

Looking for a fun way to give your pancakes or coffee a fall twist? Then apple cider syrup is your answer. It is one of the easiest things I have ever made. It has 1 ingredient, apple cider. It can’t get easier than that right?

I wish I could take credit for this awesome syrup but really it was inspired by a dear friend of mine when we were living in Mexico. She made pumpkin pancakes drizzled with apple cider syrup for the kids one year. They were so amazing that I still remember how they tasted almost 10 years later!

This simple apple cider syrup is straight apple cider simmered for about two hours until it has reduced in size forming a concentrate. It is wonderful syrup but it is also a handy way to keep apple cider in the fridge when you don’t have a lot of shelf space. When you want a cup of cider you simply add 1 to 2 tablespoons of the syrup to a glass of water and there you go, apple cider! You can always add a dash of cinnamon for an extra special fall treat.

Apple Cider Syrup- www.nourishingsimplicity.org

Simple Apple Cider Syrup
  • 2 quarts apple cider
  1. In a medium-sized pot simmer the apple cider until it has reduced in size to 1½- 2 cups. Stir occasionally.
  2. Strain and save in a glass jar.
  3. It will stay fresh in the fridge for at least 1 month.
  4. Use on top of pumpkin pancakes, in coffee or to make apple cider/juice.
  5. To make apple cider stir 1-3 tablespoons of the syrup into 1 8oz glass of water.


How To Stretch A Chicken Into 6 Meals

How to Stretch 1 Chicken for 6 Meals- www.nourishingsimplicity.org

The iconic roasted “Sunday Chicken”, there is little that tastes better than a savoury piece of chicken with crispy skin and spices. When served with some potatoes and a vegetables, you have a meal that is satisfying and delicious.

Unfortunately if you are buying a pastured chicken or even a regular organic chicken you might be paying $10-15 per chicken. All the more reason to raise your own if you ask me. Many of us including me at the moment don’t have that option. (Someday though, I’ll be raising chickens again.)

With prices that high per chicken many of us can’t afford to have a chicken last for just one or two meals. We need ways to make the chicken stretch for a few extra meals. Over the years I have learned to get the most I can out of my chickens.

These suggestions are for made with a family of four in mind. Every family is a different, so feel free to take these suggestions and run with them! As glad as I am that I know how to stretch 1 chicken for 6 meals there are times when I have served the whole bird and just made soup with the leftovers. There’s no shame in throughly enjoying a whole bird now and again.

1. Roasted Chicken

I love to make roasted chicken. It is one of the easiest “fancy” dishes to learn to fix. It is sure to impress and oh so tasty!

Cut off the legs and thighs to feed your family that night. Leave the rest of the chicken on the counter so no one is tempted to gobble up the whole thing. To help everyone feel like they aren’t having a filling meal serve the chicken with a couple tasty sides like mashed potatoes, rice pilaf, roasted vegetables or fresh soaked whole wheat bread.

I am a huge fan of chicken wings. They aren’t always easy to find so when I am prepping a chicken to roast I normally cut off the wings and place them in a freezer bag. Once I save enough wings for a meal I pull the bag out and make my favourite teriyaki wings.

2. Pick the Chicken Clean

Cut off the breast meat. Slice into bite size pieces. You can add to yellow curry, Thai Curry Noodle Soup, or a stir-fry.

Sometimes I will cut off the breasts before I roast the chicken and save them to make a “Chick-fil-A” nuggets or a tandoori chicken sandwich.

Pick any other meat left on the bones to save for meal #6.

Nourishing Homemade Chick-fil-A Nuggets

3. Bone Broth

There are few things better for you than bone broth. I like to use my bones to make batches of broth. For added flavour and nutrition I like to add one or two chicken feet when I have them on hand. The first broth tends to be more rich and savoury. I’ll use it for soups where the broth is the star like Nourishing Thai Noodle Soup or Knefla (German Dumpling Stew).

My second batch or broth is used to for soups where many other ingredients are added such as my green tortilla soup, roasted tomato tortilla soup or to make rice pilaf.

4. Giblet Broth

The giblets are what my Grandma Burnett always went for. When I was little I thought she was crazy. Looking back I see what a smart woman she actually was. I like to set the “offal” as it is also called aside to make crazy good for you broth. I add chicken feet to the broth as well. Like my second batch of bone broth I tend to use giblet broth for making rice and soups with lots of add ins. Don’t throw the offal away, set it aside for a nutritious boost to another meal.

Giblet Broth
  • 2 quarts of water
  • Chicken Neck
  • Giblets
  • 2 Chicken Feet (optional)
  • 1 tsp salt
  1. Simmer for up to 24 hours. Strain the broth throw a fine mesh strainer or a cloth. Disarcd the bones and set the giblets aside for another meal.


5. Organ Meats

I like to use the offal left from making the giblet broth mixed into soups like chile or chopped up in meatloaf or meat balls. There is so little that it is impossible to detect it. You get the nourishing benefits from the offal and you aren’t letting them go to waste!

6. Bit and Pieces

Whatever bits and pieces that may be left are perfect to add to a salad, fried rice or another pot of soup, such as Simple Chicken and Rice Soup.  (Can you tell I like soup?)

Another perk to having your own chickens is that you get to take awesome pictures like these!

Chicken Love 2What are you best tips for stretching a chicken for more than one meal?