What’s my favorite part of a brunch menu? The Bread Food Group – Muffins, bagels, pancakes, waffles, quick breads, cinnamon rolls, French toast, bread sticks, crepes, scones, croissants. . . am I missing something?
If left to my own vices, I’d be Dudley Dursley, Harry Potter’s over-sized, overfed cousin with my plate piled high with every breakfast bread imaginable . The love of bread spills over into my daily cooking too. Hence my need to plan a balanced menu every day.
Tip #1: Use a meal planner with Food Group headers. I like this Menu Planner Printable where I have an entire column dedicated to Fruit and Vegetable
Tip #2: Fill your shopping cart just like you’d fill your dinner plate a la ChooseMyPlate.gov. I know I’m in trouble if half my cart is cereal, chips and loaves of bread rather than apples, bananas, oranges, broccoli and lettuce.
Tip #3: Have a fruit and/or vegetable at every meal. Raw, cooked, in a salad or smoothie – I like to mentally think of serving a rainbow to help me avoid the All White Dinners (boiled chicken, white rice, roll and no fruit or veggies… yes, it’s happened before.)
So, how do I deal with my Bread-centric brunch menu? I promise to just pick one (or two) bread options for my menu, but you’ll have to pick your own. Some suggestions-
Shall I continue? Snickerdoodle French Toast – Homemade Bagels - Cinnamon Sugar Pull Apart Bread - Peanut Butter and Jelly Skillet Monkey Bread - Garlic Herb Breadsticks - Spaghetti Bread - Pumpkin Waffles
Or you can try these Blackberry Scones? ( My delayed apologies to the gluten-free world).
How do you keep a balanced menu?
Even MORE Brunch Recipes