Menu Planning – A Balanced Menu

What’s my favorite part of a brunch menu?
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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-

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Coconut Banana Bread with Lime Glaze

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Whole Grain Artisan Bread

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Almond Joy Muffins

Shall I continue? Snickerdoodle French ToastHomemade BagelsCinnamon Sugar Pull Apart BreadPeanut Butter and Jelly Skillet Monkey BreadGarlic Herb BreadsticksSpaghetti BreadPumpkin Waffles

Or you can try these Blackberry Scones? ( My delayed apologies to the gluten-free world).

How do you keep a balanced menu?

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