Comments on: Breakfast(s) of Champions

By: Convenience Food: Soaking Legumes, Grains and Making Yummy Dairy Products! « The Left Over Queen

Thu, 24 Feb 2011 18:59:08 +0000

[...] months ago I posted about Breakfast being the most important meal of the day. What I like to call my “Breakfast of Champions”. In that post I mentioned that I soaked my grains or grasses (buckwheat/quinoa) for 24 hours [...]

By: Let’s Get Cultured! Dairy Kefir: Our Daily Elixir « The Left Over Queen

Mon, 24 Jan 2011 16:59:39 +0000

[...] as a base for ice cream and smoothies, in desserts, as a leavening agent in baking, and an acidic soaking medium for grains . I realized recently that I had never posted about my method for making it. Let’s make this [...]

By: Homemade Yogurt Recipe – It’s Simpler than You Think! : Simply Sugar & Gluten-Free

Wed, 03 Feb 2010 03:02:15 +0000

[...] from The Leftover Queen makes her own yogurt and has it for [...]

By: Raine Saunders

Raine Saunders — Thu, 21 Jan 2010 18:03:24 +0000

I love these breakfast ideas, especially the barley, eggs, and greens with goat cheese. I love vegetables at breakfast. Eating vegetables in my morning meal always makes me feel great and gives me a lot of energy. I also love your pancake breakfast. We do buckwheat pancakes on the weekends. My husband makes them usually for the three of us (me, him, and my son), and he’s not really gotten into the idea of soaking our pancake flour yet. I’m trying to convince him, but we’ve been soaking our cereals and I also recently made real granola with soaked oats, and it turned out fabulous! Here’s the recipe:

http://www.agriculturesociety.com/?p=2791

Thanks for this article!

By: Protein Packed, Gluten Free Breakfast Pancakes : Simply Sugar & Gluten-Free

Protein Packed, Gluten Free Breakfast Pancakes : Simply Sugar & Gluten-Free — Wed, 20 Jan 2010 02:32:23 +0000

[...] has a great breakfast post with many healthier [...]

By: Acorn Squash w/ Gluten Free Sausage Stuffing « The Left Over Queen

Acorn Squash w/ Gluten Free Sausage Stuffing « The Left Over Queen — Fri, 15 Jan 2010 19:18:34 +0000

[...] Such a night happened this week. I had an acorn squash, 2 links of chicken sausage (leftover from the corn pasta ) and some leftover buckwheat and quinoa from my daily Breakfast of Champions . [...]

By: dawn

dawn — Sun, 03 Jan 2010 18:01:21 +0000

I have to eat a good strong, hearty breakfast or I get the shakes by 10am. I pratically live at the gym and need tons of protein. Yogurt, eggs, whey all needed. I would love to try those pancakes though as they are far healthier than what I would normally want to stuff my face with.

By: Seasonal cooking: Getting used to the unusual « this space is mine

Seasonal cooking: Getting used to the unusual « this space is mine — Sat, 07 Nov 2009 17:55:26 +0000

[...] I just noticed that, if one is really motivated, one can even put greens in one’s breakfast cereal. Possibly related posts: (automatically generated)’Cooking With Pumpkins and Squash’ [...]

By: The Left Over Queen » Blog Archive » Beans and Rice: The Ultimate Leftover Meal

Mon, 02 Nov 2009 13:13:07 +0000

[...] many varieties), you can throw anything you have lying around in the fridge that needs using up. As usual I always soak my rice and beans ahead of time. I generally take a day during the weekend, and do large batches of soaking – grains, flours and [...]

By: AnuSriram

AnuSriram — Tue, 13 Oct 2009 14:25:41 +0000

You make me feel bad… I could not skip breakfast anymore! All those breakfast ideas are lovely!

By: DebinHawaii

DebinHawaii — Mon, 12 Oct 2009 05:42:17 +0000

I need to be better about eating a good breakfast. You are an inspiration! Great job.

By: Betherann

Betherann — Sun, 11 Oct 2009 11:10:05 +0000

Awesome, awesome, and more awesome.

Yogurt with toppings is one of my favorite go-to meals. It’s easy, healthy, and tastes delicious. I love plain Greek yogurt mixed with peanut butter, or I top vanilla or plain yogurt (again, Greek is my fav) with cereal, granola, nuts and seeds — anything crunchy! I also mix in some fruit. Yum!