…especially after all the Super Bowl revelry.
Did you know that February is National Hot Breakfast month…but also Fiber Focus Month? The goodness of grains transformed into simple but nutritious breakfast treats.
So ramp up some trending high-fiber–but yummy breakfast concoctions.
The Menu Shoppe has it covered. How about new breakfast or brunch menus? Standard sizing—though customizing can be a unique touch.
Cafe Style Restaurant Menu Covers Our menu grade clear vinyl which will not crack, yellow or lift laser print from pages. Choose from either leatherette embossed vinyl binding with scrim backing or thicker, woven fabric binding, each available in a variety of colors. Also available in a variety of options and view.
Our LED Specials Board is another great option for daily specials.
Meanwhile… awaiting that first coffee…
Something uniquely sophisticated…
for the compote:
1 tablespoon butter
3 tablespoons honey
dash of ground cinnamon
1 12oz bag of frozen assorted berries
for the polenta:
3 cups 1% low fat milk
1/2 cup quick cooking polenta
2 tablespoons sugar
1/2 teaspoon salt
To prepare the compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries–bring to a boil. Reduce heat–simmer 5 minutes or until thoroughly heated. Keep warm. To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote.
Something hearty…but something anticipating the spring amid the lingering wintery doldrums.
1 1/2 cups quinoa, rinsed, drained (see note)
1 1/2 cups milk
1/2 cup dried apricots, chopped
1/3 cup dried cranberries * or substitute cherries.
1 1/2 tablespoons brown sugar
1/3 cup pistachio kernels, coarsely chopped
Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes. Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar. Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.
Note: Rinse quinoa under cold water until water runs clear. Drain. This removes any outer coating, which has a bitter taste. Quinoa absorbs a lot of liquid. If preferring porridge that’s less thick, add a little extra milk at the end of cooking.
Tip: For a citrusy tang, add the zest of 1 orange to honey before drizzling over porridge.
What’s breakfast without pancakes. But lightly and with fiber…
3 tablespoons ground flax seeds
1 teaspoon vanilla
¼ teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons ricotta cheese OR fat-free cottage cheese OR cream cheese
1 tablespoon artificial sweetner
Blend all, cook on griddle, or skillet.
Tropical Coconut Oatmeal
1 tablespoon macadamia nuts, chopped
2 tablespoons toasted, shredded coconut
2 tablespoons dried pineapple
Nutrition: 262 calories; 13g total fat; 0 mg chol; 54 mg sodium, 34g carb; 4 g fiber; 5g protein
Turtle Sundae Oatmeal
Also yummy to enchant the kids.
1/4 cup fat-free whipped dessert topping
2 tablespoons pecans
1 tablespoon sugar-free caramel dessert topping
Nutrition: 252 calories; 12g total fat; 0 mg chol: 45 mg sodium; 34g carb: 3g fiber; 4g protein
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