I love making breakfasts! It’s a meal we often zip through when we don’t have guests, so when we do, we like to slow down and enjoy this special time…..
Frozen Fruit “Ice Cream”
1 banana per person
~1/2 T. yogurt per banana
The night before, slice the banana. Toss with a bit of lemon juice and freeze the slices. I put them on parchment paper so they stay separate, then when frozen, put them into a baggie or container.
Preparation: Place the frozen banana slices in a food processor. Buzz until they break up and are about the size of a large pea. Add about 1/2 T yogurt. Buzz again, waiting patiently for the mixture to form a soft ice-cream consistency. Don’t be tempted to add more yogurt! It can get sloppy if you do.
Scoop into a chilled or frozen dish and top with fresh blackberries.
**This also works well with mango, strawberries or other fruits. Experiment! My favorite yogurt to use is my home made lemon yogurt, but plain or flavoured yogurt will work well, too.
Nothing beats home-made granola with fresh fruit salad and milk or lemon yogurt after that ice cream. But lately I’ve been experimenting with sprouted grains for breakfast. I will add the successful recipes to my B&B menu as an option.
My Sister’s Sprouted Grain Breakfast
1 T Steel Cut Oats
1 T Buckwheat groats
1 T cracked Rye
1/2 t. coconut
1/2 t. chia or hemp seeds
2 T pot barley
Soak overnight in water. In the morning, drain well and stir in yogurt or pour on cold milk. Add fruit and you have a breakfast that really ‘sticks to your ribs’. It’s a bit crunchy, a bit sweet and hugely healthy!
One of my guests’ favorite hot entrees is Smoked Salmon Eggs Bennie. I like to use a french or sourdough bread as the base and add grilled or roasted asparagus to the plate. Sweet potato fries are also great with this dish. No need to include the recipe as everyone has their favorite Hollandaise Sauce. But, my secret is to use home smoked or candied salmon. Spring salmon is our go to fish choice for either of these.