Why Breakfast Rocks

Breakfast rocks because:
1) you can eat a lot of carbs (just call me a carb-o-holic!)
2) it is usually the easiest meal to prepare
3) it gets you going after that morning workout and fuels you for the one over lunch
4) there are soooo many great foods to choose from!
5) bananas are a great breakfast food!

Some of you who know me know that breakfast is by far my favorite meal of the day. This is one benefit of my increased exercise, as I can usually justify a good sized breakfast because I do a lot of training in the morning and over lunch.

Dunkin' Donuts new waffle sandwich inspired me to write this post. I love scrambling up some eggs and making a waffle sandwich. So I usually don't have bacon and cheese with it, but I do love the Sonic Bacon, Egg and Cheese Toaster sandwich, so using waffles will just be heaven for me! Ok, so I won't eat these very often, once a month or so, but yummy. It's also nice that most fast food places are putting the nutritional info on their websites so that I can plan a splurge.

On a healthier side, my breakfast staples during the week are:

• Oatmeal - I like Archer Farms multigrain oatmeal. I'll usually throw in some mixed berries (I buy frozen for convenience) and if I need a protein boost I'll cook it in soymilk or add a tablespoon of peanut butter.
• Cereal. Kashi GoLean has good fiber and protein. Again I'll throw some fruit.
• Eggs. I'll use the egg whites you can buy in the store or egg beaters, or just mix a real egg in there if I want a little more fat. I cook them in olive or canola oil.
• Pancakes. I'll make a big batch of whole grain pancakes and freeze them. I'll usually add some soy protein powder. Last week I threw in some zucchini so I got a serving of veggies in my breakfast!

These are all easy to bring to work (eggs I cook ahead of time but they refridgerate or freeze well) for when I swim in the morning before work.

Ok, so now it's time for the week's banana recipe. Of course it is a breakfast one!

Chocolate-Banana fille Crepes from Paula Deen - coutesy of the food network.

http://www.foodnetwork.com/recipes/paula-deen/chocolate-banana-filled-crepes-recipe/index.html

Crepe Batter:
1 cup all-purpose flour
Pinch salt
1 egg
1 egg yolk
1 1/2 to 2 cups milk
1 tablespoon melted butter
1/2 teaspoon vanilla extract

Topping:
1 jar hazelnut chocolate spread
5 bananas, sliced
1 can whipping cream

Directions:
Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate hazelnut spread onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.