Summer Breakfasts

by Maria on August 12, 2011

Red Currants.JPG

Fresh red currants from my farm share on top of granola and kefir.

We eat a lot of fruit in our house. And with the locally grown fruit that is available during the summer and early fall in New England, we eat even more this time of year. From the first strawberries in early June to the last apples in October, we simply can not get enough! 

One of the easiest ways to eat up all that yummy summer fruit is to make it part of your breakfast. On most days we simply eat it on top of our cereal or diced on the side, but on the days that we have a little more time and creativity we do more. On the weekends it tends to be fruit-filled pancakes (while blueberries are a favorite, you can put almost any fruit into pancakes; just cut it into small pieces and drop it on top of the pancakes after you pour the batter, but before you flip them).

Muffins are another one of my favorites, and there are endless variations there too. One of my favorites is the classic blueberry muffin made with applesauce and canola oil instead of butter. My husband and older son love smoothies, which are one of the easiest ways to use up fruit that is about to go bad. And, you can even sneak a few pieces of kale in there and still have it taste delicious!

To increase your fruit consumption, make it easy and tempting. I always have a bowl filled with a fresh fruit in our dining and kitchen area. Not only is it pretty and colorful to look at, they tempt you into grabbing a ripe peach or crispy apple before you even have a chance to open the pantry in search of more processed snacks. I also tend to have washed berries or cut melon on hand in the refrigerator (favorites of my younger son).


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