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‘Breakfast’ Category

  1. Soup for Breakfast?

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    January 29, 2016 by admin

    Blueberry-Breakfast-Soup.jpg

    When my husband was a little boy, his mother made him “pappa gialla” on cold, wintry mornings.  The northwestern region of Italy where he grew up was notorious for a bitter dampness that penetrated down to one’s bones.  His mother’s semi-soupy concoction of milk, flour, sugar, eggs and Marsala wine was her antidote to the intense cold outdoors.

    One nutrition trend that is emerging for 2016 is breakfast soups (aka smoothie bowls).  Served in a bowl or in a to-go container, this combination of your personal choices of fruit, dairy, protein, nuts and grains gives you all the powerhouse nutrients of a juiced breakfast PLUS the fiber that doesn’t get tossed.

    I think this can be a wonderful start to any day.  I’ve put together some of my favorite ingredients for a wintry breakfast soup, and, in deference to my mother-in-law, even added a touch of Marsala.  This is an out-of-the-box kind of breakfast.  Maybe it’s for you! keep reading »


  2. Low GI Recipe: Applesauce Oat Bran Muffins with Pinoli

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    September 23, 2015 by admin

    Applesauce Oat Bran Muffins with Pinoli

    Most of the time when I visit my home in northern Italy, I voraciously ask family, friends and even produce vendors for ideas and recipes they recommend for various ingredients.  Sometimes, though, I become the source of such information for them.  Breakfast foods would be a case in point.  Italians are not the best breakfast people.  Travel and the internet have led some inquisitive people to try something new.  I do my part too.  I’ve offered these muffins to my fast-paced relatives and friends as a perfect antidote to their beloved brioche or biscotti breakfast.  I added pinoli for an Italian twist but any nut will work well.

    keep reading »


  3. Low GI Recipe: Apricot Apple Granola with Pinoli Nuts

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    August 1, 2012 by Johanna Burani

    Low GI Recipe: Apricot & Apple Granola with Pinoli Nuts

    In the northeastern corner of Italy, where I have my home, the Continental breakfast has been pushed aside for heartier, more substantial morning sustenance. For a long time, many people in this region have been eating muesli, a mixture of either raw or toasted cereals, nuts and dried fruits.

     

    keep reading »


  4. Low GI Recipe: Blueberry-Lemon Buttermilk Pancakes

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    May 27, 2012 by Johanna Burani

    Low-GI-Recipe-Blueberry-Lemon Buttermilk Pancakes

    Italians don’t eat pancakes.  They eat something similar, called “frittelle.”  They may be savory and served as a light main course, or sweet and served for dessert.  I’ve noticed that it doesn’t take too long for my Italian house guests to adjust their morning palates to the scrumptious taste of this favorite American breakfast food. keep reading »


  5. Low GI Recipe: Fortified Scrambled Eggs

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    January 1, 2010 by Johanna Burani

    Low GI Recipe: Fortified Scrambled Eggs

    Italians don’t really eat eggs for breakfast but we do, whether we are in Morristown (New Jersey) or in Nimis (Friuli). Adding in some ricotta is a terrific way to fortify eggs with calcium, making this recipe a perfect choice for a simple, wholesome breakfast. In all honesty, these eggs taste so much better when I make them in Italy. I’m sure the freshly made ricotta from the local dairy farm has much to do with it!

     

    keep reading »


Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

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