Meals to Nourish the Blonde Within: 365 Days of Beautiful Breakfasts
Every great meal needs to start with inspiration: inspiration from a person, a setting, the atmosphere, an event; perhaps inspiration from a single ingredient, a blooming lily placed just so, or even thoughts of a fantasy goal or destination you wish to achieve through the meal.
Breakfast is to me what lingerie is to a glorious love affair: it’s the flirtation, the preview, the mindset and the foreplay for the miraculous day to come.
My table is usually set in place the night before, whether I will be breakfasting solo, tete-a-teting-a-deux, or hosting family and friends.I adore fine linen placemats, napkins, and tablecloths, and believe in using my finest Limoges hand-painted porcelain service, Tiffany crystal glassware, various charming and whimsical pitchers, mugs, cups, and teapots, and my most elegant Puiforcat sterling silver flatware and
silver serving pieces. Why reserve these items for formal dinners or holiday meals when they can be enjoyed and admired daily?
By now you may think I’m crazy or extravagant or that you’ve picked up the wrong book. In today’s quickly evolving technological universe, it is important to take a moment to connectwith and appreciate fine objects that can be old, new or mixed together, reminding us to ground
ourselves, center our hearts and souls, and stay close to our roots. You don’t need to shop Bergdorf’s or Neiman-Marcus for the makings of a striking table. There are a myriad of flea markets, second hand stores, lawn and tag and garage sales, and sometimes even generous relatives to choose from. A plate from here and a set of silverware from there. And before you know it, you have a dowry.
Lesson Number One
Beautifully made items must be handed down. We live in a country of disposable, degradable, replaceable … There may be enough of everything already in existence if we just use our inspiration, passion and creativity and learn to look, learn to see …. Sitting at a beautifully set table is an amazingly simple and rewarding experience for both the chef and the diner. Even if they are one and the same Jean-Georges Vongerichten, one of the greatest chefs, restaurateurs and culinary geniuses of our time, opened downtown Manhattan’s ABC Kitchen restaurant and not one fork, knife, plate or glass matches. It’s magical and truly a place that pays homage to a lack of waste yet succeeds in creating a sophisticated and welcoming atmosphere and a deep respect for our past.
Lesson Number Two
Flowers are God’s way of smiling. Flowers can adorn each table and complement each room; and flowers enhance every moment. Personally, I like my flowers simple and natural, as I prefer most things. I favor white roses, tulips, calla lilies, and hydrangeas. I usually prefer simple clear cylindrical vases but like to mix it up at times with the addition of milky glass bud vases of varying sizes. My flowers help set the mood, whatever my mood is at the time, be it whimsical, sexy, flirtatious, serious, or any combination of the afore mentioned.
Burnt orange, hot pink, lavender, and even yellow roses can certainly transform a blasé day into an extraordinary one in just moments. With all the on-line options and so many corner markets and supermarkets carrying nature’s smiles, there is no excuse to not splurge on yourself. This Blonde, more than anyone else I know, enjoys a surprise bouquet from an admirer, but thinks nothing of walking to a florist and sending herself a bouquet of daisies with a love note attached, to be delivered just to cheer herself up or show some attention to the Blonde. So find your own Inner Blonde, write yourself a love note, and send yourself a smiling surprise. Only you will know, and seriously….love begins at home!
Lesson Number Three
Being well prepared for everything is This Blonde’s Golden Rule of Life credo. Having said all
that, the kitchen must always be well stocked with jams, butters, spices, oatmeal, healthy
cereals and a few frozen items (I never have empty coffers, even if I haven’t had time to visit a
market or bakery) such as multi-grain bread for toast, berries and orange juice, and I always
have a handy supply of cold pressed and crystallized True Lemon, almond milk, non dairy
creamer, and farm fresh eggs just in case of an unexpected special breakfast occasion. Fruits
and vegetables should always be on hand as well, but if I haven’t had time to replace the
season’s bounty, it’s wonderful to know that all the fixings of a handsome and healthy breakfast
await.
Lesson Number Four
Each morning, soon after rising, I fill an electric teapot with water and push the button. And by
the time the water boils, I’ve already performed my morning meditation and am showered and
dressed. I then sip a cup of hot water with the juice of one small lemon or 1/2 of a regular
lemon (or even True Lemon if the cupboard is bare). It cleanses my body and provides a good
start to the day, giving me a high energy alkaline metabolism.
Now it is time for my glorious breakfast. And as the table is ready, it’s now just a matter of
scooping some fresh ground coffee into my French press. (a little patience-and voila!), boiling
an egg and toasting bread and I am ready for the wonderful day ahead. I will admit, though,
that when I am alone, I open my newspaper or check emails quickly as the coffee presses, the
toast toasts and the egg boils!
THIS BLONDES GUIDE TO HEALTHY BREAKFASTS FOR ONE… OR TWO
Day 1
- Always Hot Water Lemon Regime (HWLR)
- Two slices of seven grain toast
- Place small dollops of almond butter, strawberry jam, or sugar free natural fig preserves, etc. on
the side of the plate (jams, jellies, and preserves in moderation). - 1 soft or hard boiled egg served in an eggcup or bowl.
- A cup or pot of hot steaming coffee or tea. I usually favor my French press, but I’m happy with a good drip coffee or a pot of Earl Grey!
- And water, water, water. Always a handy pitcher of my favorite elixir!
Day 2
- HWLR
- Seven grain toast (I like mine well done)
- Avocado mashed, with sunflower seeds or flax seeds
- Sliced cucumber and tomatoes with a sprinkling of olive oil.
- Tea,coffee, water
Day 3
- HWLR
- ⅓ cup Steel cut Oatmeal with I tsp. flaxseeds or 2 tsp. flaxseed oil – with a spoon of yogurt if necessary
- 1 steamed sunny side eggs in one teaspoon of olive oil sprinkle with turmeric and black pepper to taste
- Tea, coffee, water
Day 4
- HWLR
- 3 ounces approximately of poached salmon ( prepared the night before)
- Seven Grain Toast with a sprinkling of turmeric and olive oil
- Flax seed mixed into one tablespoon of Greek non fat yogurt
- Tea, coffee, water
Day 5
- HWLR
- 2 scrambled egg whites in Evoo (extra virgin olive oil)
- Mediterranean morning salad with chopped cucumbers, tomatoes, and shredded kale, a splash of lemon juice and EVOO
- Seven grain toast
- Tea, coffee, water
Day 6
(I’m calling for this on Day 6, but I generally make this blended breakfast twice weekly, after a big night out or when I feel a need to cleanse.)
- HWLR
- Blended cucumber, celery, kale, with green pepper (to taste)
- 1 tsp. flax seed oil mixed with 3 tablespoons Greek non fat yogurt chaser sprinkled with a few raw walnuts
- Tea, coffee, water
Day 7
- 2 hard boiled egg whites ( and 1 yellow if desired) mashed
- ¼ avocado mashed
- Vegenaise (according to taste)
- 1 slice of seven grain toast
- ½ tomato sliced
- Tea, coffee, water
Day 8
Can replace any day after a late rich dinner, too much alcohol or a feeling of need to cleanse.
- HWLR ,
- More HWL, with ¼ tsp. maple syrup , 1 pinch / sprinkle cayenne pepper (up to your bravery)
- I soft boiled egg
- Tea, coffee, and water may not be desired with this
Day 9
- HWLR
- Seven grain toast
- Any organic butter or vegan natural replacement
- Fresh chopped figs or naturally sweetened strawberry jam to taste
- Tea, coffee, water
Day 10
- HWLR
- 1 tablespoon fresh almond butter
- seven grain toast
- ¼ tsp ground flax seed ( mix with almond butter or with a tablespoon of Greek yogurt
- Tea, coffee, water
- Note: On rare occasions I substitute:
A heaping bowl of fresh blueberries
A few large dollops of non fat Greek yogurt
Flax seeds
For summer late morning breakfasts, I love a breakfast of:
¼ fresh watermelon wedge, lemon juice and a tbsp Maytag Blue Cheese surrounded by
chopped baby arugula sprinkled with olive oil
When I am serving brunch to weekend guests, I make sure I have:
Lots of white linen and lace
Silver, china, trays, glass bowls
Rather than set a table, I arrange the plates, silver, crystal, and linen buffet-style on a table all their own
Abundant flowers fill the dining area: blooms of pink, blue, white, or yellow- only one color and
one variety of flower. My favorites include hydrangeas, roses, calla lilies, tulips and daisies.
A large pot of hot water
A tray of fresh sliced lemon wedges, and assorted herbal, black and green teas.
A pot of steaming strong pressed coffee
A tray of assorted milks (skimmed cow, almond, goat, soy, half and half )
1 large, very well chopped salad ( iceberg, romaine micro kale, micro arugula, sprouts)
1 small bowl of vidalia onions, chopped
1 small bowl of shallots, chopped
Individuals small pouring vessels containing:
Olive oil
Grape seed oil
Apple cider Vinegar
Balsamic
A platter of sliced smoked salmon
A bowl of canned flaked tuna in water, mixed with a teaspoonful of Vegenaise or mayonnaise
and a teaspoonful of rice vinegar
Sliced vidalia onions and tomatoes
egg whites ( scrambled , crepe omelet style, or boiled ) in a warming dish
Fresh blueberries
Homemade granola with almonds and chopped prunes
Toasted seven grain breads and gluten-free breads, some croissants (for visualization) or low
sugar brown oat muffins
Assorted fresh jams
Green juice
Coconut water
And always water, water, water
French Toast for For Naughty Morning Afters or Breakfast for Children and Parents
Day old Challah, 4 thick slices (can be cut in half on the angle, making triangular shapes)
4 eggs (or 3 eggs and 1 egg white) whisked in a bowl
Add to the eggs:
1/2 tsp vanilla (to taste)
1 splash of water, milk or almond milk
Soak challah in mixture for approx. 5-10 minutes
Sautéed quickly on medium flame (in butter or butter substitute) covered. flip when lightly
browned
Serve with or Sprinkle with
Confectioners sugar
Fresh cinnamon
Fresh whipped Cream
Ground or Shaved dark chocolate
