I have a 2-year-plan to eliminate white flour from our diet and adopt a more whole-foods approach to my cooking. It's been about a year, and I'm pretty satisfied with the progress made so far. A year ago, I received the set of Sue Gregg Cookbooks from my mother as a birthday present.
The first step was getting a breakfast rotation going. It looked like this:
Sunday - Oatmeal, with various fixings
Monday - Muffins (made in the blender w/whole grain the night before) & Fruit
Tuesday - Eggs and Toast (whole grain, made the night before in bread machine)
Wednesday - Yogurt and Toast or leftover Muffins
Thursday - Kids eat bagels at store while we grocery shop. If no shopping, then Smoothie
Friday - Hot Cereal, other than oatmeal
Saturday - Blender Batter Waffles and Pancakes or cold cereal if I'm out for the morning and Pete's in charge.
The Breakfasts cookbook, by Sue Gregg has been great. I use it A LOT, and I'm actually thinking about making it my new bridal shower/wedding/baby shower gift. All the whole-grain muffins, hot cereals, smoothie and pancake/waffle recipes in this book are delicious and easy.
If I spend just 10-15 minutes the night before getting ready for breakfast, it makes such a difference nutritionally, as well as makes the morning run more smoothly.
It's January, so time to Re-orient and Re-commit to this once again.
Edited to include recipe for Blender Wheat Germ Muffins: Download blender_wheat_germ_muffins.doc


