Better Breakfasts Make For Better Mornings In The New Cookbook 'Rise & Shine' By Katie Morford
"Since my kids were tiny, I've begun many mornings with a little ritual that involves poking my head into their bedrooms and whispering, 'Rise and shine...,' just loud enough to wake them from their sleep."
With this lovely scene in mind, author Katie Morford introduces her new cookbook, Rise & Shine: Better Breakfasts for Better Mornings.
From smoothies, egg dishes, and grains to waffles and toasts, Rise & Shine is designed to make breakfast a priority. This new cookbook will make you want to slow down and start off your morning in the best way possible: full of good, uncomplicated, wholesome food.
Slow Cooker Coconut Rice Pudding
"I wasn't sure what to call this delicate egg dish that lands somewhere between an omelet and a crepe, with a tiny dash of soufflé in there somewhere. One thing I am sure about is that it is no ordinary egg dish. When you want to give someone the royal treatment one morning, this is the call. It's not as straightforward as a standard omelet because it requires extra elbow grease to whip the egg whites and a deft hand to flip it over. Don't worry if you don't get it right the first time. It will still be tasty, even if it's not perfectly pretty."
Slow Cooker Cinnamon French Toast
"I got the idea for doing French toast in the slow cooker from my friends Jane and Meg, the brains behind the blog The Zen of Slow Cooking. It's a perfect recipe to pull out when you have bits and bobs of leftover bread that need to find a home. Unless you're up at the crack of dawn, though, make it a day ahead to stow in the fridge. The kids can spoon it onto plates in the morning and warm it in the microwave. A generous spoonful of Greek yogurt and a drizzle of maple syrup are the perfect finishing touches."
Blackberry Orange Puffy Pancake
"This is the sort of weekend breakfast that draws children into the kitchen to peek through the oven glass and watch the magic of baking at work. The batter rises into a golden puff crowned with an abundance of blackberries. It's just plain pretty, particularly with that little bit of sugar sprinkled over the top, which also adds a toothsome crust. No need to wait for berry season to make this, because frozen blackberries work like a dream. If you do use frozen blackberries, save the juices that drain off the berries as they thaw and stir them into your maple syrup."
Quinoa Bowl with Fall Fruits
"Break out of your oatmeal rut and consider something new in that hot-cereal bowl: quinoa. Breakfast is actually my favorite meal for this teensy, protein-packed grain (which, technically, is not a grain at all but the seed of a plant in the amaranth family). Quinoa has a well-balanced amino acid profile and is especially rich in magnesium and iron. Make a fresh pot in the morning, or do it up as a side dish for dinner, relying on the leftovers to get you through breakfast. I like quinoa best doused with cold almond milk, roasted hazelnuts, and fall fruits. The reds and greens of apples, pears, and grapes make for a very pretty bowl."
Milk and Cereal Bars
"I think of these as "desperate times" bars. They're good ones to have on hand for those mornings when the machine of getting kids up and out the door feels a little rusty and breakfast is practically an afterthought. One or two of these along with a glass of cold milk is enough to fuel a morning and is better than a store bought cereal bar any day."
Sweet Egg Crepe With Cherry Jam and Crème Fraîche
"I wasn't sure what to call this delicate egg dish that lands somewhere between an omelet and a crepe, with a tiny dash of soufflé in there somewhere. One thing I am sure about is that it is no ordinary egg dish. When you want to give someone the royal treatment one morning, this is the call. It's not as straightforward as a standard omelet because it requires extra elbow grease to whip the egg whites and a deft hand to flip it over. Don't worry if you don't get it right the first time. It will still be tasty, even if it's not perfectly pretty."