Let’s talk breakfast for a minute. When I was a kid I hated breakfast. I mean, I really hated breakfast, but I also needed a good one because, as I have written about before, when I didn’t get protein in the morning I turned into a little monster and got into trouble at school. So for years my poor mother struggled to find foods that I would be willing to eat in the mornings that had protein. Fast forward to current times and I couldn’t imagine starting the day off without a protein-rich breakfast. It is my foundation for the day and I have found that if I start off on the right nutritional foot the rest of the day’s food choices fall happily into place, but if I don’t get what my body really needs then I often make more sugar-laden or impulsive choices later.
For years my solution to this was, and often still is, homemade granola with a lot of fruit and some plain yogurt. The combination of the fiber and protein has worked really well for me and I really enjoy it. But recently I have noticed that sweet breakfasts are a little less appealing, so I have been trying to build up my savory breakfast options. So far my go-tos have been a rice cake with brie, tomato, and cucumber and frittatas packed with vegetables, but I wanted to have another option that I could rotate in and so the Feta Jalapeño Corn Muffins were born….
