Plymouth Recipes that Celebrate Healthy Breakfast Month

You’ve heard it a million times: Breakfast is the most important meal of the day. Ask Dr. Google—websites like WebMD and Mayo Clinic explain in depth how eating a good breakfast ignites the metabolism, revs the brain and body, and even aids in weight loss. Those poor souls who skip breakfast are doomed to eat more later in the day, whereas smart morning eaters make healthier food choices throughout the day. And yet, a September 2011 study from the Minnesota Department of Health found that only half of Minnesotans regularly eat breakfast—shame on us! We can fix it: September is Better Breakfast Month, so it’s an opportune time to commit to starting the day with a full tank of fuel. Plymouth’s eateries, schools and professionals have jumped on the healthy breakfast train. Here are some ideas to get and stay on track.CREEKSIDE CAFÉ, Crowne Plaza Minneapolis West3131 Campus Drive; 763.559.6288.Sunday breakfast brunch, 7 a.m.- 12:30 p.m.You can get healthy food and fantastic views all in one shot at the café, which offers a bountiful Sunday brunch buffet with an omelet station, bloody Mary bar, juices, pancakes and a killer cuppa joe. “I find the most creative things in peoples’ requests,” says Erik Swanson, sous chef at Creekside Café in the Crowne Plaza hotel. “The restaurant and hotel prides itself on giving the guests what they want, so I’m always doing new things based on those requests.” There are many options for the healthy minded: fresh fruits, low-fat yogurt, egg-white omelets, granola bars, egg substitutes, wraps and, of course, your inspired requests.Creekside Café Asparagus and Fontina FrittataServing Size: 8 oz.Calories: 197Fat (& Sat/Trans fat): 15 g (7 g saturated)Carbs/Sugar: 4g/2gProtein: 11 gFiber: 1gIngredients6 large eggs2 Tbsp. heavy cream1/2 tsp. salt1/4 tsp. black pepper1 Tbsp. olive oil1 Tbsp. butter12 oz. asparagus, trimmed and cut into small pieces1 tomato, seeded and dicedSalt3 oz. Fontina cheeseDirectionsPreheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch nonstick, ovenproof skillet over medium heat. Add the asparagus, and sauté until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt to taste, and sauté 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low, and cook until the frittata is almost set but the top is still runny, about 2 minutes. Put under broiler for 5–10 minutes, until top is slightly puffed and no longer jiggly.PEG’S COUNTRYSIDE CAFÉ842 Minnesota 55, Hamel; 763.478.6869.Healthy Breakfast, all dayPeg’s has served the Plymouth area for 38 years and counting. “There have been various booms and flat-lines,” says owner Peg Rasmussen, “but right now we’re super busy. We’ve been around for so long—people recognize the chickens on our building.” Peg’s recently revamped its menu to reflect current ideas about nutrition and health. “The changes have been incremental. I’ve found that, when presented with the opportunity, many folks will choose a healthier alternative,” she says. Peg’s stocks fresh local produce and avoids processed foods. The eatery also provides smaller portions and features lower fat and higher fiber choices. “We ran a blueberry wild rice pancake with blueberry wild rice sausage and real maple syrup that was featured on KARE’s Brunch with Bel in May, 2013,” Rasmussen says. “The real syrup is more satisfying, and customers use much less—a surprise to me!” Café visitors can opt for an enlightened benedict (made with spinach and tomato); veggie fanatics love the roasted vegetable skillet with red pepper coulis.Roasted Red Pepper Coulis  Serving Size: 2 oz.Calories: 17Fat (& Sat/Trans fat): .06 gCarbs: 4 gIngredients, yields about 3 cups3 roasted red peppers (1 ½ cups), chopped½ yellow onion, diced1 tsp. fresh garlic1 Tbsp. honeyDirectionsAdd red peppers, yellow onion and garlic to stock pot with ½ cup water. Bring to a boil, and simmer until vegetables are soft. Blend with an emersion blender until smooth (or let cool a bit and use kitchen blender). Simmer to reduce to the desired consistency. Add honey, and salt and pepper to taste. Serve warm with assorted roasted vegetables and eggs cooked according to preference.Countryside Blueberry Wild Rice PancakesServing Size: 1 pancakeCalories: 135Fat (& Sat/Trans fat): 5 gCarbs: 18.3 gIngredients, makes about eight 4-inch pancakes1 cup all-purpose flour2 Tbsp. sugar1¼ tsp. baking powder¼ tsp. baking soda¼ tsp. salt1 cup buttermilk1 large egg3 Tbsp. butter, melted1½ cup cooked wild rice Optional: Toss in one heaping Tbsp. brown sugar1½ cup fresh blueberriesButter and Hamel real maple syrup for toppingVariation:  1 Tbsp. wild rice and slivered almonds per pancakeDirectionsIn a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, egg and melted butter to blend thoroughly. Pour the liquid ingredients over the dry ingredients, and mix with the whisk, stopping when everything is just combined (don’t worry if the batter is lumpy). The batter will bubble and become spongy almost immediately. Lightly butter, oil or spray your griddle or skillet. Preheat over medium heat or, if using an electric griddle, set to 350 degrees. Spoon ¼ cup of batter onto the griddle for each pancake, allowing space for spreading. Sprinkle wild rice and blueberries across the batter. Wait for bubbles to rise from the pancakes (they should pop and stay open), then flip the pancakes over with a wide spatula, and cook until the other sides are light brown. (Touch gently to test for doneness—cakes should spring back to the touch.) Serve immediately or keep the finished pancakes in a 200-degree preheated oven while you make the rest of the batch. Great with blueberry wild rice sausage and fresh eggs.