I’m taking the bull by the horns so to speak. I haven’t been getting along with breakfast for some time and I aim to rework that this year. Join me in my quest to find 52 Fresh Breakfast Ideas that don’t leave me feeling heavy or my family still hungry. We may revisit dishes you already know or find some new favorites but my goal for 2014 is a new appreciation for breakfast.
It’s the days after Thanksgiving and we’re eating our regular After Thanksgiving Breakfast, pumpkin pie and cranberry sauce. Yumm!
It’s a great way to use those Thanksgiving leftovers of which there seems to be no end.
This is essentially eating a pastry with fruit right? So good and healthy for you! For some reason this hits the spot as our breakfast meal after a busy day hosting our Thanksgiving dinner.
Mommy doesn’t have to cook and nobody is asking me what is there to eat. Our fridge is FULL of leftovers and there’s something for everyone.
My sister makes our pumpkin pies and this year she made an almond soy-free, gluten-free crust for me. I’m not that great at making pie crusts but she’s getting really good at the tasty gluten free ones. Almonds make a yummy nutty crust that goes well with the pumpkin filling. I’ll have to get the recipe for you.
How was your Thanksgiving and are you inundated with leftovers?