We are in the midst of lent and cravings for what we have given up are starting to set in. Some dive into the challenge of 6 weeks without chocolate, others perhaps try and better themselves as a person by going gossip free for 40 days. I, however, have decided to undertake a real personal challenge, giving up cereal for the whole duration of lent. Initially I thought I would make a swift transition from cereal to toast for breakfast, but then I remembered that I don't particularly enjoy eating toast every single morning. This has therefore led to the diversification of my breakfast choices, trying many vast and exciting breakfast foods. So, once a week, I intend to blog about a different breakfast option other than cereal for the whole 6 weeks of lent. After all, variety is the spice of life...
To ease me into this transition I have initially tried and tasted the pseudo-cereal, porridge. This is a hearty breakfast with slow release energy to keep you going until lunch time. It's versatility knows no limits as it can be made exactly to personal preference; it can be made with water, milk, as thick or runny as you like it. And once you have chosen your base you can start on the toppings. Some opt for a classic honey or maple syrup swirl, others like to add fruit and/or jam, and for those of you who believe less is more, porridge can be enjoyed simply as it comes. This morning I chose to have banana and honey upon my porridge and it was delicious. This combination adds a subtle sweetness to the simple base and you feel good because it counts towards one of your five a day. In my opinion, porridge is so great that it can be eaten for breakfast, lunch and dinner. No matter how you choose to have your porridge, I can guarantee that you won't be disappointed; how could you when it's texture and flavour depends upon your own personal preference? I will certainly be eating a lot more porridge in the coming weeks...
I would give porridge an overall rating of 4.5/5
Today is Pancake Day, Shrove Tuesday, Le Mardi Gras. Whatever you like to call it, it's one of the few days that many of us actually decide to eat pancakes for breakfast, lunch and even dinner. However, this one day can divide a nation - what sort of pancake to have, what to top it with, sweet or savoury, American style or French crêpe? Unfortunately this year I am unable to participate in my local Olney Pancake Race that has been running since 1445, however, in celebration of this time old tradition, I have decided to scrap cereal for a week in favour of a traditional French crêpe.
Given that I had my crêpes for breakfast, I opted for the classic lemon and sugar to kick start my day, swiftly moving onto a filling of Nutella topped with the finest Spanish raspberries to be found in Aldi. However, there are many more toppings to be had: maple syrup and bacon, banana and toffee or even ham and cheese, to name just a few, the limit is your imagination... No matter what you choose to top you pancake with, the crucial, age old question still remains: to flip or not to flip? Fortunately for me, my flatmate has many talents in the kitchen, saving me from having to scrape my breakfast from up off the floor. But for those of you whose 'tossing' needs a little more practice, I would suggest heading out to some sort of eating establishment to get your pancake fix for the day.
Obviously pancakes are not a cereal, therefore I won't be able to use my standard ratings today. In my opinion, pancakes are a very versatile food that can be changed according to personal preferences, taste and the time of day.
Overall I would give pancakes a 4.4/5 stars.
