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Breakfast is often times the first meal that we neglect, whether we are trying to skip meals or would prefer to spend the extra time sleeping. But as we’ve been told since we were young, “breakfast is the most important meal of the day” and there really is some truth to that. We’ve been “fasting” all night and we need some energy to focus and perform our best, whether it be at school, work, or play.

When I was in high school, eating breakfast, was like, totally not important to me. I was focused on the essentials: finding the perfect Abercrombie & Fitch outfit and making sure my bangs were curled just so.  My mother being oh-so-wise would make fresh waffles for my brother and I, which if we couldn’t eat whilst getting ready for school, we could take along in the car with us. Very Pleasantville of her, don’t you think?

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Abercrombie & Fitch is no longer cool (I don’t think?), my bangs no longer need curling and I’ve fully embraced breakfast. My day just wouldn’t be the same without it, nor would you want to be in my presence if it was missed.  Here are some of my breakfast staples – I often eat my meals in courses- an egg at home first thing and then something a little more substantial at work. I prefer splitting my meals up a bit, but obviously everyone will have different preferences!

Normal Breakfast:

• First Course: Coffee and Coconut Creamer
• Second Course: An Organic Egg (fried or hard boiled)
• Third Course: Oatmeal & Peanut Butter, Hemp or Sprouted Bagel or Smoothie

Oddly enough, I rarely find the need to switch up my breakfasts, I love having a combination of proteins, fats and carbs. On weekends at home the taster will often make some omelets or something a little more exciting! (ie. bacon) But if you like some variety, here are some other ideas:

• Cedarlane’s ready-to-go omelette
• hard boiled egg and slice of sprouted bread
• fruit, bread and peanut butter/almond butter
• greek yogurt, cereal and peanut butter/almond butter
• smoothie: almond/coconut milk, juice, spinach, fruit, amazing grass and/or protein powder, flax seeds, chia seeds, etc.

Do you eat the same things for breakfast or do you have to switch it up?

My Mother is the Queen of pasta salads. Literally. She has enough pasta salads in her arsenal to get through the whole summer without repeats. Many of them are worth repeating however, so she’ll find a way to squeeze them in.

As a child, I remember being fond of some, like chicken curry pasta salad, and not so fond of others, presumably this one as I hated both blue cheese and olives at that young stage of life. Now I’ll take the blue cheese & olive combo anyway - fried, in a salad, a martini or preferably all three at the same time.

I’m finally starting to understand the great meal that is the pasta salad. Easy to throw together, tastes even better the next day and no oven required. Just thinking about pasta salads reminds me of summer dinners as a kid, eating on the porch. While I rarely eat on my balcony these days, I may just serve up a bowl of this and head out to the sun for a summer lunch worth dreaming about.

Blue Cheese & Olive Pasta Salad - 6-8 servings

• 2 cups farfalle pasta (I used Barilla PLUS)
• 6 oz can of black olives, halved
• 2 cups green grapes, halved
• 1 bunch green onions, thinly sliced
• 4 oz blue cheese crumbled
• 1/3 cup light mayonnaise
• juice of one lemon
• salt & pepper

Cook pasta as directed. Set aside in large bowl and let cool.

Mix mayonnaise, lemon juice, salt & pepper until smooth in small bowl. When pasta is cool, add other ingredients and dressing to bowl. Toss to combine.

Refrigerate overnight if possible. Serve cool or at room temperature.