Experimentation: Magical Breakfast Cream

It's probably an open secret, but sadly the Apothecary's Gardner enjoys his food just a little too much sometimes. For that reason, among others, he's usually looking for tasty ways to eat healthier and even lose some weight. One of the more interesting ways that I've come across to do this lately has been a recipe for "Magical Breakfast Cream" from the French Women Don't Get Fat Cookbook. Apparently it's supposed to be a filling and healthy breakfast that will lead to anywhere from 3-10 lost pounds over time. As someone who's also looking for a decent and easy breakfast to make, especially during the school year, I figure I'd try it out!

Magical Breakfast Cream

4-6 tbs yogurt (about 1/2 cup)

1 tsp flax oil

1-2 tbs lemon juice (preferably Meyer)

1 tsp honey (preferably local)

2 tbs finely ground cereal (with no sugar added, like Shredded Wheat)

2 tsp finely ground walnuts (err...pecans in my case)

1. Put yogurt in a bowl and add the flax oil (major omega 3 source and flavourless). Mix well. Add the lemon juice and mix well. Add the honey and mix well. (It's important to add each ingredient separately and mix well to keep the mixture smooth and homogeneous.)

2. Finely grind the cereal and walnuts, if you haven't done the the night before. (Easy to grind enough of each on the weekend and store in the fridge for easy preparation.)

3. Add the cereal and nuts to the yogurt mixture and mix well.

One of the best things about this recipe is that it's immanently customizable. You can play with the nuts, the cereal (as long as there's no sugar added - good luck with that, by the way!) or even the citrus juice. It's easy enough to add fruit or berries to it as well and maintain how healthy it is.

First Day Thoughts: Tried it today with pecans instead of walnuts (my wife is allergic) and Shredded Wheat with Bran cereal. It was tangy and smooth and mostly tasted of the cereal. I only had regular lemon juice to use, but found (for the first time ever) some Meyer lemons today at the market, so I'll probably zest and juice one for tomorrow's version. I'm curious to see what Scottish oatmeal would be like in this recipe too...