Never Skip Breakfast Again

I don’t believe in dieting. If you want to lose a few pounds, or just get in touch with your healthier side, all you need to do is exercise more and eat wholesome, healthy foods—without deprivation!

Start each day with breakfast. It’s the perfect meal to splurge on calories because you’ll burn them off the rest of the day. Cracked wheat is a natural cereal that’s high in protein and fiber. Try it as an alternative to oatmeal. The nutty flavor makes it seem sinfully rich.

Eggs are the most economical and balanced whole food your can buy. Most cardiologists recommend eating a hard or soft cooked egg every other day. For those with high cholesterol, take the yolk out every second egg.

The next time you make scrambled eggs, take a tip from the Lone Star Cafe in Texas and wrap them in a high-quality flour or corn tortilla. Bon healthy breakfast appétit!

Cracked Wheat Breakfast Cereal(Serves 4)1 cup cracked wheat cereal

1/2 cup water, for soaking

3 cups cold water

1/2 teaspoon sea salt

4 tablespoons roasted, salted pistachios

1 crisp apple, cored, unpeeled and cut into small pieces

4 tablespoons pomegranate seeds

Milk, or almond milk, for pouring

3 tablespoons organic local honeyTo prepare:Pour 1/2 cup of cold water over the cracked wheat to dampen.

Add remaining water, salt and dampened cereal to a medium saucepan over high heat.

Cover.

Bring to a boil.

Reduce the heat.

Simmer uncovered, until tender and almost all the water is absorbed, about 20 minutes.

Transfer to cereal bowls.

Divide pistachios, apple and pomegranate seeds on top.

Drizzle with honey.

Add milk, according to personal preference.

If cooked ahead, cool cracked wheat cereal to room temperature, place in a covered container and refrigerate. Reheat in microwave before serving.Avocado, Hard Cooked Egg And Tomato Breakfast(Serves 4)8 small slices of whole-grain bread, toasted, drizzled with olive oil

4 hard-boiled eggs, sliced lengthwise

1 teaspoon sea salt

1 ripe avocado, sliced

2 small tomatoes, sliced

A few thin slices of red onion

2 teaspoons capers, drained

Sea salt and freshly ground black pepper, to tasteTo prepare:Place eggs in a saucepan.

Add enough cold water to cover eggs by 1 inch.

Add salt.

Cover the pan.

Place it over high heat.

Bring to a boil.

Turn off the heat.

Let stand for 11 to 12 minutes.

Pour off hot water.

Run cold running water over the eggs.

Crack the eggshells on the side of the pan.

Let stand, until cool.

Peel.

Drain well.

Refrigerate, until ready to serve.

Divide avocado slices among salad plates.

Arrange tomato, egg and onion slices on top.

Garnish with capers.

Drizzle oil on the toast and serve.

Add salt and pepper to taste.Texas Breakfast Tacos(Serves 6)6 small poblano chili peppers

3 slices thick-cut bacon, cut into 1-inch pieces

5 small new potatoes, about 1/2 pound, cut into 1/4-inch cubes

1 medium yellow onion, chopped

6 eggs, whisked

1 cup shredded Monterey Jack cheese, optional with jalapeño peppers

Coarse sea salt and pepper, to taste

6 small flour tortillas, or corn tortillas

Fresh cilantro, chopped, and hot sauce, for toppingTo prepare:Place poblano chili peppers directly over the flame of a gas burner.

Turn with tongs, until charred and blistered all over, about 3 minutes.

Transfer peppers to a bowl.

Cover with plastic wrap.

Let steam for 10 minutes.

Remove peppers.

Peel or scrape away the charred skins.

Slice each pepper in half, lengthwise.

Remove the stem and seeds.

Cut into strips, about 1 inch long by 1/8 inch wide, yielding about 1/2 cup.

Add bacon to a large heavy skillet over medium heat.

Cook, until some of the fat has rendered out.

Transfer bacon to a plate using a slotted spoon.

Add potatoes to the pan.

Cook, stirring occasionally, until cooked through and light brown, about 10 minutes.

Add onion.

Return the bacon to the pan.

Cook, stirring occasionally, until the bacon is cooked through and the onion is soft and translucent.

Reduce the heat to low.

Add eggs, peppers and cheese.

Stir for a few minutes, until the eggs are gently scrambled and the cheese is melted, but not overcook.

Season the eggs with salt and pepper, to taste.

Warm the tortillas, one at a time, directly over the low flame of a gas burner for about 10 to 15 seconds on each side, until puffed.

Spoon the eggs into the tortillas.

Top with cilantro and hot sauce.

Roll up the tortillas.

Serve at once.