The Healthy Breakfast Cookbook:
Easy, Balanced Recipes
for Busy Mornings,
by Shayna Telesmanic
Rockridge Press
1/14/2020
Nonfiction/Cooking/Breakfast
132 pages
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These days, most finally agree that having breakfast is crucial to your health. But on work days, you probably think you really don’t have time to prepare yummy breakfasts. The Healthy Breakfast Cookbook is here to help you.

In Chapter 1, the author explains why breakfast is so important, what people eat for this first meal of the day around the world, and the basic principles to make it balanced, and yummy BUT healthy, with ideas to swap cream-cheese for instance with something better for you. And of course, how to plan ahead to make it easy on your busy days.

Then the book presents lots of easy recipes, organized as Smoothies and Drinks; Yogurt and Fruit; Granola, Oats, and Grains; Eggs; Protein Packed; Sandwiches and Toast; Pancakes and Waffles; Muffins, Breads (I think the French Toast should actually be in this chapter), and Bars.

After a few lines of introduction for each, the recipe has a standard presentation, with ingredients and steps.
I do like that a colored square specify if the recipe is Dairy Free, Gluten Free, Vegan, Super-Rushed or other.
Each recipe ends with 2 lines specifying the calorie content. The choice of the font color for this though is very bad: this greenish yellow is really hard to read on a white background.

The Green Smoothie page 13 sounds totally yummy! Definitely something I’ll try in the summer, with my homegrown kale.
The Chia Seed Pudding (page 25) is so quick to do. I actually prepare it overnight on a regular basis. I personally skip the honey but add a banana, a tablespoon of peanut butter (the sugarless kind), and fresh or frozen blueberries to it.

The granola bars (page 34) seem so easy to do. I would actually make these as energy bars, maybe not for breakfast. I will also try the Zoats (a.k.a. Zucchini Oats, page 36), but I’ll skip the chocolate chips!

Some recipes are coming from other parts of the world, like the Beefed-Up Shakshuka (page 63) from Israel. So even at breakfast, you can be adventurous and try something different. But these eggs poached in tomato sauce are not quick to do, as they require 30 minutes of cook time.
The author could then have featured the famous eggs poached in wine (remember, as the wine is cooked, it loses its alcohol content) from Burgundy. It takes about the same time, perfect for a cold day. Let me know in a comment if you are interested, and I’ll share my recipe with you. Also secretly testing if you read the full review, lol.

I had never thought of using sweet potato as toast, I think this is a brilliant idea (see page 78).
As for the Brie and Apple Sandwich (page 83), the pairing (ah ah) is even better with Brie and pear.
I find it odd to propose mayonnaise to go with the Tofu “egg” salad sandwich (page 83). If you avoid the egg, why not have the tofu with something much more healthy than mayonnaise? Why not use Greek yogurt instead?
I also often do banana pancakes (page 91), but instead of flour, I use oats.

I think the book presents a nice variety, but I think several recipes (some I have mentioned and some using bacon for instance) should have been modified to really fit with the word healthy in the title.

VERDICT: Some great breakfast ideas, but I prefer them with some of my more healthy variations.

In full compliance with FTC Guidelines, I received this book free of charge from the publisher through The Callisto Publisher’s Club. I was in no way compensated for this post as a reviewer, and the thoughts are my own.