There is nothing that brings me back to my hometown of Green Village, New Jersey, faster than the smell of sizzling bacon or Taylor Ham (Pork Roll) and farm fresh eggs. It ranks right up there with the scent of fresh cut grass and the sound of horses clip-clopping down the street ...going nowhere in particular, just enjoying the morning walk. What a wonderful way to wake up!

For many of us, breakfast items are the ultimate comfort food ...and it is no wonder why.  Waking up to freshly-brewed coffee and a hearty homemade breakfast means that someone was thinking of our well-being before we even opened our eyes to start the day.

In years of late, much of the time, effort, and care in planning breakfast for others as well as ourselves has been overlooked in favor of starting the day earlier, and jumping right into work. By many accounts, this is a great mistake. Read on to learn about the one change that you could make in the New Year that might really be life-changing!

History

The history of the American breakfast is really a study of American history in general.

The Native American breakfast consisted of cornmeal mush and cornbread. Colonists incorporated “new world” foods of the Native Americans into their diets upon their arrival – foods such as maize, grits, corn muffins, and more. With the influx of immigrants over the years, a vast array of foods from specific ethnic origins was incorporated into the diets of Americans. Foods such as potato latkes (potato pancakes) and doughnuts became staples of the American diet. Early pioneers in covered wagons learned to adapt their foods for wagon cooking. Also, as Americans farmed great expanses of land, and we turned to an agrarian economy, the breakfasts got heartier in order to support the hard-working farming that was taking place from sun-up till sundown. Farm-fresh foods such as eggs, bacon, steaks, biscuits, and cowboy coffee became the norm. Foods such as ”hoecakes,” small pancakes cooked on the flat side of a garden hoe and cooked over a campfire were popular during this time for the ease of preparation and their hearty, stick-to-your-ribs nature.

When America moved into a more industrialized economy, people who weren’t working in the field anymore questioned whether they should be eating the large, hearty breakfast to which they had become accustomed. Seventh Day Adventists took this question one step further and a member by the name of Will Keith Kellogg discovered corn flakes in 1894 when a pot of cooked wheat was overcooked and then dried. Each grain became a separate flake. He introduced Rice Krispies in 1929 and founded the Battle Creek Toasted Corn Flake Company in 1906.
With modernization came “convenient” pre-packaged breakfasts ...Pop-tarts, Egg McMuffins, and more items that “dumbed down” our breakfast. Unfortunately, schools soon noticed that many of our children were being “dumbed down” as well, and experts cited lack of breakfast as one of the factors. In 1966 school breakfast programs were introduced in low socio-economic schools where many of the students were deemed “nutritionally needy.” The government had just emphasized the importance of eating breakfast, and connected the dots between low academic performance and the absence of a nutritious breakfast.

According to a study by the Committee on Nutrition of the American Academy of Pediatrics, there are links between hunger and having a large number of behavior problems, especially fighting, stealing, having difficulties with teachers, not acknowledging rules, and clinging to parents.” Another study by the Journal of the American Academy of Child and Adolescent Psychiatry found that students who increased their school breakfast participation showed significantly larger gains in math grades, decreased rates of tardiness, absences, and hyperactivity as well as decreased depression and anxiety than students whose school breakfast participation did not increase. In November, the Obama Administration reauthorized the program that feeds about 11 million children in 88,000 schools on an average day. In the fiscal year 2010 Budget, the Administration proposed an historic investment of $10 billion in additional funding over ten years for the Reauthorization.

Still, knowing all that we do about the connection between breakfast and performance, breakfast is still an afterthought or a cup of coffee at best for many of us.

Health

So, we know that having a “good” breakfast is important, but what exactly constitutes a “good” breakfast?

First of all, if you are skipping breakfast as part of a strategy to lose weight, abandon that plan right away. The body expects to be refueled a few times each day, starting with a nutritious breakfast. Actually, eating breakfast is good for weight loss. People who eat breakfast are more likely to maintain a healthy weight.

A nutritious breakfast should contain some protein and some fiber. Good sources of protein are eggs, low-fat meats, and beans. Fiber can be found in whole grains, vegetables, and fruits. An example of a  “good” breakfast might be something like a hard-boiled, soft-boiled, or poached egg, a slice of whole grain toast or whole grain cereal with low fat milk, and an orange.

Over the years, eggs have gotten some bad press. However, time and time again, studies show that they are important sources of protein and B-vitamins, and a great source of morning energy. Some research even indicates that people who eat whole eggs for breakfast eat fewer calories during the rest of the day. The mechanism for this is unknown, but the theory is that the fats in eggs help satisfy people and stabilize blood sugar levels.

Common sense should prevail – avoid or keep to a minimum sugary cereals, syrups, pastries, and white breads because they are digested quickly and will leave you hungry and tired in a couple of hours. Protein and fiber satisfy your hunger and will keep you feeling full until lunchtime.

Hometown Hotspots

There are some wonderful breakfast joints in the Valley that have received national attention, and they are worth checking out especially if you are taking the family out for a weekend meal.  Here are just a few hometown hotspots that will make breakfast your favorite meal of the day.

The Breakfast Club (4400 North Scottsdale Road, Scottsdale; 480.222.CLUB (2582))

Kyle Shivers, owner of The Breakfast Club in Scottsdale opened The Breakfast Club in Scottsdale because he “just loves breakfast,” and that seems like the best reason of all. After working in the restaurant business for twenty years, and overseeing more than thirty restaurant openings, it was a “tough transition” to start a breakfast place but one that Shivers calls “a blessing.”

By all accounts, The Breakfast Club is “busting at the seams” when it comes to their popularity and they are currently expanding the existing restaurant to fit their needs, and planning on opening an additional location downtown.

As the name might indicate, breakfast is served all day, with a full barista bar everyday from 6AM to 3PM Monday through Friday, and 7:30AM to 3PM on weekends.

Shivers notes that with the popularity of Starbucks and other gourmet coffee chains, breakfast has been “cheapened down.” “The focus is coffee, and customers may add a bagel as an afterthought – man, what a way to crash and burn,” exclaims Shivers.

Diners won’t “crash and burn” at The Breakfast Club.  Shivers explains, “We’re adamant about incorporating good dietary intake into people’s breakfasts and getting their day started right.” Some of the Club’s most popular dishes include their “Quick Start” combo that includes two eggs, bacon, toast, and fruit – order it “loaded” if you are extra hungry, and the “Build Your Own Omelet.”

Matt’s Big Breakfast (801 North First Street, Phoenix; 602.254.1074)

Matt’s Big Breakfast is an unobtrusive, understated establishment that has received “big time” national attention from Bon Appetit, The Food Network, and The New York Times, among others for their “big” breakfasts.

Owners Matt and wife Erenia Pool have worked in the food business for others for years, and when they had their son, Christopher, they decided to jump in to their own culinary dream.

Matt’s has gained their reputation for their attention to quality and detail, in addition to good old-fashioned hard work. Erenia shares, “Too often what happens is that restaurants start out using quality ingredients, but they don’t continue in that manner. Everyday I remind myself that we must function the same as we did on day one.”

For Matt’s, that means using certified organic ingredients from local purveyors. They use Cotton Country Jams (www.cottoncountryjams.com), Schreiner’s Sausages (www.schreinerssausage.com), and Bob McClendon’s produce (www.mcclendonsselect.com). The establishment does not own a microwave or freezer, and they share a commitment to never compromise the quality of their food.

“I would rather go out to a diner and tell them that we have no organic milk, but it is on the way, than serve a product that I don’t believe in,” explains Erenia.

So far, their conscious attention and dedication to quality has paid off in dividends!

Over Easy (4031 North 40th Street, Phoenix; 602.468.3447)

Over Easy doesn’t claim to be healthy, or trendy – just a good, Midwestern-style breakfast joint that offers a great value, and a hearty breakfast.
Over Easy is the brainchild of Aaron May, who is the culinary person behind Sol y Sombra, the wine and tapas spot at DC Ranch. He has also collaborated with James Beard award-winning chef Robert McGrath.

Dishes such as Chicken Fried Steak, The Loretta (a hot ham and cheese sandwich with sautéed onions and peppers,) and Caramelized bananas and pecan brioche French toast, dominate the menu. What a way to start the day!

The Phoenician (6000 East Camelback Road, Scottsdale; 480.423.2530)

The Breakfast Brunch at the Phoenician might be known as the Mecca of breakfast – breakfast Nirvana. This is definitely a destination to build your entire day around.
Diners have a number of dining experience choices including a Three Course menu at $35 per person, or for ten dollars more, they may add the traditional breakfast buffet that includes a non-alcoholic beverage as well as unlimited sparkling wine. The Breakfast brunch is served from 10AM to 2PM.

The buffet includes many choices including a vast array of international cheeses, seafood, sushi, pastries, and a waffle/French toast bar, as well as an omelet station. Some items on the menu change from season to season, and according to availability.

No matter what your breakfast style is, or your likes and dislikes make sure that you are eating consciously and making good choices for your overall health and well being. Start the day right, and you will be surprised at what a difference a meal makes!