Maybe you can relate. I am quite sure you can, if you are in your end-20s/ early 30s and live in Europe.
Like most of us in Europe, traveling has always been really easy and most of us have visited numerous destinations within the E.U. by the time they were 10 years old, as the proximity of countries like Italy, Spain or Greece have made our six-week summer breaks entertaining and sunny even if the weather in Germany did not want to play along.
As traveling was always a non-fuzz issue within the European boundaries, many of us did not even really think of going across the pond to visit the U.S. or Canada, but later in life we were all about it. Also because going to America would mean you could come back to school in a brand new Abercrombie & Fitch t-shirt. In bright colors. The bolder the brand name the better.
And that is what I think you might be able to relate to as today’s school generation might live of the motto “if it hasn’t been posted and liked, it did not really happen”, for us it was like “if you didn’t bring an A&F something, you have not been to America”.
Simple. As. That.
Now we have an A&F even in Munich and I lost interest. And meanwhile I made it to the U.S. numerous times, never actually bought a t-shirt, but a ton of other things and I stumbled across something I love way more: American breakfast.
Taste-tasted in New York, Boston, Miami, Los Angeles, San Francisco, Fresno, Las Vegas, San Diego, Santa Monica, Cleveland and a couple of nights somewhere in New Jersey.
Especially the thought of crispy bacon, scrambled eggs and free refills of coffee triggered me, but also these amazing fluffy waffles and pancakes with maple syrup were the stuff my breakfast dreams where made of. Let’s not even talk about Captn’ Crunch – all staples which differ from what I grew up with, which was at the end continental breakfast. Not as fun. Not as greasy. Not a soon-much.
Currently, I am on a quest I like to call #eggsplorations – and I try to think of egg dishes I came across whilst traveling and which DUH feature eggs as a main ingredient. So far, we have been to Spain, as I have a trip to Mallorca coming up – let’s jump over the pond and look at a dish I first had in Canada in 2009: french toast. but paleo-fied of course.
〰 PALEO 〰 SUGAR-FREE 〰 LOW-CARB 〰 GRAIN-FREE 〰 HIGH-PROTEIN 〰 OMG 〰
Lately savoury breakfasts have my heart, but these cinnamon-y goodies make for the perfect second breakfast or a brunch platter. As they are guilt-free, dig in.
- 1 serving of my protein flax buns or other paleo bread of your choice
- 1 egg
- 1 egg white
- sweeter of your choice (I like to use liquid stevia)
- coconut oil, if you want to fry the toast
- Prep and bake my protein flax buns or any other paleo bread you like.
- Wish the liquid ingredients with the cinnamon and sweeter in a bowl.
- Soak the bread in the eggy mixture and make sure the buns absorb all the liquids.
- Either fry the buns in the coconut oil or bake them (best on a silicone baking sheet) for 15- 20 minutes at 180°.
- Enjoy whilst they are warm with more cinnamon or maple syrup/ agave nectar.
You might have noticed I came a long way to having a good variety of breakfast recipes, especially as I used to cut out breakfast completely during my school year – yet to binge on sugary cornflakes throughout my uni years. And now I am making low-carb, grain-free french toast. Who would’ve thought.
By the way, fellow gym-rats – this french toast is crazy high on protein with 32g per serving – the exact macros are the following:
protein: 32g | carbs: 2g | fat: 8g at only 220 cal. in total (without maple syrup).
If you want to have additional early morning inspiration, why not visit my breakfast collection for the next good start into your day.