Comments on: Switzerland Rocks My Breakfast http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/ The very best of health inspired recipes, lifestyle tips and best cooking classes in Toronto. Thu, 09 Feb 2012 03:42:45 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Making Love in the Kitchen: The Blog » Blog Archive » Chia Greatness Breakfast http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64455 Making Love in the Kitchen: The Blog » Blog Archive » Chia Greatness Breakfast Wed, 02 Jun 2010 02:19:42 +0000 http://meghantelpnerblog.com/?p=1766#comment-64455 [...] Sprinkled on to my Swiss Muesli [...] [...] Sprinkled on to my Swiss Muesli [...]

]]> By: Surprise, surprise « She's a Runner http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-76790 Surprise, surprise « She's a Runner Sun, 30 May 2010 02:50:05 +0000 http://meghantelpnerblog.com/?p=1766#comment-76790 [...] made a recipe from  the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...] [...] made a recipe from  the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...]

]]> By: Surprise, surprise « She's a Runner http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64454 Surprise, surprise « She's a Runner Sun, 30 May 2010 02:50:05 +0000 http://meghantelpnerblog.com/?p=1766#comment-64454 [...] made a recipe from  the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...] [...] made a recipe from  the 5 Days Healing with Everyday Superfoods tutorial. It is really similar to this recipe on Meghan’s blog with a few alterations. The quantities are different, as well as a few of [...]

]]> By: Meghan Telpner http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64453 Meghan Telpner Sun, 16 May 2010 18:08:42 +0000 http://meghantelpnerblog.com/?p=1766#comment-64453 I like the sounds of that! I like the sounds of that!

]]> By: Carrie http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64452 Carrie Sat, 15 May 2010 21:42:45 +0000 http://meghantelpnerblog.com/?p=1766#comment-64452 I hope this doesn't diminish from the superfoody-ness of the muesli/granola, but the other night, I just wanted like an apple crisp type dessert. I cup up a small apple, and sprinkled about 3-4 tablespoons of the muesli mixture on top, swirled about a tablespoon of honey on top of that, and topped it off with 1-2 teaspoons of coconut oil. I baked it in a small dish in our small countertop oven for about 15 minutes! It. Was. Perfect! So yummy and so healthy!! The top was slightly crunchy from the granola and the apples underneath were warm, sweet, and delicious! I thought it was such a healthy "dessert"! I didn't have buckwheat groats in my mixture because I only had oats when I made it, so I didn't have to worry about breaking a tooth or anything. I know it may sort of take away from the healthiness of soaking the grain, but I loved it and didn't feel guilty about eating it! I hope this doesn’t diminish from the superfoody-ness of the muesli/granola, but the other night, I just wanted like an apple crisp type dessert. I cup up a small apple, and sprinkled about 3-4 tablespoons of the muesli mixture on top, swirled about a tablespoon of honey on top of that, and topped it off with 1-2 teaspoons of coconut oil. I baked it in a small dish in our small countertop oven for about 15 minutes! It. Was. Perfect! So yummy and so healthy!! The top was slightly crunchy from the granola and the apples underneath were warm, sweet, and delicious! I thought it was such a healthy “dessert”! I didn’t have buckwheat groats in my mixture because I only had oats when I made it, so I didn’t have to worry about breaking a tooth or anything. I know it may sort of take away from the healthiness of soaking the grain, but I loved it and didn’t feel guilty about eating it!

]]> By: Meghan Telpner http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64451 Meghan Telpner Mon, 29 Jun 2009 23:10:38 +0000 http://meghantelpnerblog.com/?p=1766#comment-64451 Loren- I am not sure what they are called. They are actually seeds of the rhubarb plant. So I guess they can be called seeds. They will soften in the soaking. Loren- I am not sure what they are called. They are actually seeds of the rhubarb plant. So I guess they can be called seeds. They will soften in the soaking.

]]> By: Loren http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64450 Loren Mon, 29 Jun 2009 20:24:09 +0000 http://meghantelpnerblog.com/?p=1766#comment-64450 A question about the form of buckwheat used in the recipe. I've only used buckwheat flour and noodles. I went out and bought some buckwheat .... kernels? bits? What are they called? So these will become soft in the over-night soaking, correct? I guess this is the actual whole buckwheat. A question about the form of buckwheat used in the recipe. I’ve only used buckwheat flour and noodles. I went out and bought some buckwheat …. kernels? bits? What are they called? So these will become soft in the over-night soaking, correct? I guess this is the actual whole buckwheat.

]]> By: Meghan Telpner http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64449 Meghan Telpner Mon, 29 Jun 2009 19:50:47 +0000 http://meghantelpnerblog.com/?p=1766#comment-64449 Hi Barbara, So happy that you are enjoying my site! So nice to hear. I sometimes use goat-milk yogurt but as I am about an egg a month away from being vegan I am about to venture into the nut-yogurt adventure. Will be sure to post about that creation when it happens. The lemon with almond milk works brilliantly for this purpose too. Hi Barbara, So happy that you are enjoying my site! So nice to hear. I sometimes use goat-milk yogurt but as I am about an egg a month away from being vegan I am about to venture into the nut-yogurt adventure. Will be sure to post about that creation when it happens. The lemon with almond milk works brilliantly for this purpose too.

]]> By: Barbara W http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64448 Barbara W Mon, 29 Jun 2009 18:39:21 +0000 http://meghantelpnerblog.com/?p=1766#comment-64448 Meghan, I am a gluten and dairy free gal, so I will try the lemon juice! But I was wondering what kind of yogurt do you use? Have you ever made home-made yogurt out of coconut or nut milk? Love, love, love your site! Meghan,

I am a gluten and dairy free gal, so I will try the lemon juice! But I was wondering what kind of yogurt do you use? Have you ever made home-made yogurt out of coconut or nut milk?

Love, love, love your site!

]]> By: Stina http://meghantelpnerblog.com/2009/06/22/switzerland-rocks-my-breakfast/#comment-64447 Stina Wed, 24 Jun 2009 04:47:27 +0000 http://meghantelpnerblog.com/?p=1766#comment-64447 You'll hate me for this, but for the German market there's www.mymuesli.com where you can mix your favorite flavors together and have them delivered to your house. The ingredients are all organic. You start with a "base" and add as many ingredients as you like. I'm afraid its in German, but the company is very popular over here. You’ll hate me for this, but for the German market there’s http://www.mymuesli.com where you can mix your favorite flavors together and have them delivered to your house. The ingredients are all organic. You start with a “base” and add as many ingredients as you like. I’m afraid its in German, but the company is very popular over here.

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