Tuesday, January 2, 2018

Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfast bowl into your morning routine. I’m not sure if an apple a day really does keep the doctor away, but I do know that being in the drive-thru line every morning, doesn’t.

We’ve all heard that breakfast is the most important meal of the day, which may or may not be true, but I’ve always found it to be the most difficult meal of the day.  There never seems to be enough time, and so it’s easy to get into a rut, resorting to questionable choices such as sugary cereal and milk, or fast-food breakfast sandwiches.

As far as specific ingredient choices go, I like to use chilled Honey Crisp, or Fuji apples, and, as I mentioned in the clip, sheep’s milk is my preferred yogurt. Some say it’s easier to digest, and it contains higher amounts of linoleic acid, which apparently helps with fat loss, but I simply prefer the taste. Just be sure to use a plain yogurt, since many flavored varieties contain a shocking amount of sugar.

So, whether you try this to help with that New Year’s resolution, or you’re just looking to add some variety into the morning routine, I really do hope you give this Ben Franklin breakfast bowl a try soon. Enjoy!


Ingredients for one portion:
1 cold, raw apple, cubed
6 ounces plain sheep’s milk yogurt
2 heaping tablespoons granola (click here for our recipe)
chopped nuts and/or additional seasonal fruit to garnish

8 comments:

Ben Larson said...

Chef, love your vids. I don't have granola, can I sub a pound of bacon?

Happy New Year!

Unknown said...

You can keep apples from browning by soaking them in honey water as per ATK: https://youtu.be/s-WDRPmUw10 Might let you do the apples way ahead of time and still be good.

이방인 said...

Been a while Chef John! I was having severe withdrawal symptoms. One Food Wishes post a day keeps the doctor away

mark bertalli said...

Happy New Year Chef John!

Julia said...

Hi Chef John, thanks for the reminder about simple.
Here is a food wish:
Parmesan rind broth.
So far the internet has not definitively revealed how long it should take to make. Nor does it suggest that there is any method of making it that doesn't create an unholy amount of goo in the pot that is really hard to clean. I am cooking it now at a low simmer and it seems to be goo free, but who knows? Next, the proportion of water to rind seems marvellous and ridiculous. It seems lots of water and a little bit of rind material can make a super delicious broth. But I don't know for sure.
Your multitude of adoring fans need to know about this great broth and learn how to make it by way of your characteristic simplicity, efficiency and intelligence.
Happy New Year and thanks for so much sage (parsley, etc.) advice.

mcx1110 said...

Made this today and it really is the perfect breakfast for me. Filling but not heavy, with a great mix of textures and flavors. Good stuff!

salivia josanna said...

Happy New Year, Chef John! This was exactly what I need for a delicious, but still healthy (and fully New Years Resolution compliant) breakfast idea that is also quick and easy. I may end up using chopped walnuts and frozen berries as alternatives to the suggested nuts and fresh fruit, at least occasionally. Glad I am finally the first comment on one of your blogspot recipes, too.

Kelly Toon said...

I've made this for breakfast the last 4 days in a row and I loooveee it.