Have dessert with breakfast

If you’re trying to lose weight, here’s some good news if you have a sweet tooth: having dessert with your balanced 600-calorie breakfast (one that includes carbs and protein) will help you lose weight in the longterm says a study published in Steroids. In the morning, your metabolism is most active, plus you have the entire day to burn off the extra calories.

Sweet! (pun intended)

So have that cookie after your omelette and whole-grain toast rather than after dinner or depriving yourself of cake and such altogether.

I know I’ll be feeling way less guilty about the Belgian waffles I always order as a sweet finish to breakfast at Le Petit Dejeuner in Toronto. (Have you tried them? They are light as air — in fact, they’re the only waffles I love).

4 Comments February 7, 2012

Swellness Sundays

(Anything I find swell. Posted on Sundays. Real scientific, I know…)

In case you were wondering, Bakelab’s cookies are just as delicious as their doughnuts. I don’t even usually like chocolate baked goods, but I become Cookie Monster (crumbs everywhere and all) with these.

One is chocolate thumbprint with salted caramel, another is nut and cocoa nib sandwich cookie with homemade nutella, and the third is some delectable ginger-y something or another.

And the little trio of them made for a mightly fine Christmas breakfast

Leave a Comment December 25, 2011

Yes, it’s another post about bacon

Last summer, which was when I was last in NYC (ie. way too long ago) I ran out of time in  Williamsburg (Ok, what I was actually doing that made me run out of time was eating the best burger ever at Blackbird) to pick up some bacon marmalade at Whisk. And I’ve been kicking myself ever since.

And then I heard that President’s Choice recently launched a version under their Black Label products.

I haven’t tried it a million different ways yet (I know, you probably think I spread a thick layer onto toast every morning, but alas, no), but have tried it once, and enjoyed the sweet and acidic and slightly smokey taste of it on top of a crostini with melted cheddar and a slice of pear (which is how PC suggests one way of using it). This would make a chic appetizer should you be playing the role of hostess with the mostest during the holidays.

At 10 grams of sugar per tablespoon, you may want to eat sparingly, though. (You really do only need the tiniest of dabs to get the flavour of it.)

(and I had to resort to photographing the jar with the recipe photo as I started eating and forgot to photograph the crostini I made, oops).

2 Comments December 5, 2011