Chefs, health care workers and more share the current state of their breakfast plates.
“My breakfast habits have definitely changed during the pandemic simply because like most people, I now have more time in the mornings. Before, I rarely ate breakfast. Being a chef, we often feed everyone else first and then grab food on the go where we can or snack when we’re recipe testing. It’s the most ironic part of being a chef, not sitting down for meals ourselves.Now that I have a more balanced lifestyle after starting my own business and making my own hours, I really enjoy breakfast.
“I went to Hawaii this past summer and discovered a new breakfast favorite, a local dish called loco moco, which is made with rice, a hamburger patty, gravy and a fried egg on top. It’s the new biscuits and gravy, in my opinion.”Oats, blueberries and scrambled eggs. “While healthy eating has been a priority for many years, that doesn’t mean I have not become lazy with my breakfast choices. But COVID caused me to stop and reevaluate what ‘healthy’ choices look like and it made me determined to eat food that would strengthen my immunity. I am not a big breakfast eater, but I decided to make more nutritionally dense choices.
For my fast-paced, active lifestyle, fast food choices changed from a waffle to an apple with natural peanut butter or a Green Vibrance drink. With citrus season upon us, plucking a grapefruit, lemon or orange off a tree is my favorite fast food. Food choices are important and for me a healthy lifestyle requires healthier choices especially during such a time as this.
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