I get my smoothies from this juice place called Jugo Juice, it's all sugar-free (aside from the natural fruit sugars in the fruit), sorbet-free, using fat-free yoghurt (I often substitute soy milk) and so, so filling! Some of them claim 5 portions of fruit in one glass! But they're huge and a meal in themselves.
I only ever had oatmeal porridge. I buy the instant packets to bring with me to work, usually, but I do prefer rolled oats and sweetening it to my taste. I'll eat it with brown sugar and sometimes will add some ground flaxseed in there to get some Omega3 fatty acids, since I'm allergic to walnuts and fish.
Pancakes are usually a breakfast food here too, though you'll find people who'll eat breakfast foods for dinner just because that's what they feel like. French Canadians will often eat crepes the way the Americans eat pancakes, with syrup (and butter), but we'll also eat them the European way, with savory fillings or as desserts with fruits, whipped cream, Nutella and the like. We also eat buckwheat galettes, but usually only with butter and/or molasses, and some will eat it with pork jelly and bits of roast pork.
Soup here can be both the liquid type and the hearty type. I prefer it thick, with big chunks of vegetables (many, many kinds of vegetables, preferably), and barley instead of rice or noodles. Soup can be either a meal or an appetizer, depending on the type of soup served and the serving size.
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branchandroot
no subject
Date: 2010-10-21 02:17 pm (UTC)I only ever had oatmeal porridge. I buy the instant packets to bring with me to work, usually, but I do prefer rolled oats and sweetening it to my taste. I'll eat it with brown sugar and sometimes will add some ground flaxseed in there to get some Omega3 fatty acids, since I'm allergic to walnuts and fish.
Pancakes are usually a breakfast food here too, though you'll find people who'll eat breakfast foods for dinner just because that's what they feel like. French Canadians will often eat crepes the way the Americans eat pancakes, with syrup (and butter), but we'll also eat them the European way, with savory fillings or as desserts with fruits, whipped cream, Nutella and the like. We also eat buckwheat galettes, but usually only with butter and/or molasses, and some will eat it with pork jelly and bits of roast pork.
Soup here can be both the liquid type and the hearty type. I prefer it thick, with big chunks of vegetables (many, many kinds of vegetables, preferably), and barley instead of rice or noodles. Soup can be either a meal or an appetizer, depending on the type of soup served and the serving size.