Toronto is such a multicultural city, and many people must be eating something ethnic and healthier than what standard North American breakfast. Here we asked several health conscious people to share what they have for their breakfast.
France (Others are from Sweden, Egypt, Pakistan and China)
Real Food for Real Kids, specializes snacks and lunches for childcare centers and elementary schools throughout Toronto. RFRK’s Founder, Lulu, starts her day with water, lemon and ginger juice which promotes digestion and detoxification. One of her hobbies is painting, and her breakfast is made by adding bits of various kinds of food as if painting on a white canvas.
She is not particular about what she used to eat back in France, and she rather cooks whatever she feels like eating following her inspiration based on how much time she has. Having experienced vegetarian in her teenage, and vegan in her twenties, she now is settled down to pescatarian eating style, which includes seafood.
In France, it’s common to have a good amount of eggs for breakfast and she sometimes has two eggs for her breakfast. Her regular breakfast consists of half-boiled egg/scramble egg, boiled beans, sprout, arugula, crunchy fresh vegetables, herbs, tahini, tamari soy sauce, mixed with pesto of kale or basil. Her recent favorite is a dish of smooth noodle made of Shirataki, smoked salmon, sea asparagus and sweet peppers, sunflower seeds, and hemp seeds seasoned with tahini.
She also enjoys oatmeal with coconut milk, seeds such as sunflower, pumpkin, flax, walnut, berries like raspberries, gooseberries and blueberries with vanilla extract. Now that her company has over 100 employees and, her business has expanded as the company provides 15,000 meals a day. As a super busy mom, cooking needs to be quick and easy. Having said so, she does not compromise as she grew up in France where people are passionate about food, and her parents cooked from scratch everyday.
When Lulu was little, her mother used to bake croissants for her family once a month when they could not buy tasty croissants in their neighborhood. She was not even bothered about the time and effort for making croissants. After school, Lulu used to drop by her grandmother who was from Tunisia and learned how to cook from her. For Lulu, cooking is one of creative expression means, not something she is obliged to do.
She is picky about the cooking ingredients. Although more than 15 years has passed since she moved to Canada, she does not buy mayonnaise and ketchup. She cooks with seasonal organic foods, and she does not use processed food. The food that RFRK caters are all made each day within RFRK and does not contains artificial preservatives and additives They value the quality. Especially eggs and meats are free from hormones and antibiotics and by grass fed livestock raised by traditional farming.
The food at RFRK is made in order to provide healthy and tasty food for children. It is a reflecting the needs of parents living hectic life.
Read “Healthy Breakfast” on the Torja website.