Serving a healthy breakfast while trying to “treat” your guests is not an easy task. The innkeeper is left with the question, what size portion when preparing dishes. Then there’s the “What about carbs and fat?” question. A lot of food choices are carbohydrates and with the addition of sugar and fat for taste or cooking, some healthy food choices can become unhealthy.
Fruits and vegetables, while a healthy choice are still carbohydrates. Breads, potatoes, and pasta, OH MY! And protein can be loaded with cholesterol.
So, what do we do to cook and eat healthy?
I use only Pam sprays and olive oil, and I saute everything in olive oil, including potatoes and meats. I use Splenda instead of sugar if I have a diabetic guest, and sometimes I use turkey sausage and bacon, if requested. I do, however use real butter because I don’t believe margarine is a healthy choice.
If portions are not controlled, then we are doing ourselves a great dis-service. As an eleven-year innkeeper, I think I finally have decided to do more portion control because an all-you-can-eat-breakfast is a greater dis-service to my guests. We will have our cake and eat it, too, but just a smaller piece.
Here is one menu:
- One cup of fresh fruit: strawberries, bananas, apples, and green grapes
- A mini cinnamon roll
- 2 eggs
- 2 slices of bacon
- 2-stack medium size pancakes
- Both sugar and sugar-free syrup choices
- Coffee, Tea, Milk, Juice
