Claudine Bissonnette est bénévole en chef au programme de petits déjeuners de l’école Sacré-Cœur de Mont-Saint-Michel (Québec) depuis 8 ans. Tous les matins depuis ses débuts, elle met la main à la pâte, assistée de son mari, pour servir le petit déjeuner à 34 élèves avant leur journée de classe. Malgré un espace limité pour préparer les repas, Mme Bissonnette a à cœur d’offrir des petits déjeuners chauds, dont ses propres crêpes, très populaires auprès des enfants. Utilisant un simple chariot en guise de table de préparation, elle fait preuve de créativité pour optimiser son espace. Une belle preuve que, même sans grande cuisine, il est possible de préparer d’excellents petits déjeuners! 

À l’école de Mont-Saint-Michel, le gaspillage n’est pas une option. Mme Bissonnette profite de l’heure du petit déjeuner pour sensibiliser les élèves en les encourageant à réfléchir à leur niveau de faim et de satiété au moment de se servir une assiette. Elle les aide à développer de saines habitudes de vie en les encourageant à goûter de nouveaux aliments et à faire des choix alimentaires réfléchis. Elle encourage les plus petits à ne pas se laisser impressionner par la belle table de service colorée, mais à plutôt se fier à leurs sens et leurs goûts pour faire leurs choix. 

Toujours soucieuse d’éviter les pertes, Mme Bissonnette utilise également son congélateur au maximum de sa capacité. Les surplus de compotes et de yogourts s’y retrouvent pour un prochain service de popsicles faits maison! C’est une astuce de congélation qu’elle a retenue de notre séance de portes ouvertes du printemps dernier portant sur le gaspillage alimentaire. Le local de service du petit déjeuner est aussi équipé de contenants clairement étiquetés pour le recyclage de différents matériaux. Des pictogrammes y sont même apposés pour faciliter la compréhension des plus jeunes et assurer un tri efficace.  

Mme Bissonnette est une bénévole passionnée qui prend son rôle à cœur. Elle affirme qu’elle continuera à servir les enfants tous les matins tant que sa santé le lui permettra.  

Merci, Mme Bissonnette, pour votre dévouement et votre générosité! 

 

Vous souhaitez, comme Mme Bissonnette, aider les élèves à développer de saines habitudes alimentaires? 

Explorez nos ressources pour encourager de meilleures pratiques dans votre école. 

• Nourrir de saines habitudes alimentaires

• Vidéo sur la réduction du gaspillage alimentaire

• La neutralité alimentaire en classe

• Affiche sur la neutralité alimentaire

Did you know that the story of cocoa begins with ancient civilizations and sacred rituals? Cocoa, derived from the tropical cacao tree, has travelled through time, from the frothy, spiced drinks of the Mayans and Aztecs to many of the sweeter treats we love today. However, that doesn’t mean it can’t be incorporated into a nourishing breakfast.   

The history of cocoa — the source of chocolate — spans thousands of years. Cocoa is made from the seeds, or beans, of the cacao tree (Theobroma cacao), a small evergreen that grows in the tropics. It is native to the rainforests of Central and South America. The earliest evidence of the use of cacao beans comes from the Olmecs, one of the oldest civilizations in Mesoamerica, around 1500 BCE. The Mayans and Aztecs are thought to be among the first to cultivate and use them. Today, most cacao beans are grown in tropical regions near the equator, especially in West Africa (with Côte d’Ivoire and Ghana as the top producers), Latin America and Southeast Asia. 

The Olmecs, Mayans and Aztecs primarily used cacao to make a bitter, frothy beverage often flavoured with spices like chili and vanilla. This drink was considered sacred and was used in religious ceremonies and as a luxury drink for the elite. 

The most common use of cocoa today is in chocolate production. The beans are fermented, dried, roasted and processed into cocoa mass, cocoa butter and cocoa powder, which are then used to make chocolate bars, drinks and various confections, including the Cocoa Chia Seed Pudding you can find in our cookbook! 

Main ingredients:  

• Soy milk 

• Chia seeds 

• Cocoa powder 

• Mashed banana 

• Vanilla extract 

Where to include students: 

Students can assist in making the pudding by measuring the ingredients. They can help combine the ingredients in a bowl and divide the mixture into individual serving cups. Students can also clean and cut fruit and prepare granola to be used as a decorative topping. 

Link to recipe: Recipe Book Breakfast Club of Canada – Cocoa Chia seed pudding

Sources:

https://www.history.com/topics/ancient-americas/history-of-chocolate

https://worldcocoafoundation.org/from-bean-to-bar

https://apps.worldagroforestry.org/treesandmarkets/inaforesta/history.htm 

Ingredients

2 cans (19 oz / 540 ml each) chickpeas, drained and rinsed

3 tbsp (45 ml) vegetable oil

 

Options

SPICED (Recipe inspiration: https://www.ricardocuisine.com/en/recipes/6633-spicy-roasted-chickpeas)

1 tbsp (15 ml) chili seasoning

1 tsp (5 ml) sweet or smoked paprika

¼ tsp (1.25 ml) salt

1 tsp (5 ml) mustard powder

¼ tsp (1.25 ml) garlic powder

¼ tsp (1.25 ml) onion powder

 

BBQ (Recipe inspiration: https://www.5ingredients15minutes.com/themes/recevoir/pois-chiches-rotis-barbecue/)

3 tbsp (45 ml) brown sugar

2 tbsp (30 ml) sweet paprika

2 tbsp (30 ml) onion powder

2 tbsp (30 ml) garlic powder

¼ tsp (1.25 ml) salt

 

LIME (Recipe adapted from: https://ici.radio-canada.ca/mordu/recettes/8922/pois-chiches-croustillants)

1 tbsp (15 ml) paprika

¼ tsp (1.25 ml) salt

1 tsp (5 ml) garlic powder

Juice of 1 lime

 

INDIAN STYLE (Recipe adapted from: https://bonpourtoi.ca/recettes/les-meilleurs-pois-chiches-grilles-au-four-croustillants/#ingredient)

1 tsp (5 ml) turmeric

1 tsp (5 ml) curry powder

3 tbsp (45 ml) lime juice

¼ tsp (1.25 ml) salt

 

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rinse the chickpeas in a colander and dry them thoroughly. Set aside.
3. In a bowl, mix the dry seasonings. Add the chickpeas, oil and any liquid seasonings, if applicable. Mix well.
4. Spread the chickpeas evenly on the baking sheet and roast for 50 minutes, stirring every 10 minutes.

 

Nutrition team’s advice: A serving of roasted chickpeas is considered a source of protein. For a complete breakfast, consider adding a fruit or vegetable and a whole grain.

Photo credits: webvilla from Pixabay

Ingredients

DRY INGREDIENTS

1½ cups (375 ml) whole wheat flour

2 tbsp (30 ml) brown sugar

¼ tsp (1.25 ml) salt

2 tsp (10 ml) baking powder

 

WET INGREDIENTS

1 large egg, beaten

1 cup (250 ml) milk or soy beverage

2½ tbsp (37.5 ml) vegetable oil

1 tsp (5 ml) vanilla extract

 

Adaptations

• Adaptations requiring milk reduction to ¾ cup (180 ml) (subtract ¼ cup (60 ml))
• Apple: 1 cup (250 ml) diced apples
• Berry: 1 cup (250 ml) fresh or frozen berries
• Carrot: 1 cup (250 ml) grated carrots, ¼ tsp (1.25 ml) ground cinnamon, ½ tsp (2.5 ml) ground ginger
• Fruity: 1 cup (250 ml) diced frozen peaches and/or mangoes
• Oatmeal Raisin: Add ¼ cup (60 ml) milk, 1 cup (250 ml) oats, ¾ cup (190 ml) raisins
• Cranberry: Add 1 cup (250 ml) dried cranberries
• Seeds: Add 1 cup (250 ml) mixed seeds (pumpkin and/or sunflower)
• Spice: Add 1 tsp (5 ml) ground ginger, 1 tsp (5 ml) ground cinnamon, ¼ tsp (1.25 ml) ground nutmeg, ¼ tsp (1.25 ml) ground cloves
• Date: Add 1 cup (250 ml) coarsely chopped dates

 

Directions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin.
2. In a bowl, combine the dry ingredients.
3. In another bowl, mix the wet ingredients. Add the dry ingredients and mix until combined.
4. Fold in your chosen additional ingredients.
5. Divide the batter evenly into the muffin cups and bake for 23 to 25 minutes.

 

Nutrition team’s advice: The base muffin recipe provides a source of whole grains. Some adaptations add a source of fruit or vegetables (Apple, Berry, Carrots, Fruity, Oatmeal Raisin, Cranberry, Date), while the seed adaptation provides a source of protein.

Recipe inspiration: https://www.troisfoisparjour.com/en/recipes/breakfasts/breads-muffins/basic-fruit-muffin-recipe-as-preferred/

Photo credits: Food Photographer | Jennifer Pallian sur Unsplash

Ingredients

2 cups (500 ml) whole wheat flour

2 tsp (10 ml) baking powder

2 large eggs

3 tbsp (45 ml) sugar

1 tsp (5 ml) vanilla extract

1¾ cups (430 ml) milk or soy beverage

Margarine or vegetable oil for cooking

 

TOPPINGS (OPTIONAL)

2¼ cups (560 ml) vanilla Greek yogurt (2% M.F.) and 1½ cups (375 ml) diced fresh seasonal fruit or other fruit of choice

1¼ cups (310 ml) fresh or frozen blueberries, mixed into the batter just before cooking

3 to 6 sliced bananas and 6 tbsp (90 ml) soy butter

 

Directions

1. In a bowl, mix the flour and baking powder. Set aside.
2. In another bowl, whisk the eggs, sugar and vanilla. Add the milk, then incorporate the dry ingredients. Mix until the batter is smooth, then let it rest for 10 minutes.
3. Heat a skillet over medium-low heat and add a small amount of margarine or vegetable oil. Pour about ⅓ cup (80 ml) of batter into the centre of the pan and spread slightly with the back of a spoon.
4. Cook each side of the pancake for 1 to 2 minutes.
5. Serve 2 pancakes per portion with your topping of choice.

 

Nutrition team’s advice: These pancakes are a source of whole grains. For a balanced breakfast, serve them with a fruit or vegetable and a source of protein.

Recipe inspiration: https://www.ricardocuisine.com/en/recipes/5765-plump-pancakes

 

Photo credits: timolina on Freepik

Ingredients

2 large eggs

½ cup (125 ml) of milk or soy beverage

4 slices of whole wheat bread or whole wheat raisin bread

1 tbsp (15 ml) maple syrup

 

Directions

1. Whisk the eggs and milk in a shallow bowl.
2. Dip the bread into the mixture, about 10 seconds on each side.
3. Cook the bread in a skillet or on a griddle over medium heat until the slices are golden brown on both sides (1 to 3 minutes per side).
4. Drizzle with maple syrup before serving.

 

Tip: For larger batches, cut the bread into cubes, place them in a baking dish, and pour the egg and milk mixture over them. Bake in the oven until the mixture is golden brown. See our French Toast Bake with Berries recipe for more details: https://www.paperturn-view.com/breakfastclub/bcc-recipe-bookonline-en?pid=MjY266733&p=9&v=2

Nutrition team’s advice: This French toast is a source of whole grains. To make it a complete breakfast, consider serving it with a fruit or vegetable and a source of protein.

Ingredients

2 bell peppers (any colour)

2 green onions

¾ cup (180 ml) frozen or drained canned whole corn kernels

3 tbsp (45 ml) vegetable oil

4 whole wheat tortillas (7 inch)

¾ cup (180 ml) shredded cheese (75 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

 

Directions

1. Dice the bell peppers and finely chop the green onions.
2. Heat the oil in a skillet over medium-high heat. Cook the bell peppers, onions and corn.
3. On a flat surface, place a tortilla. Sprinkle cheese over half the tortilla, add the cooked vegetables on top, then sprinkle another layer of cheese. Fold the other half of the tortilla over the filling. Repeat for the remaining tortillas.
4. In a skillet over medium heat, grill one side of the quesadilla until browned. Flip with a spatula and grill the other side until browned and the cheese mixture is melted.
5. Transfer to a cutting board and cut into 4 pieces.

 

Nutrition team’s advice: This recipe can be served as a complete breakfast since it includes a source of protein, whole grains and vegetables.

Recipe inspiration: https://www.zeste.ca/recettes/quesadillas-au-fromage-et-aux-mais-grilles

Photo credits: stockking on Freepik

Recipe from Clarenceville School

Ingredients

12 large eggs

¾ cup (180 ml) milk or unsweetened plant-based beverage of choice

1 cup (250 ml) frozen or canned whole corn kernels

1 cup (250 ml) finely chopped fresh spinach or ¼ cup (60 ml) of thawed frozen chopped spinach

½ cup (125 ml) shredded cheese (60 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

2 tbsp (30 ml) chili powder

1½ tbsp (22.5 ml) paprika

1 tbsp (15 ml) ground cumin

½ tbsp (7.5 ml) garlic powder

½ tbsp (7.5 ml) onion powder

½ tbsp (7.5 ml) dried oregano

½ tsp (2.5 ml) salt

Optional: 12 whole wheat tortillas (7 inch)

 

Directions

1. Preheat the oven to 180°C (350°F). Grease a baking pan.
2. In a large bowl, mix the eggs, milk, corn, spinach, cheese and spices.
3. Pour the mixture into the baking pan and bake for 25 minutes.
4. Optional: Cut the omelette into 12 equal parts. Roll each part in a whole wheat tortilla if desired.

 

Tip: Feel free to partially or completely substitute the corn with any other finely chopped and cooked vegetables you have on hand (carrots, bell peppers, tomatoes, etc.).

Nutrition team’s advice: This recipe is considered a complete breakfast when the whole wheat tortilla is included, as it contains a whole grain, a serving of vegetables and a source of protein.

Recipe inspired by the Petit Clocher breakfast program in Clarenceville.

Photo credits: azerbaijan_stockers on Freepik

Thin Whole Wheat Crêpes Recipe: https://www.breakfastclubcanada.org/schools-corner/blog/thin-whole-wheat-crepes

—————————

APPLE-CINNAMON TOPPING

Ingredients

2 tbsp (30 ml) margarine

4 medium apples, diced

1 tsp (5 ml) ground cinnamon

2 tbsp (30 ml) brown sugar

Directions

1. Melt the margarine in a saucepan over medium-high heat.
2. Add the apples and sauté for 5 minutes.
3. Stir in the cinnamon and brown sugar.
4. Serve over crêpes.

Nutrition team’s advice: This topping provides a serving of fruit.

—————————

CHEESE AND VEGETABLE TOPPING

Ingredients

2½–3 cups (625 ml–750 ml) coarsely chopped vegetables of choice (e.g., asparagus, bell pepper, zucchini, broccoli, leek)

1½ cups (375 ml) shredded cheese (170 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

Directions

1. Boil the coarsely chopped vegetables until tender. Drain.

2. Distribute the cheese evenly over the warm crêpes, then layer with vegetables. Roll up each crêpe.

Nutrition team’s advice: This topping is a source of protein and vegetables, making a complete breakfast when paired with whole wheat crêpes.

—————————

EGG, SPINACH AND CHEESE TOPPING

Ingredients

8 large eggs

1 tbsp (15 ml) milk or unsweetened plant -based beverage of choice

¼ tsp (1.25 ml) salt

2 tsp (10 ml) margarine

1 cup (250 ml) coarsely chopped and lightly packed spinach

½ cup (125 ml) shredded cheese (60 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

Directions

1. In a bowl, whisk together the eggs, milk and salt.
2. Melt margarine in a large skillet over medium-low heat, then pour in the egg mixture.
3. Stir continuously while cooking until the eggs are fully scrambled.
4. Remove from heat and fold in the spinach and cheese. Stir until the spinach has wilted and the cheese has melted.
5. Spread the mixture evenly over all the crepes. Roll each crepe.

Nutrition team’s advice: This topping is a source of protein and vegetables, making a complete breakfast when paired with whole wheat crêpes.

Recipe inspiration: https://eggs.ca/recipes/crepes-with-eggs-cheese-and-spinach/

—————————

MAPLE AND SEED TOPPING

Ingredients

¼ cup (60 ml) maple syrup

½ cup (125 ml) sunflower and/or pumpkin seeds

Directions

1. In a saucepan, reduce the maple syrup for 5 minutes over medium-high heat.
2. Stir in the seeds and serve over crêpes.

Nutrition team’s advice: This topping provides a source of protein.

Recipe inspiration: https://www.quebon.ca/en/recipes/desserts/maple-praline-and-walnuts-crepes

—————————

GREEK YOGURT AND FRESH FRUIT TOPPING

Ingredients

3 cups (750 ml) vanilla Greek yogurt (2% M.F.)

2 cups (500 ml) diced fresh seasonal fruit, or other fruit of choice

Directions

1. Serve the Greek yogurt and fresh fruit directly over the crêpes.

Nutrition team’s advice: This topping provides protein and fruit, making a complete breakfast when paired with whole wheat crêpes.

 

Photo credits: KamranAydinov on Freepik

Ingredients

4 large eggs

3 cups (750 ml) milk or soy beverage

2 cups (500 ml) whole wheat flour

2 tbsp (30 ml) white sugar

1 tsp (5 ml) vanilla extract

¼ tsp (1.25 ml) salt

Margarine for cooking

 

Directions

1. In a large bowl, mix all the ingredients together until smooth.
2. Heat a large skillet over medium-low heat and add a small amount of margarine.
3. Pour about ¼ cup (60 ml) of the batter onto the skillet and cook for about 2 minutes on each side, or until golden brown.
4. Add your favorite toppings and serve.

 

Tip: See the recipe for Fun Toppings for Whole Wheat Crêpes in the School Corner section of the Club’s website.

Nutrition team’s advice: These crêpes are a source of whole grains. For a balanced breakfast, serve them with a fruit or vegetable and a source of protein.

Recipe inspiration: https://passionbouffe.ca/crepes-de-ble-entier/

Photo credits: Foodspring

Ingredients

MAIN INGREDIENTS

2½ cups (625 ml) shredded zucchini, lightly packed

3 cups (750 ml) whole wheat flour

2 tsp (10 ml) baking powder

¼ tsp (1.25 ml) baking soda

½ tsp (2.5 ml) salt

2 large eggs

½ cup (125 ml) vegetable oil

½ cup (125 ml) brown sugar

 

ADDITIONAL INGREDIENTS FOR SWEET VERSION

2 tsp (10 ml) ground cinnamon

2 tsp (10 ml) vanilla extract

1 cup (250 ml) mixed sunflower and pumpkin seeds

 

ADDITIONAL INGREDIENTS FOR SAVORY VERSION

2 cups (500 ml) shredded cheese (250 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

 

Directions

1. Preheat the oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
2. Cut the ends of the zucchini, slice lengthwise, and remove the seeds. Grate.
3. In a large bowl, whisk together the flour, baking powder, baking soda and salt. For the sweet version, add the cinnamon.
4. In a second bowl, mix the eggs, vegetable oil and brown sugar. For the sweet version, add the vanilla extract. Pour the wet ingredients into the dry mixture and fold in the shredded zucchini.
5. For the savory version, stir in the cheese. For the sweet version, mix in the seed blend.
6. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean.
7. Let cool on a wire rack, then slice into 15 equal portions.

 

Tip: Reserve some zucchini, seeds or cheese to sprinkle on top of the bread for added texture and presentation. Loaf can be frozen for later use.

Nutrition team’s advice: This zucchini bread is a source of whole grains. Pair it with a fruit or vegetable and a source of protein to create a balanced breakfast.

Recipe inspiration: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/garden-zucchini-cheese-bread-jalapeno-honey-butter

Photo credits: Anfal Shamsudeen sur Unsplash

Ingredients

DRY INGREDIENTS

2 cups (500 ml) whole wheat flour

2 tsp (10 ml) baking powder

1 tsp (5 ml) baking soda

¼ tsp (1.25 ml) salt

½ tbsp (7.5 ml) ground cinnamon

½ cup (125 ml) pumpkin seeds or sunflower seeds (optional)

 

WET INGREDIENTS

3 ripe bananas

2 large eggs

⅓ cup (80 ml) vegetable oil

⅓ cup (80 ml) maple syrup

¼ cup (60 ml) plain Greek yogurt

1 tsp (5 ml) vanilla extract

 

Directions

1. Preheat the oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
2. In a bowl, mix all the dry ingredients together.
3. In a second bowl, mash the bananas with a fork until smooth. Add and mix in all the wet ingredients.
4. Gradually incorporate the dry ingredients into the wet mixture and stir until combined.
5. Pour the batter into the prepared pan.
6. Bake for about 60 minutes or until a toothpick inserted in the centre comes out clean.
7. Let cool slightly, slice and serve.

 

Tip: Reserve some of the seeds to sprinkle on top of the bread for a crunchy texture. Loaf can be frozen for later use.

Nutrition team’s advice: This banana bread is a source of whole grains. Pair it with a fruit or vegetable and a source of protein to create a complete breakfast.

Recipe inspiration: https://stephaniecote.ca/pain-aux-bananes-parfait/