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breton sprouted grains

Why I Left Complicated Behind In My Kitchen and We Eat Better!  

by Candace Sampson

Everything I learned about eating well came from my mom. Of all the things in life she taught me it is the thing I am most grateful for. My mom worked full-time out of the home, and dining out was something we never did. She was literally on the hook 365 days a year for meal-time and I often marvel at the fact she didn’t put me up for adoption after I asked “What’s for dinner?” no less than 6,570 times (yes, I did the math).

breton sprouted grains

Some days it was breakfast for dinner, sometimes it was a more elaborate affair, but more often than not it was delicious simplicity; a meat, a vegetable, and a grain. Meals were made from what was in her head, instead of between the pages of a book. That was important for me to have and to hold on to as adult because for a time, I made meal time and eating a lot harder than it needed to be.

I lost my way for a time in two ways. 

When I was first married I was swept up into the foodie craze, hunting down exotic ingredients and spending hours toiling over heavily detailed recipes. My “ah-ha” moment came one day when I found a recipe for soup that I felt certain must be a better version of my mother’s recipe. I mean, how could it not? It called for $11 worth of expensive cheese, not to mention twenty additional steps to complete it. Surely it would be better. You know how this ends. My Mom’s recipe that cost considerably less to make, not to mention much less labour intensive, was the best recipe.

breton sprouted grains

My next misstep was falling for the hype. In the age of the internet we are bombarded daily with new fad diets, and foods we should avoid. I have tried low-carb, no-carb, all-carb, low-fat, all-fat, no sugar, gluten-free, and dairy free. Every time I attempted a new “diet” I ended up miserable.

Basically, I was overthinking food. Either I was making it too labour intensive or denying myself the things I love. Now, I model my mother when it comes to food and I’ve never been happier. We can have fat in our life, just not too much. We can also have carbs. It’s all about balance and choosing the simple uncomplicated recipes.

This recipe I’m going to share with you is as simple as it gets, and can be modified using what you have on hand. The premise is simple, a carb, a fruit, a dairy and a protein.

Made with real sea salt for the Sea Salt variety and real onions for Caramelized Onions. The Sprouted Grains used are whole wheat flour, cracked rye, cracked wheat, buckwheat and quinoa.  Honestly though, the only thing that matters to me is how they taste and these are delicious! They are the perfect compliment to any hors d’oeuvre, appetizer or midnight snack you’re making. Bon appétit!

Disclosure: I have been compensated for this post. All opinions expressed are mine. 
Category: Appetizers, Food & Drink, Recipes, SnacksTag: Breton crackers are perfect for delicious appetizers, easy recipes for the holidays, entertain without stress, making cooking simple, making cooking simple again

About Candace Sampson

Candace Sampson is the founder and editor-in-chief of Life in Pleasantville, a blog dedicated to lifestyle, travel, and family. With a passion for storytelling and a knack for connecting with her audience, Candace shares real-life experiences and insights that resonate. Follow her on social media @candace_said and @whatshesaidtalk.

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Reader Interactions

Comments

  1. Roomtoplay.ca

    at

    Ooooo! These look good! 🙂

  2. Mathew Lajoie

    at

    This looks so good, Candace. The honey drizzle is a nice touch. I love a little sweetness with my cheese. I agree with you, a person’s relationship with food should all be about balance. Great post!

  3. loriag

    at

    Breton is a favoutire in our house. We serve it with lots of appetizers.

  4. aneta alaei @homewithaneta

    at

    These look so great and I love the simple recipe thing. Thanks for sharing

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