Cal Orey
Special to the Tribune

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March 11, 2013
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What’s Cookin’ at Callie’s Cabin: Breakfast croissants for daylight saving time

Hello March, the week we spring forward and enjoy daylight time on Sunday. Looking at the fresh snow on the ground and coyotes on the run it’s a heads up to start eating lighter and getting a move on before spring arrives. An easy way to taper off winter comfort foods is to welcome a protein-packed breakfast to your daily diet regime — and that is what I did this week. I will save the Saint Patrick’s Day cake and chocolaty Easter sweets for a rainy day. These days, however, you, like me, may need extra protein power.

On Thursday, for instance, my post-new puppy life began at 4 a.m. I awoke to the sound of yaps and whining. I reluctantly crawled out of a warm bed filled with Simon, my Brittany and cuddly cat, Zen. I let Skyler, my 13-week-old Australian Shepherd alarm clock, out of the big crate next to the bed. Next stop: outdoors to clean, white powder for dog business. Back indoors it was time to eat, cuddle and play.

And it is this new, busy schedule for a one-time night owl that woke me up. Raising an energized fluff ball pup takes energy, time, organization and change. After an 8 a.m. swim in my favorite heated South Shore pool spot and chilling in the hot tub, I headed home for another day of catering to the needs of a dog young enough to be my grandchild. And I welcomed a hot and hearty semi-homemade egg and cheese croissant to eat with my large cup of joe.

Breakfast Egg & Cheese Croissants

8 store-bought Crescent Rolls, 100 percent natural (Open Nature)

4 large brown eggs, scrambled

2 tablespoons 2 percent organic low-fat milk

1 1/2 tablespoons European-style butter

1-2 tablespoons each red onion and green bell pepper, chopped

1/4 cup finely shredded Cheddar cheese

Strawberries or tomatoes (for garnish)

Heat oven to 350 degrees. Unroll dough and separate into triangles. In a frying pan, sauté both onion and bell pepper in butter (remove after a few minutes); add egg and milk mixture, scramble. Top each triangle with scrambled egg and cheese. Roll up as directed on can; shape into crescent pieces. Place on parchment paper covered cookie sheet. Bake about 15 minutes or till golden brown. Serve with sliced fresh strawberries or tomatoes.

It’s no secret that I love carbs, the good kinds, like whole grains and fruit. But, in moderation, friendly eggs and melted real cheese can be good, too. Thoughts like “I’m too old to be raising a puppy” hit me while I watched my senior pooch, Simon, who seems to be acting more like a pup himself these days. If we both keep on the go and I add more protein to my mornings, along with swims and dog walks, I may be able to keep up with the four-legged boys, young and older, in the upcoming days with more light to do more things.

Motto: Feed your body protein and go do it whatever your age. As they say, if you can’t beat them, join them.

— Cal Orey, M.A. is an author and journalist. Her books include “The Healing Powers” series (Vinegar, Olive Oil, Chocolate, Honey, and Coffee) published by Kensington. (The Healing Powers of Honey and Coffee are offered by the Good Cook Book Club.) Her website is www.calorey.com.


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Tahoe Daily Tribune Updated Mar 11, 2013 12:19PM Published Apr 3, 2013 11:56AM Copyright 2013 Tahoe Daily Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.