Star Tribune: Breakfast gets the spotlight in new cookbook from Duluth kitchen master

By Rick Nelson
Star Tribune

Breakfast with Beatrice (Beatrice Ojakangas)Q: What can we glean from Scandinavia’s approach to breakfast?

A: They eat such balanced diets, and they eat healthy foods for breakfast. I think about a buffet we encountered in Iceland, which was fish, cold cuts, cheese and really crunchy whole-grain breads. We wouldn’t have thought of that here, but that all makes for a really great beginning of the day. It doesn’t have to be a big production, either. If you’re in a hurry, there’s nothing wrong with having fruit, granola, nuts and yogurt for breakfast. It’s appealing. It’s like dessert, but it’s not sweet.

Read the full interview.

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