Breakfast All Day at Diesel Filling Station on New Year's Day

Beginning at 11 a.m. on January 1, 2011, Diners Can Enjoy an Expanded Menu of Lunch and Brunch Items Day and Night

Begin 2011 with a hearty brunch at Diesel Filling Station in the Virginia-Highlands all day and night. On New Year's Day, January 1, 2011, starting at 11 a.m. Diesel will serve a special "breakfast all day" menu featuring a diverse selection of its signature brunch and lunch items. The expanded menu includes the new Benedict Explosion - a bacon explosion topped with cream cheese on an english muffin, drizzled with honey and topped with a poached egg and hollandaise; and, favorites like the vegetarian biscuits and gravy made with veggie sausage; the popular Death Muffin; filet and eggs; french toast; make-your-own omelets and much more. Couples can also enjoy brunch for two for $25, which includes two brunch entrees and a choice of a Bloody Mary or mimosa pitcher or a bucket of tall boy beers. For diners in need of a little hair of the dog, Diesel will offer a variety of Bloody Marys including its signature Bloody Mary that is made using a secret recipe only owner Justin Haynie knows. Diesel's New Year's Day brunch menu is below.

Conveniently located at 870 North Highland Avenue in the heart of Virginia-Highlands, Diesel is in close proximity to Poncey Highlands, Inman Park and Midtown. Inspired by the Virginia-Highlands filling station that once stood in its place, Diesel has a decidedly local flare and offers an expansive high gravity and craft beer selection, a clever cocktail menu and serves reliable comfort food with a twist. Diesel is open Monday through Friday beginning at 4 p.m., Saturday at 11 a.m. and Sunday at 12 p.m. Visit http://www.dieselatlanta.com or call (404) 815-1820 for more information.
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Are You a School Breakfast Silent Hero? got breakfast?® Foundation Announces Silent Hero Grants

/PRNewswire/ -- Today the got breakfast?® Foundation announced its third round of Silent Hero Grants to award up to $50,000 in grants to public schools, non-profit private schools and non-profit organizations participating in the national School Breakfast Program. The grant program recognizes, encourages and rewards those silent heroes who help children start their day off right by serving breakfast. The grant monies can be used for such needs as serving equipment, staffing, food, and nutrition education materials.

The Silent Hero Grant Program was created to encourage schools and non-profit organizations to expand the reach of underutilized child nutrition programs, most notably the School Breakfast Program. According to the 2008-2009 Food Research and Action Center (FRAC) School Breakfast Scorecard, on an average day, 8.8 million low-income children participated in the national School Breakfast Program and 18.9 million low-income children participated in the National School Lunch Program. Fewer than 47 percent of children who participate in the school lunch program also receive school breakfast.

Where do those 10 million low-income children eat breakfast? "Clearly, millions of children go to school hungry each day, even though the resources are there to feed them," says Sonya Kaster, R.D., L.D.N., S.N.S., Grant Administrator for the Silent Hero Program. "For some children, the stigma of eating breakfast at school outweighs their hunger. By implementing alternate school breakfast service, such as breakfast in the classroom, it removes the perception that only poor children eat breakfast in the cafeteria. The school breakfast program can help fill the gap many Americans are experiencing today."

In yesterday's USA TODAY, the feature story "Breakfast in class: Fight against hunger starts in school," noted that feeding breakfast to students who can afford to pay helps remove the stigma associated with the cafeteria breakfasts for low-income students and that classroom breakfasts can alleviate other challenges, such as time constraints. The article also included remarks from got breakfast? Foundation founder Gary Davis who hopes the grant program will help increase breakfast participation. He said, "It's a message that really has to be heard: that there is just a simple way that we can improve our society."

Whether the reasons for not eating breakfast are financial issues or lifestyle issues - such as simply not having the time in the morning - research has shown that hungry children don't learn. Children who eat breakfast do better in school: they have higher test scores, less rates of absenteeism, less visit to the school nurse, less behavior problems, and overall better health.

Are You a Silent Hero?

Or do you know one? The got breakfast? Foundation wants parents, school board members, school administrators, and school food service directors to advocate for breakfast programs at their schools. "One of our goals is to help educate communities across the country on the lifelong benefits of eating nutritious meals," says Kaster. "We hope the Silent Hero Grant Program will act as a catalyst for schools to give the breakfast program a try."

Any public, non-profit private school or non-profit organization that participates in the National School Breakfast Program and provides alternate breakfast service options can apply for a grant. The Alternate Service Breakfast Grant helps those who serve breakfast in the classroom, grab-n-go, or any other alternate site meal service outside the standard cafeteria lunch line. Priority selection will be given to programs creating a breakfast program where one did not exist before.

Grants will be awarded up to $5,000. The deadline for submitting the application is November 15, 2010. Applicants will be notified of their award status after January 15, 2011, and winners will be announced by February 1, 2011.

For information about the got breakfast? Silent Hero Grant Program or to obtain a Request for Application (RFA), contact info@gotbreakfast.org or visit the www.gotbreakfast.org website.

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Off To School With A Smart Start

(NAPSI)-School days generally mean busy days. And one of the first things neglected is often healthy eating…especially in the morning. Studies show children who eat breakfast perform better in school.

How can parents give kids the fuel they need on a tight schedule? The National Frozen & Refrigerated Foods Association says frozen and refrigerated foods can provide a convenient and nutritional way to please parents and kids.

Try these great options for breakfast:

• Frozen waffles popped in the toaster can be an out-the-door option.

• Use yogurts, juices, frozen strawberries and nonfat milk to blend a smoothie your child can sip on the way to the bus stop.

• Top a toasted bagel with peanut butter for a protein-packed breakfast to keep your kid's stomach full until lunchtime.

Visit www.EasyHomeMeals.com to find more great recipes and important information on frozen and refrigerated foods.

Try this tasty recipe with convenient egg substitutes to kick off the morning:

Spinach and Cheese Omelet

¾ cups egg substitute

1 teaspoon water

⅛ teaspoon salt

⅛ teaspoon freshly ground pepper

½ cup loosely packed spinach

1 plum tomato, chopped

2 tablespoons shredded nonfat cheddar cheese

Vegetable cooking spray

Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl. Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate. Serve with frozen fruit. Serves 1.

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Quick And Healthful Breakfast Ideas

(NAPSI)-If you're looking for simple ways to add a burst of nutrition to your family's breakfasts, it could pay to get the facts on flax.

Flax is an oil-rich seed brimming with healthful omega-3 fatty acids, fiber and protein. Research to date indicates that approximately 1 to 2 tablespoons of milled or ground flaxseed daily may provide adequate supplementation of omega-3's. You can buy whole flaxseed-which has a nutty flavor when roasted-in stores and then use a coffee grinder or food processor at home to grind the seed and help release its nutritional value. From there, flax can be sprinkled into orange juice, on cereal or spread with peanut butter to provide a quick nutritional boost. It's also great for baking.

For instance, muffins made with flaxseed can be served warm immediately after baking for a family weekend meal, or cooled and stored in the freezer and then thawed in the microwave for a healthful breakfast on the go.

Try these satisfying Golden Grain Muffins, full of whole grains, fiber and sweet dried fruit.

Golden Grain Muffins

1 cup quick-cooking oats

½ cup natural bran

½ tsp. salt

½ tsp. cinnamon

1 cup buttermilk*

½ cup honey

1 whole egg

1 egg white, beaten

¼ cup canola oil

1 cup whole wheat flour

¾ cup ground flaxseed

2 tsp. baking powder

1 tsp. baking soda

½ cup golden raisins, chopped

Preheat oven to 375° F. In a large bowl, combine oats, bran, salt, cinnamon and buttermilk. Mix well and let stand 15 minutes. Add honey, egg mixture and oil. Mix well.

In another bowl, combine flour, ground flaxseed, baking powder and baking soda. Add to oat mixture and stir just until moistened. Stir in raisins. Spray muffin tins with a nonstick cooking spray. Using a 1/3 cup measure, scoop batter into tins. Bake 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean. Remove from oven and let cool 5 minutes. Remove muffins from tins and place on rack to cool. Yield: 12.

*Buttermilk substitute: 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar, plus enough milk to equal 1 cup. Let stand 5 minutes.

For more information and recipes using flax, visit www.ameriflax.com.

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The Sunnier Side Of Breakfast

(NAPSI)-It's been said that breakfast is the most important meal of the day. In addition to providing the necessary energy to get up and go, studies have shown that those who eat a healthy breakfast have better overall diets, improved concentration and performance during the day, and more strength and endurance for physical activity. Unfortunately, the traditional hot breakfast--eggs, meat and potatoes--can add fat and calories to your plate. But there's good news for breakfast lovers who've resolved to eat better this year: With a few simple substitutions, you can still enjoy a hearty, satisfying morning meal without some of the guilt.

Here are a few tips for remaking the traditional breakfast:

• If your morning beverage of choice is coffee with cream and sugar, try using skim milk and a sugar substitute instead.

• A side of fresh fruit can be an easy way to increase your daily intake of fruits and vegetables--and add a smidgen of something sweet to your plate.

• Toss a few vegetables into your eggs for added fiber and flavor.

• Substitute your breakfast meat with the new Morningstar Farms Maple Flavored Veggie Sausage Patties. These maple-flavored veggie sausage patties are a sweet-and-savory alternative to traditional precooked pork sausage, with 76 percent less fat. You can enjoy them alongside a serving of eggs or crumbled into any recipe that calls for maple-flavored sausage. In fact, they're the main ingredient in this Easy Brunch Focaccia recipe--a delicious "breakfast pizza" that will have everyone around the table saying, "That's amore!"

Easy Brunch Focaccia

Prep Time: 20 minutes

Time to Table: 35 minutes

Ingredients

4 Morningstar Farms Maple Flavored Veggie Sausage Patties, thawed

1 tube (13.8 oz.) refrigerated pizza dough

¾ cup finely chopped onion

2 teaspoons vegetable oil

1 teaspoon dried sage leaves

¼ teaspoon pepper

1 cup finely chopped fresh pineapple or 1 can (8 oz.) pineapple tidbits (juice pack), drained

1 cup (4 oz.) shredded mozzarella cheese or Cheddar cheese

Directions

Cut the Morningstar Farms Maple Flavored Veggie Sausage Patties into bite-size pieces. Set aside. Unroll dough onto baking sheet coated with nonstick cooking spray. Press dough into 14 x 10-inch rectangle.

In small nonstick skillet, cook onion in oil over medium heat for 3 to 5 minutes or until tender and beginning to brown, stirring occasionally. Stir in sage and pepper. Spread over dough. Arrange veggie patty pieces and pineapple on top of onion mixture. Bake at 425° F for 8 to 10 minutes or until edges are brown.

Sprinkle with cheese. Bake at 425° F for 5 to 6 minutes more or until cheese melts and crust is golden brown. Cut into rectangles to serve. Serve warm.

Yield: 6 servings

For more quick recipes and fun food ideas, visit www.SeeVeggiesDifferently.com.

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Tips to Keep Your Appetite in Check with a High-protein Breakfast

(ARA) – With the holiday food-fest soon over, you may be looking for ways to get back on track with your weight. You might be tempted to skip breakfast as a way to save calories, but this plan usually backfires. Bypass breakfast and you’ll end up being ravenous and unable to make smart eating decisions at lunch.

“Skipping breakfast only delays hunger, and often leads to overeating later in the day,” explains Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of ‘The Best Life Diet Cookbook.” “But not just any breakfast will do. Some standard options like Danishes or doughnuts are simply empty calories. Instead, choose a balanced, nutritious dish.”

That means your breakfast should include all three “macronutrients”: carbohydrates, such as whole-grain toast; healthy fats like nuts or nut butters; and lean protein (such as egg whites and nonfat or 1 percent dairy). This combination offers a wealth of nutritious ingredients, but is also the most satisfying for the calories and will keep your hunger in check until lunch, Greene explains.

Protein -- especially high-quality protein, such as eggs -- helps quell appetite. Greene recommends Crystal Farms AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to your morning meal. Made from real eggs -- but with no fat, no cholesterol and half the calories -- AllWhites and Better’n Eggs are optimal sources of protein. Both products come in easy-to-pour cartons and can be found in the dairy case of your local grocery store.

“We all have busy lives, but it couldn’t be easier to add lean protein to your breakfast,” Greene says. “From traditional scrambled eggs to increasing the protein in a smoothie recipe, egg alternatives bring healthy convenience right into your fridge.”

For an on-the-go breakfast option packed with protein, Greene recommends this makeover of the traditional greasy breakfast sandwich. Prepared in just 10 minutes, the Spicy Bacon and Cheese Eggwich combines high-protein egg substitutes with cheddar cheese and lean turkey bacon in a whole-wheat English muffin. With 17 grams of protein, this sandwich also includes good sources of fiber and calcium -- two other essential nutrients that are often lacking from morning meals.

Spicy Bacon and Cheese Eggwich
Time to Table: 10 minutes

Ingredients:
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (1/2 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Directions:
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better’n Eggs and stir in hot pepper sauce. As egg substitute starts to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until egg substitute is set but still moist. Sprinkle shredded cheese on top and then fold over the egg substitute so the cheese melts in the middle.

Place turkey bacon on microwave safe plate. Cover with paper towel. Microwave on high for 30 to 40 seconds or until warmed.

Toast each half English muffin in toaster. Spoon about 1/2 cup mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes two servings. Nutrition per serving: 226 calories, 54 from fat; 6 grams total fat; 2.5 grams saturated fat; 15 mg cholesterol; 534 mg sodium; 27 grams total carbohydrates; 5 grams dietary fiber; 17 grams protein.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site, www.TheBestLife.com.

Courtesy of ARAcontent

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Healthful Breakfast Treats Let You Wake Up To Paradise

(NAPSI)-More and more Americans are waking up to a nutritious, delicious fact: Eating macadamia nuts every day can improve blood cholesterol levels, according to a study conducted at a leading university.

Macadamia nuts are cholesterol-free and provide protein, fiber, vitamin B6, thiamine, magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may also be good for your health.

To help you enjoy macadamia nuts all day long, the experts at Hershey offer these recipes for a breakfast or brunch with a tropical flair:

TROPICAL PARADISE SCONES

3¼ cups all-purpose flour

½ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

1 cup Mounds® Sweetened Coconut Flakes

1 cup Hershey's® Premier White Chips

½ cup Mauna Loa® Macadamia Nut Baking Pieces

2 cups chilled whipping cream

2 tablespoons fresh lime juice

2 to 3 teaspoons freshly grated lime peel

2 tablespoons butter, melted

Additional sugar

Heat oven to 375° F. Lightly grease 2 baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Crumb Topping (recipe follows)

6 tablespoons butter or margarine, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1¼ cups milk

1 egg

1 teaspoon vanilla extract

White Drizzle (recipe follows)

Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; set aside. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour ½ batter into prepared pan; top with ½ Crumb Topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely. Prepare White Drizzle; drizzle over cake.

Crumb Topping: Combine ⅔ cup packed light-brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup Hershey's® Premier White Chips and ½ cup Mauna Loa® Macadamia Nut Baking Pieces in medium bowl. Mix until crumbly.

White Drizzle: Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.

12 to 16 servings.

You can find more information and recipes online at www.hersheys.com.

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Breakfast Gets Fit with Pecans

(ARA) – Breakfast is still the most important meal of the day. Studies show that eating a balanced breakfast increases energy levels and prevents unhealthy snacking when cravings take over. Georgia pecans fit right in as part of a healthy breakfast. Not only are pecans rich and crunchy, they’re packed with vitamins and minerals, making them the ultimate health nut.

A handful of Georgia pecans, chopped up on top of yogurt or even thrown in with muffin, pancake or waffle batter, is a nutritious and delicious breakfast addition. A 1-ounce serving of pecans contains only 196 calories and pecans have more antioxidants than any other nut, making them a healthy immunity-boosting ingredient. Pecans also contain oleic acid, which can help lower bad LDL cholesterol levels, keeping the heart fit.

Scott Peacock, executive chef of Watershed Restaurant in Decatur, Ga., promotes using the multi-beneficial pecan to complement a balanced daily breakfast. "I love the fresh, rich, wholesome flavor of pecans from Georgia," says Peacock. "It's familiar and comforting to incorporate the distinctive, crunchy texture of Georgia pecans into homemade meals -- especially breakfast."

Peacock, who was recognized with the James Beard Foundation award for "Best Chef in the Southeast," shares a favorite breakfast recipe, Georgia Pecan Muesli, which was adapted from a signature dish at Watershed restaurant. This cereal provides plenty of nutrients and energy, while enhancing the sweet, toasty, tender flavor of Georgia pecans.

Georgia Pecan Muesli
Serves 6

Ingredients:
2 cups old fashioned rolled oats
1 cup chopped pecans
1/2 cup oat bran
1/4 cup light brown sugar
1/4 cup golden raisins
1/4 cup diced dried figs
1/4 cup diced dates
1/4 tsp. salt
Yogurt or milk to serve
Fresh fruit and honey (optional)

Directions:
Combine all measured ingredients and mix well. Serve with yogurt or milk and fresh fruit, such as a banana, if desired.

For a softer, creamier texture, yogurt or milk may be stirred into the muesli and refrigerated overnight before serving. If desired, drizzle with a little honey before eating.

Nutrition information per serving of muesli without yogurt, milk, fresh fruit or honey. Calories: 360; protein: 9g; carbohydrates: 54g; saturated fat: 1g; monounsaturated fat: 9g; polyunsaturated fat: 4g; cholesterol: 0 mg; sodium: 93 mg; fiber: 7g.

To download the Georgia Pecan Commission’s breakfast brochure or for more recipes and additional information about Georgia pecans, visit www.GeorgiaPecansFit.org.

Courtesy of ARAcontent

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J. Christopher's when you're in the mood for something different!

If you're looking for a great breakfast or lunch then zip on over to Westpark Walk in Peachtree City and grab a booth or table at J. Christopher's.

Everything from the coffee to omelettes to the soups and sandwiches are a step outside (and above) the norm.

Coffee... European Gourmet, Cafe Mocha, Cappuccino, Espresso...

Lighter fare includes tempting treats like:

Blueberry Scones ($1.79) - These are absolutely yummy! A nice soft triangle of blueberry bread topped with more blueberries. If you love blueberries you'll love this treat. Great for a mid-morning break.

Breakfast Parfait ($4.79) - fat-free yogurt, honey almond granola, strawberries and blueberries with whip cream!

Irish oatmeal, cinnamon rolls, bagels & lox, an assortment of bagels and more. Try the Lo-Carb Platter ($6.89), the South Beach ($6.89), a Sunrise Quesadilla (smoked turkey, bacon bits and Monterrey jack stuffed in a flour tortilla, grilled and then topped with pico de gallo) or the Atkin's Diet Substitute. Still thinking about those blueberries? Try the Berry Crepes!

Lest you think all of the treats are light we'll move onto the The Griddle! Blueberry Crunchcakes (yes, J. Christopher's is a blueberry lover's heaven), Chocolate Chipcakes ($6.79), Maple Toast ($5.79) and Strawberry Toast (maple toast crusted with granola and topped with sweet strawberry compote) are a few of the items I love to watch other's eat while I'm checking out one of the Skillets, Omelettes or Morning Stars! I have to admit that I'm prone to sneaking a bite from my husbands plate while he's not looking.

One of my favorite omelets is the Goddess ($7.59) as I'm always watching my figure. It is an eggwhite omelet with diced tomato, spinach and feta cheese. Another favorite is the Popeye, which comes stuffed with spinach, bacon, krabmeat, mushrooms and cream cheese. I have them hold the bacon.

Omelets are served with roasted potatoes or grits, fruit and an English muffin.

Here's a few other tempting items from the menu: Bleu Bacon Burger, Turkey Dijon BLT, Sante Fe Grille (blackened chicken sandwich all soothed with ranch dressing and avocado), Salmon Salad, Mandarin Chicken Salad and the Patty Melt.

I haven't tried any of their soups yet, but based on the quality of everything else I've tried, they have to be excellent.

The seasonal favorite list makes my mouth water! Fried Green Benedict, Pumpkin Pancakes, Gingerbread Waffle, Chocolate Crepe, Italian Omelette, Caramel French Toast... it is a long, tempting list! I'm going to have to find out when they plan to have the Kahlua Waffle on the day's specials, hips be darned I'm trying that one.

Even the kids (10 & under) can have some fun with their food choices. What child wouldn't want to try Dinosaur Eggs? Just in case they're not up for eggs the menu includes pancakes (chocolate chip or blueberry), french toast, waffles, grilled cheese and chicken fingers. Included in the price ($4,79) are fresh fruit and a beverage.

If you're used to IHOP prices and volume then you might be a tad disappointed in J. Christopher's. I've never heard, or had, anyone complain about a lack of food, but for those who like quantity over quality this might not be on your list of regular stops.

Due to the wide open space the noise levels can get a bit high at times. It's not overwhelming but this isn't meant to be the place you go for a romantic dinner. In fact, they're only open for breakfast, brunch and lunch.

We give J. Christopher's a Fayette High Five!

There are 13 J. Christopher's in the Atlanta area. I'll be looking for other locations as I travel around the city!

J. Christopher's
Breakfast, Brunch & Lunch
264 Commerce Dr.
Westpark Walk
Peachtree City
678-216-1010

Open 7 days a week from 7 am to 2 pm.
www.jchristophers.com