18980 Upper Belmont Pl. Leesburg, VA 20176


Healthy Breakfast for Meetings

Mini Yogurt for Meeting BreaksPaula Lynn Safran, CMP, CPCE, LES, CWP, Director of Catering at West Belmont Place shared healthy breakfast foods to keep your attendees awake, focused and attentive during your next breakfast meeting. We invited 30 meeting and event planners to taste and learn about preparing better choices for a better attendee. The menu started with Antioxidant Shooters, Mini Nonfat Greek Yogurt Parfaits with Chia Seeds and Organic Granola and Berries.

It’s a fact…healthy, low sugar, high protein foods for meeting breaks allow attendees to focus better, stay alert and stay involved in the conversation. We did a lot of research for this event and here are a few stats that you can share.

  • Greek yogurt probiotic are high in protein.
  • Eggs are healthier then we thought. See new medical USDA studies.
  • Strawberries are high in vitamin C and low fat.
  • Blueberries one of the highest antioxidant foods.
  • Avocado oil contains nearly 20 essential vitamins and minerals, providing beneficial plant compounds like 81 micrograms lutein and zeaxanthin, which research suggests may help maintain eye health as we age.

And to back up our statistics, here are two recipes that we lightened to make a healthy alternative. Eggs Benedict:  we poached the egg and served it on a Quinoa Cake with sauteed spinach, low-salt Canadian bacon, topped with a Greek Yogurt Hollandaise Sauce. The dish was topped with fresh Chives and served with roasted Heirloom Tomatoes. See the recipes below and ask for these items next time you book a breakfast meeting at West Belmont Place. Ask for Paula and mention the Breakfast of Champions to get this special menu.

Healthy Mock Hollandaise – makes 1 cup

  • 2 Tbs. Avocado oil
  • 1/2 cup organic Greek yogurt
  • 1/2 tsp. salt
  • Pinch of cayenne pepper
  • 2 large eggs, lightly beatenHealthy Eggs Benedict with Yogurt Sauce
  • 1 Tbs. Lemon juice
  1. Whisk the Avocado oil, 1/4 cup yogurt, salt and cayenne in a medium size mixing bowl until smooth. Whisk in eggs, along with the remaining ¼ cup of yogurt.
  2. In a heavy bottom sauce pan. start simmering water, not boiling.
  3. Set the mixing bowl over the sauce pan of simmering water on medium-low heat and cook the sauce, whisking constantly.  Cook, whisking, for approximately 2 minutes. The sauce will slightly thicken and should be warm.
  4. Remove from heat and whisk in lemon juice. Serve hot or warm.

Quinoa Cakes – Serves 6

  • 1 large egg
  • 2 Tbs. All-purpose Flour
  • 1 ½ Tbs. Tahini or nut butter
  • 1 ½ cups cooked Quinoa
  • ½ cup finely grated Russet Potato
  • 2 oz. crumbled Goat Cheese, optional
  • 2 Tbs. finely diced onion
  • 1 Tbs. chopped fresh parsley
  • 1 clove garlic, minced (1 tsp.)
  • ½ tsp. salt
  • ½ tsp. black pepper

Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, and Tahini in a bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

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