What happened to breakfast?

Breakfast used to be slow.

Porridge simmered on the stove, toast was made, fruit was cut and tea was poured. Breakfast wasn’t necessarily fancy, but it was a meal — and people generally had to stop for a few minutes to make it and eat it.

Then our mornings changed. We got busier, breakfast got faster and the supermarket breakfast aisle got bigger. Cereal, bars, instant oats, breakfast drinks, protein cereals and all sorts of things designed to get us fed and out the door as quickly as possible.

I’m certainly not suggesting everything was better in the 1960s or 70s. And I’m definitely not suggesting we should all get up earlier to cook porridge on the stove. Convenience is a wonderful thing.

But it does raise an interesting question: in making breakfast so convenient, did we lose some of the real food along the way?

What are Australians eating now?

I started looking into Australian dietary data and some of the numbers surprised me.

According to the Australian Institute of Health and Welfare*:

• 94% of Australian adults didn’t eat the recommended daily serves of vegetables in 2022
• 56% didn’t eat the recommended serves of fruit.  
  
• In 2023, discretionary foods accounted for 31% of adults’ daily energy intake.

Those figures aren’t specifically about breakfast, of course. But they do tell us something about the way we’re eating overall.

And it made me think: maybe breakfast is a pretty good place to start.

Not by going on another diet, banning cereal or making breakfast complicated again. Just by finding easy ways to get more nourishing ingredients and real food into the morning.

That’s actually why I made the Good Morning blend.

When I started Yeppoonie Smoothie, I wasn’t interested in making another protein shake or meal-replacement powder. I wanted something I could use to make a proper smoothie breakfast quickly.

Good Morning Blend contains flaxseed meal, faba protein isolate, sweet potato, green banana resistant starch and almond meal.

You put one scoop in the blender, add your liquid of choice, add some fruit and blend.

That’s it.

You can use banana, berries, mango, greens or whatever happens to be in the fridge. Make it thick, make it thin, change the fruit with the seasons — it’s breakfast, not a prescription.

Maybe we don’t need to go backwards.

I don’t think the answer is returning to 1965 and putting the porridge pot on at 6am.

The good part of modern breakfast is convenience. The part worth borrowing from the past is the idea that breakfast can still contain actual food.

That’s really the thinking behind Good Morning Blend: keep the convenience, bring some of the real food back.

If you’d like to try it, you can take a look at Good Morning Blend below.

SHOP GOOD MORNING BLEND

Don't hesitate to contact us with any questions.

~ Jacinta 😊🥤

*Australian dietary statistics sourced from the Australian Institute of Health and Welfare, Diet.