For the past several years, Jacques Bisson has embodied the spirit of volunteer and community service through his involvement with the breakfast program at Laflèche School in Shawinigan, Quebec. As someone who firmly believes in giving back to the community and is always on the lookout for ways to do more, Jacques started working with Breakfast Club of Canada six years ago, when he found out they were looking for volunteers. For the past three years, he has served as the head volunteer, overseeing the distribution of around 50 breakfasts each morning, using BCC’s “mixed menu” format, alongside a team of like-minded adults and student volunteers from Grades 5 and 6.  

Jacques is passionate about making sure students get a healthy start to their day and is constantly coming up with new ideas for boosting the nutritional value of the meals he prepares. He is quick to roll up his sleeves to test out new dishes. What sets his approach to adapting recipes apart is his dedication to meeting certain essential criteria: each recipe must be cost-effective, use simple ingredients and be built around nutrient-dense foods, all of which align with BCC’s nutritional guidelines. 

Some of the ways Jacques does this is by using spent grain flour from our partners at Still Good, choosing whole-wheat flour instead of white wherever possible, reducing the sugar content of his recipes and maximizing the nutritional value of each ingredient. He actively seeks input from his student volunteers on upcoming meals and, every morning, talks to students about what they are eating and gets them interested in trying new things. Everyone loves what he makes, and his efforts have a real impact on fostering healthy lifestyle habits. 

His latest initiative has involved encouraging students to drink more water. His efforts have resulted in the installation of a water bottle station along with a poster emphasizing the importance of hydration. This stands as an excellent example of Jacques’s commitment to students’ nutrition and well-being. 

Jacques is an inspiration, both within his community and beyond. His ingenious ideas, his hard work and dedication, and his unswerving focus on nutrition make him a role model for everyone around him — young and old alike. He is an inspiring figure for his community and a shining example of what it means to give without expecting anything in return.  

Photo credit:  amigo foods

The Brazilian cheese bread known as pão de queijo makes for an excellent breakfast dish. Clarissa, a nutrition student who is currently interning at BCC, introduced us to this specialty from her native country. Cheesy and soft on the inside and crusty on the outside, pão de queijo is definitely something you’ll want to try in your breakfast program!  

Yield: 24; serves 8 (3 per child)  | Preparation: 20 minutes | Cooking time: 25 minutes

Ingredients 

• ⅔ c. (90 g) shredded cheddar cheese  
• ⅓ c. (45 g) grated Parmesan cheese  
• ⅔ c. (150 ml) milk 
• ¼ c. (60 ml) vegetable oil 
• ¼ tsp. (1 ml) salt 
• 1⅓ c. (325 ml) tapioca flour 
• 1 egg 

Preparation 

1. Preheat the oven to 400°F (200°C). Place the rack in the centre of the oven. Line a baking sheet with parchment paper or a reusable baking mat.  
2. Prepared the cheddar cheese using the larger holes on a grater, and the Parmesan cheese using the smaller holes. 
3. Pour the milk and oil into a small saucepan. Add the salt and bring to a boil over high heat.  
4. Remove from heat and immediately add the tapioca flour. Mix with a spoon until the flour is completely incorporated. 
5. Add the egg and mix. Mix in the cheeses.  
6. Moisten hands and roll into about 25 small balls. Place onto the prepared baking sheet.  
7. Bake for 20 to 25 minutes until golden brown. Let cool and serve. Bom apetite! 

Notes: 

• Tapioca flour is also known as tapioca starch. It comes from the cassava plant (also commonly called manioc or yucca), a root vegetable that is a staple in Brazilian cuisine.  
• Pão de queijo is best when eaten fresh but it will keep for two days at room temperature and up to three months in the freezer.  
• The Parmesan can be substituted with Gruyère or Comté cheese, or another semi-firm cheese that can be grated.  

Tips: 

• If the dough turns out too dry, add a little more water to make it more pliable.  
• You can lightly oil your hands to keep the dough from sticking to them when shaping the balls.  

Recipe adapted from https://ici.radio-canada.ca/mordu/recettes/5714/pao-queijo-petits-pains-fromage-bresil 

Photo credit:  healthy seasonal recipes

Easy to prepare and full of flavour, these whole-wheat waffles are a true breakfast treat. Follow the simple steps below to whip up a batch, and have fun topping them however you like. Enjoy! 

Yield: 8 large waffles, serves 16.  

Ingredients 

• 5 eggs 
• 3 c. (750 ml) milk 
• ⅓ c. (75 ml) maple syrup 
• 4 c. (1 L) whole-wheat flour 
• 1 tbsp. (15 ml) baking powder 
• 1 tsp. (5 ml) salt 

Preparation 

1. Preheat the oven to 175°F (80°C). Place the rack in the centre of the oven.
2. Preheat a waffle iron to maximum heat. 
3. In a large bowl, whisk together the eggs, milk and maple syrup. 
4. Add the flour, baking powder and salt. Whisk until the batter is smooth. 
5. Ladle a layer of batter onto the waffle iron. Close and reduce to medium heat . Cook for 2 to 4 minutes or until golden brown. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. 

Top with a combination of the following:  

• Fresh fruit (kiwi, strawberries, bananas, etc.)  
• Fruit compote (homemade such as berry compote, or storebought such as unsweetened applesauce)  
• Yogurt 
• Seeds (pumpkin, sunflower, chia, flax, hemp, etc.).  

Recipe adapted from https://ici.radio-canada.ca/mordu/recettes/7738/gaufres-infaillibles