Breakfast: the most important meal of the day |

Breakfast: the most important meal of the day

Photo by Ryan Salm/action staff photographer Blue Onion Head Chef Joe Deagle puts the finishing touches on a Belgium Waffle at the new cafe in Squaw Valley last week.

By Katie Weinnerspecial to the actionYes, it is true that breakfast is the most important meal of the day. Do you need epic energy for a marathon powder day? Now we’re talking the Tahoe language. Just when Tahoe’s breakfast selection seems to be waning, one local Tahoe City landmark is coming back with a vengeance. If that weren’t enough, two long-established Cafés are taking charge of the morning scene by taking over two Squaw Valley eateries. Coming all the way from Kings Beach, The Blue Onion Café moves its satellite into the old Mother Barkley space. Serving both breakfast and lunch, (Kings Beach serves dinner too) The Blue Onion’s time-tested menu is a great place to start your day. Although both locations share the same menu, owner Margaretha Valois decided to add “Mexican Favorites” to her new location due to Squaw’s lack of South of the Border fare. You can kick-start your morning with the Huevos & Camerones (Mexican-style egg scramble with shrimp) or the Sierra Madre (eggs with chorizo, avocado, beans, and more served on a soft flour tortilla); just be sure to warn your Funitel companions should the Mexican after-burn creep up.The Blue Onion also promises to carry over their signature sweet and savory Crepes. Light and fluffy, the crepes are a good solution if you don’t want to feel any more sluggish than you already do by last night’s shenanigans. Grabbing a sugar crepe filled with bananas and pecans, and dripping with real maple syrup, will surely beat that all-too-familiar Mountain Dew and Snickers. If you can spare a little time, order some French toast or a Belgian waffle; just remember, sometimes breakfast is what gets you through the day.A more grab-and-go breakfast alternative is the revitalized Headwall Café, located in the Cable Car building at Squaw Valley. Headwall is open morning ’till night when the mountain is open for night skiing, so grab a dinner-time Panini on your way to riding under the stars. New owner Amy Burke took over the café about four months ago and vows to continue supporting the food needs of Squaw visitors and employees. Amy brings a similar flare to the Headwall Café that she brings to the Runway Café in Truckee. You can pick up a bagel and coffee, climb a 5.10 on the adjacent indoor climbing wall, and then head up that cable car.

Mountain Nectar is also conveniently located in the Village at Squaw Valley and recently re-opened its Tahoe City location. Both locations offer all of us health nuts some incredibly tempting options. You won’t find a better selection of organic coffee, all-natural smoothies and juices. A wheatgrass shot or freshly squeezed carrot, beet, ginger, apple or orange juice provides the vitals for keeping the trendy side of your ego nourished, while managing to fight off any flu bugs that might be seeking out your overwhelmingly attractive, snotty, nose.A carrot cake smoothie is what you need after a muscle-burning day on the hill. With fresh carrot juice, soy milk, dates, pecans and cinnamon, you won’t believe your eyes or your taste buds when you see a straw attached to your lips instead of a piece of cake. With their extensive smoothie selection and beefy breakfast burritos and sandwiches, Mountain Nectar won’t deny your cravings. With the Squaw location going strong, Tahoe City’s Mountain Nectar location has just reopened after the recent recovery of owner Pete. Pete reminds us just how lucky we are when we’re healthy. Over the last two years Pete had a knee injury, which called for some blood tests. That detected a genetic kidney disease, which often causes blood clots. That called for an MRI, which found a brain tumor. That called for brain surgery, which can lead to seizures (and in fact did, nine months later). That resulted in a car accident, which resulted in a broken arm and back. Whew! And most recently and lastly we hope he had kidney transplant surgery.Be sure to say hi to this indestructible guy next time you’re in Tahoe City, and don’t forget to remind him to drink his wheatgrass.Finally, if you don’t feel like going out for a healthy breakfast, here is a tasty breakfast idea to try at home. After all, those bills and calories that have loaded up over the holidays might just call for a healthy, economical solution. Happy eating.

Soft and Chewy Low-Fat Scones• 2 cups flour• 1/4 cup sugar• 1 1/2 Tablespoons baking powder• 1 teaspoon baking soda• 1 cup plain or flavored yogurt (fat-free, low-fat, or full-fat you pick)• 1/4 cup orange juice

• 4 Tablespoons butter, melted• 3/4 cup of your choice of berries, nuts or dried fruit• Optional: 1 teaspoon of vanilla extract, almond extract or any other flavor1. Pre-heat oven to 375 degrees.2. Line sheet pan (cookie sheet) with parchment paper.3. Mix flour, sugar, baking powder, soda and salt in a bowl. 4. In another bowl mix yogurt, orange juice and butter.

5. Add wet ingredients to dry ingredients and stir in your choice of berries, nuts, and/or dried fruit.6. Using an ice cream scooper, drop six scones onto the sheet pan.7. Bake 12-17 minutes or until golden brown.This recipe is a great “base” recipe. Lemon-poppy seed scones is one of my favorites with lemon yogurt and lemon extract. Another popular one is dried cherry with chocolate chips. Be creative and your taste buds will thank you.

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