Second breakfast is an undervalued meal. In fact, second breakfast is only eaten by children in kindergarten and pupils during playtime at school. Working adults settle for coffee. If they for some reason don't eat their breakfast in the morning, they go to fast-food restaurants. A grumbling stomach effectively disrupts even quiet thoughts. Dietitians advise eating five meals during the day with proper three-to-four-hour breaks. This ensures our well-being, corrects our insulin levels and prevents rapid jumps in our blood glucose level, which prevents body fat from amassing.

Today's recipe is for a second breakfast dish. You may prepare it earlier and then reheat it a bit so it is convenient for lunch at work.  It will be liked by adults and children, and for gourmands who count calories it could be a dessert without remorse.

Ingredients (for one portion):

120g of millet groats

300ml of water

If he can, my husband tries to avoid meat. His diet is dominated by groats, vegetables, fruit, eggs and fish. At the weekend I sometimes try to prepare a dish for everyone so as to avoid preparing two dinners.

September is the time when on market stands tomatoes, peppers, courgettes and other autumn gifts strut with colour. This time I choose peppers. Today I would like to share with you a recipe for stuffed peppers with green lentils. It is easy to prepare, not very time-consuming and it doesn't require sophisticated ingredients.

Ingredients:

350g of green lentils

4 peppers

1 onion

Millet groats are one of the best and oldest types of groats. As well as a lot of nutritional value they have another advantage which is critical in culinary terms: They go with both salty and sweet dishes.

They have a little starch, but a lot of easily assimilated protein, vitamins from the B group, iron and copper. Millet groats are light and don't provoke allergies because they don't contain gluten. Not many people know that they are a natural rhinorrhoea remedy because they have antivirus properties and reduce inflammation of mucosa. Millet groats are a very valuable product for students and people who hard work because they contain a lot of vitamin E and lecithin and improve memory and concentration. Women who care for their hair, skin and nails should eat them because they are a rich source of silica and prevent osteoporosis.

Modern cooking puts speed and convenience first. It generally suits me but when it comes to cooking millet groats I follow my grandma's and mum's instructions. I tried to cook millet groats "from the bag" but notwithstanding the cooking time, they had a pappy texture and I didn't like them.

Today a few instructions on how to cook crumbly and tasty millet groats.

- Mum, I had such a beautiful dream ... - my young man murmured in the sunny summer morning – I dreamed that you made crepes like the ones I like with cheese and chocolate sauce...

You have to be careful about your dreams, because dreams can sometimes come true, so I made the crepes for dinner. I don't like crepes with sweet fillings. I used to make crepes with a different filling for myself. My children like them most with sweet cheese and chocolate sauce. In the summer I sneak in seasonal fruits: huckleberries, strawberries or sliced peaches. Crepes like this are a classical dish so today here is a recipe for somebody who has just begun their cooking adventure.

Ingredients:

dough for 12 crepes (pan 20cm):

300ml of milk

300ml of sparkling water

100ml of oil

1 egg

8 heaped tablespoons of flour

pinch of salt

Saturday or Sunday morning. Family atmosphere, mind in neutral, lack of rush and traditional scrambled eggs with onion, sausage, ham, green onion and maybe chanterelles on the table. And what if we would like to change something? Not the company or atmosphere obviously, but traditional scrambled eggs on clafoutis instead. It sounds exotic, but this French dish is simply some fruits baked under a cover of pastry. For my breakfast version I have replaced the fruits with cherry tomatoes and black olives.

The only drawback of this dish is that it takes a long time to prepare. The sacrificed time is absolutely worth it though. We will not give up scrambled eggs or our famous "Eggs on the box" but sometimes, for a change, clafoutis will be on our table.

Ingredients for 4 people

60g of cherry tomatoes

1 tablespoon of butter

4 eggs