Along the Algarve Coast of Portugal is the small fishing town of Lagos. Hugely popular as a summer destination, this idyllic seaside town is made up of cobbled pedestrian streets and miles of crescent beaches flanked by impressive cliffs. In the heart of Lagos, at the Rising Cock hostel, Mama takes great care of her guest and makes sure to serve hot fresh crêpes every morning.

10 years after our first visit to Lagos we returned, the ocean and friendly Portuguese people beckoning us back. There was Mama happily cooking up crêpes, telling us to pull up a stool and eat as many as we liked. Backpackers came and went, sitting around the small table, having their fill of crêpes before another day of sunbathing on the beach or going on the infamous Booze Cruise.

Lucky for us Mama shared her recipe with us before we left, and although there are many crêpe recipes online, this one is special to us. The addition of a tablespoon of cornstarch gives those crispy lacy edges that makes a crêpe just that much better than a pancake.

There’s no denying crêpes can be fickle things, but I’m quite sure Mama didn’t use a special crêpe pan, in fact she had these going on multiple burners to keep up with the demand.  With a little trial and error we managed to whip these up in a cast iron pan and before long were feasting on a stack of crêpes proudly made at home.

Mama's Crêpes

• 2 eggs
• 2 cups milk
• 2 cups water
• 2 tablespoon oil
• 2 cups flour
• 1 tablespoon cornstarch
• pinch of salt
• pinch of sugar
• Optional – Vanilla, lemon zest

1. Whisk your eggs in a large bowl.
2. Add in the liquids.
3. Pour in the flour, cornstarch, salt and sugar.
4. Depending on your desired flavors add in the optional vanilla or lemon zest.
5. Whisk to combine everything together. (You can also blend all ingredients in a blender and wait 30 min – 1 hour for the bubbles to subside)
6. Heat up a small or medium pan over low to medium heat. (A pan with a flat bottom surface that is relatively non stick, such as a seasoned cast iron pan, or a specialty crêpe pan, works best.)
7. Use the handle to hold the pan at an angle, and using a ladle scoop a small amount of the batter into the pan, swirling the mixture to cover the pan. You want the batter to spread quite thin so it cooks quickly and doesn’t stick to the bottom of the pan.
8. The first crêpe is often a throw away while the pan heats up and you get your settings right.
9. Cook for several minutes until the edges start to rise and the bottom is golden, and use a spatula to flip the crêpe over.
10. Cook the second side until golden and transfer to a plate to keep warm until ready to serve.
11. Serve with fresh fruit, yogurt or whipped cream, a squeeze of lemon and sugar, Nutella and banana, savory asparagus and cheese, the possibilities are endless!

Crêpes freeze well in an airtight container with parchment paper between them.

Not only are steel-cut oats creamy and delicious, they are a great heart-healthy choice. Oats are low fat, full of fiber, omega-3, protein, and provide a slow release energy. Steel-cut oats are less processed than rolled oats, and as a result they take a little longer to cook. Making them overnight saves precious time in the morning, and you can still enjoy a delicious breakfast on a dark, cold, winter morning.

This recipe is built on a warming combination of banana, juicy pomegranate, walnuts, cinnamon and honey.

Pomegranates are incredibly healthy with many nutrients and antioxidants that help fight off inflammation, cancers, high blood pressure and heart disease.

Sails & Spices Tip: The best way to remove the pomegranate seeds is to cut off the top of the fruit, and then score 6 lines from top to bottom. From here you can crack it open, and submerge the peices in a large bowl of water to loosen the seeds. The seeds will sink to the bottom and the everything else float to the top. Keep a jar of pomegranate seeds in the fridge to sprinkle on breakfasts, salads, or any other dish for burst of sweet juicy flavor. Pomegranates are only in season October to February so eat them up while they are around!

Smoothies are one of my favorite breakfasts.  They take 5 minutes to make and travel easily.  The protein powder you choose deserves some research, as many may contain ingredients you would rather avoid.  To set you on a helpful track with your own study, I’ve been enjoying Vega One nutritional shakes.  Their various flavors are 100% vegan and non-GMO, and are packed with leafy greens, seeds, vitamins, and 20g of plant protein.  As always, research for yourself and know what you buy.

To make a smoothie with a great chocolate flavor, add cacao nibs or cacao powder, a superfood made from the beans of the Theobroma cacao tree. They are the least processed and natural form of chocolate. Cacao nibs are better for you than dark chocolate and are high in healthy antioxidants, minerals, and vitamins.  As an added bonus, they’re known as a ‘love drug’.

I love trying new flavors to mix things up, like this coffeeshop-inspired combo. The recipe is so easy you can make it with your eyes half shut, and is certainly a Monday-morning savior.