It finally happened.  As a reformed breakfast eater since 1999 the thing I dreaded in the far recesses of my mind finally occurred.

I woke up the other day and had a sinking feeling in my tummy (literally).  I devastatingly realized that I did not want breakfast.  Seriously just did not want it.  My favorite “usual” that I gobble down at the same time every day was just not appealing.

Needless to say I was concerned.  I love my Stonyfield Farm yogurt overflowing with wheat germ, toasted almonds, and blueberries.  I absolutely adore my mini cinnamon bagel with almond butter topped with a daub of raspberry preserve that complements my ginger chai to perfection.  Really I have worked to find the quintessential breakfast formula for my morning routine that closely models AICR’s New American Plate for Breakfast.

Over the years I have reshaped the most important meal of the day, breakfast, to be 2/3 (or more) of fruits, whole grains, beans and vegetables and 1/3 (or less of animal protein).

I love my usual breakfast plate.  So why the sudden disinterest?  I suppose I can’t really fault my senses for being tired of my “usual” and even tempted to skip breakfast and just grab something later.

I decided perhaps the time had come to re-evaluate my “usual” breakfast items.  As I wrote my list of “favorite breakfast” foods I thought about what I loved the most about each and how I could further diversify.

1.  What if I added pecans or walnuts to my yogurt instead of only almonds? Result: A nice change.  But it made me want to play around with the fruit I would add in my yogurt.  Maybe peaches.  I liked the blackberries.

2.  What if I added ground flaxseed instead of wheat germ to my yogurt or kefir smoothie? Result:  Enjoyable variety.  Got me thinking I should try mixing them both in next time.

3.  What if I take my breakfast sandwich concept and changed it up a bit to follow a more Mediterranean-like diet? Result:  Instead of just a whole wheat muffin I started my base with whole grain bread variations.  I traded out my boiled egg for some fresh mozzarella cheese, added fresh herbs (basil) or even leafy greens drizzled with a peppery Sicilian olive oil.  Each morsel of this open faced sandwich was savored.

4.  What if I made my scrambled eggs with Trader Joe’s Spanish Olive Oil instead of just a cooking spray? Result: Delicious! This particular olive oil flavor made scrambled eggs move up my list of favorites. I delighted in knowing that my Spanish olive oil was a good source of vitamin E and that I was eating more of the good monounsaturated fats.  A simple but elegant change for my protein food that left me feeling satisfied.

5.  What if on the weekend, when I had more time, I added some sauteed bell peppers and black beans to my scrambled egg and wrapped it up in a whole wheat tortilla topped with salsa? Result: Well let’s just say my taste buds were so thrilled that I thought maybe I should host a brunch so others can enjoy this with me.

A breakfast routine is sacred.  Like many I rely on it for my nourishment and my creative energy.  So I am happy to report that after a few minor “twists” to my breakfast repertoire I am back to enjoying my ginger chai tea and taking bites of my almond buttered bagel now topped with a new fig preserve and having more varied breakfast days.  I feel centered again and a sense of peace washes over my body as I take the 10 minutes to prepare breakfast and try the “usual” fare with just a slight twist.

What’s Your Favorite Breakfast Fare with a Twist?