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Breakfast with a Twist
Friday, May 22nd, 2009

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?

Filed under Food & Recipes, Healthy Lifestyle, Nutrition & Health  |  6 Comments



6 Comments on “Breakfast with a Twist”


Jessica says:
May 23rd, 2009 at 9:46 pm

Your post was very inspirational! The scrambled eggs, peppers and beans tortilla sounded so good. One breakfast item that my personal trainer suggested is mixing in some pineapple cottage cheese and almonds into warm oatmeal, itÕs really tasty! IÕm currently low on breakfast ideas though so IÕm going to try a few of your suggestions, thank you!




Mike says:
May 24th, 2009 at 9:53 am

I’m eating orgainic sprouted grains – I sprout them at home – I sprout different grains – spelt, amarinth, quinoa, buckwheat etc. To one of these grains I add the following organic ingredients: a tablespoon of bee pollen, 2 tablespoons of ground organic flax, half an ounce of cherry juice concentrate, gogi berries and frozen blueberries.




Jaspreet says:
May 26th, 2009 at 10:30 pm

I agree that this is a very inspirational and informative post!




meeta says:
September 18th, 2009 at 12:33 pm

what an enlightening post! i agree that breakfast is sacred. i definitely feel the difference when i skip or skimp on breakfast. my favorite breakfast starts with a whole wheat w/flax seed waffle. i spread all-natural (sugar free) peanut butter and top it off with fresh strawberries and/or bananas. i also like fat free or low fat greek yogurt mixed with agave nectar. i top it off with fresh fruit, dried cranberries, and slivered almonds. yum!




Megan says:
September 28th, 2009 at 6:44 am

I’m in a breakfast rut and loved your suggestions–especially the almond butter with raspberry preserves. Yummy! Thanks Anu.




Navdeep says:
October 3rd, 2009 at 11:18 am

I haven’t had breakfast yet today (it’s noon!). Everything in your post sounds scrumptious! What’s your ginger chai recipe?




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