Breakfast with a Twist
Friday, May 22nd, 2009
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.