What do you eat for breakfast? And other food questions
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For me breakfast is beans and brown rice (fiber, protein), tomatoes and/or avocado on whole wheat, or cottage cheese with either salsa or some type of fruit.
As for pasta, try the ones made from chickpea flour. I think they’re very good. The whole wheat ones are also good
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Overnight oats are great when I remember to make them. I like that I can control the amount of sugar in them. Unsweetened applesauce adds some sweetness with enough fiber to offset the natural sugar. Try mushing up your own.
Lots of recipes on line. Keeps in the fridge for several days. Serve hot or cold.
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Is there a reason why everyone seems to prefer processed milk substitutes to regular cows milk?
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My breakfast is quite varied. Usually involves some sort of toast (a slice of whole grain or English Muffin). Always real butter and whole milk and coffee.
Typical:
An egg on a slice of toasted whole grain w/ butter.
Buttered whole grain slice of toast with a banana.
Whole grain buttered toast w/ marmalade.Now & then:
Pancakes w/ butter & maple syrup.
Two eggs over easy & whole grain toast.
French toast w/ maple syrup.Occassionally:
Two eggs with corned beef hash and buttered toast.
Oatmeal sweetened w/ a teaspoon of sugar.In the summer I often make my own granola based on rolled oats.
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I think in general if you avoid ultra-high processed foods you'll improve your diet a lot. As far as specific items, I tend to be on high alert for salt more than I am sugar, but I have potential hypertension issues.
@Bernard 's breakfast choices sound a lot like mine. Especially the real butter, whole milk, and coffee! I just got an order from Brands of Britain and there were several marmalades included...
Around here it's usually a piece of toast (whole grain or homemade sourdough) with a slice of prosciutto and/or cheese, or maybe a sliced HB egg. I've done avocado toast or just some guacamole if I have extra from a previous dinner.
Alternatively, oatmeal with a spoon of lingonberry preserves and chopped pecans.
Sourdough buttermilk waffles are a backup; I make a bunch when I need to use up starter. They freeze and reheat well.
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I have overnight oats. I make them on Sunday in five mason jars for the week ahead. Rolled oats, unsweetened, cashew milk, a dash of salt. Then add whatever flavourings. Right now I’m really into banana, natural peanut butter, vanilla, cinnamon, and a bit of maple syrup (which you could of course leave out). A lot of people add chia seeds for extra whatever chia seeds have that’s good for you. I don’t like them so I leave them out.
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Steve - MrsTuner doesn't metabolize dairy very well, so I've switched to alternatives as well - I drink mostly water, so just use it in cereal and sometimes coffee.
As to the details of the breakfast (cold) mix...
Red Mill "old country style muesli" mixed with some grain free granola (I've been trying a few) 1/4 cup total is serving size. Add Almond milk/kefir (I like a thick mix, so not a whole lot) Cut fruit and berries on top. The liquid soaks in overnight - adjust with liquid and or cottage cheese in the morning. -
Is there a reason why everyone seems to prefer processed milk substitutes to regular cows milk?
@Steve-Miller Because of Gerd I switched between soy milk and oat milk.
Stomach is better now and I am trying skim milk.
Milkfat is hard to digest.
Diary gets a bad rep due to its animal origin. I don't agree. I do drink organic milk.Tried Country Crock plant butter. I like it.
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My choices are probably not very helpful regarding diabetes.
Either:
Toasted half everything bagel with tofu/scallion cream cheese OR
Toasted half Ezekiel whole-grain English Muffin with almond butter OR
Granola with almond milk OR
Croissant from Costco with fruit preserves OR
Whole-wheat toast with avocado mashPLUS
A handful of washed raspberries and blueberries
Always freshly ground/brewed coffee
If I'm feeling ambitious I'll make pancakes from a Red Mill mix.
By the way, Ezekiel or Food for Life whole grain english muffins are head-and-shoulders better than Thomas's. Much heftier and heartier, and they don't curl up in the toaster.
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My choices are probably not very helpful regarding diabetes.
Either:
Toasted half everything bagel with tofu/scallion cream cheese OR
Toasted half Ezekiel whole-grain English Muffin with almond butter OR
Granola with almond milk OR
Croissant from Costco with fruit preserves OR
Whole-wheat toast with avocado mashPLUS
A handful of washed raspberries and blueberries
Always freshly ground/brewed coffee
If I'm feeling ambitious I'll make pancakes from a Red Mill mix.
By the way, Ezekiel or Food for Life whole grain english muffins are head-and-shoulders better than Thomas's. Much heftier and heartier, and they don't curl up in the toaster.
@RealPlayer Thanks for the heads up! We use either Ezekiel bread or other legume bread that’s like it. I didn’t know they made English muffins, too. That would be great to add to the rotation.
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My choices are probably not very helpful regarding diabetes.
Either:
Toasted half everything bagel with tofu/scallion cream cheese OR
Toasted half Ezekiel whole-grain English Muffin with almond butter OR
Granola with almond milk OR
Croissant from Costco with fruit preserves OR
Whole-wheat toast with avocado mashPLUS
A handful of washed raspberries and blueberries
Always freshly ground/brewed coffee
If I'm feeling ambitious I'll make pancakes from a Red Mill mix.
By the way, Ezekiel or Food for Life whole grain english muffins are head-and-shoulders better than Thomas's. Much heftier and heartier, and they don't curl up in the toaster.
@RealPlayer Yes, thanks for the tip! Will definitely pick some up next time I'm at the grocery store.
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Consider overnight refrigerated rice.
Reheat before serving, of course.
The theory behind this is "resistant starch", if you'd like to look that up.I am not a breakfast person, so this is theoretical for me. Good luck!
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Thanks everyone! I’ll check out that NYT article.
@Steve-Miller Mr SK sometimes has a hard time with actual milk, he’s not completely lactose intolerant, but kind of sensitive, and milk on an empty stomach (like first thing in the morning) doesn’t sit well with him. Which is why he has been doing almond milk, when he switched to that several years ago, it really helped his tummy troubles.
But he is fine with yogurt, and Greek yogurt has more protein, so he just switched to that.
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We also have buttered toast for breakfast... usually with honey, though I'm fond of Bon Mamon bitter orange marmelade.
Also I've been mixing myself a healthier version of tuna sweetcorn melt for toast. Using:
tin of mackerel
avocado
egg
sweetcorn/mustard/herbs
with a much smaller amount of coarse grated cheese to bind and brown. -
Alpen no sugar added meusli with berries and one percent milk or steel cut oats with the same, plus maybe some nuts. That’s most days. Occasionally avocado toast or eggs and toast. Coffee always.
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I've been avoiding added sweeteners for at least 20 years. It's challenging at first--all the label reading! But I have a pretty good system now. If you are strict about avoiding added sweeteners of any kind for even a week, your body and your palate adjust, and if you try eating sugar after that it just tastes awful.
My breakfast options:
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Muesli with plain yogurt and berries. I use unsweetened coconut milk for milk. I make the muesli myself--oat flakes, rye flakes, walnuts, date pieces, sliced almonds, dried cranberries (sweetened with apple juice). I add a TB of fish oil, a TB of prebiotics powder, and a scoop of unsweetened collagen powder on my doc's directive.
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quick cook oatmeal sweetened with unsweetened apricot jam. Again I use unsweetened coconut milk to cook the oatmeal.
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Whole grain avocado toast
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cheese, mushroom, spinach omelette
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kasha, cooked in defatted chicken broth, with a whole egg stirred in at the end
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Bone broth
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smoothie: plain yogurt, berries, frozen peach slices, collagen, fish oil, prebiotics, super greens powder--all unsweetened. Mix with coconut milk.
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