The Perfect Breakfast

Welcome to my perfect breakfast!  When I started my weight loss and healthy eating journey, this was my rock.  This breakfast was the solid start to my day that helped me kick start my new healthier life.  My perfect breakfast has treated me well during these past 9 months, during which I have gone from clinically overweight to normal weight.  I have never been so happy to be normal!

So, I want to pay homage to you, my perfect breakfast buddy.  For almost a year I ate you every day, I loved you, I cared for you and now all I can do is set you free!  Anyone looking for a tasty and simple way to kick start healthy eating habits, will want to try you.  I hope to see you when my dairy elimination trial ends, but only if it turns out that it wasn’t you causing my itchies:)

The Perfect Breakfast

Ingredients:

1 Cup Yogurt (Plain, 2 ingredients – milk & enzymes, Full Fat, No Hormones, Organic)

2 Tbsp Ground Flax

2 Tbsp Chia Seeds

1 Medium Sized Apple (Organic Preferably)

1 oz Raw Walnuts

Instructions:

Dice your apple – if it is organic, keep the skin.  If it’s conventionally grown, peel it first.  Place your diced apple in a bowl and cover it with yogurt.  Sprinkle the flax and chia seeds. Top with walnuts.  I like to mix the ingredients together into one big porridge, but I have a weakness for porridgey food.

TIPS on Yogurt Breakfasts: Adding berries is always a good idea.  One or two will do the trick and you can even use them direct from the freezer.  Swapping out the apple for more seasonal fruits is a great idea, just keep in mind that the glycemic index and sugar content of fruits vary.  And if you go for berries and no “fruit” it might be a little tart.

Millet Breakfast Delight

Going gluten free has been a challenge and one of the biggest problems is finding a good breakfast.  Oats are great, but since many of them are processed with gluten containing products they can make me itchy.  So I turned to millet.  Millet is a really healthy grain, gluten free and super easy to cook.  Its nutritional profile makes it a great after gym snack.

Ingredients:

1 cup dry millet cooked

1 – 2 oz dried fruit

1 oz nuts

1 tsp butter (coconut or olive oil is ok too)

Salt to taste

Instructions:

Cook your millet.  I use a rice cooker with 1 part millet, 2.5 parts water.  You can do the same in a pot.  If you are cooking millet in a pot, I recommend toasting it in butter first – it adds a rich flavor.  When the millet is done and a little moist from butter or oil, add the dried fruit of your choice – I recommend unsulfured dried apricots.  Top it off with nuts, in this case I used pecans.

Millet for breakfast? Heck yeah – look at that nom nom nom!

TIP on Ancient Grains: When cooking ancient grains like quinoa, amaranth and millet, I like to add berries while cooking.  It cuts the earthy taste and adds a bit of sourness.  Not everyone will like, but I do.  It also adds a cute pink tinge to the cereal.