So what do you want for breakfast?
How many times have you answered that question ? That is a tough one for me because I really dislike eggs. You know, the kind of eggs prepared for the typical American breakfast and especially the ones served with runny slimy whites and yolks. I gag just thinking about watching someone eat them.
Eggs in recipes like quiche camouflage the egg taste with all kinds of additions and to me are fine.
My dislike of eggs dates back to my childhood. I remember as a young child being force fed soft boiled eggs against my will. Still, I grew up knee jerking to the American way of breakfast and eating scrambled, with cheese, toast, bacon , but not with joy. My problem is that typical breakfast offerings rarely include anything but eggs, meats like bacon and sausage, cereal, pancakes or French toast and syrups. So if you don’t like eggs and are trying to reduce your sugar and carb intake, you are flat out of luck in most restaurants. And most homes.
Now that I am a more mature person (we have eliminated the O word in our family) , I do what I want to do and eat what I want to eat. Thus dinner food for breakfast. And in doing so I avoid sugar highs and hypoglycemic lows.
My breakfast today was a smorgasbord of dinner leftovers. Most of the items were cooked from fresh by me. So today I had a bowl filled with the following:
- spaghetti topped with a tablespoon of my homemade basil pesto,
- a helping of sautéed zucchini with Parmesan and
- a helping of diced cooked chicken on top.
The pesto’s Parmesan and the zucchini cooked with Parmesan and then the cut up cooked chicken on top gave me protein. The only caveat here is that pesto has garlic in it so you need to avoid close human contact ! If I become more vegetarian I will decrease the meat. You can always have meat flavor with the tomato red meat sauce on spaghetti. I find our meat intake has decreased over the years with plants replacing those meat-based nutrients. So I guess I will learn to make meals with items I never really considered like lentils.
At one time I was going to write and illustrate a children’s book on what the world’s children eat for breakfast. I don’t think pancakes with maple syrup is high on the list. Or protein shakes with artificial sweeteners. Might be a cool collaboration- any authors out there?
But the reason I am sharing this particular piece of writing is that I no longer feel confined to traditional foods or anything else. Why has it taken me so long?
Paintings Available at Associates in Dermatology including:
Sax & Guitar on the Beach (24×30)
Send me an email or give me a ring if you’re interested in this or other paintings at the office.
