As I mentioned in my previous post, as of September 2009, I've been trying to adopt a more traditional diet, a la Nourishing Traditions. Most of this involves a shift from industrial oils to animal-derived fats (and olive and coconut oil), a move toward eating more pastured meat and organs, and a move away from eating refined grain products. It also involves eating much less sugar. This I struggle with.
To help in the lower-sugar shift, I've been trying to find breakfast ideas that don't involve fruit. Here is a quick snapshot of my normal breakfast this week. I found dandelion greens in the store and was intrigued, so I bought them instead of my normal kale. Another new development is that I got a digital food scale for my wedding anniversary, so it makes it a lot easier to portion my food to make sure my breakfast food lasts all week. Hence, many of the measurements will be by weight.
Traditional Breakfast:
1.5 oz. mushrooms and 0.7 oz. dandelion greens, sauteed in butter
1 egg, fried in butter
2 soaked-millet muffins
6 oz. cream-top yogurt
cup of nettle tea
Eventually I might up the veggies and do away with the muffins altogether, but for this week, I needed the bulk. To soak grains, I soak them in an equal volume of filtered water, spiked with a tablespoon of raw apple cider vinegar per cup of water. It has the added bonus of making long-cooking whole grains (like steel-cut oats) cook faster in the morning.
2 comments:
Looks good! What's the muffin recipe? I've been doing steel cut oats mixed with sliced almonds, ground flaxseed, rice milk and a few berries. I LOVE fried eggs. Heck, I love eggs any way I can make them :D
I soak a cup of millet in a cup of water overnight, cook it in 2 more cups of water, and then mix it with a cup of flour, a spoonful of baking powder, dash of salt, an egg, a couple tablespoons of melted butter, and a cup of yogurt/milk mixture (I use the watery leftovers from the previous week). They're quite dense, but very grainy-hearty. Bake 375 until they brown and feel a little like rocks.
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