I have given up grains for eight weeks and am struggling with eating eggs at every breakfast meal.
Researching breakfast in my extensive recipe book collection did not come up with any gems, apart from versions of fruit salad.
What I have been doing is having left-overs. That's right. I am ignoring the stereotype of breakfast and just treating it like lunch or dinner. So, this morning I reheated home-made rissoles with leftover roast pumpkin. It was quick and tasty.
Quick rissole recipe - mix together 500g mince, 2 eggs, 1 grated carrot, 4-6 tablespoons of hazelnut meal, roll portions of mince mixture into patties and shallow fry or BBQ until cooked.
Oh, and after writing out the recipe, I realise the meal DID have egg in it, but I couldn't taste it or see it, so I am happy.
Next time I go shopping, I am going to buy very thin steaks to eat for breakfast, too. And for quick options, I have smoked salmon in the fridge and I'll eat a few slices of those on the run with an apple (protein and carbohydrate), or wrap some ham (or proscuito) around slices of rockmelon for an unusual but super tasty meal.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, 30 January 2011
Thursday, 27 January 2011
The paleo problem # 2 saying no to breakfast staples
I have eaten eggs for breakfast since starting out on this journey. 9 mornings. And can I just say... I AM SICK OF EGGS!
If grains are out, what else is there to eat at breakfast?
Saying no to standard breakfast products will be a challenge for eight weeks.Why? What else is quicker or more convenient than pouring from the cereal packet, or popping the toast? Oh, and can I just repeat that I am REALLY sick of eggs?
Bread in Australia
While some mass produced breads are getting better in the supermarket ailses, most are just bleh. So, giving up grains should be simple, yes?
Not when Leavain and other artisan bakers come onto the scene.
Leavain... their bread is just SO good. From wholesome to wicked, their yeasty products are superb. My husband only buys bread from Leavain or from bakers at the Saturday Village Markets in Kelvin Grove- where a baker bring along their massive portable oven and bake the breads right there.
Where bread is whole grained, sour doughed, and fresh, where wheat is an option rather than a standard flour, then yes, saying no to grains is a whole lot harder.
Giving up bread will require some serious researching for breakfast alternatives.
My husband will continue to bring that Leavain goodness into the home, but I still have hope of not touching bread for eight weeks. My secret? Without butter, what is the point of eating bread?
If grains are out, what else is there to eat at breakfast?
Saying no to standard breakfast products will be a challenge for eight weeks.Why? What else is quicker or more convenient than pouring from the cereal packet, or popping the toast? Oh, and can I just repeat that I am REALLY sick of eggs?
Bread in Australia
While some mass produced breads are getting better in the supermarket ailses, most are just bleh. So, giving up grains should be simple, yes?
Not when Leavain and other artisan bakers come onto the scene.
Leavain... their bread is just SO good. From wholesome to wicked, their yeasty products are superb. My husband only buys bread from Leavain or from bakers at the Saturday Village Markets in Kelvin Grove- where a baker bring along their massive portable oven and bake the breads right there.
Where bread is whole grained, sour doughed, and fresh, where wheat is an option rather than a standard flour, then yes, saying no to grains is a whole lot harder.
Giving up bread will require some serious researching for breakfast alternatives.
My husband will continue to bring that Leavain goodness into the home, but I still have hope of not touching bread for eight weeks. My secret? Without butter, what is the point of eating bread?
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