Wednesday, January 6, 2016

What I eat : Breakfast

Breakfast is not my favorite meal of the day because I just simply don't often feel hungry before noon, but there are days every now and then when I crave for something filling instead of just drinking tea. Although my first tea cup of the day is also pretty amazing: herbal tea, yerba mate, chia seeds, chili powder, cinnamon, turmeric and black pepper. Here are few of my favorite breakfasts:
Oatmeal: I ate tons of oatmeal as a child, but not the healthiest type. I added milk and tons of sugar to it. Since doing my first annual candida cleanse I started making oatmeal without processed sugars and using green apple pieces as a sweetener instead. My method for making oatmeal: I soak organic, steel-cut oats overnight with filtered water and little lemon juice (suggested by my homeopathic doctor). In the morning I dump it all in a pot, let simmer in low-heat for about 10-15 mins in almond milk, add himalayan salt, raw almond butter, tons of cinnamon and once ready, top with green apple pieces and some more cinnamon (I can never have enough cinnamon).
Fresh fruit: Nature's perfect food. Wash, cut and snack. Nuff said.
Pancakes: This treat is usually enjoyed on Sunday mornings in our household. I use organic pancake mix where I add some cinnamon (sometimes gluten-free, sweet-potato or millet flour based). Always cook with coconut oil (has high smoke-point) and top with local jams and maybe little cashew whipped cream (and sprinkle with cinnamon, of course!). Try this recipe!
Avocado toast: Keep it simple. Good toast, preferably something with lots of seeds (I love seeds!), half an avocado per slice, hummus (sometimes), sprinkle with himalayan salt or kelp granules, nutritional yeast for cheesiness, fresh ground black pepper, Louisiana hot sauce and top with whatever veggies I have available (bell pepper, cucumber, tomato).
Gluten-free quinoa-carrot flatbreads with hummus: Oh so good. I keep the dough in the fridge couple of days and bake just a few flatbreads at once so I always have hot-from-the-oven bread. This recipe leaves lots of space for creativity and I often add different spices, seeds and nuts to the mix. Recipe here!
 Chia pudding: Best enjoyed during the hot summer time. There's so many variations you can make to keep things interesting. I love mixing banana to the pudding base so I don't need to add any other sweetener. Try: Warming Chia Pudding, Basic Chia Pudding Breakfast Bowl, Banana Chia Pudding or Chocolate Chia Pudding.   
Homemade granola: I absolutely prefer making my own granola so I can control the amount of sugar that goes into it. Store bought granolas are just waaaay too sweet for my taste (and most of them have raisins that I despise :)). Plus, every time I make my own our home smells amazing. I love eating it with coconut milk yogurt. Recipe here!
 Soup: Might be a bit unconventional in the Western world, but soups are quite the perfect breakfast. Soup is considered up to the task of being part of the most important meal of the day in many places like in the Middle East, Asia and Latin America. Colombians have changua, Mexicans their menudo, Vietnamese have pho, Japanese miso and Chinese jook, to mention few. I love this miso-tahini soup that's not only tasty but uber-healthy and amazingly healing for your digestive system. 
Green smoothie: Staple in my kitchen for years now. Packs a nutritional punch, quick to make and consume, portable and highly modifiable. I keep rotating the ingredients weekly, add all kinds of superfoods and during the cold season I add warming spices. Check out my basic green smoothie recipe.

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