day33: always eat breakfast!!!

I always cringe when people tell me they don't eat breakfast, as though that's a good thing. Eek! You have to start the day off with something in your stomach to get your metabolism active. Also, the mental game of 'holding out,' not eating for as long as possible, at least for me, was a really unhealthy mental place. 

Alison Sweeney

Following yesterday's post about not drinking coffee on an empty stomach, today I speak to the importance of eating breakfast.

As cliché as it may sound, breakfast is a very important meal!! 

The word literally means to break the fast of not eating during the night, which is usually the longest period that the body goes without fuel.  

Starting your day with a balanced meal/snack helps with energy levels, attention span and focus and all around general attitude.  We all know how people act when they are hungry.  

The importance of breakfast is to feed your body, so remember you can really eat anything, just stay away from highly sugared choices as sugar confuses your body more than it helps it.  You want to have protein and carbs to help keep your energy level up until lunch time.  But otherwise don't limit yourself to what is traditionally called breakfast food.   Sandwiches, doggie-bag leftovers, mac and cheese or pizza can serve as a good breakfast.  Make sure you have a liquid with your morning meal, other than coffee, see yesterday's post. 

Starting your day with a glass of water can be tremendously good for your body and is a good habit to start!

When you don't have access to a kitchen you may feel that you are quite limited with breakfast options but don't forget about nuts and dried fruits, yogurts and smoothies.  Below you will find some other breakfast possibilities.

Lastly, I agree with Alison Sweeney, the mental game of seeing how long you can go without eating is a bad practice, it proves nothing and is quite harmful to your being!

So PLEASE PLEASE PLEASE eat breakfast, it will really affect your entire day!!! love, mom

some breakfast options, especially if you don't have access to a kitchen, but have a refrigerator and microwave:

Avocado on bread or crackers 
Yogurt* and granola  
regular or greek yogurt is good, just beware of how much sugar the yogurt has, try to stay with plain yogurt and add a fruit spread, it is healthier.
Tomato and Mozzarella 
Overnight Blueberry Maple Oatmeal:


Almond Butter on Wasa crackers:
Almond butter is the perfect alternative for eggs and dairy. Vegans all over the world rely on almond butter as a source of protein, as well as good fats! This butter is full of monounsaturated fats, which are essential for our bodies to stay healthy.

You can also ad fruit to this combo, either fresh or dried.

Scrambled egg in the microwave:
Directions
1. spray microwave-safe bowl or 12-oz. coffee mug generously with a cooking spray or coat with butter.

2. BEAT eggs, milk, salt and pepper (optional) in microwave-safe bowl or 12-oz. coffee mug until blended.

3. MICROWAVE on HIGH for 1 minute* time will vary depending on your microwave so you may need to experiment. SERVE immediately.

You can add to this recipe: avocado, cheese, bacon, cream cheese, peppers .... have fun!! 

Microwave Breakfast Cookie in a Mug

Prep time

5 mins

Cook time

1 min

Total time

6 mins

Author: Gemma Stafford

Serves: 1

Ingredients

• ½ medium banana
• 1 ½ tablespoons peanut butter
• ½ tablespoon honey (or agave)
• 1 tablespoon milk
• 4 tablespoons oats (rolled or quick oats)
• 1 tablespoon raisins (seeds or nuts)

Instructions

1. In a large microwavable mug mash the banana well with a fork.
2. Stir in the peanut butter, milk and honey and mix well together.
3. Add in the oats and raisins and stir until combined.
4. Microwave for 45 seconds - 1 minute or until firm to the touch on top. (Cook time is based on my 1200 watt microwave so your timing may vary)
5. Enjoy warm!

Notes: You can mix this mug cake up the night before and cook it off in the microwaveCooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.You can add in seed or nuts also

23 Dorm Room Meals You Can Make In A Microwave

Melissa Harrison BuzzFeed

Other overnight refrigerator oatmeal:

link to instructions to make overnight oatmeal in the refrigerator

Happy summer!!! may it be full of yumminess and PASSION!!!

“Pie, in a word, is my passion. Since as far back as I can remember, watching my mom and dad make their apple pies together every fall as a young boy, I have simply loved pie. I can't really explain why. If one loves poetry, or growing orchids, or walking along the beach at sunset, the why isn't all that important. To me, pie is poetry that makes the world a better place.” 

 Ken Haedrich, Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie

my peach pie, a give and take recipe* ~ 

*( my measurements are very loosey~goosey,

i cook mainly by taste and intuition)

you will need: 

• 2 1/2-3 pounds ripe peaches * if you are using a depths pie crust increase peaches
• juice of 1/2 lemon
• about 1/2 cup sugar (adjust according to the ripeness and sweetness of the peaches)
• 1/4 (+ or -) tsp. of ground cinnamon
• a good pinch of ground ginger
• 2 TB instant tapioca (remember to shake the box before using)
• 2 good quality frozen pie crusts * i've used oronoque orchards and marie callender's crusts and have received good comments about the crust
• 1 beaten egg

1. preheat oven to 435-445F
2. remove frozen pie crust from freezer and place in refrigerator (I do this in the summer so the crust doesn't get too warm) 
3. wash peaches and then remove pit and slice into good bite-sized chunks (i like chunky fruit pies, but adjust to your preference)
4. once all peaches are sliced up, toss with lemon juice, and then place lemoned peaches in a colander.  let peaches drain for a bit (make sure that there is something under the colander to catch peach juice)
5. take pie crusts out of refrigerator
6. while peaches are draining, mix dry ingredients in a bowl, mix well. 
7. then mix peaches and dry ingredient mixture together, making sure to coat all the peaches.
8. take a pastry brush or paper towel and coat bottom of one of the pie crust with the beaten egg, so to keep the juices in and the crust less soggy.
9. pour peach mixture into coated piecrust  (use fingers to keep all the pieces in the crust and to get all the yummy juices into the pie)
10. then take the other pie crust and gingerly remove it from its tin, trying, as much as possible to keep it whole. 
11. once the second crust is free, place directly on top of filled pie crust, covering all the yummy goodness.  Pinch down the edges.
12. take a knife and cut some vents to allow the stream to escape - use you imagination, as you see, I made a dress :)
13. place pie on a foil covered cookie sheet and place in preheated oven for about 10 mins.
14. then lower oven heat to 350F and bake until pie crust is golden brown and juices are boiling (25-30 mins)

i am usually making this pie in a rush, so the last bit of baking is very random.  i also don't mind if the fruit isn't too cooked, and that it retains some of its rawness so all I look for is that the pie crust is cooked.

Also i have added blueberries or raisins and at times strawberries, however if the peaches are ripe, I don't mess around as a plain peach pie is the food of the gods.

Happy baking!!!

xxx, va

“I ate another apple pie and ice cream;
that's practically all I ate all the way 
across the country,
I knew it was nutritious and it was delicious, of course.”
Jack Kerouac, On the Road

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