What to eat for Breakfast
One thing people ask me often is what food I eat on a daily basis – people seem to want more recipes, more actual meal ideas. OK, that’s easy, so let me give you some more ideas by running through a typical week.
Breakfast is difficult for a lot of people – time constraints are often a problem, and a lot of people can’t handle a big breakfast, and other people can’t face cooked food first thing in the morning, preferring something cold and simple. My favourite breakfast is a smoothie, and I start the day with a smoothie several times per week. My other favourite breakfast is eggs, and I have eggs several days per week too.
Sample smoothie ideas:
- Half a pineapple, fistful of strawberries, fistful of blueberries, fistful of blackberries, water.
- 1 whole avocado and 2 bananas, add water to get consistency right.
- Half a pineapple and 1 avocado, add water to get consistency.
- 1 whole mango and 1 whole avocado, add water to get consistency.
- 1 whole mango and 2 bananas, add water.
You can experiment with varieties of these, and add summer berries such as raspberries, blackberries, blueberries, to any smoothie as you like.
When I am training hard and I need to add calories and protein, I bulk up my smoothies so they keep me full until lunchtime.
I start with a few inches of water in the blender jug, then add a handful of almonds, handful of pecans and a handful of walnuts.
Then add 2 or 3 bananas, an avocado, 2 raw eggs and any other fruit I fancy ‘til the blender jug is full!
You can vary these, mango is great, papaya, pineapple, bananas, they all blend well. Kiwi fruit adds vitamin C. Peaches and nectarines, apricots, pears, all fruit will blend.
Eggs for breakfast:
I like to add kale to my eggs. I start the pan with a splash of olive oil or a knob of butter, then I throw a couple of handfuls of chopped up fresh kale in the pan and stir it around as the pan warms up. I do that for a couple of minutes ‘til it’s softened, then I throw drop in 3 to 6 eggs depending on how hungry I am, and I often throw in a handful of chopped up mushrooms too.
It’s ready in minutes, nutritious and delicious.
There are endless variations, I use spring greens, broccoli, spinach, red kale, green kale, black kale, savoy cabbage, black cabbage, pretty much any greens works, but I think kale is best. I add white mushrooms, or chestnut mushrooms, and I often add fresh tomatoes, either in the pan or cold on the side.
If I am REALLY hungry, and have time, then a couple of sausages on the side makes this an all-day feast, but obviously the more things I add, the longer it takes to prepare. People shy away from eggs thinking “cooking takes too long” but in fact, I can do the basic quickie, just a handful of kale and 4 eggs, in about 3 minutes flat. 3 minutes to make breakfast, and not much more than 3 minutes to eat it. Breakfast, start to finish including cleaning up the kitchen after, all in ten minutes. Really, if you don’t have ten minutes for a healthy breakfast, then you are doing something wrong and you need to review your morning routine.
So in a typical week for me, I have smoothies and eggs for breakfast, and I vary what goes in to keep things interesting. In my lame attempt to be seasonal, I favour the smoothies more in spring and summer, and the eggs more in autumn and winter.
Next post, we’ll move on to lunch!