Monday, August 27, 2012
I like well seasoned food that is varied and filling. For breakfast I usually have bread, one or two slices, depending on what else I am having. I only eat whole grain bread, sometimes it's made with sprouted grain or nuts and seeds. There are several kinds I buy. If I decide to indulge in buttered toast, I carefully measure out a 1/2 teaspoon per slice of bread and spread it very thin. It's okay to have fat in moderation. I just want the taste of the butter on my bread and I don't want anything artificial like diet margarine. Sometimes I spread avocado on my bread instead of butter. It's a healthy fat. I'll put some thinly sliced red onion on top, sometimes a slice of tomato and a sprinkle of pink Himalayan sea salt, which is good for lowering blood pressure (as opposed to other salt, which is not).
I recently bought a non-stick ceramic saute pan which needs absolutely no added oil or fat to cook in. I make my eggs in it, either scrambled or sunny side up. Today I sauteed green pepper, cherry tomatoes and onion in it and then added my scrambled egg. It was delicious. Sometimes I'll put about 1/2 oz. of shredded mozzarella or other cheese into my scrambled egg or I'll melt some on a slice of bread with a little pasta sauce. I do eat an egg almost every day. I believe they are very healthy and I am not concerned about the cholesterol in the egg because actually the body manufactures its own cholesterol,
and it doesn't necessarily come from what you eat. Of course I try to limit my fats to the healthy kind.
If I start off my day with a delicious, colorful filling breakfast, that fits in with my Spark program, then I feel good and have energy to get things done.