The last time I spoke about the ups and downs of ending calorie counting, I mentioned that one of my big goals was switching things up in the meal department, and trying not to rely so much on the same old, same old.
While I’ve still been loving oatmeal–there is just something so comforting about it–
–I’ve been exploring some new toppings. Like yogurt.
I continue to try to believe I do not have lactose issues, and eat ‘regular’ (non-strained) yogurt–especially when it is offered for free at a staff luncheon or breakfast
and instead of eating it at school I take it home in my lunchbox. This does not always make for the most comfortable mornings.
For the most part, though, I’ve been eating something different every single morning.
[And yes, I spend WAY too long preparing breakfast before work. But it makes me happy. And I haven’t been late
I have switched up my morning grains, taking a brown rice obsession to breakfast, with impromptu brown rice and bulgur breakfast puddings.
Creaminess provided by almond milk, and perhaps a bit of low-lactose kefir.
A side of squash for breakfast? It has happened more than once
twice three times.
That whole lactose question hasn’t prevented me from concocting some pretty protein pudding parfaits. When I’m feeling sort of snacky in the mornings, these make me feel like I get to eat little bits at a time, for a long time…
…or put it all together, if I choose to.*
*I don’t usually choose to. Most of the toppings get eaten separately on my way to school before I can actually assemble. Meaning they aren’t really parfaits are they? More like…collections of potential parfait ingredients.
Giant pancakes made with a combination of oats, coconut flour, and buckwheat–and sometimes pumped up with protein powder–
–have become an incredibly quick-to-prepare and surprisingly (to me) satiating staple.
And pancakes aren’t just good sweet.
In fact, I sometimes prefer them to be sinfully, succulently, savory.
Since I started eating eggs again—although I stick with one at a time as I continue to test my tolerance--I often feel like I’ve become a yolk pornographer.
It is almost required that you not only photograph a beautifully cooked egg, but also the oozy runniness that is the mark of unlike-anything-elseflavor that will soon be covering everything on your plate.
Sometimes I can restrain myself from the XXX-rated.
Like when there is toast and [Bull FROG–blueberry, fig, raspberry, orange, ginger] jam* involved.
*She likes bread and butter…I like toast and jam.
Or when there aren’t actually eggs involved.
But sometimes, I can’t hold back.
And now, I know what you are thinking:
“Sarah, didn’t you say you felt like a yolk pornographer? Where are all of the the drippy, dippy egg yolks?
“And wait. Can you please just finally tell us how you make those pancakes?“
After all, isn’t an entire yolk porn expose much more enticing?
And how about a post entitled ‘Pancake Parade’?
Since I don’t have an eligible bachelors around to tease, I have to get my kicks where I can. 😉