Leyla Weighs In: Food is what’s for breakfast
Meal planning is a mainstay in any diet changes, be it for weight loss, dealing with a medical condition, inflammatory triggers, or just choosing to eat better. I’ve found many of you are having trouble coming up with breakfast ideas.
I would like to suggest that first, we stop categorizing certain foods as appropriate for breakfast meals. For example, eggs, cereal (hot or cold), pancakes, and fruits. If you look at cultures throughout the world, many include a hot meal for breakfast like a soup or stew, pho and curries, for example. It is also very French to eat an omelet for dinner, rather than at breakfast.
By thinking outside of the breakfast ‘box’, you can get more creative about your meal choices. For instance, leftovers from the previous day should be included in your breakfast options. I love leftover baked salmon for breakfast the next morning—right out of the fridge, along with some chopped onion, dill, capers and fresh lemon juice. Maybe on a bed of greens or accompanied by chunked avocado, or reheated with leftover cooked vegetables.
You eat eggs and sausage, how about just sausage for breakfast? You may have steak and eggs for brunch, how about just the steak? I often hear, “I can’t eat that for breakfast!” Why not?
Winter weather is a good time to indulge in soups and stews, but not just for dinner! Have leftover bean and lentil soups, chicken soup, beef, lamb, or goat stew for breakfast. How about a bowl of chili? If prepared a day in advance, all it takes is reheating it. Or take it to go in your thermos or food jar.
So start thinking outside of the breakfast cereal and eggy dish box and change your mind about what’s ‘appropriate’ to eat for breakfast. Indeed, it’s all nourishing food to eat no matter which meal of the day.
To your health!
Leyla Muedin, MS, RD, CDN
