It seems silly to say because, well, didn't I know this (at least a little?!), but I've realized that sugar really bothers me. Way more than it bothers a lot of people. Like, my body is hyper-sensitive to it.
Not that it makes me hyper. (I kind of wish it did, since there are days I could use some hyper in my energy levels, actually!)
On the contrary, it makes me sluggish. It makes my stomach ache. It makes my eyes tired! It throws my pH balance way off. It makes me irritable.
And I can so easily become addicted to it.
This doesn't just apply to sugar, but all foods that the body quickly turns to glucose. Bread, pasta, rice, white potatoes, and basically all the goodness that I love and think of when I think of "special". (Scones, muffins, cinnamon buns, cookies, anyone???) I still eat that stuff, but I'm trying to keep it to what it needs to be for me: special.
To help balance the stuff that is bothersome and to combat hunger that leads to choices that wouldn't be very good for me, for the past month we've continued to do our best to eat Whole 30 for at least two meals a day. If I eat a breakfast that is Whole 30, I find that I'm full enough to make it through the morning without reaching for something quick and handy, which, let's be honest, is almost always something that's not Whole 30. That then leads to a better, more planned lunch rather than eating whatever will get in my belly the fastest.
One of our favorite and almost daily Go-To breakfasts is roasted veggies with fried or poached eggs for us and scrambled eggs for the kids. The veggies can be chopped the day before or first thing in the morning and then they get popped in the oven to roast while we busy ourselves with running, showering, having quiet times, etc. The eggs get cooked at the last minute. Easy-peasy and so, so, so yummy.
I'm telling you: if you don't like the sounds of this breakfast, it's because you've never had roasted veggies!
Pictured below is the tray just before I mixed it all with some olive oil, freshly ground black pepper, and kosher salt. There's nothing tricky about this. All I did was light a candle, turn on some Joni Mitchell, and chop for a blissfully quiet and still-dark 15 minutes before kids were all awake and I was catapulted into another busy day.
Not that it makes me hyper. (I kind of wish it did, since there are days I could use some hyper in my energy levels, actually!)
On the contrary, it makes me sluggish. It makes my stomach ache. It makes my eyes tired! It throws my pH balance way off. It makes me irritable.
And I can so easily become addicted to it.
This doesn't just apply to sugar, but all foods that the body quickly turns to glucose. Bread, pasta, rice, white potatoes, and basically all the goodness that I love and think of when I think of "special". (Scones, muffins, cinnamon buns, cookies, anyone???) I still eat that stuff, but I'm trying to keep it to what it needs to be for me: special.
To help balance the stuff that is bothersome and to combat hunger that leads to choices that wouldn't be very good for me, for the past month we've continued to do our best to eat Whole 30 for at least two meals a day. If I eat a breakfast that is Whole 30, I find that I'm full enough to make it through the morning without reaching for something quick and handy, which, let's be honest, is almost always something that's not Whole 30. That then leads to a better, more planned lunch rather than eating whatever will get in my belly the fastest.
One of our favorite and almost daily Go-To breakfasts is roasted veggies with fried or poached eggs for us and scrambled eggs for the kids. The veggies can be chopped the day before or first thing in the morning and then they get popped in the oven to roast while we busy ourselves with running, showering, having quiet times, etc. The eggs get cooked at the last minute. Easy-peasy and so, so, so yummy.
I'm telling you: if you don't like the sounds of this breakfast, it's because you've never had roasted veggies!
Pictured below is the tray just before I mixed it all with some olive oil, freshly ground black pepper, and kosher salt. There's nothing tricky about this. All I did was light a candle, turn on some Joni Mitchell, and chop for a blissfully quiet and still-dark 15 minutes before kids were all awake and I was catapulted into another busy day.
From top to bottom: mushrooms, parsnips, sweet potatoes, eggplant, red onion, and fresh thyme & rosemary. Roast in the oven at 400- or 425-degrees (depending on your oven) for 45-60 minutes. I like mine pretty caramelized (ie done)! Topped with a poached egg, which I devoured before I thought to take a picture, it was UH-MAZE-ING.
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