Monday, September 12, 2011

What's for Breakfast?

I've got to be honest and say that I haven't always been a big breakfast person.  In fact, I'm not really one now.  I like to get up and go in the morning, and between feeding both the kids and my husband, getting everyone else up and running, I sometimes forget to eat breakfast.  Usually, my quick go-to breakfast is a piece of homemade sourdough, with lots of butter and maybe a little jelly on it.  If I think ahead of time, I'll add some eggs to that.  Most of you probably eat a pretty quick breakfast.  In fact, probably the biggest determining factor for your breakfast choice is it's convenience.  But, convenient is not usually the best.

We get a lot of bad info about what we should be eating in the mornings.  Do we eat a big breakfast that will  fill us up? A low-fat breakfast to "trim our waistline" (yeah, right)? Skip breakfast all together (who has time)?  We hear that we should eat eat eggs.  Wait, don't eat eggs, they have too much cholesterol.  Oh, no, do eat eggs, people who eat eggs have fewer heart attacks.  Wait, just the egg white.  Nope, just the yolk.  Who can navigate the info?

I was just reading a fantastic article by WAPF about breakfast choices.  Here's an excerpt from "Morning Nourishment: Bountiful Benefits and Creative Ideas" about what we should be eating for breakfast:


Breakfast can be as simple or involved as you like, but there are four rules that should be followed:
1. Fat and protein should be the featured nutrients. For most people, a carbohydrate-loaded breakfast based on vegetable juices, fruits, grains, flour and sugar doesn’t offer enough nutritional bang to get the day off to a good start. Breakfast-candidate foods (preferably produced through non-toxic, pastured-based agriculture) well-endowed with protein and fat include eggs, meats, fish, full-fat dairy foods such as yogurt or kefir, nuts and seeds, coconut oil, lard, butter and avocados. Once these fats and proteins are decided on, fruits, vegetables, tubers and whole grains make a wonderful side note.
2. Make at least a portion of breakfast food easily digestible through soaking grains, sour leavening of flours for breads, culturing dairy products, or fermenting fruits and vegetables. In Nourishing Traditions, Sally Fallon Morell reminds us that, “Almost everywhere in the world people ate fermented foods on a daily basis. They often ate them for breakfast, no doubt because after a night of sleep the body needs something that is rapidly and easily digested.”20
3. Don’t rush! Get yourself in the habit of going to sleep early enough to allow time in the morning to relax through your morning meal.
4. Plan ahead. Know what you will have tomorrow, whether it is going to be a beautifully laid out fare with flowers and a table cloth or something you throw together in under two minutes.
(There are lots of great recipes and breakfast ideas in the above article.  You should check it out!)

So, what do I feed my kids for breakfast? Usually, Owen eats fat/protein as the  main staple (just like WAP suggests).  It's usually cheese, eggs, or yogurt.  It's usually coupled with a lot of fruit.  He LOVES fruit, and I'd say half his fruit for the day is from breakfast.  Then, sometimes he eats a "sour leavened" side - a homemade sourdough muffin, piece of sourdough, or homemade buttermilk biscuit.  He was getting a large glass of raw milk to go with it, but we're currently eliminating milk from his diet, because of a possible milk allergy/sensitivity.  So, now, he gets a cup of water kefir.

For info on the history of breakfast in America, check out this great article on "the corporate scam" that is breakfast.

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