I like having salads for breakfast because they’re fresh, crisp, and get my day started with vegetables. My daughter does, too. One day I simply presented it for breakfast and she ate it. No questions.
And, why not pancakes for dinner? Or sourdough french toast for lunch?
My daughter is also keen for pizza at breakfast (frozen gluten-free crust cooked with organic tomato sauce or tomato paste, sea salt, and raw, grass-fed, mozzarella cheese). It takes longer to make than a bowl of cereal (something we’ve never done in our house), but it’s worth the extra few minutes.
Miso soup is a great breakfast, too, especially on a chilly winter morning. Try that instead of coffee. Well, maybe not instead of, but perhaps after your first cup.
Omelets for lunch slathered in grass-fed whole-fat Greek yogurt. Yes.
Some nights we do savory oatmeal mixed with scrambled eggs.
Mix up the meals, no need to stick to tradition. Doing so can make it easier on you, because you can cook in the moment, with what you have on hand. Trust me, the family will enjoy it.
I even fed my family dessert for dinner one night. Whoa, that was a fun surprise… Grass-fed ice cream with gluten-free chocolate chip cookies.
My Breakfast Chocolate Salad:
- Organic romaine lettuce
- Organic olive oil, courtesy of Apollo Olive Oil from California (polyphenol rich and fabulous!)*
- Balsamic vinegar
- Dark chocolate with ginger
- Dried cranberries
- Freshly grated parmesan cheese
- Macadamia nuts
- Sea salt and freshly ground black pepper
Toss it together. Start the day right.
* I’m on an epic olive oil kick right now. Ever since I was enlightened to the fact that you can cook with extra virgin olive oil, I started consuming more. Funny though, the learning inspired me to buy more but then I started eating more salads and drizzling it raw on everything. Still(!), one can (and should) cook with it. More on that here. In my search for TRUE olive oil, because did you know they’re not all “true” (more on that in future posts or just read this book, Extra Virginity), I learned about the throat burn of olive oils, high polyphenols, processing, origins, health benefits, etc. I’m Italian and I should’ve known as much, but I didn’t. Better late than never.
This olive oil from Apollo Olive Oil keeps it local, California, and is a trusted source for TRUE olive oil. It’s fabulous. One of my favorite aspects is the bottle – it should always be a dark container and never clear glass – I love it’s pouring spout and wood top. Adorable. Smart. Delicious.