I know it will sound odd, but my most important personal change this year is to start eating breakfast. It’s shameful that I really don’t eat well until the weekend when my husband is home and I can actually finish chewing a bite before I swallow. However, I also don’t really care for breakfast foods. Except for scrambled eggs, but those get boring after a week or so straight. I’d been looking through several vegetarian and vegan cookbooks for ideas for our Meatless Mondays when it occurred to me that I could just use some of the whole grain side dishes ideas, add in the seeds or nuts I like and have a healthy, protein packed meal without having to eat cereal from a box.
This isn’t a recipe so much as it’s a guideline. I bring to boiling 1 1/4 cup water and 1/4 tsp. salt and then add in 1 cup of couscous. Cover the pan, and remove from the heat. Allow to set for 5 minutes. Remove the lid and using a fork, fluff up the couscous. At this point, I add in 1 Tbsp real butter, flax or coconut oil, 1/2 cup each of dried cranberries and pumpkin seeds. Then a generous 2 Tbsp. of local honey, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and stir to combine. These are the flavors I like, but you could easily change out the cranberries for raisins and the pumpkin seeds for slivered almonds. Don’t like couscous? Try this with brown rice or Quinoa.
I make a large batch and then reheat in the mornings. I rediscovered grapefruit and often will have one with a scoop of the couscous. The point is that by eating a whole grain first thing in the morning, I’m getting a number of nutritional benefits not the least of which is fiber which helps to break down starches into glucose and lower cholesterol. Nutritional benefits aside, I feel like a new person eating a real breakfast. I’m not pounding cups of coffee all morning, no matter how sleepless my night was and I feel better focused.