I am a creature of habit. I seem to thrive with a routine, and it doesn’t bother me. Some might find this (and me) boring, but I dig my daily routine. Perhaps it’s because I write, and I work at home, that I stick to my habits. They give my day a shape and a rhythm that supports my work. Part of my routine is eating the same breakfast everyday. I wake early, drink coffee, read an old New Yorker magazine for a half hour, and then make breakfast. It’s always steel-cut oats – they take about 20 minutes to cook – with berries, walnuts, and a teaspoon of coconut oil or ghee. For the past 3 months there’s been a growing boredom with this breakfast. For those of you who don’t eat breakfast, you’re probably marveling that it took me this long to get fed up with this same old same old. But, it took a while because this particular breakfast suits us to a “T”. It’s energizing, filling – but not too filling – and it’s tasty. It’s full of fiber, protein, and good nutrients. Sometimes I’ll miss lunch, and thanks to this breakfast, I can survive without eating my arm off. Plus, it keeps me lean. A hearty breakfast like a bowl of oatmeal with nuts, berries, and a little plant-based fat does the heart good. And, your microbiome (the beneficial bacteria in your gut) will thank you for the fiber and healthy carbohydrates.
Alas, I’ve gotten bored with this dish. So, I started to think about the type of breakfasts I eat out. I never order a “sweet” dish, so why am I making one at home? I always order something savory like huevos rancheros or a vegetable omelet. A few months ago after a video shoot on the Upper West Side of Manhattan I stopped by this restaurant called Community Food and Juice near Columbia University that is quite popular and hip, and also happens to serve excellent food. I loved their rice bowl with grilled tofu (or meat), fresh veggies, and sesame lime sauce. Why couldn’t I make something like this using my oatmeal instead of rice? This inspired me to go online and order some new and different whole grains from Bob’s Red Mill to mix up my breakfast. I ordered millet, amaranth, quinoa, and more steel cut oats. First, I tried millet with berries and walnuts. After a few days, I got tired of millet for breakfast. I think millet is ideal in a braised chicken dish, Moroccan style, but it didn’t work for my breakfast. Next, I tried amaranth. It was great, perfect really, but still, with the berries and nuts, not what I was looking for.
(Did I mention this is a quick, easy, and cheap meal to make full of anti-inflammatory nutrients and packed with protein and fiber, making it energizing and filling? It’s also 100% Ageless Diet approved.)
[yumprint-recipe id=’39’]
