Another year, friend. It seems like only yesterday we were eating like it was 2014. We hope you’ll join us on our journey as we fuel ourselves mindfully and with gratitude.
Of course there are an abundance of diet books that would refute our choice of breakfast to start the year, but common sense dictates that we don’t throw away food. So instead we continue to use up leftovers in a thoughtful way. No toast today…except to our healthier selves…our repast begins with buttery steamed cabbage, roasted baby potatoes from our garden, applewood smoked bacon, and fresh eggs. The coffee isn’t local but is from a local roastery, served in a beautiful mug from my sister’s local potter, Krista Oland.
Later today we will join with friends at St. Anthony’s to give thanks for the day, and then perhaps a hike or a stroll on the wintry beach to start the year off right. We wish health and happiness to you and yours.
This morning we were out for a walk in the early morning, keeping our commitment to be fitter, not fatter, in 2014. This is especially important if you’ve had far too much fun with friends or family on the weekend. Don’t give up, just get on track.
Breakfast was a healthy affair – a piece of plain wheat toast, topped with 1/3 of an avocado mashed with lemon juice, 1/3 of a medium tomato, diced, a poached egg and a sprinkle of lemon pepper for me, and two servings for the big guy.
We’re so grateful that the good weather continues and we can get outside and keep fit without ending up drenched or freezing! Hope you’re having a healthy, happy day as well.
…tastes like, “deliciousness”.
On the menu for today’s breakfast:
Whole wheat toast, homemade, with 5ml butter
1/2 sliced tomato
125ml or 1/2 cup each sliced mushrooms and diced bell pepper,
Cooked in a nonstick pan with
2ml or 1/2 t butter
Scramble a medium egg, add to the veg, and cook over low heat until almost firm.
Enjoy your day.
After an inspiring talk last night from the Shorefast Foundation’s Zita Cobb (thanks to the Community Foundation of NS) we were in a “change the world” mood when we got up. Our great start included 45 minutes of exercise (I admit I can feel Zita saying “get outside!”, or similar) and this breakfast…all local except the avocado. However, having heard that they successfully grew a melon on Fogo Island gives me hope that even that is possible.
What’s your great start today?
This Friday fixing of potato, onion, herbs, egg and tomato is looking good, except for the one whose yolk broke on the way into the pan…
The last day at work before launching back to the world of running my own company needs to get off to a strong start. It’s not enough that my horoscope said I was a “force of nature”; I also did 45 minutes of rowing and then got to eat this awesome breakfast. Friends and future clients, here I come!
To make this (for 2 or 4):
Cook 1/2 diced onion and two diced potatoes in a small amount 5ml or 1t) olive oil. Tip in some chopped herbs and pepper. Add a couple of spoonfuls of water and break in eggs (more carefully than I did). Surround with diced tomato and lid until eggs are cooked as you like (3-6 minutes).
Have a good one!
Yesterday was an absolutely glorious day, and hearing that there was snow in Calgary yesterday, we are grateful for the mild temperature we experienced. It let us get the garden cleaned up, prepped, and some cool weather crops sown for our spring table.
Of course digging and weeding all this (and more) in a locale that is too rocky for a tiller is no mean feat!
This meant our salmon avocado tomato sandwiches were all the more welcome.
For two, mix gently and spread on multigrain bread:
1 diced avocado, sprinkled w 15ml/1T lemon juice
4 cherry tomatoes, quartered
1 can wild salmon, drained and mashed
30ml/2T light mayo
Adjusting to the time change? Start the day with a spicy breakfast that will wake up both you…and your taste buds. With a busy week ahead, we need to make sure we are fueled-up and energized to make the most of every opportunity.
On the plate, a healthy and budget-conscious combo – leftover olive, onion and mushroom whole wheat pizza is topped by a poached egg. We sprinkled two salt-free spice blends on top; one lemony and the other with a hint of chipotle. Sliced blood orange add a few extra vitamins and enhance flavour with a citrus note. After a week of “road food”, we’re especially grateful for a taste of home.
With a salad, this would also be a great dinner time combination for those of you who have given up eating meat for Lent.
After a week of wild weather, it appears the sun is making an effort to shine. We are definitely planning to take advantage of that. To get ready, a big mug of Full Steam coffee, and a delicious goat cheese-cranberry-lime panini. Here’s how we made it, for two:
Mix 2oz/60g goat cheese, zest and juice of 1/2 lime, 1T/15ml chopped cilantro. Spread on 4 slices whole grain homemade raisin bread. Add 2T/30ml cranberry preserves to each, spread, and assemble sandwiches. Our preserves came from a Nova Scotia business, Terra Beata.
Butter both sides and cook on a panini press, grill, or in the frying pan until golden. Enjoy!
3000 steps and 7 km on the rower before 7am, while watching the medals for our Canadians at Sochi. These cheese-and-egg breakfast sandwiches will get us on our way. Whole wheat burger buns, bought on sale and frozen for later use, get a freshening in the toaster. Slather on a little Dijon and a couple of tomato slices. For each serving, cook two sliced mushrooms and pour a beaten egg on top. Add a light grating of sharp cheddar. It’ll wake up your mouth (and the rest of you) and keep you going til lunchtime.
We started the morning with a serious workout, so a heavy breakfast seemed to defeat the purpose. It was a great opportunity to continue our exploration of the treats we began socking away in the freezer last summer!
Blueberries! Quick frozen without sugar, they only take a few minutes to thaw. (Or a minute or so in the micro if you are really in a rush). Top these with some organic yogurt, plain and unsweetened. A sprinkle of cinnamon will trick your tongue into thinking there is sugar, and if you add the crunch of a tablespoon or two of chopped almonds (roasted without salt) it is like a breakfast parfait. Round it out with half an English muffin and some peanut butter for extra protein. Tasty, fast, go!