Tuesday, July 24, 2012

The breakfast blues

I recently, out of nowhere, discovered that I hate eggs. I didn't hate eggs last week. I might not hate eggs in a month. But right now the look, the smell...just the thought of eggs sends me into full-on nose-scrunching queasiness. This is unfortunate, as eggs are protein dense and nutrient rich in addition to being a pretty darn easy breakfast. If you're pregnant and you don't have an aversion, they're pretty much a miracle food.

But back to me...I hate eggs. So what can I eat for breakfast that's wholesome, hearty, easy to prepare, and won't offend my delicate stomach?
Not the creepy pre-chewed kind with all kinds of additives that comes in the brown paper packets...real, whole grain Oatmeal. Depending on what you're craving, and what you can stomach, there are tons of great add-ins to make your whole grain breakfast, already chock-a-block with fiber, protein, and iron even better.

The basic recipe is per serving:
1/2 cup oats
1 cup water or milk
pinch of salt

Bring the water or milk to a boil (stirring and watching carefully if you're using milk, so as not to boil over or scorch the bottom.)
Throw in a pinch of salt (this may not seem important, and may even seem strange to you, but trust me...it makes a difference, and it's better this way.)
Stir in the oats and cook over medium heat, stirring occasionally for about 5 minutes or until it's as thick as you like it.
Garnish and serve hot.

I like mine with milk, a little brown sugar and blueberries--which are fantastically rich in antioxidants. When I need something crunchy, (I'm sure I'm not the only one with a texture fetish) I throw in a handful of chopped toasted walnuts--high in Omega 3s. You can't go wrong adding any kind of fresh or dried fruit--bananas, strawberries, chopped apple, raisins, dried cranberries... you could even go nuts (pun intended) and sprinkle on some slivered toasted almonds or pecans.

There's a reason why Wilford Brimley was always talking about oatmeal and Diabetes. Since oatmeal is full of soluble fiber, it slows the absorption of glucose in the stomach, thereby reducing one's risk for developing Type 2 Diabetes--and more importantly for us Preggos, Gestational Diabetes. By the by, this benefit is not apparent in the instant variety, so go on and take ten minutes to make yourself a powerhouse breakfast.

One of these days, I'll be able to embrace the egg again, but until I'm ready to chance a whiff of the scrambled stuff, I'll be breakfasting ala Brimley.

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