I’m a breakfast girl. No matter when I wake up or what I’ve had the night before, I must have breakfast. It’s a simple fact. I admit it, the first thing on my mind in the morning is, “what’s for breakfast?”
And, yet, despite this, I’ve found that, generally, breakfasts lately have been less about being in the moment, enjoying the food, and more about just eating something to temper my hunger pangs. Typically, during the week, I eat something small and simple at my desk at work. My breakfasts go through phases, and usually (for weeks at a time) there’s no variance. Lately it’s been cantaloupe and blueberries. Before that, yogurt and granola…multi-grain cheerios with strawberries…oatmeal with dried cranberries…bacon, egg, and cheese on a roll (yeah, my body is thankful that phase is over!).
Routine is good. It gives you a sense of grounding and stability, and allows for simmering creativity to come to the surface. But you still have to be mindful in the routine. And this was the missing element for me. So, last week, I had the urge to make a real breakfast and eat it at home before heading off to work.
- Scrambled eggs, with dried tarragon
- Whole wheat toast with raspberry jam
- Cantaloupe wedges
Placed on my favorite plate, it added a little sunshine to my day. It’s not something I would do every day, mind you, but sometimes you need to shake things up a bit to breathe some fresh air into your life.
What are your breakfast phases?
♦ Buttery B