I think we can all wrap our heads around eating low-GI during most of the day. Eat lots of fruits and veggies, lean protein, whole grains, etc. It isn't too much of a stretch to eat a salad for lunch instead of a sandwich or to switch out some broccoli for your nightly potato. Breakfast, on the other hand, can be quite a challenge.When you think about it, almost all of our "quick serve" breakfast options are loaded with highly processed grain (which immediately turns into sugar in our bodies). Cereal, toast, muffins, pancakes, waffles....they are all just a bowl of sugar waiting to hit your stomach. So what should we eat for breakfast if we have to eliminate almost everything off of the breakfast list?
Here are some of my favorite low-GI friendly breakfast options:
- Sprouted grain toast with peanut butter with fruit on the side
- Plain yogurt with fresh fruit and nuts
- Fresh fruit smoothie made with yogurt and seasonal fruit
- Flax and Bran Morning Glory Muffins
- Slow cooked oatmeal (never instant!) with milk and nuts.
Embracing the change of season yesterday, I decided to make myself a veggie scramble for my AM meal. This is a favorite during the fall and winter. It takes about 10 minutes to make from scratch. If you are pressed for time, saute up your veggies in advance (or use last nights leftovers - almost any veggie is good in this). This cuts the prep time to around 3 minutes. I generally serve this with one piece of sprouted grain toast, but had a whole grain, high fiber sandwich thin in the house so I used it instead. It was delish.
Veggie Scramble (serves 1)
1/2 red bell pepper, chopped
1/2 medium onion, chopped
1 t olive oil
1 egg, lightly beaten
1/2 oz cheese of choice (optional)
S & P to taste
Heat medium saute pan over med-high heat. Add olive oil to coat pan. Add peppers and onion to pan and cook until crisp tender, about 5 - 6 minutes. Add egg to pan and stir to combine. Cook until egg is just set, about 2 minutes. Top with cheese, add S & P as desired and serve.
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