In pretty much any country in the world – especially developing ones – I can get an egg over rice for breakfast. I just luv it. It keeps me going until lunch. Nutrition and balance excellent; the yum factor is a bonus.
- 1 whole egg for protein and fat. 80 calories
- 1 cup brown rice adds fiber and carbs. 218 calories
- Dash salt. My BP yesterday was 95/60 – a self-proclaimed license to salt when I feel like it. I pepper it, too. Hot sauce, yum.
- At home, drink 1/2 cup of pomegranate juice with 1/4 cup aloe vera juice as an anti-inflammatory remedy. TASTES LOUSY (we call it pollywog water). Wanna know something? It really helps my old lady aches and pains. About 40 calories.
- The LoseIt app sez for my size and age, my daily budgets is 1550-1650 calories to whittle down my post-Christmas paunch and maintain. This breakfast hovers around 340 calories.
Breakfast is one of my 3 most favorite meals of the day.
In all seriousness, I never ever skip breakfast. It launches my metabolism and sets me up for a productive day (as opposed to a bummer burnout drain).
True, when we travel, the egg is always fried in oil (unless on a cruise, then I can get it cooked in fairy dust, if so desired). I don’t care, and I don’t ask them to use less oil. I’m on vacation and it’s delicious eating an egg from those chickens walking across the road.
- I usually eat TWO eggs on vacation. Every day. Fuel.
On vacation, the rice is pretty much always white. We get back to brown rice soon enough once home.
Back in our abode, I often cook brown rice for some meal, make plenty of extra and then have a tub of it in the fridge for several days of breakfasts. My little Oster egg cooker can poach ONE egg at a time. Or, just spray a sauté pan with non-stick and make an over-easy egg, slide it onto a bed of hot brown rice.
Breakfast. Do it. Every day. End of sermon.