I’m a weird breakfast food eater.
As in, I’m the kind of person who doesn’t mind eating leftover Chinese food for breakfast. In fact, my breakfast on most mornings is a cheese quesadilla melted to perfection in the toaster oven. If you’re a regular reader, I’m sure you’re not surprised (see: Dietitian Eats).
Thus, today I not only am bringing you another of my favorite breakfast recipes, but I also want to challenge your assumptions about food. Specifically, I want to talk about why we eat the food we do and encourage you to think about these foods in a different light.
Food Boxes (and Boxes of Food)
Here in America cereal is a breakfast food. But do you know why?
It’s not because cereal is a complete meal. Spoiler alert: it’s not; most cereals are made mostly of refined grains and sugar and are missing protein, healthy fat, and fiber. So why do we automatically picture a box of fruity-fruit rings when someone mentions breakfast?
One word: advertising.
Yes, the great gods of marketing have convinced us these boxes of sugar are breakfast food. A main reason we eat what we do is because of our culture: our family, our social circle, and our society at large. However, just because this is the norm today doesn’t mean it has to stay the norm – or that it has to be your norm at all.
Breaking Free of Paradigms
What do bean soup, tofu pudding, and dried horse meat all have in common?
These are all traditional breakfast dishes in their respective countries (read more about breakfast foods in Morocco, China, and Chile).
One of the ways traveling has changed my life is it changed my assumptions about food. After a mission trip to Mexico in high school I realized millions of people eat beans and rice for breakfast. “Huh,” I thought. “You mean people eat real food for breakfast if they want to?”
The realization that “breakfast food” is a made-up concept was revolutionary to me. Somehow, learning this gave me the freedom to eat whatever I wanted for breakfast (which usually isn’t pancakes or cream of wheat). I realized I could eat leftovers, vegetables, or even that quesadilla which I so dearly love.
I mean, chocolate makes everything better!
Love what You Eat and Eat what you Love
One of the most common reasons people stop “diets” they go on is because they don’t love them. I mean, who wants to eat “rabbit food” for the rest of their life?
Breakfast is such a fun time to eat good food! After a full night of fasting, it’s a great way to fuel your body for the day ahead. I try to build my breakfast like I do other meals:
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Choose a healthy protein/fat (to keep me full and stabilize blood sugar levels)
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Choose a quality carbohydrate (to fuel my brain and give me energy)
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Add in “bonus” veggies (whenever I can! because veggies are so good for us!)
When I have time to eat at home (and not in my car on the way to work), I love to make Chocolate Peanut Butter Oatmeal. It’s a sweet, wholesome, filling oatmeal dish. I know oatmeal is sort of a “health” food – but why shouldn’t your healthy food be delicious?
For my Chocolate Peanut Butter Oatmeal I add a giant spoonful of peanut butter to my quality carbohydrate of oatmeal; I’m convinced this is what keeps me full until lunch!
To make it delicious, I add a teaspoon of brown sugar and a tablespoon of chocolate chips. I top it off with coconut flakes for fiber and texture, which makes eating this oatmeal like a cross between a peanut butter cup and an Almond Joy.
So don’t wait – try this yummy, healthy(ish) recipe tomorrow morning and start making breakfast YOUR favorite meal of the day!
Enjoy!
Melted and ready to eat!
Related breakfast posts:
Chocolate Peanut Butter Oatmeal
Ingredients
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1/4 c. dry old-fashioned oats
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2-3 Tbsp. milk (divided; I use whole milk from our local dairy)
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1 tsp. brown sugar
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1 Tbsp. chocolate chips
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2 Tbsp. peanut butter (2-ish Tablespoons; usually I just use a HEAPING spoonful)
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2 Tbsp. shredded coconut (equal to 1/8 cup)
Instructions
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Combine oats and 2 Tbsp. milk in a microwave-safe bowl and microwave 1 minute
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Stir in brown sugar, chocolate chips, and peanut butter while oats are still hot to allow ingredients to melt.
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Add shredded coconut and remaining 1 Tbsp. milk if oats are too sticky (per your desired consistency).
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Gobble up your healthy(ish) breakfast dessert!
Serves 1 – Serving Size 1/2 cup – Nutrients per serving: 465 calories — 27g total fat — 6g saturated fat — 0g trans fat — 5mg cholesterol — 190mg sodium — 45g total carbohydrates — 6g fiber — 23g sugar — 12g protein