Eat Like a King for Breakfast
Last Sunday morning I was at the Phoenix airport at breakfast hour. It was between 7am and 9am and since it was Sunday there were families and mostly couples traveling. There I was sitting in the D gate area of terminal 4, people watching, and eating my bag of cherries that I brought from home. When I finished with the cherries I moved on to my egg sandwich that I also had brought from home. As I was sitting there, I realized I was the only one in the entire D gate who had brought anything from home. The aluminum foil and zip lock bags are a dead give away. Then I started to pay attention to what people were eating, I mean, after all it was breakfast time.
I saw an entire family and one couple eating their own individual Cinnabon’s with a knife and fork like it was a steak. I saw four separate people eating large bags of chips and washing them down with sweetened iced teas. I counted at least 50 people sipping Grande or Vente Starbucks Frappuccino’s, and I thought to myself, is this breakfast? Well jeez! This is the reason why one in three American’s are obese and diabetes is at an all time high, not to mention fatty liver. If you don’t know about fatty liver you should, stay tuned for my next blog post on fatty liver.
From a natural perspective, breakfast is the most important meal of the day and here’s why.
–Starting the day with a big protein rich hearty meal kick starts metabolism and prepares it to burn fat.
–Consuming a breakfast high in sugar and starchy carbohydrates promotes carbohydrate cravings all day. This starts a cycle of sugar high followed by crash, causing more carbohydrate cravings. This happens because carbohydrates are appetite stimulating.
–Our metabolism is the highest in the morning. If we skip breakfast we down regulate our metabolism.
–Eating a balanced breakfast maintains consistent physical and mental energy through the entire morning.
Note from Dr. P:
Here are 2 great breakfast starters:
Quinoa flakes (A hot cereal like oatmeal)
¼ cup Quinoa flakes, ½ cup water, ½ cup unsweetened almond milk, pinch of cinnamon, 1 tablespoon of coconut oil, 2 tablespoons raw nuts, 2 tablespoons blueberries, 1 scoop protein powder, 1 tablespoon ground flax seeds, 4-5 drops liquid stevia. Cook in pot on medium heat for 10 minutes.
Egg scramble with parsnips
2 eggs whisked with ½ c raw grated zucchini, 2 tablespoons of fresh cilantro, pinch of sea salt, cook into a scramble.
Peel fresh parsnips and slice lengthwise like French fries. Toss on baking sheet with 1-tablespoon coconut oil, sea salt, chili powder, and seasoning blend, roast in oven on 350 for 40 minutes or until a toasted golden color.
Note: I make a big batch of these up the night before and keep in my fridge to warm for breakfast.
