I thought I would give
you myself a break from all the ‘bad’ food I’ve been making. Being one who has low blood sugar (hypoglycemia) I have to have breakfast, and a proper one at that. I admit I sway from having a proper breakfast on occasion and I do pay for it later on in the day. I can become irritable, get internal shakes, lose concentration, get a headache, break out into a cold sweat…the list goes on and none of it is pleasant.
I get lazy sometimes and just don’t feel like cutting up veggies or preparing other foods to eat; usually because I’m so busy doing other things and I almost feel like I can’t be bothered to eat, but I know I must. So what happens? I eat the wrong things. I might have a couple of crackers with some butter or peanut butter or perhaps a banana. I might even grab a slice or two of ham from the fridge or eat a handful of nuts. Now granted, none of this is absolutely terrible, but it’s not really a proper meal, nor do I eat this all at one time. It’s usually over a period of about 2-3 hours but it’s still not a good meal. I’m much better when I have a good breakfast consisting of eggs and veggies and grains or a bowl of porridge with fruit and nuts. Either of these meals will hold me for a good 3-4 hours, although I will have a mid-morning snack. There are times when I will even have leftovers from the previous night’s dinner.
I just get tired of having eggs most mornings.
This morning I decided to see what I could find in my GI Recipes book. Even though this has eggs, it sounded different and tasty. This would suit Phase 2 on South Beach Diet…
~~SCRAMBLED EGGS w/HONEY-ROASTED TOMATOES~~
Serves 1 (easily increased for any number of servings)
2-3 small tomatoes
1/4 tsp ground cinnamon
1/2 tsp honey
1 Tbsp olive oil
salt & freshly ground black pepper
1-2 slices whole grain bread (wholewheat, granary, rye, etc.) (I used a wholewheat bagel)
Preheat oven to 220°C/425°F.
Halve the tomatoes and arrange in a baking dish, cut side up. Sprinkle over the cinnamon and drizzle with honey. Season with salt and pepper and roast for 30 minutes.
When the tomatoes are nearly cooked, put the eggs in a bowl, season and beat. Heat the oil in a non-stick frying pan until sizzling. Reduce the heat, pour in the eggs and cook gently, stirring constantly until thick and creamy.
Toast the bread and place on plate. Spoon on the eggs and pile tomatoes on top. Spoon over any juices from the tomatoes, sprinkle with black pepper and serve.