If you start your day with a cup of coffee instead of breakfast, here is how to start the practice of eating breakfast.

1. Drink a glass of plain water.

Why: When you wake up in the morning your body is dehydrated (unless you drink some water during the night), so your body needs water, not energy (food). That could be one of the reasons you don’t feel like eating in the morning.

2. After 14 days also drink a glass of fresh juice, like an orange you squeeze yourself.

Why: Juice does not ‘feel’ like food to your body, it does however, provide energy.

3. After another 14 days you are ready for some real food.
Why: It takes about 28 days to make a habit out of a behavior.

Suggestion for breakfast:

1 serving of plain yogurt with muesli or
1 serving of oatmeal porridge with dried fruit or
1 omelet with mushrooms or
2 slices of whole grain or whole wheat bread with cheese and cucumber.

Recipes:

Oatmeal Porridge
Recipe: Scott Chance, Chef/Proprietor of the Harbour Inn, Bowmore, Islay
World Porridge Making Champion 1998/1999.

Ingredients:

4 oz Oatmeal
5 fl oz milk
1 pint boiling water
1 level teaspoon of salt

Directions:

Mix oatmeal and milk together to form a paste, then add the boiling water.
Heat and simmer for 15 minutes, stirring occasionally.
Stir in salt and serve.

Porridge in microwave
Recipe: Douglas Cassidy

Ingredients

½ cup of oats
1 cup of water
pinch of SALT
Milk for your taste

Directions

Pour the ingredients into a Pyrex bowl

Put it into the MICROWAVE

Set for three minutes - stir porridge - pour into bowl - add milk.

Below a delicious week-end suggestion from Diabetescooking
Mushroom & Parmesan Omelet
Makes 2 servings

Ingredients:

2 teaspoons olive oil
1 package sliced mixed mushrooms or 4 ounces button mushrooms, sliced
2 tablespoons chopped shallots or red onion
2 large egg whites
1 large eggs
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

Directions:

Heat oil in 10-inch nonstick skillet with sloping sides over medium-high heat.
Add mushrooms and shallots.
Cook 5 minutes or until mushrooms are tender and their liquid evaporates, stirring occasionally. Transfer mixture to bowl. Set aside. (Do not wash skillet.)
Combine egg whites, egg, water, salt and pepper in medium bowl.
Mix well.
Reheat skillet over medium heat.
Add egg mixture.
Cook for 2 minutes or until eggs begin to set.
Gently lift edges of omelet with a spatula to allow uncooked portion of eggs to flow to edges and set. Continue cooking for 2 minutes or until center is almost set.
Spoon mushroom mixture over one side of omelet.
Top with cheese.
Using large pancake turner or spatula, fold one edge of omelet over filling.
Reduce heat to low; cook 1 minutes longer or until cheese is melted and center of omelet is set. Cut omelet in half with the pancake turner.
Transfer to serving plates.

Tags: breakfast, recipes, oatmeal porridge

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