I never been a breakfast girl but I do know the importance of a good one. I’ve been eating a low-carb diet for years and omelets with crème and cheese as always been a favorite but since I committed to my challenge I am now both dairy and gluten-free which make it a bit more interesting. John has suggested me that I need to eat a small portion of carbs in the morning and now I am not talking about stuffing my face with Duncan Donut and a Moccachino, I talking about making porridge! I use ¼ cup of oats and 1-2 tablespoons of flaxseed that I seasons with cinnamon and cardamom and a little bit of salt and when it thickens up I throw in some blueberry.
The trick is not to get it to dry so I always leave a little bit of water in the bowl instead of the milk.
Blueberries have some great health benefits with a lot of antioxidants that is good for your immune system, circulation, and cell growth just to mention a few. Flaxseeds together with cinnamon will help to stabilize your blood sugar so mixing oats with flaxseeds will prohibit the blood sugar to hit the roof too fast.
To get my protein I also make an omelet but nowadays without my beloved cheese. I will have 4 egg whites and 1 whole egg that I will season with salt, pepper, chili flakes, oregano, basil, and thyme. To make the omelet more appealing for my eye as well as my taste buds I chop a few mushrooms, tomatoes and a couple of olives.
Let the day begin!