Don’t panic! Breakfast will be served.
The first thought I had after the moment I accepted that this diet change was necessary was, “What the hell are we going to eat for breakfast?”
Goodbye steel-cut oats and savory oatmeal! Toast with Earth Balance and nooch? Not a chance. In fact, even peanut butter is off-limits. And banana-based smoothies are something I’ll never have again.
I’m not going to deny that no matter how upbeat I want to be about all of this, I do feel some panic over what to eat at breakfast time. Sure, salad might be an option, but I neither have the desire nor the time for a salad at 7 a.m.
Rather than leave breakfast up to a “grab whatever you can and go” moment, I thought I’d be proactive and plan a menu. Not just for breakfast, but for the entire first week. And you know what? It’s actually looking pretty darn tasty.
Here’s what we’re going to be eating for breakfast:
Friday: Lentil crepes with grilled asparagus and pesto
Saturday: Biscuits with caramelized onion gravy and rutabaga hash
Sunday: Tofu Benny with hollandaise sauce and sautéed greens with shiitake mushrooms
Monday: Tofu scramble with garlic cecina toast and sautéed Swiss chard
Tuesday: Grilled sweet potato cakes with roasted Brussels sprouts
Wednesday: Savoury herbed millet muffins with a marinated tomato-cumber salad
Thursday: Refried beans on socca with fresh guacamole and pico de gallo
Friday: Kale sauté with zucchini, onions, red bell pepper and black bean cakes