A Nourished Start Sharing Carnival
This post is part of the Nourished Start Carnival at the Nourished Gourmet. Breakfast can be a rough meal. For me, my biggest hurdles are not wanting to eat something too heavy too early and being able to prepare something quickly that can be consumed in front of the computer while I check email or in front of the TV while I check the weather. My time is limited, so I want to multitask in the morning instead of spending time at the stove or in the kitchen.
I used to be big on skim milk and breakfast cereal. Every single morning. But despite always going for the “natural” and organic cereals, most are still highly processed. Many are extruded, which means heated at an extremely high temperature and then forced through something to make it into a fun shape (such as a flake, or twig). This is not a natural process, nor is it something that was ever done traditionally. Well, then there are the granolas. I love a good granola. But most are made with canola oil or other vegetable oils I prefer not to eat. Vegetable oils have only been in our diet for 100 years (or less!), and I do not believe they are good for us. I eat mainly animal fats, coconut oil, and olive oil. And then there is the milk – I don’t drink skim milk anymore. Only whole, pure, unadulterated milk, fresh from a cow.
So, what is for breakfast? Here are a few standbys I enjoy these days: