Pancakes, eggs, bacon, idli and sambhar, dhokla, mini French quiches, Spanish frittatas,............Instant oatmeal, instant cereal,.......... ohh no time … cereal bar…. granola bars… Ah forget it! Who has the time for breakfast, I’ll just have a heavier lunch.
And thus it starts … skipping breakfast, starving yourself till lunch, eating ravenously and overeating at lunch, struggling to keep awake in the afternoon. Cursing yourself for overeating, promising you’re not gonna have a snack to compensate for lunch….getting super hungry again... eating a heavier dinner than you intended.
Recognize the pattern? I used to be that way, till I realized what I was doing to myself. I had come to the point of justifying to myself that I’m not used to eating breakfast, I just can’t have food the minute I wake up.
Well, its easier than you think. Just start with easy things, and small portions. Mainly because I wouldn’t have an excuse thinking Ohhh! making breakfast is too time consuming. I started with instant cereal, till I realized most of it has milk solids, or soy derivatives, both of which I have an intolerance to. So I switched to having an apple, which is better for you anyway. I gave my body and my mind to get used to eating something in the morning. Then I graduated to having an egg and juice. Today my breakfast consists of either two eggs, or a fruit salad, or a fruit smoothie or whatever I feel like. Stick to eating some protein/fiber and some carbs. The protein and fiber will keep you full till lunch.
Stop your body from going into starvation mode every day. When you do that, it tends to conserve calories. In any case, you’ll have a better day of not overeating, and your blood sugar will be much more stable. That will then do a better job of controlling your cravings, so better control of what you put in your mouth. So eat your breakfast and rev up your metabolism.
Need any more reasons?
Here's a really simple, healthy and easy recipe for strawberry sauce that you can pour over pancakes or waffles. I don't use a lot of sugar or maple syrup like traditional recipes so it really is guilt-free.
Ingredients and some reasoning
2 1/2 cups of diced organic strawberries
1/4 cup of Grade B Maple Syrup, (Grade B is much more flavorful than Grade A, so you use less of it)
Pinch of salt (is needed to bring out the sweetness, otherwise you'll end up needing more sugar/maple syrup)
Juice of 1 lemon (is needed to preserve the color/freshness of the berries)
Method is quite simple, dump the strawberries in a blender, grind to a somewhat smooth texture (I like it a bit rustic). Then put them in a saucepan and add everything else, bring to a boil, it'll take about 10 mins, it'll also reduce. Let it cool and come to room temperature. Store in the fridge.
Yields about 1 1/2 cups
Remember this doesn't have any Pectin or any additional preservatives. So this doesn't stay in the fridge for more than a week at max.