It's been a little over a month since I completed a 21 day diet detox. Some of the "old pal" offenders have crept back into my pantry...honey, chocolate chips, whole wheat pasta, red wine, a small wheel of goat cheese. I've have had no problem resisting others. Dairy half and half has been replaced with home made almond milk in my morning coffee or tea. There are a couple of bottles of beer tucked on the inside refrigerator door that don't seem appealing (check in with me at grass mowing season.)
Unfortunately it's not just what you put in your mouth but how you put it there. Delaying breakfast after a couple of cups of 'wake me up' or constantly grazing throughout the day is a hard nut to crack. It's time for me to get back to some of the principles of the detox.
Getting back to basics with breakfast means taking the time to make something with enough protein to last 4 to 5 hours. I'm a one pot kind of cook and love this old relic of a pan I found at one of my favorite haunts. Vintage Le Creuset cookware may have some cosmetic issues like mine but the porcelain interior over cast iron is great for quick browning and then maintaining an even heat. You'll get a workout trying to one hand the #28 skillet!
I love vintage restaurant china for maintaining the heat of a meal from stove to table.
I found my set at Junk Bonanza two years ago from Kathi and her crew: all things white. More can be found here:
Unfortunately it's not just what you put in your mouth but how you put it there. Delaying breakfast after a couple of cups of 'wake me up' or constantly grazing throughout the day is a hard nut to crack. It's time for me to get back to some of the principles of the detox.
Getting back to basics with breakfast means taking the time to make something with enough protein to last 4 to 5 hours. I'm a one pot kind of cook and love this old relic of a pan I found at one of my favorite haunts. Vintage Le Creuset cookware may have some cosmetic issues like mine but the porcelain interior over cast iron is great for quick browning and then maintaining an even heat. You'll get a workout trying to one hand the #28 skillet!
Start the day with a simple two egg omelet and some veggie hash.
Onion, bell pepper and shitake mushrooms get a sauté in coconut oil
(much healthier than seed oils)
A handful of chopped greens: swiss chard, kale or collards wilt fast in the hot pan.
Diced tomatoes and a splash of balsamic vinegar finish the dish.
If your missing the cheese in your omelet try substituting with a sprinkle of nutritional yeast!
I love vintage restaurant china for maintaining the heat of a meal from stove to table.
I found my set at Junk Bonanza two years ago from Kathi and her crew: all things white. More can be found here:
