(re-post)
While standing in front of the offerings at a local café yesterday morning – the muffins, croissants, biscotti, cookies, squares – the body was resisting and rejecting all that sweetness for breakfast. And given the chance to come up with what it did want this is what came to mind: a bagel, cut in half, toasted, hardboiled egg mashed with a bit of butter spread over the bagel, sprinkled with a sugar/cinnamon mixture and then put under a broiler until the sugar glazes. The café could not produce this at that moment so I came home and did it myself. With a fruit salad (compliments of Thrifty's who yesterday had the most variety of fruit I have had for a long time: pineapple, strawberries, blueberries, cantaloupe, honeydew, grapes, mango) the bagel'n'egg provided a nice balanced meal. Even if the notion of food-combining with its carbs and protein and fruit advice disputes the Canada Food Guide (and at times this makes sense to me, the in-the-face-of) the bagel'n'egg and salad was just what my body wanted just then and it was satisfied. Isn't that the bottom line in any case. And the body was honoured with the best ingredients – organic free range eggs from chickens who produced a tasty product (fresh healthy eggs have a wonderful flavour), a Bagel Factory bagel (other places make nice bagels but those from the BF are experienced!), good butter, just a hint of grey salt, thoughtful attention to each stage of the preparation from care when cutting the bagel to just the amount of sugar/cinnamon that felt right. When you give your body what it wants to eat the mechanism that governs the amount needed kicks in and is acknowledged. I don't manage to be so considerate of self with each meal but when I do it is worthwhile.
Posted on November 19, 2006 at 07:29 AM |