Eggs, toasted gluten-free bread (or waffle, English muffin, or bagel), and tea turned out to be the perfect combination, I experimented with my favorite smoothie or hot cereal, but neither of them were filling enough. What would you do if you were on the phone with a customer service agent and you heard their stomach growl? Loud. Those customers were either polite or it wasn’t as obvious as I thought.
What’s interesting is that peanut butter and crackers are mainly protein and gluten-free grain…so are eggs and gluten-free toast. Pumpkin Rooibos tea from November is different because I drink iced nettle tea this time of year as nettle helps with my seasonal allergies. Most interesting to me is that I don’t need as many supplements as I used to.
Most important of all is I enjoy making and eating this meal and it keeps me full until I can relax with a smoothie (my breakfast of choice for years is now lunch every other day), or whatever my body asks for in the afternoon.
Journalling is part of the program because of insights like this – realizing that when I started checking in with my body about what I need, protein and carbs took the lead and there is healing happening as a result.
Do you have a Food As Ally breakfast picture to share?
Food As Ally group support meetings are every Wednesday evening in Dallas, TX and Reiki Food As Ally (Zoom) Meetings are every Friday evening. Visit www.foodasally.com for registration and details.
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