It may not be what either of us grew up thinking of as “breakfast” but it works for both of us now:
Of course, there is no universally accepted definition of breakfast food, so I don’t feel we are too far off base here. This is becoming a favorite.
12 ounces red onion
12 ounces poblano pepper
8 ounces chicken breast, cut in strips.
Heat a little oil in pan (I tend to use olive oil) and add onions. Saute until they are soft and beginning to become golden. Add peppers and chicken along with salt and herbs or spices to taste. Continue to cook until vegetables are tender and chicken begins to get brown and crispy on the edges. Serve.
Mmm Good!
Between the above chicken breast and peppers, scrambled eggs with Soyriso and greens, oatmeal, and ham and hominy we have four standard breakfasts now. G still loves a bagel. And I have been eating a lot of grapefruit while they are still in season. I love a grapefruit for breakfast, although I am usually ravenous by lunch. I probably need to add some protein or something more substantial but I can’t figure out what. Peanut butter on toast would be good except I haven’t found any toast that has been appealing enough to eat more than once. Grapefruit season is almost over until next year anyway.
I have learned that we can happily eat oatmeal several days a week. I cook up a big batch of steel-cut oats on the weekend. Two cups of oats yields six generous bowls of oatmeal. I usually add cut up apples, golden raisins, and minced crystallized ginger to the oatmeal as it cooks. The oatmeal reheats well with the addition of a little milk or water. It might be better to make fresh every day but I don’t have the time, for that ability I do sometimes miss relatively quick cooking rolled oats.
But what about rolled oats? Gluten-free oats and rolled oats are available. Originally I thought $10.00 for a bag of oatmeal sounded expensive. Turns out it really isn’t. At my local grocery store McCann’s Irish Steel Cut Oats cost $6.19 for a28 ounces package, or roughly 22 cents an ounce. Since I get about 20 generous servings of oatmeal from the package, that is about 31 cents a serving. I don’t think that is bad at all. The gluten-free oats are $10 for 2 lb 9 ounces or 41 ounces. That breaks out to 4.1 cents an ounce but I don’t know the comparative cost per serving. Of course you have to figure in shipping, and the energy cost for shipping the oats. One can get a discount by buying in quantity but then you also have to account for the space requirements, cost, and hassles of storage. I am not really certain how to weigh the costs of the options here so for me it is a question of whether I need to special order gluten-free oats, or not. At the moment it seems I do not.
I will stick with the locally procured (although not locally produced) oats. If it becomes evident that gluten-free oats are necessary, we will order them, or I will stop eating oatmeal.