I was naturally awake before 8am today, for the first time in weeks. I've been staying up late with Mark - him working, me reading and watching TV shows he'd rather not watch (i.e., Castle, Jamie At Home, Poker After Dark, etc.), and waking up late as a consequence (the luxury of not having kids or jobs to force me awake unnaturally, and generally living life a la Hodgkinson's "How to Be Idle"). I'm hoping it's due to a few days of exercise and good eating. So I was feeling good this morning just about that alone.
While I watched the morning news, though, I heard my stomach rumble and started to fret about what I had left in the house that was gluten-free for breakfast. Yes, I've survived two gluten-free days, including a couple of meals at Sandy's house (thanks, Sand, for supporting my hippy whims). In my hunger-induced irrational panic, I Googled "gluten free breakfast" for ideas, and was happy to find a list of gluten free breakfast suggestions. I'm not interested in buying artificially gluten-free foods to sustain this diet, so I dismissed all the suggestions that involved gluten-free bread, flour or cereal. The list did remind me, however, that I have eggs, fruit, and veggies already in my fridge.
I started with the idea of scrambled eggs and grapefruit, which then turned into something much more luxurious upon opening the fridge. Next thing I knew, I had put together a beautiful breakfast comprising a fluffy egg and asparagus scramble, grapefruit segments and raspberries tossed with brown sugar, and coffee to wash it all down. Needless to say I am very happy with my impromptu gluten-free, organic and local breakfast (except the brown sugar, not sure where it came from or if it's organic), and looking forward to a good day.
No comments:
Post a Comment