Mine: blueberry waffles with pecans and maple syrup, a side and endless supply of crispy pepper bacon, an endless supply of orange juice, and a bottomless pot of coffee…
And a happy Father’s Day to all you who are fathers—or the sons and daughters of same.
I can’t make my way through that subject. It seems clear that I inherited my touch of ASD from my father. I’m rather sure now he had the same thing. I also think it’s why my parents’ marriage ultimately failed, though if they’d known, perhaps accomodations could have been made? Asperger’s was first documented the year I was born. I think it has played a big role in why I am an old bachelor, though there is a lady who would call Old Hangtown home… But alas, “isn’t that into” me.
I didn’t have a particularly bad relationship with my father, worst during late teens, but could have been much worse. But he was unknowingly aflicted and that affected all his personal relationships, including familial ones–as it does mine. This particular affliction is ending now.
So, as I said, I just can’t make my way through this subject to any ultimate resolution.
Finally, I do observe my response is entirely consistent with Asperger’s.
On the breakfast subject, to which I replied in another thread, the eggs should be free-range hens’ eggs. “Factory hens'” eggs just aren’t the same.
Bacon, scrambled eggs, homemade biscuits fresh from the oven with butter and blackberry preserves.
Mmm. Biscuits. Another thing forbidden on this diet. Sigh.
But—we can have bacon and sausage!
Then they must let you eat free-range hens’ eggs!
French toast and crisp bacon, real, unsalted butter and maple chased with as much good coffee as I want. Oh, and an ideal breakfast always includes amiable company!
I forgot. Intelligent conversation with a human! (Thanks Tommie. Living with furballs I foget conversation with food.)
Pretty much, English tea, with milk (never cream!) and sugar (preferably raw but not brown); sometimes I have herb tea, when I’m really weight-obsessed.
Free of weight and cholesterol considerations (I read dietary cholesterol does not translate to blood cholesterol?) then raisin & cinnamon bagels, maybe with a little cream cheese and cinnamon tea (sorry, purists!) salmon something (maybe an omelet, maybe just an interesting vinegar) with champagne (Piper Sonoma, preferably), and some citrus & chardonnay for “desert”.
Although, I should probably start with champagne, and progress to chardonnay then tea, given the usual light-to-strong tasting progression.
Mushroom and cheddar cheese omelet. Every Sunday we’re home off we go for the warmly fix. My one concession to doctors is fresh fruit and no potatoes, rye bread and they have blackberry jam. Yum!
I have multiple favorite breakfasts! Blueberry pancakes with real maple syrup and Canadian (or English-style) bacon on the side, tea with milk and sugar, and some OJ. Or Jewish soul food: lox and cream cheese (or kippered salmon and cream cheese) with tomatoes on a sesame bagel, some pickled herring, OJ, followed by tea with milk and sugar and a piece of old-school danish pastry. Or mamaliga (corn meal mush) with sour cream, OJ, and tea.
Or what I actually had for breakfast on Saturday: A Mark’s Kitchen veggie omelet with added spinach, grits, and one slice of multi-grain toast with marmalade, with orange-carrot juice with ginger and coffee with cream and raw sugar.
(Usually, breakfast is a small bowl of whole-grain cereal with soymilk, flaxseed, and blueberries, OJ diluted with water, and tea with carefully measured sugar and 2% milk.)
I like oatmeal, with or without apple-cinnamon, with a side of a couple of slices of bacon, a piece of toast with jelly, almost any kind, and tea.
I like pancakes but hardly ever fix them anymore.
I can’t remember the last time I fixed biscuits. Wow. Now I’m going to have to make or buy some.
But probably my favorite breakfast is an omelet with cheese, diced bell pepper and green onions (shallots), and a little diced tomato if I’m feeling elaborate about it. (Or go simple and pour in a little salsa once the omelet is firm enough). A couple of slices of bacon or a little ham, and some orange juice or other juice, and I’ll be very pleased (and have plenty of energy until lunch).
Frozen biscuit beat the canned refrigerator ones all hollow. They keep longer too!
I’ve also been known to eat broiled fish for breakfast, or, a holdover from my grandparents’ and parents’ upbringings, salmon croquettes. (I haven’t fixed salmon croquettes in ages, though.)
My favorite breakfast is lunch. 😛
I’m not a morning person…
Favorite breakfast is a half cantaloupe filled with mixed berries and a short stack of fluffy pancakes – rolled and filled with red current jelly, three slices of thick-cut bacon, and a carafe of freshly brewed tea (oolong or rooibos, sometimes mate) sweetened with truvia/stevia.
Favorite #1: pancakes, of course. Bisquik batter with minor adds: 1 tsp lemon extract, 2t baking powder, a smidge of sugar. Light and fluffy, and love that hint of lemon!
Latest favorite: Dutch oven cinnamon rolls! Usual yeast dough, filled with brown sugar, dried cranberries, cinnamon, and rough-chopped pecans, with lots of butter brushed on first. Foil-lined Dutch, inside which scattered several pats of butter, a cup of brown sugar, and a handful of pecan halves. Cut rolled/filled dough in 2″ slices and somehow fit them all in the Dutch, then let proof for 1-3 hours… bake 50 minutes with 8 charcoals on top and 24 underneath. NB – every ten minutes give the oven a quarter-turn clockwise–and turn the lid a quarter-turn anti-clockwise for even browning. These are sinful, especially in when camp.
Since I’m a thyroid patient, I can’t eat until around 9-10am (4 hours post thyroid med dose)….so let’s talk brunch. My favorite is 50:50 organic steel cut oats/extra thick oat flakes, chopped up raw apple cooked in with oatmeal. Stir in chopped up dried persimmon slice, dried sour cherries, cashews and pumpkin seeds. Cook up….when done sprinkle with raw ginger, cinnamon and stir in non-fat live-culture yogurt. All organic ingredients…dried fruit is without added sugar. Yumminess….
Another version: organic non-fat live-culture yogurt, frozen blueberries and sole-sourced organic peanuts (grown in the SW….not SE)
I have free-range organically-fed chickens and geese but sell the eggs to co-workers since I’m really not much of an egg person and do have a mile IgG antibody reaction to eggs. I have recently used a goose egg in a toasted whole grain (organic, of course) sandwich with raw extra sharp cheddar cheese (organic), finely chopped raw red onion, baby spinach and avocado. I put one slice of toast in the microwave, broke the goose egg over it and laid the cheese on top…zapped until the egg was ‘set’ and assembled the sandwich. Kinda breakfasty-brunchy. You could substitute finely chopped cucumber for the raw onion….as I like a juicy crunch to my sandwich. NO tomatoes or peppers (anti-inflammatory diet is my focus).
Sheesh, the doc only has me and Jane wait 30 minutes…
The 4-5 hour wait is the standard protocol…according to both the endocrinologist, pharmacist and family doctor I use. But then I have to deal with less thryoid tissue than most so it’s even more important to pay attention to these things. I’ve found it quite easy to wait those 4-5 hours (shrug). Old school advice was one hour….now recent research suggests 4-5 hours.
You might like this:
http://thyroid.about.com/od/thyroiddrugstreatments/a/bedtime.htm
However, several issues aren’t addressed here. How long after a meal do you need to wait to take this bedtime dose? For those with suppressed metabolisms (eg. reverse T3 dominance) are adjustments required?
I know that if I stop eating around 5-6pm and take my thyroid dose 12 hours later, chances are that I’m taking it on an empty stomach. Since I eat calcium rich foods in the morning, that 4 hour delay is important. I just assume most folks eat breakfast foods high in calcium so the 4 hour lag is appropriate.
Yep, both of us have (with two different issues) an intact thyroid. We take one dose a day, in the morning, 30 minutes before eating, no bedtime dose—we do tend to take our daily pill early if we wake up at 4 am and then go back to bed for a bit, in case we oversleep: that way we don’t delay the other’s breakfast when we do get up.
We’re also with an endocrinologist, so the type and instructions re the meds probably relates to what sort of condition you’re dealing with.
My usual breakfast is either Scottish oatmeal with dried fruit and greek yogurt, or home made granola with greek yogurt. My treat breakfast, limited to birthday and a few holidays is home made waffles with a small omelet and locally cured bacon and of course tons of tea with milk. Good company is a bonus!
As this is Monday morning and I’m working on the 2:5 Diet my “breakfast” will be just my own blend of green, black, oolong, and Jasmine teas in my own 20oz tankard style “Life” haiku mug. My goal for the day, and then Thursday (sometimes Tue&Fri), will be ~700 calories–I can’t, with any convenience, reach 500-600, and I’ve got to fit it into what I can do. 300cal for lunch, and 400 for dinner. But until I started this I’d run ~228# for the past year or so, and I’m down to 218# this weekend, 219# today.
Yay on weight loss. I’m flirting with losing another pound…it’s slow, but steady, about a pound a week, now.
Somehow I have never thought of you as especially flirtacious. Just take it off! 😉
First thing when I get up I go take a pee–no use weighing more than I do. 😉 Then I step on the scale. I run a spreadsheet with >10years worth of weighings. (Back about then I was 275# and “borderline” diabetic, if there were such a thing. I got lactose intolerant and IBS about then and dropped about 40# with those keeping me from indulging. And my blood sugars fell into line.) The data point can bounce around, so I run a 7-day Arithmetic Moving Average, and a 5% (ISTR) Exponential Moving Average. The daily numbers tell me when I screwed up, the averages “how I’m doing”. I think elevated blood sugars tend to prompt the IBS. But I find the spreadsheet is a great help.
If calorie and cholesterol intake were no object, I’d go for a loco moco: rice, with a grilled hamburger patty on top, then an egg (I prefer sunny side up) on top of that, then a substantial dollop of brown gravy over the whole thing (I almost wrote healthy instead of substantial, but the irony meter would have broken). Good coffee or tea is a moral imperative. On the good side, when I indulge with something like this, I’m set until dinner. All the suggestions so far sound like things I would like, especially if I didn’t have to cook it.
Oatmeal with a little maple syrup and butter. However, the South has seduced me and grits are gaining ground, mostly because it is easy to cook a big batch and reheat as desired.
Almost every day for the last forty years my breakfast has been a bowl of Special K (with added raisins). It’s how I keep my girlish figure. On Father’s Day we had four generations at my mom’s house. The youngest was my son’s two month old son.