bacon

I don’t write about breakfast much but I thought I should do a real quick post on my typical starting meal.

On weekdays, I generally focus on three items that I take to work: meat, cheese, and fruit. Breakfast is the only time of day that I actively eat fruit, one or two pieces a day. I tend to eat applesauce, berries, plum, or kiwi. The meat is generally four slices of uncured lunchmeat (usually from Applegate Farms), beef jerky, smoked or canned salmon, or a can of sardines. Cheese is usually Kerrygold grass-fed Dubliner or Blarney cheese, or Trader Joe’s grass-fed cheddar.

Weekends is usually the same combination but only one piece of fruit max, with eggs and bacon added. Often I skip the cheese as well. I’m not a big fan of mixing eggs with other ingredients, so I don’t usually make omelets or those crazy Paleo concoctions you’ve probably seen floating around the internet. Sometimes we’ll make something with potatoes, and very rarely we take a stab at gluten-free pancakes (usually to disastrous result). Fried rice for breakfast is pretty tasty, too, and nothing beats spam musubi every once in a while.

That’s basically it. What do you eat for breakfast?

Bacon was a hot commodity in my house growing up – four siblings can do that to a family. I fondly remember watching anxiously as my mother cooked the bacon and we fought over who was getting the next slice. We were told that we couldn’t eat too much, because bacon was bad for us. And that’s how it was back in the day, during the height of the saturated fat craze. Now things are turning on their head and experts are starting to believe that carbs/sugar, not fat, are what causes all those heart problems that we unfairly pinned on poor bacon. And it makes sense. If the human race evolved over the course of millions of years eating mostly meat, how would it be that newly-introduced products like grain and sugar are better for us?

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