Okay, let’s see whether what I whipped up for breakfast this morning fits with my general goals and objectives:
BEFORE BREAKFAST
30 grams Cod Liver Oil (1 Tb of Carlson’s Lemon Flavored, filled with Omega 3s and Vitamin D, and consumed BEFORE breakfast)
1 10-ounce glass of warm water
INGREDIENTS
100 grams eggs (2 whole brown eggs, nest-laid, natural and large)
100 grams Kale, chopped into thin, long strands (hmm, maybe it was more. I’ll check that later)
30 grams Udo’s Choice Oil
15 grams Extra Virgin Olive Oil
10 grams yesterday’s yummy salad
5 grams green onion, chopped
DIRECTIONS
So I heated up a big skillet, chopped up the kale, added a little bit of olive oil and water to the sizzling pan (the water was to keep the oils from getting hot too fast and smoking), and then added the kale and put on the lid. I sprinkled on a pinch of salt and let it cook while I unloaded the dishwasher, rank my water and took a Tablespoon of cod liver oil. After putting things away in the kitchen, I looked at the kale–yes it was cooking, and in fact, browning some of the bottom. That’s not gold-medal healthy, that browning, but it IS tasty, and so much of the kale is so healthy, and there’s so much of it, I let it browning happen. Then I cracked open the eggs and added them in, figuring that there’s enough steamy heat in the cooked kale to make a massive, green-leafy omelette with a little bit of egg for decoration. Here, however, there was an error. I was sleepy and so I had used more kale than usual, and a larger skillet than usual. This meant that when I cracked in the egg and stirred it, it didn’t do the lovely thing of becoming an attractive, coherent omelette (which it does in a LITTLE skillet), but instead smeared like white toothpaste across the bottom of the skillet, sticking to it in the process. Oh, well, I was hungry and I knew what I had intended it to look like. So I pictured how I intended it to look, and added the green onions, then put on a lid to steam it all. A little while later, I tossed this substantial breakfast onto a plate, added the colorful bit of the remaining salad from last night for a garnish and some crunchiness (including about 2 Tablespoons total of sliced radish, celery and green apple–very crunchy). Next, I added the Udo’s choice high quality oils, since they’re full of good and healthful oils that I did NOT want to damage by heating up. Last but not least, I ate this breakfast – while our big cat watched me with what seemed to be an intrigued but overly approving eye. It took all of 7 minutes to do all of this. I got the kitchen cleaned up as I did this too. I ate every bite of my tossed-together breakfast and feel ready now to be part of the day.
So, what did I do, nutritionwise? Well, here’s a confession. Because my eyes view what I eat as LESS than what I really eat. You see, I initially estimated that the bunch of kale I used was 50 grams of kale. On a nagging hunch, I just weighed the other bunch I got, and my little kitchen scale which doesn’t pass any judgments on me but does show the numbers, revealed that a bunch of purple kale is more like 250 grams! Which ups my carbs from the 2 % of the meal I thought it was, with only 3 grams of carbs, to over 9% of the meal’s calories, and nearly 15 grams of carbs, which is high enough to leave me feeling hungry (carbs tickle at my blood sugars and appetite hormones, it seems.) And, eek. Let’s see what it’s done to my blood sugars. I’m trudging into the bathroom for the glucometer. I just pricked my finger. I know that in the morning, my fasting sugars were 85. I’m guessing that, since I’m feeling unusually hungry at the moment, they’ll be over 90. Here it goes.
Ah, not as bad as I had feared. 1 1/2 hours after eating my blood sugars are 88. 5 hours after breakfast, at 1 PM, my blood sugars were still 88. So all that fiber in the kale is helping the sugars enter my blood system slowly. And yet, it was still a fair amount of sugar. 1/2 hour after eating some soup broth and the fattiest part of a turkey wing, my blood sugars for the moment are 85. I’d like to see them into the 70s a bit more right now. So Less kale probably would have been better this morning. But if you’re going to go a little hog wild on something, kale’s not as bad as most.
YIELDS of How I WISH I had eaten this morning: 1 Serving
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Fat – 89.1%; Protein – 9.2%; Carbs – 3.5%
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Grams per serving: Fat – 89 grams; Protein – 15 grams; Carbs – 6 grams
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Calories per serving: 683
COMMENTS
Okay, so the way I meant to eat (meaning a lot less than an entire bunch of kale–oh, about 100 grams of kale would have been okay. But not that 250 grams, ideally) would have been decent in all categories. You may say that’s too much fat! But why not? It’s good quality fats, and since I’m not eating many carbs, I need my energy. It gives me something substantial and full of green leafy antioxidants plus good quality fats for starting the day. Why, I’d say this quick meal of mine is very okay! Although next time, I’ll use a smaller pan and maybe half the kale. Quicker to clean up that way.
