Autoimmune disease: How to change my breakfast bias

As everyone knows autoimmune disease can be so frustrating as you don’t know when your symptoms are going to strike and how they will manifest themselves, but of course one of the things you can do in the mean time is take good care of yourself. One of my big challenges is diet: I am having trouble trying to increase my vegetable intake and reduce my sugar. I’ve always associated delicious breakfasts with jam toast, French toast or pancakes everyday. I feel super-irresponsible but then can’t seem to help myself in the moment.

Anyway, after thinking long and hard about sugar, and how much I hate being so addicted to it (instead of actually enjoying it anymore) I have tried switching breakfasts three times a week to eggs/tofu/fish in some form and vegetables. So far I’ve tried egg white scramble or fried eggs with one of the following:

  • a kind of ratatouille from eggplant, zucchini and tomatoes,
  • swiss chard, kale or spinach sauteed,
  • a mountain of peas with just a little butter or
  • pak choi
  • avocados and corn tortillas

Occasionally if I get up early enough, I’ll have pan fried salmon or tofu scramble as the protein instead of eggs.

An ambitious aim one day is to make dosas for breakfast, as it recently

Then as a reward there are pancakes or waffles twice a week. I decided to change over to using Kodiak Cakes to prepare them which do not taste the same by any means but I guess they’ll do for now. On weekends, I treat myself to buckwheat or, gasp, regular flour pancakes. I think because there are still some sweet breakfasts in there, I have been better about the savory ones. Let’s be honest, I’ll never love eating swiss chard for breakfast, but I guess it’s not too bad. What tricks do you use to get enough vegetables in the day?

Great links about this:

NBC

Saveur

Shape

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