Hey all, doctor said it’s time to fix aspects of my eating to address my blood pressure, weight, liver, and cholesterol and this diet seems to be pretty in line with the guidelines from dieticians and other doctors. I FUCKIN HATE breakfast, it’s definitely my least favorite meal of the day. Because of that, I’ve been working hard to make a good breakfast bc I know it’s important. Here are some highlights! If people like these I’ll drop another thread of lunch and dinner. Please don’t mock my photography im an amateur. Also I know my portions are pretty big, I’m working to reduce them gradually over time while increasing my daily exercise.
1. Whole grain toast with onions, smoked salmon, and mint cuz mint is what I got. It wants basil tbh. Side of blueberry, olive, cucumber, with a healthy amount of California olive oil and lemon juice.
2. Savory bulgur wheat bowl. I HATE oats and bulgur wheat was a cheap whole grain to try for breakfast. I made a quick broth with some kombu seaweed and a dried anchovies (Hmart = the truth), cooked the bulgur wheat and hella spinach in the broth until kind of al-dente. Flavor is mild, texture is like a more toothsome quinoa. Added a little dab of miso whole it was simmering to round it out and some nice olive oil, garnished with cukes, bean sprouts, almonds, sesame seed, gurt. This one was nice but it needed salt so bad 😞 I can’t wait until I can lose enough weight to get my BP under control or get used to the reduced sodium.
3. Super simple! Toast, fresh veg with a little tahini and squeeze of lemon, yogurt with strawberries and sunflower seeds.
4. Olive oil eggs, over medium, on toast and garnished with some pickled shallots I had leftover from dinner. Tomato salad with spinach and parsley, couple naughty choices, and some very nice olives.
5. Stir fry for breakfast BAYBEE. Lactinato kale, broccoli, and bean sprouts. Stir fried in a wok with a bit of peanut oil (high in monounsaturated fat, cheaper than avocado, higher smoke point than olive oil don’t @ me). I then stir fried some canned tuna bc it’s what I had, added some garlic and ginger, half teaspoon shaoxing wine and shoyu, returned the veg and finished. had a side of bulgur wheat because the rice in the fridge was older than I thought. Finished with a bit of olive oil for the hell of it.
And there you go! I didn’t look up any recipes for this stuff, most of it is ultra simple. I would, however, recommend the Americas Test Kitchen Mediterranean cook book along with The Wok by J. Kenji Lopez-Alt. The latter may not be explicitly Mediterranean but the techniques in there easy, invaluable, and highly transferrable.
by kidleviathan