Don't you just love that moment when you are exactly one mile into your run (and one mile away from home) when you realize you have horrendous pain in your feet because you should have replaced those running shoes about a hundred miles ago? Well, I love it even more when that moment is compounded by a sudden and simultaneous radio app crash which causes me to slow down and get lapped by someone at least ten years my senior. Let's not mention the fact that I was wheezing like I had never run before in my life. Embarrassing. Honestly, I'm content with a twelve-minute mile. I'd prefer ten, but I can be satisfied with twelve. This was not a twelve-minute-mile kind of day.
Enough of my whining. You really want to know what I'm eating, don't you? I mean, active people have to eat, right?! Who am I kidding? I eat when I'm not active. I just enjoy the process of creativity and actually sitting still and enjoying the moment while I savor my food. Needless to say, I often eat after my children. Ha! Anyhow, on the menu for breakfast today is one of my personal favorites: steak, eggs, and toast. (I will post my favorite sourdough recipe when the weather permits. For now, we've been enjoying Charlie's Best Bread.) The best part of the meal, for me, is the coffee. I was recently introduced to cold brewed coffee and find that I tolerate it much better than traditional brewed. The acid content is much lower and the caffeine seems to be a bit lower, as well. I simply pour 2 Tbs. coffee grounds per cup of coffee, which is about how I brew regular coffee. I blame my dad for this practice. He got me started on truck stop coffee when I was 8. I'm 99% sure it was (mostly) decaf back then, but when you're taking a little girl fishing that early in the morning, you have to get her moving with a donut or pancakes and coffee. A little cream and sugar didn't hurt. Nowadays, I prefer my cream raw or of the coconut variety, and my sugar comes in the form of pure maple syrup. Add a little ice and you're good to go! When I'm feeling really special, I whisk some raw cacao into my maple syrup before adding to the coffee. It blends better, in my opinion. Oh, and when I'm feeling extra special, I make coffee ice cubes and have a blended drink with whipped raw or coconut cream on top. (See coconut whipped cream instructions below.) I'm feeling pretty average today, especially after that run. I did happen to notice Mom's amazing gluten-free cookies on the counter. I also might have mentioned to my son that these were healthy enough for breakfast (just in the summer!). Hmm...
Here is how to make whipped coconut cream:
If you don't have a can of coconut cream, you can put a can of coconut milk in the fridge. The cream will firm up on the top and the liquid can be poured off and used in smoothies or curry soup. Add maple syrup to taste and then whip with your hand blender or a whisk (if you have that kind of endurance, rock on!) until fluffy and holds its shape. Enjoy!
Enough of my whining. You really want to know what I'm eating, don't you? I mean, active people have to eat, right?! Who am I kidding? I eat when I'm not active. I just enjoy the process of creativity and actually sitting still and enjoying the moment while I savor my food. Needless to say, I often eat after my children. Ha! Anyhow, on the menu for breakfast today is one of my personal favorites: steak, eggs, and toast. (I will post my favorite sourdough recipe when the weather permits. For now, we've been enjoying Charlie's Best Bread.) The best part of the meal, for me, is the coffee. I was recently introduced to cold brewed coffee and find that I tolerate it much better than traditional brewed. The acid content is much lower and the caffeine seems to be a bit lower, as well. I simply pour 2 Tbs. coffee grounds per cup of coffee, which is about how I brew regular coffee. I blame my dad for this practice. He got me started on truck stop coffee when I was 8. I'm 99% sure it was (mostly) decaf back then, but when you're taking a little girl fishing that early in the morning, you have to get her moving with a donut or pancakes and coffee. A little cream and sugar didn't hurt. Nowadays, I prefer my cream raw or of the coconut variety, and my sugar comes in the form of pure maple syrup. Add a little ice and you're good to go! When I'm feeling really special, I whisk some raw cacao into my maple syrup before adding to the coffee. It blends better, in my opinion. Oh, and when I'm feeling extra special, I make coffee ice cubes and have a blended drink with whipped raw or coconut cream on top. (See coconut whipped cream instructions below.) I'm feeling pretty average today, especially after that run. I did happen to notice Mom's amazing gluten-free cookies on the counter. I also might have mentioned to my son that these were healthy enough for breakfast (just in the summer!). Hmm...
As tasty as that looks, I'm hungry. Time to make some steak and eggs!
Here is how to make whipped coconut cream:
If you don't have a can of coconut cream, you can put a can of coconut milk in the fridge. The cream will firm up on the top and the liquid can be poured off and used in smoothies or curry soup. Add maple syrup to taste and then whip with your hand blender or a whisk (if you have that kind of endurance, rock on!) until fluffy and holds its shape. Enjoy!
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