Breakfast Bowls!

I hope everyone had a lovely Mother's Day. It's a tough holiday for me since losing my amazing mom, Jeanine McKenzie Allen. This was our third one without her.

There's the sweet Angel, just the way I remember her. Since it's a bit of a melancholy day now, we keep it kind of low-key. I cut my own bouquet:

Then I announced I was skipping short-order cooking for the day. We ordered Thai food for lunch and Mexican for dinner -- they were both excellent meals and for me, dairy- and gluten-free. For breakfast, I did cook, just for myself -- the bowl! Here's the cooking shot:

Two eggs in coconut oil, a tomato, some leftover sauteed mushrooms and spinach. Onto the top of the cooked bowlful I piled chunks of half an avocado. This was so nutritious, filling and energizing. It makes sense for me to make breakfast a priority. A lot of work goes into being me. There are my injections and supplements,

some of which are tough to keep down if my stomach isn't otherwise occupied. The process cannot be rushed effectively, in other words I can't just wolf it all down without feeling sick, so some days I work breakfast and supplements into and around laundry and dishes and by the time I'm done it is about 11:30. So the big bowls really serve as brunch. If I want more food around lunchtime a small salad or fresh green juice will suffice. The bowl above was so delicious -- the eggs came out perfectly, only softly set in the center. I toasted a piece of gluten-free bread at the end to sop up every remaining drop.

Here's another morning's bounty:

I love how the coconut oil makes the edges of the eggs so golden-brown and crispy! As you might imagine, a brunch bowl is an excellent vehicle for leftovers. I didn't warm the steak from the night before. I prefer it on the rare side and warming it would have likely spoiled it for me. I really enjoyed the warm and the cold together, and now that I know it is good for nervous system regeneration, I enjoyed the fatty gristle on the meat too. Give a bowl a try!