Part of being a food blogger and writer is admitting when something went wrong. Today, I ate my last slice of last week’s 90 Minute Whole Wheat Bread. I am definitely on a whole wheat bread kick, and I knew I wanted to bake more.
I decided to modify the recipe for this week’s batch: no seeds, and no oats. I just wanted some sweet honey wheat bread. I will be seeing a lot of people this week, and I don’t want a smile full of flax and sunflower seeds.
This is not a health food blog. I love butter. I also love chocolate, as proven by yesterday’s post on how to create easy no-bake chocolate peanut butter candy. But to me, breakfast feels like a new beginning. It feels like the meal that will either send me into the day feeling energized and awake, grumpy and hungry, or heavy and sleepy. For me to feel good about a breakfast, I know it needs to have enough calories to make me feel full, have enough flavor for me to feel satisfied, and have few enough calories that I can still enjoy foods other than salads for lunch and dinner. My answer is to fill myself up on healthy fats and fiber at breakfast.
I realize that avocado toast isn’t a new thing to foodie folks who regularly skim through healthy eating Instagram photos, but I think that it’ll be a food trend that will stick around for a while.