Archive for the ‘Breakfast’ Category

Avoiding the post-breakfast energy slump

February 11, 2008

I eat a nice breakfast, comprised of Irish oatmeal with a sliced banana, raisins, prunes, and walnuts.  However, I have noticed that about 30 minutes after breakfast my energy slumps.

It dawned on me that my breakfast is primarily carbohydrates, with a small amount of fat from the walnuts.  No protein.

A week ago I decided to hard boil three eggs (boil for 5 minutes), and eat the egg whites before eating the oatmeal.  The result: no post-breakfast energy slump!  I’ve been doing this for a week – 3 egg whites then oatmeal – and am amazed at how steady my energy is after breakfast.

Irish Oatmeal – Wonderful! And Easy to Cook (Here’s How)

August 10, 2007

For years I have been eating oatmeal for breakfast (Quaker Oats). A month ago some friends introduced me to Irish Oatmeal [1]. It is wonderful. It has a nutty taste. I can’t imagine ever going back to Quaker Oats.

If you read the instructions on the can of Irish Oatmeal it says to bring the oatmeal to a boil and simmer 30 minutes. Well, that’s a large investment of time (much larger than with Quaker Oats). However, I discovered a way to reduce the time, so the time investment is comparable with Quaker Oats. The key is to soak the Irish Oats in water overnight. Then you only need bring it to a boil for 2 minutes.

Here’s my recipe that makes beautiful Irish Oats: (this is for a single serving)

  1. Soak overnight in water 1/3 cup of Irish Oats.
  2. In the morning, drain the water, place the oats in a pan, and add 1 1/3 cups water and 1/8 tsp salt.
  3. Bring to a boil, stirring occasionally. Boil for 2 minutes.
  4. Cover and let sit for 15-20 minutes (go take a shower).
  5. Stir and eat.

I usually add raisins, walnuts and prunes to the oatmeal (just prior to eating). For Quaker Oats I added cinnamon but I don’t do so with Irish Oats because the cinnamon masks the wonderful flavor of the Irish Oats.

[1] McCann’s Irish Oatmeal