From Dr. Jackie Gardner-Nix
So many people find the holidays challenging especially when they have chronic pain. Those who have done our courses recognize the connection between these times and pain exacerbations and exhaustion setting in after everyone has gone home. It’s a cost/benefit decision: Do you love them enough to keep this up? Or do you need to pace yourself better, ask for help, flee to Florida, or start getting ready for the next holiday onslaught?
Below are some thoughtful ideas for holiday breakfast and gluten-free hosting tips to get through the holiday this time around!From Dr. Jackie Gardner-Nix
In December we have the greater likelihood of having guests: Family or friends who will consume several breakfasts with us – potentially! These are some simple ideas to jazz up breakfast but keep it simple and healthy.
This recipe was inspired by a wonderful quiche I had in Shakespeare, Ontario a few years ago on the porch of a house, which seemed to be like a ”pop up” café, which served a quiche with apples just above the pastry layer. Katherine, of our team, added the extra scrumptious variations.
Scrambled eggs made scrumptious
Ask one of your guests/family, preferably over 10 years old, to peel and slice apples thinly – about one third of an apple per person. Place in a single layer in a frying pan with a little butter, or margarine, plus a dash of oil and sprinkle apple slices with a teaspoon of (brown) sugar and half a teaspoon of pumpkin pie spice or cinnamon per apple, cooking gently and turning so the apple slices brown a little and are soft.
Toast and butter one slice of bread (your choice of which type of bread) per person, or half a toasted hamburger bun or half a toasted bagel. Place cooked apple slices evenly on top: Guest or family task? For gluten-free (GF), place the cooked apple slices directly on a warmed plate or on GF toasted, buttered bread (do you have a second toaster for GF only?).
Variation: You could add a slice of Gruyere cheese, or other cheese of your choice, under or on top of the apple.
In a non-stick saucepan add a teaspoon of butter to melt over medium heat. With a fork, whip up 2 eggs per person in a bowl with salt, pepper if desired, and a tablespoon of water. Let all potential eaters know their presence at the table will be required in 2 to 3 minutes.
When the saucepan is heated enough, pour the egg mixture in and immediately stir with a wooden spoon, pulling the sides in continually where they tend to cook faster. Variation: You could add a tablespoon of cream cheese per person to the scrambled egg mix.
When the scrambled eggs are at the desired consistency (softer should be spooned on first and dryer consistency, last) spoon over the cooked apple slices on the toast.
If there is time, you could top with a little cinnamon and sea salt, and place a cooked apple slice on top before serving. Enjoy.
Very Simple: Protein Toast with Fruit
For a simple protein breakfast (migraine sufferers need protein at breakfast, for example) this idea avoids the extra calories in jam:
Toast and butter bread, or half bagels, or hamburger buns, or a GF equivalent. Spread with peanut or almond butter for protein. Top with very thin slices of apple, or pear, or mango, or golden kiwi or sliced grapes.