Okay, so today is day 2 of real breakfast, in which I post the real food I ate for brekky! I’m hoping to help inspire your own real-food breakfast ideas.
This morning’s breakfast is a bowl of coconut cream with blueberries and pecans. You can make your own coconut milk and skim off the cream and freeze it in advance. Or you can simply open a can of coconut milk and scoop the solid cream off of the top (I used Thai Kitchen brand here). Always get full-fat coconut, of course, never “lite” versions that are fat-reduced. Also buy brands that have a high fat content on the label, no stabilizers (or you won’t get the separated cream) and try for BPA-free cans when possible. Home-made coconut from fresh coconuts is of course the best.
(Coconut cream has sooooo mannny uses! Substitute it for yogurt or ice cream. Stir cocoa into it for chocolate pudding. Whip it for whipped cream or cake icing.)
The pecans are from Costco. I prefer them toasted, but didn’t have any already toasted so threw them on raw.
As for the blueberries, I keep these frozen and then just thaw a cupful when I want to use them. Here is the brand I use, which is wild, local, and pesticide-free:
Comment below and let me know what you ate for breakfast today!