Balance for Breakfast

Balance is something I aim for in all areas of my life….sometimes I do well, sometimes not so well. With food, balance affects how we feel and how our bodies work.

Have you ever eaten a low-fiber cereal, like cornflakes for breakfast? And, a couple of hours later you feel hungrier than if you hadn’t eaten. That is because, carbohydrates on their own, are digested fairly rapidly (unless they’re really high in fiber), so you get a quick rise in your blood sugar, a quick burst of energy, and then as your blood sugar falls, you’re left feeling lethargic and starving.

Adding protein, fiber, and a little healthy fat to your meals, helps to slow down the absorption of carbohydrate, keeping you feeling full longer, and keeping your blood sugar more steady, which leads to more stable energy levels all day.

So, for breakfast this morning, I was thinking about balance….I decided on an egg + toast + fruit. I love Eggland’s Best eggs because they have a good amount of omega 3 (healthy) fats.


  • egg (protein + healthy fat)
  • double fiber toast (high fiber carbohydrate)
  • strawberries (fiber + vitamin C + delicious)
  • coffee (energy + YUM)


This breakfast should get me though the morning with energy to spare!

And, check out our herbs – they are growing like crazy!! We use basil and cilantro quite a bit, but I’ve never cooked a lot with parsley and oregano.


Do you have a favorite recipe that uses parsley or oregano that you’d like to share??

P.S. If you have any strength training questions, check out my co-worker Adam’s new blog, Breakthrough Strength.

Have a great day, everyone!


16 responses to “Balance for Breakfast

  1. I think tabbouleh (Middle Eastern bulgur salad) is a great, fresh way to use up lots of parsley. 🙂

  2. Oh wow, that is so cool with the herbs! It looks like space age or something, so cool!

  3. Hey there! I needed to use up some of the parsley in my little herb garden over the weekend….so I made a pesto with parsley, cilantro, olive oil, garlic, pine nuts, and salt and pepper. It was really yummy!

  4. Great post. I’m really trying to balance my meals better and to add more protein; I think I’m eating enough fiber.

    I’m not a big fan of parsley, but I do like tabbouleh. Thanks for the reminder, Jen! 🙂 It’s funny how you forget about things you used to eat a lot…

  5. I am so happy to see your herbs! They are growing beautifully!

    Have a great day!

  6. The herb garden looks good-isn’t it a great feeling to use what you grow?
    Heven’t seen Egg-land here. Will keep a lookout-I love learning about new brands from you 🙂

  7. Is that an herb garden from the Sky Mall catalogs? I love it!

    I am a big fan of all herbs and use them most often in egg dishes, such as frittatas.

  8. angiesappetite

    Thanks, guys, for all your comments.

    Sharon and Linda, the herb garden is from Aerogarden…we’ve had it nearly a year now and I LOVE it!

    Linda- great idea to use the herbs in egg dishes…I’ll have to try that!

  9. Here’s my pizza sauce recipe:

    6 oz tomato paste
    1/2 C water
    1 tsp dried oregano (I think that would be 1-2 Tbsp fresh)
    1 tsp salt
    1/4 tsp garlic powder
    1/8 tsp pepper

    • angiesappetite

      Thanks, Anita! I will definitely have to give that a try! Thanks for tonight too! We enjoyed group and the snacks were fabulous!

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  11. I love to use fresh herbs in salads – fresh herbs + fresh lemon juice + olive = quick & delicious salad dressing.

    Oregano is used in a lot of Italian recipes, and some Mexican as well.

  12. Oh – and Greek recipes are also good ones for using up oregano.

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