Since starting the drug tamoxifen (to keep me in menopause courtesy of my estrogen positive FBC), I am nauseous everyday until about noon. The Silver Lining is that at noon, like clockwork, I am not nauseous anymore. The other Silver Lining is that after having been sick as snot for months on end, I know how to be nauseous.
All this said to tell you that, because of the nausea, it’s been really hard to eat breakfast. And breakfast is, as you know, the most important meal of the day. Breakfast improves a whole lotta things, including memory, concentration, mood and energy. So, I’m working on finding things that are appealing. One of my favorite breakfasts is from one of my fave cookbooks (My Cooking Class Sauce Basics) and is, of course, easy peasy.
I love-love-love the My Cooking Class series by Keda Black. Seriously. Amazing. In these books, sequences of color photographs taken from above show how how easy it is to master recipes. Not only that, but there is a table for every recipe that coordinates WITH the image. How clever is that?
One of my fave breakfasts is Mexican Brunch. It’s so. darn. easy. Hope you enjoy!
- Tabasco sauce
- 1 ripe avocado
- 1 lemon (or lime), juiced
- 1/2 tomato
- Fresh red chili pepper, to taste
- Salt & pepper to taste
Instructions: (Ok, now imagine a beautiful image to go with each instruction!) Great, right?)
- Slice the avocado in half and scoop out the flesh. Place in a bowl and mash using a fork, adding 1 Tbsp lemon (or lime) juice.
- Finely chop the tomato (ideally, after peeling) and the chili pepper.
- Mix the tomato and chili pepper into the avocado with a fork
- Season with salt and pepper. Add more lemon (or lime) juice, if needed.
- Scramble 4 to 6 eggs. Season with salt, pepper and a few drops of Tabasco sauce.
- Serve with guacamole and good bread.
Conversation is food for the soul.
– Mexican proverb