Sunday January 11, 2009   I am skipping church this morning to get through my email ads for the February Horizons Magazine.  Only 204 more to go and I have until Friday to finish it…  So this morning I made my version of a big breakfast to begin my day, so I can work straight through.  It began with sauteeing half of a baking potato in a nonstick pan with Pam Spray with Olive Oil.  I began another nonstick pan with a handful of sliced white mushrooms.  While those cooked, I chopped a handful of fresh basil, a white onion and 6 cloves of garlic.  Yes, 6 cloves; I like garlic and it’s good for the immune system. I set them aside.  I turned the mushrooms and the potatoes to sautee them evenly, then added to the potatoes the basil, onion and garlic, reserving a little of each for my salad.

I pulled out my big oriental bowl.  These days, I have been placing a salad at the bottom of the bowl, and my meal on top of it.  So I chopped a handful of fresh parsley, about the same amount of romaine hearts, a fresh homegrown tomato, some slivers of red onion and about a tablespoon of capers and mixed it with a blob of Nayonaisse.  I mixed it all up together.

For today’s breakfast, I wanted to layer in my ingredients, so I put some of the potatoes in the bottom of the bowl first, then some salad, then potatoes, then salad.  The sauteed mushrooms went on top of the salad, then I cooked one egg over easy and it went on top of the mushrooms.  I garnished with some chopped tomato and capers mixed with Nayo, fresh sea salt and fresh ground pepper.  Visually, it’s a large meal.  In actuality, it’s merely one egg, half a potato, some salad and 2 tablespoons of low fat vegan dressing.   Lots healthier than the bacon or sausage and fried eggs I used to eat – every day for years.  My digestive system is a happy camper now and my heart thanks me, too!

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