COPD & Emphysema Support Group
COPD is a progressive disease characterized by airflow obstruction or limitation. Emphysema is characterized by loss of elasticity of the lung tissue, destruction of structures supporting the alveoli and of capillaries feeding the alveoli. Both have symptoms that include shortness of breath, among other respiratory troubles. If you are a COPD or Emphysema sufferer, join...
How do you start your day. Cold cereal maybe? Toast and tea with a spot of jam? Mebbe just jam and a spoon? Lol
We have all heard (and it's true too!!) that brekkie is the most important meal of the day. So I encourage you to give yourself a running start. Porridge for those in the colder climes, and maybe something a little lighter for those of you who live in the glory of the heat and sun year round.
Myself?? Most days of the week, certainly every day of the work week it is porridge. Almost an entire soup pot full of it when the preparation is done. Not that there is a lot of work goes into it. I do it like this.
(1) - 1 soup pot, about 1/3 full of cooked porridge, left to cool for 20-25 minutes.
(2) - now fill the pot to the 2/3 point with milk giving me a roughly 50/50 mix
(3) - cut up a banana into good sized chucks which now won't melt in the pot because I've let it cool down some. Core and cut up a full granny smith apple and put that in. Apple has to be granny smith if I can get them, because they've a lovely tartness to them that makes them awesome.
(4) a few tablespoons of sugar, first choice being Demerara, second choice being brown sugar. White sugar? Well, it'll do in a pinch but I don't like it.
Down the hatch. Bon apetit.
We have all heard (and it's true too!!) that brekkie is the most important meal of the day. So I encourage you to give yourself a running start. Porridge for those in the colder climes, and maybe something a little lighter for those of you who live in the glory of the heat and sun year round.
Myself?? Most days of the week, certainly every day of the work week it is porridge. Almost an entire soup pot full of it when the preparation is done. Not that there is a lot of work goes into it. I do it like this.
(1) - 1 soup pot, about 1/3 full of cooked porridge, left to cool for 20-25 minutes.
(2) - now fill the pot to the 2/3 point with milk giving me a roughly 50/50 mix
(3) - cut up a banana into good sized chucks which now won't melt in the pot because I've let it cool down some. Core and cut up a full granny smith apple and put that in. Apple has to be granny smith if I can get them, because they've a lovely tartness to them that makes them awesome.
(4) a few tablespoons of sugar, first choice being Demerara, second choice being brown sugar. White sugar? Well, it'll do in a pinch but I don't like it.
Down the hatch. Bon apetit.
yogurt....
Now thanks to my helpers here it's coffee with half and half
AND HONEY (for my tickle cough)...
then toast in an hour
yogurt in two.
Do not use broccoli seed from the garden center. You need organic seed for sprouting.
I don't want to hijack this thread so I will send you a private message about sprouting.
Susan
I can't believe I forgot Omelet muffins. A friend shared the recipe on facebook. I tried it and really like them. You can store them in the refrigerator for up to a week or freeze them. I use one egg per muffin cup.
Simply spray the muffin pan with cooking spray, add in your favorite omelet mix ins and cover with scrambled eggs or egg whites.
Options to try
- spinach and feta
- salsa and cheddar
- chicken and hot sauce
- tomatoes and peppers
Really, the options are endless! Add to oven on 350 for about 30 minutes, remove and enjoy!
Can be stored in the fridge for up to one week
And it is kind of nice to be talking about something other than being depressed!
Put it in bowls with dried fruit (cranberries, golden raisins, whatever plus brown sugar and maybe cinnamon. Put saucer on top and stack in the fridge till wanted. We use a little half and half on this after reheating in the mic. Sticks to the ribs.