Switching it Up. From Sweet to Savory Breakfasts. And this Morning’s Sticky Rice with Bok Choy and Pickled Cucumbers
One of our (Super Sous & I) favorite things about our time in Asia was breakfast.
As luck would have it, the hotels we stayed in had huge buffet breakfasts (this seemed standard for hotels) and while there was a handful of sweet items available, the majority of choices were savory. Dim sum, pho, fish, salad, soup, congee, noodle dishes, stir fry vegetables… The choices seemed endless! There were western items as well: bacon, eggs, beans (British), breads, but the real gems were the local/regional specialities.
What we came to experience after 2 weeks of savory breakfasts was that starting our day with savory instead of sugar was not only a great way cut sugar consumption, but to keep ourselves energized until lunch as we felt much more satiated.
Even though we are used to eating a healthy breakfast, like nonfat Greek yogurt with fresh fruit, that breakfast alone can contain the equivalent of several tablespoons of sugar.
It takes a little more forethought to eat savory for breakfast, but you can pull together something quick (photo below) like my sticky rice dish with pickled cucumbers and sesame stir fry bok choy.
And… don’t forget about last night’s leftovers! How quick is that?!
Here’s to savor(y)ing the mornings…