I think I have written about my favorite. It is a seed-based cereal sweetened with honey made in Washington or Oregon, but I don't believe it is available except in the West. I was introduced to grits in the Navy, and, having lived in the South for 12 years, I have tried various versions. My favorite is with fried eggs for breakfast, but I haven't had them for a while.
Yeah, breakfast and I aren’t really that friendly. Coffee and after 10 cups or so, a laced protein shake is breakfast. There are times though, when I don’t feel like running to the gym, I’ll knock out some eggs and grits or oatmeal or even a nice ribeye or 3 or 4 pork chops but definitely not before around 10AM or so. That said, I have to get down to at least a 33” waist and at the same time, keep the muscle mass going so things like grits and other cereal grains will be good to keep me from feeling starved at times and away from some of the more fattening things i really, really like.
Yep; eggs and grits! Made for each other. I remember that my dad would make cheese grits to serve with fried fish. He cooked the fish outdoors to keep the smell out of the house.
I almost always eat Quaker Oat Squares with strawberries, blueberries and blackberries on it, then a shake of Ceylon cinnamon (Ceylon cinnamon is supposed to be better for you than the regular stuff if you consume a quantity of it.) Every other week or so I may have eggs. @Yvonne Smith got me eating steel cut oats, and since the cold weather is upon us, I'll likely be adding that back to the mix. I toast them in a pan with butter or ghee, then add chopped fruit and maybe a stick of cinnamon when they cook. Regarding grits: I've cooked polenta. I had no idea I could make grits from the same corn meal.
Never had Muesli. We eat old fashion oats for breakfast with fresh blueberries or raspberries and a few chopped walnuts added to it; sweetened with a little honey or maple syrup. Some days I will chop a couple slices of apples and cook it with the oatmeal and then sprinkle with cinnamon ....just to shake things up.
Our new hot cereals arrived, and I have tried both of them. The Bob’s Red Mill grits are fresh, stone-ground corn, and they are a deep yellow color and smelled wonderful right from the container. Bobby cooked some yesterday, and he added butter and cheese to the grits and gave me some to try. While I am not ready to say I would have grits instead of hash browns with my eggs, or instead of the hot oatmeal either, they were pretty good tasting. The Zoom/Ralston tastes and smells like wheat, as it should, and it is now produced by Krusteaz instead of Fishers. I made it just like I do my oatmeal, with apples and raisins, and added a spoonful of the flax meal . It is about the same as eating the oatmeal, to me, but it does have a higher protein content, which is important to Bobby. It will also work to add to our fiber cake, just like the oatmeal and the flax meal.