Oatmeal for breakfast with honey and pecans—the perfect fall breakfast.
When I was a kid, I hated oatmeal. Gummy, gooey, stick-in-your-throat mess. I forced mine down with toast. We ate cornmeal mush, sometimes fried in bacon grease, or boiled rice, with butter, sugar, and milk, but that stuck in my throat too.
Sometimes we had eggs but Mama always made “lace” on the eggs, or the yolk would be broken or hard. When she scrambled eggs, she stirred them in the pan, instead of beating them in a bowl first, and there were always strings of egg white, which made me gag. I was so picky it was a wonder I lived to adulthood.
Now I am trying to go back to God’s natural eating plan. I even thought of making up a diet with fatted calf, fish and bread, milk and honey, olives, figs, grains, vegetables, seeds, and honey cakes. I draw the line at eating locust, though. Sorry, John the Baptist.
I am still picky, but not as spoiled by my mama as I was when I was a child. I eat oatmeal frequently now. I try to limit processed foods and use olive oil and natural oils for cooking. And I keep fruit and nuts and dark chocolate around for snacking. I sauté fish and I use my electric grill for chicken breasts. I pick out lean meat and cook it in an iron skillet requiring very little extra fat. We eat dark green salads with tomatoes, avocado, and fruit, as well as whole-grain cereals and use whole wheat-bread.
After the flood, God told Noah, “Every moving thing that lives shall be food for you. I have given you all things, even as the green herbs.” Genesis 9:3. New King James Version.
God has given us good food to bless our bodies.