Cake for breakfast
Posted: January 6, 2017
There’s nothing wrong with having cake for breakfast, so long as it’s made out of the right stuff. In fact, the cake pictured here is far better for health than a bowl of sugary cereal, and for me personally it also makes a much more sustaining breakfast than a worthy bowl of porridge, since it’s full of good proteins and fats to get the old blood sugar on an even keel.
People often tell me they don’t eat breakfast because they aren’t hungry first thing. The problem with that is that your blood sugar will be playing catch-up for the rest of the day and you are likely to be coasting along on a wave of adrenalin, which can feel quite good in some ways (it’s addictive) but isn’t sustainable. Missing breakfast has also been shown in studies to cause weight gain; my breakfast-convert Stacking Planners almost always report that having the right breakfast prevents cravings later.
My advice is to wait for half an hour or a bit longer until your appetite has woken up, since it takes our ‘hunger hormone’, ghrelin, a while to get going in the mornings, and then eat something delicious which includes a protein. Avocado and/or poached egg on pumpernickel toast, granola with plenty of nuts, seeds, and yoghurt or soy yoghurt plus some berries, sprouted bread with nut butter and all-fruit jam, pancakes with almond flour, desiccated coconut and flaxseed, sardines or beans on toast, and chia jars are all good options. You can see more about breakfast in week one, Breakfast Week, of my book, The Stacking Plan, and in my Breakfast Week vlog.
This cake has lasted several days for me and my two children and has served as breakfast, snack, and after-supper corner-filler; it’s the Chocolate Ganache cake from Deliciously Ella and its main ingredients are nuts and avocados, with added antioxidants from the cacao, and extra benefits from coconut oil. It is dense and moist, and it tastes like brownies – it’s fab.