This is a challenge that’s been getting some attention, and it’s worth having fun with!

You’ll get more fiber, eat less processed foods, and it supports your healthy gut microbes. Of course, having a healthy gut influences the rest of the body, improving digestion, energy, mood, sleep, and just plain feeling good.

I didn’t used to eat breakfast, as part of an intermittent fasting regimen. Now, I eat a hearty breakfast and eat again when I feel hungry in the afternoon. Letting hunger drive your eating, and then eating slowly and chewing well until satisfied, makes a difference.

That’s often it for the day. No dinner, and it makes intermittent fasting easier.

I do know the experience of overeating because the taste of something is so satisfying. I’m working with that. Also, I used to have a leaky gut and started working to improve my gut health in 2007, so it’s been a focus for a while.

Here’s what I’ve been eating for breakfast, with minor variations:

The organic sprouted rolled oats came from Wheatsville, an Austin food coop. They cook in 5 minutes, although I changed the proportions to 1/3 cup each of boiling water and oats and immediately turn the heat down to as low as it goes.

Add to that coconut milk yogurt, pecans, dried cranberries, beautiful organic blueberries, flax seeds, hemp seeds, maple syrup, and 5 spices (Ceylon cinnamon, nutmeg, ginger, orange peel, and allspice). While the oats are cooking, add everything else to a bowl. When the oats are done, add to your bowl and stir well.

Voila! 13 plants, from Wheatsville, Costco (the pecans and maple syrup aged in bourbon barrels!), and HEB, our beloved Texas chain that does so much for Texas communities in crisis from disasters and Texas public schools.

Really, it’s pretty simple: a whole grain, nuts, seeds, berries, yogurt, a natural sweetener, and spices. Have fun improvising on that!

Next up, a veggie curry served over quinoa.

Can I consume 30 plants in two meals in one day? Stay tuned!