Fellow parents who do biomed, or are familiar with Martin’s diet, like to ask me what Martin eats for breakfast. Deep in our psyche sits a notion that breakfast, especially a kid’s breakfast, must involve cereal, porridge, toast, muffin, eggs, and milk or yogurt, and we seem to have trouble fathoming breakfast for a kid who eats none of those except eggs, which he really doesn’t like.
My idea of “breakfast foods” has expanded in our seven years of biomed. I decided to snap pictures—I know I’m not much of a food photographer, especially when I have only five-to-seven seconds before Martin sits and starts eating—and assemble a breakfast post.
Without further ado, I present seven samples of Martin’s breakfast:
Fritters are always a popular choice. These were made with leftover spiced red beans, flattened and fried. The fritters are joined by pineapple and a green smoothie of cashew milk, coconut yogurt, dates, banana, peanut butter, and spinach.
Weekend extravaganza. In order, bottom to top: rice toast, fried potato slices, egg over-easy, turkey bacon, avocado, and porcini mushroom salt. I love my fancy salt infusions. This meal was too complicated. Adrian loved the concoction. Martin was kind of—meh.
Simple weekday breakfast. Leftover Mexican-style beans wrapped in almond-flour tortillas and fried. The smoothie is cashew milk, cashew yogurt, matcha green tea powder, and a handful of salad greens.
More fritters, this time zucchini and egg with carrot greens. The smoothie is coconut milk, dates, spinach, and moringa powder.
Hands down, Martin’s favorite breakfast food is smoked salmon. Now that I’ve learned that freezing below -10 degrees Fahrenheit for a few days renders the fish safe (in terms of parasites), I’ve allowed salmon back on the menu. Here is is served with sweet potato hash browns. The smoothie is cashew milk, coconut yogurt, banana, almond butter, and spinach.
Not the prettiest picture! But probably Martin’s second-simplest breakfast entrée (after smoked salmon with olives): banana halved lengthwise, rolled in almond-flour tortilla with peanut butter and cacao nibs, and fried.
If I want to make sushi for breakfast, I will make sushi for breakfast. Here, I packed the short-grain rice into a silicon “mini-donut” mold, filled the middle with mashed avocado, then wrapped the packet in nori seaweed and sliced salmon, then rolled the still-exposed rice in sesame seeds.
This was prepared most for Adrian (Saturday morning, pre-gym) and made him much happier than it made Martin. Bacon and vegetables under a shredded sweet potato fritter, topped with fried egg. I absolutely detest cooking pig meat. Few things make Adrian happier than bacon.
This is unusual, thrown together when we were running late. On the plate are almond-flour English muffins with a thin coating of maple butter. The smoothie is coconut milk, kale, banana, and avocado.
Pretty self-explanatory, for a change. Turkey bacon accompanied by fried potatoes with carrot greens. The smoothie is coconut water, avocado, raspberry, and lucuma powder.
That pesky salmon again! This time with a side of garlic broccoli. The smoothie has almond milk, coconut yogurt, leftover white beans (really), matcha green tea powder, frozen banana, and salad greens.
Salmon. It is a lot of salmon. Fried potato and sweet potato with rosemary. Black-rice toast. The smoothie is coconut water with pineapple, banana, mango, and avocado.
This was a plate I assembled last week while we were traveling in England. The breakfast comprises cold shrimps, pineapple, and red lentils with vegetables. In the wooden spoon are Martin’s breakfast pills. In the smaller glass is his morning “herx water.”