The Anchoress
The only time I ever lost weight on vacation was on a trip to Ireland, where we stayed at different B&B’s almost every night. The “big Irish breakfast” was wonderful, every day, and we ate it all – cereal or porridge, black bread with butter, yogurt with berries, eggs, sausage, bacon, potatoes and fried tomatoes and lots of coffee with cream. It would keep us quite filled and energetic until supper (I don’t believe we ever ate lunch, although we took a break each day for a Guinness and some days for gelato), and supper was fairly light – a bit of fresh fish and veggies or the like.
Seems that sort of breakfast helps in weight loss:
Researchers have found a possible way to overcome the common problem of dieters eventually abandoning their diet and regaining the weight they lost. Eat a big breakfast packed with carbohydrates (“carbs”) and protein, then follow a low-carb, low-calorie diet the rest of the day, the authors of a new study recommend.
Yes, that’s pretty much how it went in Ireland, and we noticed that it was rare to find chubby people over there.
Here in America it’s all so fast-paced. Hard to take the time to put together a big breakfast, so we snatch a bun or a roll with butter and a cup of coffee, or a nutri-bar and we run – and all day we’re trying to catch up with what we need. I have noticed that on days where I take the time to add an egg and a piece of rye toast to my usual yogurt/granola breakfast, the whole day feels better, and – on the rare occasion that I have all that plus oatmeal – I’m even more energetic.
It’s just the rousing oneself out of bed even earlier, “just for breakfast” that makes it difficult.
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