Breakfast of champions?

So GF breakfasts are...um...different. When I started college, no fail, I had a bagel every morning for breakfast. Then, as I matured into my 20s :) I switched to wholesome granola and yogurt. Wow, how I miss that. I have not tried oats yet, and I must say that GF granola is just not that great. Besides, I find i'm not into sweets at 3:45 am, or whatever UNGODLY hour I have to wake up and eat breakfast. Oh how I wish I could be one of those people who strolls into the day with just coffee, and then makes a breakfast stop at around 8 am. Nope. I need to eat ASAP in the am. I wonder if that will cramp my socializing style as a resident. So much of thier day revolves around food, it's really unbelievable. Sorry to burst your bubble, but figuring out the cause of Ms J's thrombocytopenia is far less important than that gooey jelly roll. But I digress... What have I been eating for breakfast this rotation? One word... Cholesterol. Pretty much pure Cholesterol. Eggs, a Clementine and Shrimp. For whatever reason, I settled on this combo a few weeks ago and haven't been able to let go. It's just the right combo of salty and sweet for me, and it really tides you over. I hope my lipid panel will understand. I eat fiber too. that helps...



Click this pic by Kalyn's Kitchen to see a version of cocktail sauce I try. I usually am lazier and simply squirt ketchup, lemon juice and horseradish into a bowl. Sometimes, I even just use horseradish mustard or this sweet & sour sauce recipe when I have a batch handy.

Sweet and Sour Sauce

1/2 cup brown sugar
1/2 cup cider vinegar
4 tablespoons ketchup
3/4 cup pineapple juice
2 teaspoons cornstarch