According to Dr. Alan Christiansen N.D. (the author of “Adrenal Reset Diet”, and Thyroid Specialist), having protein in your breakfast will set the day of cortisol level since the all day long roller coaster ride of cortisol level (blood sugar) often caused by never ending stress and many other factors. Are you waking up 1-3 AM and difficulty going back to sleep? The chances are your sugar is “crashing LOW” at the middle of the night. Since taking protein shake every morning or eggs (many people have sensitivity to eggs but just not knowing it) is so boring, and not many people can eat nitrate free sausage and bacons everyday, I have been searching protein breakfast recipes for a while. One of my patients grew up in southern India introduced me this recipe. I am so glad lentils do not contain gluten! You can make this breakfast at home very easily by making this batter which last for one week in the refrigerator. We, American (or like me, Japanese but live in U.S. for more than 30 years) knows lentil will be used only in soup. Very boring! Here’s her recipe: 1 cup total of Chana Dhal (chick pea) + Moong Dhal (split green lentil) + Masoor Dhal (orange colored lentil) mix, rinse a few times a night before and soak over night. Drain the 1/2 of liquid and mix the lentils using the food processor or a blender. I use NutriBullet and store the left over using the large shake container. Add 1 tsp of sea salt or himalayan salt + 1 heap tbsp of fresh minced ginger + 1 heap tbsp of minced sweet onion and dash of cayenne pepper. Add water to get the desired consistency of batter and make the way you make pancake. Easy enough? You will get the desired protein as your breakfast. You can buy lentils at the local Indian Market or online very inexpensively and three bags of lentils will last for a long time.
I enjoy eating this breakfast with magic green sauce (avocado sauce) to increase the more flavor and protein level.
