This morning for breakfast, I was in the mood for a Belgian waffle, so I headed straight to Claire’s Pantry, of which there are several, fortunately, in the greater Seattle area. To me, the perfect Belgian waffle is fresh from the waffle-maker and crispy and golden on the outside while soft on the inside. Although others may delight in covering it with strawberries and whipped cream, I prefer the traditional butter and syrup. Ideally, I would have a sausage patty on the side, but this morning I opted for bacon and a scrambled egg. Every mouthful of the waffle was amazing, and the whole thing was just the right portion to satisfy but not stuff me.
Along with the waffle, I ordered a glass of fresh-squeezed orange juice, which I rarely ever do, even with breakfast. The reason? Because juice was always a huge no-no on any diet I ever went on, particularly low-carb diets. Yet 100% orange juice with the pulp is full of natural vitamin C. While food experts say that a whole fruit is more nutritious and satisfying than juice because it contains all of its original fiber and takes time to eat, they concede that juice with the pulp is a close second.
The diet industry, however, gives many vegetables and fruits, particularly fruit juice, a bad rap. After a year and a half of “not dieting,” I still associate orange juice with carbs and calories.
If you don’t have a history of dieting, there’s no way you could understand why I routinely eat chocolate and potatoes—even bigger dieting no-nos—and yet hesitate to drink orange juice. Just goes to show you how brain-washed I became.
But today, I splurged on the smallest glass of juice available, which was probably 10 ounces, shared it with my husband, and savored every succulent drop.