My favorite breakfast is 2 toasted brown rice and raisin bread slices (one side with almond butter and the other with a sprinkle of cinnamon). Whole Foods' brand of almond butter mixes very well if you get the chunky version. I also use liberal amounts of butter (the only dairy I can tolerate). I don't really follow any type of carbo, fat or protein ratio, but I try to include all of them in all of my meals and snacks to keep the blood sugar on an even keel.

Oddly, I seem to have much less gastrointestinal stress since I switched five years ago to eating gluten-free, wheat-free, soy-free, dairy-free (except butter), and no refined-sugar or white/wheat flour. I know I must sound like a freak, but I wouldn't go back to eating how I used for anything because I feel so much better. Of course, I was tested and found out I had a lot of food allergies and when I do cheat, I really pay for it. But, my tummy is so much better

BTW, fultzie, go blue! (my alma mater!)