My ideal breakfast is served at a diner: coffee, eggs, hash browns and toast. But can you feel healthy about it –as your conscience (n) –> vegan? You could pack in sugar in the raw, sea salt, and organic peppercorns in the requisite grinders; likewise from a cooler you could pull jars of rBGH-free half and half, real butter, and organic ketchup if you’re inclined. But what about what’s served on the plate?
A disclaimer: let’s define eating to mean the consumption of nutrition and avoidance of toxin. That precludes genetically modified organisms, irradiated produce, chemical pesticides, trans-fats, corn-syrup, HFCS, etc. The expression “natural” has been co-opted by Big Agra, but no longer can detractors say that “organic” doesn’t mean anything.
I’m omitting the optional meats: ham, bacon and sausage links for the obvious reasons; free-range, grass-fed, single-animal slaughtered efforts notwithstanding. Enough said.
Empty calories like juice are out as well, unless it’s freshly squeezed for your glass.
And let’s presume too, we’ll be asking the cook to stir some onions and peppers into the hash browns, for at least a little green.
Before we leave the subject of condiments, there a three non-perishable items it might be worth bringing with you to the diner. 
For your toast: corn-less fruit preserves, unheated honey, and if you’re planning to add pancakes, grade-B maple syrup. The diner variety syrup, and any portion-size pre-packaged confection are apt to be entirely corn syrup and HFCS.
If the price of your breakfast starts at $3.80, it’s unlikely your local diner can afford the healthy food supplies you are able to ferret from your grocer. It’s become enough of a feat to stock them at home. Let’s see: eggs from vegetarian-fed cage-less chickens, organic potatoes, whole-grain bread. All these hyphens concatenate into a value meal priced more like a dinner entree. And there’s probably no chance a typical diner can spring for fair-trade organic coffee beans.
Economists point to America’s relatively level cost of living. Progressive analysts address the subsidies which keep commodity prices artificially low. Others decry the need for society to address the real costs which cripple our unhealthy system. From the consumer’s point of view, the cost of real nutrition has suffered a hyperinflation to put it beyond our reach, eating out or in.
NOTES:
1. Here’s that recipe for organic catsup:
3 cups canned organic tomato paste
¼ cup whey (liquid from plain yogurt)
1 Tbls sea salt
½ cup maple syrup
¼ tsp cayenne pepper
3 cloves peeled & mashed garlic
½ cup fish sauce fish sauceMix together in a wide-mouth glass jar, leave at least an inch below the top and leave it at room temperature for 2-3 days before putting into the refrigerator. Recipe makes a whole quart.
2. An optimum juice concoction:
1. Beetroot
2. Celery
3. Carrot
4. Apple
5. Ginger
3. Three lists:
Foods to buy organic:
Meat, Milk, Coffee, Peaches, Apples, Sweet Bell Peppers, Celery, Nectarines, Strawberries, Cherries, Kale, Leafy Greens, Grapes, Carrots, Potatoes, TomatoesFoods that don’t need to be organic:
Onions, Avocado, Sweet Corn, Pineapple, Mango, Asparagus, Sweet Peas, Kiwi Fruit, Cabbage, Eggplant, Papaya, Watermelon, Broccoli, Sweet PotatoesGMO crops:
Soybeans, Corn starch, Canola oil, Sugar beet, Rice. Watch list:
Wheat, Potatoes.
