You’ve heard it before – eating breakfast is the most important meal of the day!
Why so important?
First it gives you energy. Especially if you’re working out. You should always eat something a little while before working out.
Secondly, it helps control your appetite. If you starve yourself until lunch chances are you’re going to over-eat on foods that aren’t as nutritional.
Most people pass up breakfast because they don’t want to take the time to cool. But in today’s world – you don’t have to cook a huge breakfast!
There are many breakfast cereals that are nutritionally balanced and not loaded with sugar. They’re also high fiber which helps you feel full longer.
Some of those are oatmeal, Kashi cereals, All Bran, and Fiber One. Read your nutrition labels, choose something with at least 5 grams of fiber per serving and low in sugar.
One of my favorites is yogurt mixed with granola and berries. Quick and easy and sustaining.
Have time to cook – fix a veggie omelet or toast a whole wheat or whole grain muffin.
You can also prepare dishes in advance.
One of my favorites is Cranberry Cinnamon Bran Muffins.
– 1 cup wheat bran
– 1/2 cup 100% Bran cereal such as All Bran
– 1/4 teaspoon salt
– 1 cup skim milk
– 1/2 cup boiling water
– 1/3 cup sugar substitute (I use Stevia which requires a lot less – 2 packages)
– 1 cup dried cranberries
– 1 egg
– 1 1/4 cups whole wheat flour
– 1/4 cup canola oil
– 1 1/4 teaspoons baking soda
– 1 teaspoon ground cinnamon
1) Combine the cereal, wheat bran and salt in a bowl. Add the boiling water and stir well. Then stir in the cranberries and milk and set aside.
2) In another bowl whisk the egg, sugar, and oil together. Stir this into the bran mixture.
3) Preheat the oven to 375 degrees.
4) In another large bowl, mix the flour, cinnamon, and baking soda together. Then pour the bran mixture over the flour mixture and stir just enough to combine them.
5) Divide the batter into 12 muffin cups (lined or greased).
6) Bake for 20 minutes and test with a cake tester.
These will store for 2 days at room temperature or you can freeze them for about a month. If it’s hot weather, refrigerate them.
These are low-fat and high-fiber. They work great for a snack or eat with yogurt for breakfast!