The Importance of Eating BreakfastPosted on: May 7, 2012Categories: LiveWell 24/7
Breakfast, as you may know, is the most important meal of the day. If you and your kids regularly skip breakfast in the interest of saving time or getting a few more minutes of sleep, remember that eating a wholesome, nutritious morning meal will probably save you time in the long run. By recharging your brain and your body, you’ll be more efficient in just about everything you do. Interestingly, studies show that kids who skip breakfast are tardy and absent from school more often than children who eat breakfast on a regular basis. Preparing a good breakfast can be as quick and easy as splashing some milk over cereal. Some people skip breakfast in an effort to lose weight, but the practice is more likely to cause weight gain than weight loss. Skipping breakfast is strongly linked to the development of obesity. Studies show that overweight and obese children, adolescents, and adults are less likely to break the fast each morning than their thinner counterparts.
Need ideas for healthy breakfasts?
Mediterranean Breakfast Pitas:
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped onion
- 1 cup egg substitute
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped
- 1/2 cup torn fresh baby spinach
- 1-1/2 teaspoons minced fresh basil
- 2 whole pita breads
- 2 tablespoons crumbled feta cheese
- In a small nonstick skillet coated with cooking spray, cook and stir red pepper and onion over medium heat for 3 minutes. Meanwhile, in a small bowl, whisk the egg substitute, salt and pepper. Add egg mixture to skillet; cook and stir until set.
- Combine the tomato, spinach and basil; spoon onto pitas. Top with egg mixture and sprinkle with feta cheese. Serve immediately. Yield: 2 servings.
Nutritional Facts 1 pita equals 267 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 798 mg sodium, 41 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.
– Mediterranean Breakfasts
- 1/3 cup apricot preserves
- 3 cups sliced strawberries
- 2 cups low-fat vanilla yogurt
- 1/2 cup low-fat granola without raisins (such as Kellogg’s)
- 2 tablespoons slivered almonds, toasted
- Place apricot preserves in a medium microwave-safe bowl, and microwave at high for 10 to 15 seconds or until preserves melt. Add strawberries, and toss gently to coat.
- Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving with 1/3 cup strawberry mixture. Repeat the layers with the remaining yogurt and strawberry mixture. Top each serving with 2 tablespoons granola and 1 1/2 teaspoons almonds. Serve immediately.
– Cooking Light