Healthy Breakfast Recipes
- Thursday, 17 March 2011
Eating breakfast is very important; the size is not an issue, but rather the content. Most important is to ensure it contains complete protein, as this balances blood sugar. The body has been without nutrients for many hours and the sooner upon arising that nutrients are ingested, the better. Suggested protein sources are eggs, preferably organic to eliminate antibiotics and other undesirable chemicals that could be present. Plus, the taste is superb! Two or three eggs give us 12 – 18 grams of protein, a great start for the day. Turkey Sausage Patties (recipe available in Cook Your Way to Health at eatawayillness.com), canned wild salmon, or a combination of legumes and grains as in recipes below are good morning choices. Any whole grain served plain, with butter and salt, and sauteed or steamed veggies, and eggs, boiled, poached, or over easy, is a completely balanced meal. Avocado and/or tomato slices are alternative suggestions to the veggies. Smoothies with whole milk, yogurt, or protein supplement is quick and you can take it with you to work. Add fruits of choice, essential fatty acid supplement, fresh ginger, raw nuts, and/or coconut, to taste. Whole grain or cracked grain cereals, which can be made ahead of time are easy to reheat and serve with whole milk. If using an alternate milk, like rice or almond, serve eggs, legumes, or fish to ensure a complete protein.Get creative with breakfasts – see the gluten-free and dairy-free yummy Split Pea Soup and Corn Meal Muffins below! (from Eatawayillness.com).