With all of the new changes in 2013: new office location, new website, new logo… I figured I’d spice up my blogging too! Healthy Hearts is partnering with FLIP to promote a weekly Foodie Program. I’ll be trying a new recipe weekly, and encouraging readers to try the recipe, as well. FLIP will be rewarding those that try the weekly recipes with contests and prizes… and just for signing up for the Foodie Program you’ll get a yearly subscription to Top Chef University’s Cooking Classes (a $200 value) for free. Hurry…sign up here and follow along!
….and now onto the nutrition & cooking!
Did you have breakfast this morning? I hope so.
Eating breakfast gets your metabolism going, and stabilizes your blood sugar. Consuming nutrients first thing in the morning improves our mood, memory and cognitive functioning for the day ahead. Trying to lose a few lbs? Repeated studies show that those who eat breakfast are slimmer than those who don’t, and people who lose weight are more likely to keep it off if they eat breakfast. WebMD also explains that people who eat breakfast every day are less likely to develop type 2 diabetes, or gain fat around their tummy.
Sign me up for breakfast! I’m not aware of too many people who desire a tire around their midsection. 🙂
So what’s the best breakfast choice?
- Anything is better than nothin’
- Eat what you like… if you don’t enjoy Greek yogurt, stopping forcing it down. Look forward to your breakfast meal, and savor it.
- A good mixture of protein, fats and carbohydrates is ideal
What does this dietitian eat for breakfast? I’m pretty predictable.
Here are my favs:
- 0% Greek Yogurt (Fage, Chobani, or Trader Joe’s) with whatever toppings I’m lovin’ that day (dried cherries, freeze-dried banana, slivered almonds, frozen/fresh fruit, honey, flaxseed, etc.)
- Oatmeal: steel-cut with toppings. None of those instant packets with crazy amounts of added sugars (or fake sugars) allowed 🙂
- On-the-go: pre-packaged trail mix from TJ’s, low-fat chocolate milk, or apple with pb
I usually make oatmeal right before I’m going to eat it, either on the stove-top or via microwave. I thought I’d try something new this time around: crockpot oatmeal.
What’s better than putting all of the ingredients in the slow cooker, going to bed, and awaking to a house smelling of cinnamon apple oatmeal? Absolutely nothing.
- 1.5 cups skim milk
- 1.5 cups water
- 1 cup whole grain (steel-cut) oats
- Apples, dark brown sugar, butter, cinnamon, vanilla extract, nutmeg, milled/ground flaxseed, kosher salt, dried fruit (raisins, cranberries, cherries), chopped nuts (walnuts, almonds, pecans)
I added 3 apples, 3 T brown sugar, 1 tsp cinnamon, ¼ tsp vanilla extract, dash of nutmeg, dried cherries, and slivered almonds to this batch. I finished my bowl of cooked oatmeal with more dried cherries and freeze-dried banana slices.
Combine desired ingredients in slow-cooker. Cover and cook on low for 7-8 hours (overnight).
I enjoyed a bowl this morning, and packed up the rest into Tupperware containers for my weekday breakfasts. Breakfast planning is complete for the week…some weight off my shoulders.
Have a healthy week!
and don’t forget to sign up for FLIP Foodies Program.