Posts Tagged ‘breakfast’

Sow Your Oats

October 6, 2016

Oatmeal is a breakfast staple. We have instant oats, overnight oats, oatmeal bars, and good old fashioned Quaker oats in the iconic cardboard canister.

Oatmeal is a great way to start the day, as it is full of healthy fiber, and protein. Classic toppings tend to err on the sweet side, with fruit, nuts, and brown sugar being the most popular. This can cause spikes in blood sugar, and depending on how much of sweet stuff you are using, it can turn your healthy breakfast into a calorie bomb.

Maybe it’s time to rethink the oats, by creating savory versions that are filling and nutritionally balanced. These taste so good, you might want to consider oatmeal for dinner!

Cookie+ Kate topped thier savory oats with an egg and a pile of greens.savory-steel-cut-oatmeal-recipe

Healthy Nibbles and Bits mixed in peppers and onions before adding white cheddar cheese and topping it with an egg.

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The Full Helping’s mushroom, kale and miso oatmeal has us drooling!

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The Mija Chronicle’s oatmeal has a Thai influence, using peanuts, cilantro and ginger as flavoring.img_80491

Healthy foodie Mark Bittman tosses scallions and soy sauce into his morning oats, as he pursues his goal of eating a vegan diet by day, and carnivorous one by night.

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The Oatmeal Artist uses butternut squash in their take on the concept, as well as other versions on their oatmeal exclusive blog.

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I’m inspired! What will you add to your oatmeal?

Photo: Glasshouse Images

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The Breakfast Club

September 11, 2013

breakfast plate, bacon and eggs, sunny side upFor many years, we have heard that breakfast is the most important meal of the day. It set the stage for healthy eating, recharged our bodies after a 12 hour fast, and prevented us from over eating later in the day, right?

Well, maybe not.

A new report from the American Journal of Clinical Nutrition claims there is no study to support that eating breakfast helps us control our weight. Say what?!!!
Researchers reviewed material from many studies and found that eating breakfast had little relationship to weight loss.

A study from Vanderbilt University compared moderately obese adults who usually ate breakfast and skipped it, against a group who did not habitually eat breakfast and were served a regular morning meal. Both groups were given the same amount of calories per day, and both groups lost similar amounts of weight during a 12-week period of time. It is thought that both groups were given a healthier diet than they usually ate, amounting to more than average weight loss.

The bottom line is that if starting the day with a healthy meal feels good and fuels your body properly, go for it. If you wake up with no appetite, it’s ok not to eat until later in the day. As long as you have sufficient energy to power your morning and make good, healthful food choices throughout the day, it’s ok to eat, or not eat breakfast accordingly.

Confused? Yeah, we are too.

The take-away from all of this? Listen to your body, and do what is right for you.

photo: glasshouse images

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Unrecipe of the Week: Homemade Granola

August 15, 2012

I have never been keen on granola, but once I tried this homemade version, I am hooked!

Since discovering the high iron content of dried fruits and nuts, I was inspired to whip up another batch tonight.  It is quick and easy, and has none of the additives found in the store bought versions.  It does pack some calories, so use it as I do: as a topping for plain Greek yogurt and fruit.

Here is the ultimate “unrecipe”. Use this as a guideline and tailor it to suit your taste.

Homemade Granola:

Mix together 2 cups of old fashioned rolled oats (dry oatmeal), 1 cup unsweetened flaked coconut, 1 cup of slivered almonds, ¼ cup vegetable oil, and about ¼ cup of honey. Stir to coat and pour onto a cookie sheet. Bake at 350 degrees, stirring often until golden brown. This should take about 30 minutes. Watch it carefully: it goes from brown to burnt quickly!

Remove the granola from the oven and allow it to cool slightly. Add diced dried fruit to taste. I used a combination of figs, apricots and cranberries. Dried cherries could be a nice addition too. You can also add some additional nuts, such as cashews or pecans. Sprinkle with a little brown sugar to sweeten, and mix well.

Store the cooled granola in an airtight container and enjoy!


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