I used to hate breakfast. I never had the time for it and even if I did I told myself skipping the first meal of the day was an easy way to cut out calories. You’ve probably heard this all before. Breakfast, as the saying goes, is the most important meal of the day. It basically sets the tone for the next twelve hours.
I’ve learned over the last year that in just a few minutes I can make breakfast. It’s as easy as mixing a high fiber cereal like Optimum’s Blueberry Cinnamon with a cup of Greek yogurt and a handful of berries or toasting a slice of Ezekiel's Sesame bread with almond butter and banana slices. And of course there are protein bars (though I am keeping those at minimum these days). Some days, especially on the weekends, when I have a little more time I love toast and a simple white egg omelet or steel cut oatmeal and yogurt.
Recently I’ve stumbled across Ancient Harvest’s Quinoa Flakes –a very easy to make hot cereal. Quinoa is one of those super health foods. Boil some water on the stove, mix in the flakes, and in a few minutes you have breakfast. It’s low in sugar with a little more than 4 grams of protein, 2 grams of fiber, and 2 grams of fat (zero saturated fat) along with 131 calories per serving. It’s not a bad start to breakfast.
I’ve tweaked a recent recipe for quinoa porridge in the April issue of Natural Solutions and it’s quickly becoming a favorite option for breakfast. I add half a Granny Smith apple to a cup of water. I then let it boil and add in a 1/3 cup of quinoa flakes with a little cinnamon and nutmeg. The quinoa cooks for about 90 seconds and after leaving it to cool for just a bit, I then mix in about a teaspoon of honey and a tablespoon of walnuts. The final bowl comes out to about 275 calories, 7 grams of fat (less than a gram of saturated fat), and about 8 grams of protein. With a cup of skim milk on the side breakfast is a go.