Quick Breakfast Carbs

Lack of time and a slumbering appetite are probably the most common reasons people skip breakfast.

But according to area dietitians, your mom was right. Get up a little earlier or pack a morning meal for later, because breakfast not only gives your metabolism something to do (like start), but it's a prime opportunity to consume whole grains, fruit, dairy products and vitamin C.

"Breakfast is an important meal to break the fast from overnight," said Diane Swaney-Smith, RD at Aurora's Mercy Center. "Your brain needs glucose, and food is the best fuel to provide it."

And if you're trying to lose weight, skipping breakfast can actually hinder your efforts.

"Studies have shown that people who skip breakfast are more likely to binge later in the day," said Jackie Caul, RD at Elgin's St. Joseph Hospital, while those who eat at least three meals a day tend to eat fewer calories overall.

If you suffer from a sluggish morning appetite, though, fear not.

"There's no rule that says eating breakfast has to be the first thing you do when you get up," said Linda Ber, RD at Condell Medical Center in Libertyville. Instead, pack a morning snack to eat in the car or at work.

"Breakfast can be any time before lunch," Caul said, "even if it's a little snack, so that by lunch time you're not starving."

Ideas for quick breakfasts on the run include a bagel or English muffin with peanut butter, low fat yogurt and fruit, and whole grain muffins.

Caul suggests keeping a supply of individually wrapped muffins (try the low fat version below) in your freezer, "so if you're running late, you can just grab a muffin for a late breakfast snack."

If you've got a few minutes to spare, suggestions range from the traditional cold cereal with fruit to egg white omelets with fresh veggies and a dab of salsa.

"Including a little protein can help you become more alert, and it also helps prevent mid morning hunger," Phillips said.

Low Fat Blueberry Bran Muffins

  • (compliments of Motts Apple Sauce)
  • 1 cup all-bran cereal
  • ½ cup skim milk
  • 1 and ¼ cup unbleached flour
  • 2 and ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 2 Tbs. canola oil
  • ½ cup apple juice
  • ½ cup natural apple sauce
  • 1/3 cup molasses
  • 1/3 cup sugar
  • 1 egg or ¼ cup egg substitute
  • 1 egg white
  • ½ cup blueberries dusted with flour
  • Preheat oven to 400 F. Line a 12-cup muffin pan with paper liners or spray with cooking spray. Combine milk and bran in a small bowl and allow to soak for 5 minutes. Mix dry ingredients in a large bowl. In a separate bowl, blend oil, juice, apple sauce, molasses, sugar and bran mixture. Mix well and add egg and egg white. Mix well and fold in blueberries. Add blueberry mixture to dry mixture; stir until moistened. Fill muffin cups ¾ full. Bake 20 to 25 minutes. Allow to cool 20 minutes. 160 calories, 3 grams of fat per serving (17%).

    © Copyright 1994 Paula Lauer

    [Up]
    Hosted by www.Geocities.ws

    1