LDS Hospital Registered Dietitian Ali Spencer says healthy back to school breakfasts can be made in a snap. Breakfast is essential for both kids and adults to help regulate energy levels and hunger throughout the day. So many times breakfast gets pushed aside because there just isn’t any time.
When building your breakfast, think about balance. Include foods that are going to provide both protein and carbohydrates. Also, to speed things up, try using foods that you can make ahead that can be served cold or reheated easily.
Here are some ideas:
- Yogurt Parfait: unsweetened yogurt, honey, granola or other cereal, and fruit.
- Breakfast Quinoa: Mix cooked quinoa with milk or milk alternative and your choice of seasonings (cinnamon, cocoa powder, honey, etc.), nut butter and dried fruit (blueberries, mango, coconut, etc.). Heat it up or eat cold. Make one big pot of quinoa and store it in your fridge for breakfasts all week.
- Peanut Butter Toast with Fruit: Toast some whole wheat bread or English muffin and top with peanut butter or alternative. Have with a piece of fruit or add cinnamon and top with sliced apples or bananas, or try sliced strawberries.
- Scrambled Egg Cups: Bake your scrambled eggs ahead of time using a muffin tin. Whisk together eggs, vegetables (zucchini, peppers, spinach, onions, tomatoes, etc.), low fat cheese or Canadian bacon, and a little bit of water. Pour into greased muffin tins and bake for about 30 minutes. Keep them in the fridge for up to a week (or freeze them) and microwave for a quick easy breakfast.
Head to http://www.ldshospital.org/healthyliving for more ideas one how to live a healthy life.
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