Breakfast: Make it happen!

Today’s fast-paced lifestyle means that more and more people are skipping meals. The meal that tends to be skipped most often is breakfast. But was your grandmother right? Is breakfast the most important meal of the day? Absolutely, and here’s why.

Breakfast is important for many reasons. It not only sets the tone for making good choices all day but also helps with energy levels, blood sugar control, nutrient status and weight control.

Did You Know?

Since morning appetites tend to be small, some people skip breakfast as a ‘no hunger’ method of calorie control. Scientific evidence, however, continues to show that kids and adults who skip breakfast are much more likely to become overweight or obese.

No Cooking Necessary

Don’t skip breakfast just because you’re in a hurry and don’t have time to cook. There are lots of quick ways to get the nutrition you need first thing in the morning.

Here are some ideas:

  • Grab a handful of nuts and a banana on your way out the door. Enjoy them with a latte!
  • Top some crispbread with a tablespoon of peanut, almond or hazelnut butter. If nut butters aren’t your thing, a slice of low-fat cheese and an apple will make a well balanced and healthy breakfast to go.
  • Grab a portable container of yogurt and enjoy it with a piece of fruit.
  • Mix up your favourite cereal, dried fruit and nuts and divide them into individual plastic bags at the start of the week. Add a glass of milk and you have a portable breakfast with all four food groups! 
  • Enjoy a healthy homemade muffin or breakfast bar. These can be baked and frozen in batches, and defrosted overnight in the refrigerator. 
  • Don’t forget, healthy habits can become your habits. All you need is a little bit of creativity and some planning ahead.

Super Fiber Muffins

Makes 12 muffins (or 40 mini muffins)

  • 3 cups Low-Fat Bran Muffin Mix, loosely packed
  • 1 ¼ cup water
  • 1 large banana, ripe, mashed
  • 2/3 cup figs (moist ones preferred), chopped
  • 2/3 cup pecans, chopped, and 12 additional pecan halves (40 if making minis)
  • 1/3 cup ground flaxseed
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg

Mix the muffin mix, water and mashed banana in a large bowl. Add figs and stir. Add pecans, flax and spices. Spoon into lightly sprayed muffin tin and top each muffin with a pecan half. Bake at 180°C (350° F) for 20–22 minutes (15 minutes for mini muffins). Cool. Store in an airtight container or freeze. Enjoy with a piece of fruit and a glass of milk, and feel good about yourself!

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