How to Lose Weight Eating a Healthy Breakfast https://youtu.be/3thL2Ju4pH8
I am going to challenge you to eat a healthy breakfast every day for the month of February.
Why should you eat it?
-Breakfast is the most important meal of the day. Breakfast provides you with the energy and nutrients that lead to increased concentration in the classroom.
-Studies show that breakfast maintain a healthy body weight.
-Hunger sets in long before it’s time for lunch, but because it’s not convenient to eat properly, many people who have not eaten breakfast snack on foods that are high in fat and sugar.
-People who skip breakfast are unlikely to make up their daily requirement for some vitamins and minerals that a simple breakfast would have provided.
-Breakfast provides energy for the activities during the morning
Pick 2-3 foods, including at least one from each of the following food groups:
-bread and grain (i.e.cereal, toast, muffin)
-milk and milk product (i.e. low-fat yogurt, low-fat milk)
-fruit or vegetable group (i.e bananas, apples, carrots)
Pick up portable breakfast items when at the grocery store. You should buy foods like fruit, low-fat yogurt, whole grain breakfast bars, or granola bars for those mornings when you have to eat breakfast on the go.
Make an omelette! You can shorten preparation time by chopping up your vegetables ahead of time.
You can fix and consume a healthy breakfast in 15 minutes or less.
Plan ahead to eat breakfast. Decide what you are going to eat for breakfast before the next morning.
1. Vegan French Toast (Grab a couple slices of the toast and top it with fresh fruits for a satisfying breakfast Calories 110)
2. Egg and Canadian Bacon English Muffin (This packs on 30 grams of protein, jumpstarting your metabolism Calories 394)
Try my Favorite Recipes
Savory Bread Strata
-1/2 pound (about 1/2 loaf) whole-wheat bread, preferably day-old, sliced 1/2 inch thick
-2tablespoons olive oil
-2 red bell peppers, seeded and thinly sliced
-1 medium yellow onion, thinly sliced
-2 cloves garlic, finely chopped
-1teaspoon chopped fresh thyme leaves
-1 1/2teaspoons kosher salt
-1/2teaspoon plus 1/8 teaspoon black pepper
butter for the baking dish
-1cup (4 ounces) grated Gruyere
-4 large eggs
-2cups skim milk
Heat oven to 350° F. If the bread is fresh, place it on a baking sheet and transfer to the heating oven until lightly toasted, about 10 minutes.
Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, for 10 minutes. Add the garlic, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook for 1 minute. Remove from heat; set aside.
Butter a 2-quart casserole and place it on a foil-lined baking sheet. Place the bread in the prepared dish, overlapping the slices slightly. Spread the pepper-onion mixture over the bread. Sprinkle with 1/2 cup of the Gruyère. In a large bowl, lightly beat the eggs, milk, and the remaining salt and pepper. Pour the egg mixture over the layers in the casserole. Sprinkle with the remaining Gruyère. Bake, uncovered, until the strata is puffed and browned, 30 to 40 minutes.
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