Lately, many nutrition-minded articles rant on and on about eating breakfast..."most important meal of the day," "gives you energy," "boosts metabolism," blah blah blah. Formerly a dissenter, I'm becoming convinced. For the past 3 weeks I've had a good - yet small and relatively calorie-conscious - breakfast. I'm living proof it does make a difference in the day - no more homing in on the closest available food!
Some of my favorite light, healthy breakfasts include:
- an egg and a piece or two of good-for-you toast. (Good-for-you toast means something that usually says "high fiber!" or "low fat!" on the label, and speaks of grains and no high-fructose corn syrup.)
- a homemade egg mcmuffin - really easy if you keep some thin-sliced deli ham on hand. Toast the English muffin while you quickly fry the egg in the tiniest bit of butter or margarine; then for just a few seconds, after you gently lay that egg on the toasted muffin, hit the ham with some heat in the same skillet to warm it.
- fruit/yogurt/granola parfait - a great way to get your fruit, calcium, and some grains in one yummy treat. Plain, lowfat yogurt doesn't get in the way of the fresh fruity taste. Sometimes I skip the fruit and just have a yogurt/granola sundae.
- and my on-the-run favorite: two Eggo Nutri-grain low-fat waffles spread with about a tablespoon of crunchy peanut butter. An easy take-along.
Soak 1 cup oatmeal in 1 cup buttermilk. If you don't have buttermilk, put a generous splash of vinegar in the bottom of your glass measuring cup, then fill to the one cup line with milk. Voila! Instant buttermilk. Either old-fashioned or instant oatmeal will do. Instant can be used right away - but may not give the same rustic texture. If you use old-fashioned oatmeal, soak in the milk for at least an hour - up to overnight.
Mix together 1/4 cup flour, 2 Tablespoons sugar, 1 Tablespoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon cinnamon. Optional here is the addition of 1 Tablespoon flaxseed - it will punch up the nutty flavor, and who doesn't need a little more omega-3! But the recipe will work out just fine without it.
After the oatmeal has soaked, add it to the dry mixture, along with 1 egg and 1 Tablespoon of melted butter. Mix thoroughly.
They're ready for the lighly-buttered griddle! Set the temp around 325 and you can use a large-size ice cream scoop to keep them somewhat uniform. This recipe makes about 10 medium-size flapjacks. Flip when bubbles start to break on the top. Enjoy with butter, syrup, or as T likes to do: chunky peanut butter AND syrup!