Is Breakfast The Most Important Meal Of The Day?

Is Breakfast The Most Important Meal Of The Day?

 

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The idea that breakfast is the most important meal of the day is such a well-trodden trope that few of us even question it anymore. It seems to make sense on a basic level: the food we eat in the morning has got to be good, because it’s going to power us through the day…

Well if that’s the case, then why do we bother to eat lunch?

Breakfast can’t power us through the day, but it can give us a good start. Does that make it more valuable, worthy of a title such as the most important meal of the day? Not really – each meal is equal.

Of course, that doesn’t mean that breakfast isn’t important in and of itself. It’s just not beneficial to treat it as the be-all and end-all of nutrition. Get it right and it’s a good way to begin, but you’re going to have to continue the trend of good eating through lunch and dinner too.

Keeping this in mind in the midst of morning chaos before the school run is worthwhile, not least for saving yourself a little of the stresses that sink upon our shoulders as busy Moms. There’s no pressure on you to crack into the best of your recipes and whip up gourmet-style food every morning. It’s tempting to think this is necessary, as that often-sounded bell of “most important meal of the day!” clangs in your ears. But as has been pointed out, that’s not the case, so why not give yourself a second to breathe with these options?

Low-Prep Breakfast Options To Consider

There’s something about a bowl of cereal that just screams “morning!” to us, and your kids will grow up thinking the same thing. It’s important to ensure you find a nutritious cereal such as those made by Organic Life HQ rather than one that is coated in sugar. The sugar content of some cereals marketed to children is completely terrifying, so be read labels extremely carefully. If you have previously given your kids the “fun” sugary cereals, there might be some rebellion over the switch to more nutritious options, but persevere and they’ll feel the benefit.

You also can’t beat a protein-rich meal involving eggs, the eternal breakfast staple. Keep in mind that there’s absolutely no health benefit to just cooking the whites of eggs and discarding the yolks – it’s actually the opposite! All the nutrients are in the yolk and studies have shown that just eating the whites actually makes them harder to digest. So go for a quick scrambled egg or boiled, which your kids will love dunking bread into.

Finally, if you’re really pushed for time, sliced vegetables like carrots and cucumber can be a lifesaver. Add a few berries for sweetness and their nutrient value. If you’re feeling adventurous, you can throw whatever you have got available into a smoothie along with some soy milk. It’s not the most exciting meal, but it will get your kids through to lunchtime without resorting to convenience foods that are packed with the foods you know you want to avoid.

Carrot & Ginger Bran Muffins

Carrot & Ginger Bran Muffins

Here is a recipe for carrot ginger bran muffins that I found. It would be a good muffin for kids in the morning

Carrot & Ginger Bran Muffins

1/4 can 3 oz frozen unsweetened apple juice concentrate
1/2 C wheat bran
1 1/4 C whole-wheat or other whole-grain flour
1 tsp baking soda
1 1 1/2 baking powder
1 tsp ground cinnamon
1/2 tsp ground dried ginger
1 egg, beaten
1 C yogurt such as Dannon Activia
1/2 C shredded carrots
1 tsp grated fresh ginger
3 tbsp molasses
1/4 C pumpkin seeds
Directions

1.Preheat oven to 375 degrees F.
2.Boil juice over high heat until it becomes syrupy. Set aside and let cool.
3.In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
4.In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
5.Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Nutritional Facts per serving
Calories 108.6 CAL
Fat 2.6 G
Saturated fat 0.5 G
Cholesterol 18.3 MG
Sodium 177.1 MG
Carbohydrates 19.8 G
Total sugars 8.3 G
Dietary fiber 2.6 G
Protein 4.1 G

source: http://recipes.womenshealthmag.com