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“Nothing we do, no matter how small or routine should be done without considering what it says about our faith. Every action we take, even eating and drinking, should be done with God's glory in mind.”
1 Corinthians 10:31
The big deal about breakfast
Q: What’s so wrong about skipping breakfast?
A: If you ate dinner two to three hours before bed and slept seven to eight hours, your body is in a fasting state and taking energy from your muscles. To start your metabolism, eat breakfast.
Q: Why are proteins and fiber important in the morning?
A: Eating a well-rounded breakfast is important because all the macronutrients (proteins, fats, and carbohydrates) play roles in everyday bodily functions. Protein helps build and repair cells.
Fats help maintain healthy skin, reproduction, immune function, and brain and eye development. Carbohydrates help your brain function properly.
Q: What are other breakfast benefits?
A: Breakfast helps maintain a healthy blood sugar level. When you don’t eat a well-rounded breakfast, you increase the likelihood of reaching for high sugar snacks and caffeinated beverages later.
Healthy, no-fail breakfasts you can make in a jiffy
Pair a glass of low-fat milk or 100% fruit juice with:
• Peanut butter rolled in a whole-grain tortilla
• A low-fat, whole-grain waffle topped with sliced fruit
• Lean ham and low-fat Swiss cheese on a toasted wholegrain
English muffin
• Melted cheese on whole-grain toast
Source: Melissa Paris, who holds degrees in nutrition and dietetics as well as personal training. She often advises New York entrepreneurs and CEOs on the importance of breakfast.
Avoid exploding eggs
You can scramble, fry, and poach eggs in a microwave. Just don’t try cooking an egg in its shell in the microwave. The steam builds up so quickly that the egg can’t “exhale” it fast enough and the egg may explode.
One-minute Microwave Egg Scramble — you make in a mug
• 2 eggs • 2 Tbsp. low-fat milk • 2 Tbsp. low-fat shredded cheddar cheese • Salt and pepper Directions: Coat a 12-oz. microwave-safe mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set (30 to 45 seconds longer). Top with cheese; season with salt and pepper. Microwaves vary. Cooking times may need to be adjusted. Serves 1. Per serving: 215 calories, 15 g fat (6 g saturated fat), 244 mg sodium, 389 mg cholesterol,2 g carbohydrates, 17 g protein
Source: American Egg Board
Eat your breakfast and be well!
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