Food for Thought: Breakfast is Key for Weight Control
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Did you know that those who maintain a healthy weight consistently eat breakfast? Many people who have problems with their report say that they often skip breakfast. Many people have reported that when they eat breakfast, they feel less hungry throughout the day and don’t require as many snacks to keep them going. But it does matter what foods you choose for breakfast. It is better to consumer whole grains, whole fruit instead of juice, lean protein, low fat dairy foods, and even vegetables. Eating together as a family encourages people to consumer breakfast especially for children, it is important that their parent serve as a good role model. We often run out of time to make breakfast in the morning but it is easy to pack something the night before to take with you or do whatever preparation you can the night before. It doesn’t have to be anything difficult or even a traditional breakfast item. If you are able to consume breakfast more often, you will be able to control your weight more easily, have more energy, and feel better.
Cooking 101 is a 9-week virtual series through Zoom that would be helpful for someone who is leaving home and setting up their kitchen or someone who is downsizing. We will be using a curriculum from North Dakota State University Extension discussing new topics every week such as kitchen equipment, meal planning, grocery shopping, snacks, and much more. The workshops will be held each week on Wednesdays, January 5–March 9 (except for January 19), 2022, at 10 a.m. Register for one of all nine of these virtual workshops on go.ncsu.edu/fcsregistration.
More Veggies Breakfast
Recipe – serves 6
- 4 whole wheat bread slices
- ½ cup shredded low-fat cheese
- 3 cups frozen mixed vegetables, thawed
- 4 eggs, lightly beaten
- 1 cup fat-free sour cream
- 2 Tbsp chopped green onions
- ¼ tsp salt
- ¼ tsp pepper
Spray muffin tins with cooking spray. Cut 12 small rounds from the bread slices. Place one round in each prepared muffin tin. Sprinkle a small amount of cheese on top of each round of bread. Divide mixed vegetables evenly among the muffins. Beat the eggs, sour cream, and green onions together in a medium bowl. Add the salt and pepper. Spoon evenly over each muffin. Bake at 325 degrees for 25 minutes, or until well-risen and golden.
Nutrition Information: 202 calories; 13g protein, 5g fat, 4g fiber, 337mg sodium