What’s the most important meal of the day? We’ve all heard this time and time again, but many of us still miss this dietitian’s favorite meal – BREAKFAST! If you are a breakfast skipper, take a second to think about why you commonly miss breakfast.
Mixed Berry Overnight Oats
Did you not have time before you left the house? Make something you can prepare the night before, and take it to work with you. Try this recipe from Quaker Oats:
1/2 Cup(s) Quaker® oats
1/2 Cup(s) low-fat yogurt
1/2 Cup(s) low-fat milk
2 Teaspoon(s) chia seeds
1/4 Cup(s) blackberries, sliced
1/4 Cup(s) raspberries
1/4 Cup(s) banana, sliced
Add Quaker® Oats to your container of choice, pour in milk, add low-fat yogurt, and sprinkle in chia seeds. Add in combined mixture of sliced blackberries, sliced banana, and raspberries. Place in fridge and enjoy in the morning or a few hours later.
Chocolate Banana Peanut Butter Smoothie
Not hungry in the morning? Try starting your day with a protein packed smoothie. Check out this recipe from the Academy of Nutrition and Dietetics:
1 cup fat-free chocolate milk or low-fat chocolate soy milk
1 ripe banana
1 tablespoon peanut butter
4 to 6 ice cubes
Combine all the ingredients in a blender or a food processor; blend until smooth.
Cereal-Coated French Toast Bites with Yogurt Dipping Sauce
Did you just forget to feed yourself after feeding all your little ones in the household? Try a kid friendly recipe that is too good to forget to enjoy for yourself! Check out this recipe from the Academy of Nutrition and Dietetics:
½ cup non-fat plain Greek yogurt
2 tablespoons strawberry all-fruit spread
2 large eggs
3 large egg whites
2 tablespoons fat-free milk
1½ teaspoon vanilla extract
1 teaspoon cinnamon
1 cup crushed multigrain flakes cereal (about 2 cups uncrushed)
2 teaspoons butter
4 (2-ounce) slices whole-wheat cinnamon raisin bread
Whisk together yogurt and fruit spread. Set aside. Whisk together eggs, eggs whites, milk, cinnamon and vanilla in a shallow dish. Transfer cereal to a separate shallow dish. Melt butter in a nonstick skillet or griddle over medium heat. Dip 1 bread slice in egg mixture, coating both sides. Let excess drip off. Dredge slice in crushed cereal coating both sides. Shake off any excess. Cook for 2 minutes on each side or until cereal is golden brown and egg is set. Repeat steps with remaining bread slices. Cut each slice into 8 bite-sized pieces. Serve with yogurt sauce.