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4 Reasons to Eat Breakfast

The next time you are tempted to run out the door without eating breakfast, you may want to remember that there are good reasons for stocking up on granola bars and orange juice. 

Better Immune System

People who eat breakfast consume more essential nutrients (including calcium, fiber, protein and vitamins C, B1, B2, and D) than people who do not eat in the morning.  After fasting for 6-8 hours, the digestive system is primed to easily digest the nutrients eaten at breakfast.  Generally speaking, good nutrition means better resistance to infections.  When your immune system is fueled by the morning nutrients and vitamins it is better equipped to handle the job of protecting you from colds, flu, and cancer.

You will live longer

According to the University of California, breakfast eaters may live longer than those who pass on the morning meal.   Those people who were studied show significant difference in blood sugar levels and blood pressure than those who chose not to eat in the morning.  Breakfast lovers may simply be more likely to stay in shape and exercise than their breakfast skipping counterparts.  These factors could contribute to a long life for breakfast eaters.

Brain Booster

Studies have shown that test scores improved in inner city children who ate a healthy breakfast.  According to an article at the National Institutes of Health, “Six months after the start of the free school breakfast programs, students who decreased their nutritional risk showed significantly greater: improvements in attendance and school breakfast participation, decreases in hunger, and improvements in math grades and behavior than children who did not decrease their nutritional risk.” Therefore, it seems that eating breakfast can increase attention span and boost the brain so learning can take place.

Weight Control

Eating breakfast can help maintain weight and even help in weight loss. The idea is that keeping your body fed and fueled will aid in the ability to lose weight. It helps by controlling hunger.  “When you skip breakfast, says Katherine Zeratsky, R.D., L.D. at the Mayo Clinic, you later become ravenous and are more likely to overeat.”  This can add up to weight gain.  Experts believe that skipping breakfast can add about 1 pound every seven weeks, which equals about 8 pounds a year, even if the caloric intake remains the same.

Quick Breakfast Ideas

Granola Bar and Orange Juice

Protein Shake, a Banana, and almond Milk

Yogurt, with almonds

Toast with peanut butter

 

Works Cited

A breakfast of meat and eggs or nothing at all linked to extra weight . (2003, 8 1). Retrieved from University of California: http://www.universityofcalifornia.edu/news/article/5630

Katherine Zeratsky, R. L. (2011, 7 23). Weight Loss. Retrieved from Mayo Clinic: http://www.mayoclinic.com/health/food-and-nutrition/AN01119

R.E. Kleinman, a. S.-R. (2012, 2 9). Diet, Breakfast, and Academic Performance in Children. Retrieved from National Institute of Health: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275817/

 

Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

 

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Grandmother’s Raspberry Walnut Muffins Gluten-Free, Dairy-Free

Makes 12 muffins

 

INGREDIENTS:

1 cup raspberries, cleaned and halved

1 cup Gluten Free All Purpose Baking Flour

1 Cup almond meal/flour

1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3/4 cup coconut milk  plus 2 Tablespoons

1/4 cup melted butter

1/2 cup walnuts, chopped

 

DIRECTIONS:

1.  Heat oven to 400.   Line a 12-muffin pan with paper muffin cups.

 

2.  Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.  Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

3.  Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.  Enjoy!

 

Related Articles

Gluten Free Snickerdoodle Cookies

Four Seasons Chicago

Paleo/Gluten Free Banana Bread

Gluten Free Fudge Brownies

 

 

 

©Jamie Nowinski 9/10/2012
©Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Chocolate, Chocolate Chip Muffins

Posted on

Yummy chocolate goodness to please every chocolate lover.

Categories: Desserts, Pies, & Cakes

Yield: 12 muffins

INGREDIENTS:

 2 cups flour, all-purpose

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 square Baker’s chocolate, melted

3/4 cup sugar

3/4 cup semisweet chocolate chips

1 cup Almond Milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

12 paper muffin cups

DIRECTIONS:

1.  Pre-heat oven to 400 degrees.

2.  In a large bowl, add all dry ingredients.

3.  Melt baking chocolate in the microwave for 45 seconds.  Add to dry mix.

4.  Add all liquid ingredients and stir. Leave the batter lumpy.  Add the chocolate chips. Spoon into muffin cups and fill the cups ¾ the way up. Sprinkle some extra chocolate chips on the top.

5.  Bake for 20 minutes. Cool on a wire rack.

Notes: Add some chocolate chips to the top of the batter before baking for extra chocolate goodness.

Source: Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Making Bacon

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Are you feeding a crowd?  Here is an easy way to cook up a pound of bacon, pronto.   Try putting the strips of bacon on a 13×9 baking stone or line the cookie sheet with non-stick tin foil.  I put cookie cooling racks on the baking stone so the grease from the bacon drip down onto the stone. Put the stone or baking sheet in a 400-degree oven.  Cook until desired crispness. Check it often.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
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