10 Breakfasts that Slim and Energize
Did you eat breakfast today? If your answer is yes—good job!—you’ve already done something pretty fantastic for both your weight and your health and your desire to slim down for spring! Breakfast eaters consume fewer calories and less saturated fat through the day than those who don’t have a morning meal, research shows. Morning munchers also have flatter abs and a lower risk for heart disease.
For these reasons and others, I’m a big fan of breakfast. In fact, I sometimes have two—a quick bite before my workout and then a fiber- and calcium-filled “second breakfast,” such as my favorite parfait of Greek yogurt, granola and fruit, at the office a couple of hours later. A high-fiber, calcium-rich mix of whole grains, protein (including eggs and dairy) and fruit keeps my energy up and my weight down.
If you want quick, healthy breakfasts you can whip up before dashing out of the house, post this list of 350-calorie meals on your fridge door. (Don’t let cholesterol worries keep you away from the egg options—research shows you can eat up to three eggs daily without raising LDL, the harmful cholesterol.) Get set to rise and shine—and slim!
SPEEDY WEEKDAY BREAKFASTS (about 350 calories each)
Breakfast Burrito
- Cook 1 Amy's Breakfast Burrito as directed on package. Top with 2 tablespoons plain nonfat yogurt. Serve with 1 orange.
Bacon, Egg and Cheese Sandwich
- Order 1 Starbucks Reduced-Fat Turkey Bacon and Egg Whites English Muffin sandwich.
Cream Cheese, Fig and Nut Wrap
- Roll up a whole-wheat wrap with 2 tbsp light cream cheese, 4 dried fig halves and 2 tbsp chopped walnuts.
Cherry-Vanilla-Almond Smoothie
- Blend together 1 cup frozen cherries, half a medium banana, 1 cup skim milk, 1/2 cup plain nonfat yogurt and 1 tbsp sliced almonds. Add a few ice cubes to make it more frothy.
Strawberry Almond Oatmeal
- Prepare 1 packet instant plain oatmeal with 1/2 cup skim milk instead of water. Top with 3/4 cup frozen strawberries, thawed; 2 tbsp sliced almonds and 1 teaspoon brown sugar.
Apricot, Almond and Ricotta Toast
- Spread 2 slices whole-wheat toast each with 2 tbsp part-skim ricotta and 1 tsp apricot preserves; top each slice with 1 1/2 tsp sliced almonds.
5-Minute Egg and Smoked Salmon Sandwich
- Crack 1 egg into a microwave-safe bowl. Cover with a paper towel and microwave until egg is cooked through and not runny. Layer 1 wedge The Laughing Cow Light cheese, egg, 2 oz smoked salmon and 1/4 cup raw baby spinach on a Whole Wheat Arnold Sandwich Thin. Serve with 1large apple.
LEISURELY WEEKEND BREAKFASTS (about 350 calories each)
Portobello and Pesto Egg Scramble
- In a medium sauté pan, cook 1 sliced portobello mushroom cap with 1/4 cup chopped red onion in 1 tsp olive oil until soft, about 5 minutes. Whisk 4 egg whites with 1 tbsp water and add to pan. Scramble mixture over medium heat until eggs are no longer runny; add salt and pepper to taste. Just before removing from heat, fold in 1/4 cup shredded part-skim mozzarella and 1 tsp prepared pesto. Serve with 1 slice whole-wheat toast.
Peanut Butter Waffle-wich
- Top one toasted whole-grain waffle with 2 tsp peanut butter, 2⁄3 cup sliced apples and a sprinkle of cinnamon. Top with another whole-grain waffle. Serve with a café au lait made with 4 ounces coffee mixed with 4 oz steamed skim milk.
Spinach and Smoked Gouda Egg Sandwich
- Sauté 1 cup fresh spinach with olive oil cooking spray until wilted (add pepper and garlic powder if desired); set spinach aside. In same pan, fry 1 egg plus 1 egg white in cooking spray until no longer runny. Top eggs with 2 tbsp shredded smoked Gouda. Sandwich eggs, cheese and spinach between 2 sides of a toasted whole-wheat English muffin. Serve with 1 orange.
*Happier, Healthier You by Lucy Danziger, SELF Editor-in-Chief a Yahoo! Health Expert for Women's Health*
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