“I enjoy these healthful recipes from Cleveland Clinic. They are tasty with a different fresh taste. The Cleveland Clinic Wellness newsletter is a free email. They have several newsletters at this link.” Bill Chesnut,MD http://my.clevelandclinic.org/health/Cleveland_Clinic_Newsletters_Signup
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Rise and shine…with a veggie-centric breakfast of champions ____Cleveland Clinic Wellness newsletter_March 6, 2016
“So many vegetables, so little time,” goes the produce lover’s lament. But hold the tissues. There’s more time than you think! Since most of us eat two-thirds of our daily veggies at dinnertime, and the rest at lunch, our morning meal is ripe for veg-ifying. (Don’t look for that word in Webster’s…yet!) “When we think of produce in the morning, we tend to think of fruit,” notes Cleveland Clinic nutritionist Amy Gannon, R.D. But adding veggies at breakfast ups your intake of all those health-promoting phytonutrients as well as fiber, and it sets you up for stable blood sugars all through the day.
The classics. Egg white omelets and frittatas (try scrambled tofu or tempeh for vegan versions) are great vehicles for spinach, tomatoes, onions, peppers, or leftover roasted veggies. Our Frittata with Baby Greens and Feta will get you started.
Oatmeal, the next generation. Brown sugar and pancake syrup aren’t the only game in town. Savory steel cut oatmeal is delicious, says Gannon, who enjoys oatmeal stir-ins such as steamed kale, tomatoes, mushrooms, and fresh herbs.
Veggie-rific yogurt. “Long ago, my father taught me to add cucumbers and tomatoes, diced very small, to my yogurt every morning,” says Cleveland Clinic Wellness Enterprise medical director Roxanne Sukol, MD. And we promise you — it’s absolutely delicious.
Dinner for breakfast! Try a breakfast salad with greens, avocado, walnuts, and berries. Or set aside a roasted sweet potato at dinner, and top it with almond butter or Greek yogurt for breakfast. Leftovers such as veggie-filled soups can also be a breakfast of champions. Just reheat and victory is yours!
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