Tag: breakfast

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Start your day with a hearty and nutritious 6-grain hot cereal that will keep you energized and satisfied. @MayoClinic

6-grain hot cereal

Start your day with a hearty and nutritious 6-grain hot cereal that will keep you energized and satisfied. Prepare a big batch over the weekend and enjoy a warm, comforting breakfast all week long. Top it with your favorite fruits or a dollop of yogurt for added natural sweetness.

Servings: 14
Serving Size: ½ cup

Nutritional Information Per Serving

  • 114 calories 
  • 1 g total fat
  • 0 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 0 mg cholesterol 
  • 74 mg sodium
  • 21 g total carbohydrate 
  • 3 g dietary fiber 
  • 0 g total sugars 
  • 4 g protein

Ingredients 

  • ½ cup uncooked pearl barley
  • ½ cup uncooked red wheat berries
  • ½ cup uncooked brown rice
  • ¼ cup uncooked steel cut oats
  • 3 tablespoons uncooked quinoa
  • 2 tablespoons of flaxseed
  • ½ teaspoon kosher salt
  • 1 ½ quarts water

Directions   

  1. In a large saucepan, combine the barley, wheat berries, rice, oats, quinoa, flaxseed and salt.
  2. Pour water over ingredients, stir and bring to a boil over medium heat.
  3. Reduce heat to low and simmer for 45 minutes, stirring occasionally.

Dietitian’s tip:

Make a big batch of this cereal on the weekend and reheat all week. Top with fruit or yogurt to add natural sweetness.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Posted on

Start your day with a hearty and nutritious 6-grain hot cereal that will keep you energized and satisfied. Prepare a big batch over the weekend and enjoy a warm, comforting breakfast all week long. @MayoClinic

6-grain hot cereal

Start your day with a hearty and nutritious 6-grain hot cereal that will keep you energized and satisfied. Prepare a big batch over the weekend and enjoy a warm, comforting breakfast all week long. Top it with your favorite fruits or a dollop of yogurt for added natural sweetness.

Servings: 14
Serving Size: ½ cup

Nutritional Information Per Serving

  • 114 calories 
  • 1 g total fat
  • 0 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 0 mg cholesterol 
  • 74 mg sodium
  • 21 g total carbohydrate 
  • 3 g dietary fiber 
  • 0 g total sugars 
  • 4 g protein

Ingredients 

  • ½ cup uncooked pearl barley
  • ½ cup uncooked red wheat berries
  • ½ cup uncooked brown rice
  • ¼ cup uncooked steel cut oats
  • 3 tablespoons uncooked quinoa
  • 2 tablespoons of flaxseed
  • ½ teaspoon kosher salt
  • 1 ½ quarts water

Directions   

  1. In a large saucepan, combine the barley, wheat berries, rice, oats, quinoa, flaxseed and salt.
  2. Pour water over ingredients, stir and bring to a boil over medium heat.
  3. Reduce heat to low and simmer for 45 minutes, stirring occasionally.

Dietitian’s tip:

Make a big batch of this cereal on the weekend and reheat all week. Top with fruit or yogurt to add natural sweetness.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Posted on

Fuel up with protein and healthy fats for breakfast! @ClevelandClinic

cleveland keto breakfast

Cleveland Clinic
@ClevelandClinic

Fuel up with protein and healthy fats for breakfast!

A meal that’s heavy in sugar and starch is no way to start your day – especially if you’re following the ketogenic diet.

These recipes from functional medicine specialist Mark Hyman, MD, are a great way for anyone — keto or not — to bring real, whole, fresh foods (including non-starchy vegetables) to your plate first thing in the morning.

Jicama Hash with Turkey Bacon and Avocado

The jicama serves as a lighter alternative to traditional potato, while turkey bacon is a stand-in for pork.

Scrambled Eggs With Tomatoes, Herbs and Goat Cheese

This versatile, protein-packed meal is easy on your digestive system and always a hit with the kids, too.

Ginger Spice Smoothie

A creamy, low-carb smoothie is a great way to start your day and get into fat-burning mode. And ginger is great for digestions.

Sauteed Veggies With Avocado & Poached Egg

What’s the easiest way to upgrade a plate of greens? Put an egg on top! This tasty and comforting dish is good for breakfast – or lunch or dinner.

Non-Coffee Vanilla Latte

For those who don’t want coffee, this latte is a great morning drink that provides healthy fat without caffeine.

Broccoli Sausage Frittata

With a few veggies and precooked sausage, you can have this satisfying, savory frittata on the table in under 45 minutes.

https://health.clevelandclinic.org/keto-breakfast-ideas-6-ways-to-start-the-day-without-a-lot-of-carbs/?utm_campaign=cc+tweets&utm_medium=social&utm_source=twitter&utm_content=191209&cvosrc=social%20network.twitter.cc+tweets&cvo_creative=191209

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Tropical Fruits: Pineapple, Mango, Papaya @HarvardHealth






Harvard Health

@HarvardHealth
·



These tropical #fruits deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner. https://bit.ly/3fUfqEq #HarvardHealth

Tropical fruits are those native to warm, tropical climates and include everyday favorites such as bananas and oranges. Here, we’re highlighting a few slightly more exotic choices that deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner.

e094c68f-0f5f-4f26-9a2a-53dab0c3f20f

Pineapple. Sure, canned pineapple is convenient, but the flavor of a fresh pineapple is far more vibrant. Try pineapple chunks tossed with chopped fresh mint.

4b920f89-e476-4b03-bd40-93c160fc635f

Mango. The pale orange, creamy flesh of ripe mango has a sweet, slightly spicy or pine-like flavor, according to some people. To serve, slice the mango close to the pit, then score the flesh crosswise, as shown above. If you like spicy food, sprinkle with a little chili powder.

6b480161-2be3-4cb6-8535-8f882b5146f6

Papaya. These large, pear-shaped fruits have reddish-orange flesh with a flavor akin to a melon with a faint floral quality. If you like, you can eat the black seeds, which have a peppery bite. Scoop the flesh out with a melon baller or spoon. A squeeze of fresh lime juice helps temper the sweetness.

Posted on

Tropical Fruits: Pineapple, Mango, Papaya @HarvardHealth






Harvard Health

@HarvardHealth
·



These tropical #fruits deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner. https://bit.ly/3fUfqEq #HarvardHealth

Tropical fruits are those native to warm, tropical climates and include everyday favorites such as bananas and oranges. Here, we’re highlighting a few slightly more exotic choices that deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner.

e094c68f-0f5f-4f26-9a2a-53dab0c3f20f

Pineapple. Sure, canned pineapple is convenient, but the flavor of a fresh pineapple is far more vibrant. Try pineapple chunks tossed with chopped fresh mint.

4b920f89-e476-4b03-bd40-93c160fc635f

Mango. The pale orange, creamy flesh of ripe mango has a sweet, slightly spicy or pine-like flavor, according to some people. To serve, slice the mango close to the pit, then score the flesh crosswise, as shown above. If you like spicy food, sprinkle with a little chili powder.

6b480161-2be3-4cb6-8535-8f882b5146f6

Papaya. These large, pear-shaped fruits have reddish-orange flesh with a flavor akin to a melon with a faint floral quality. If you like, you can eat the black seeds, which have a peppery bite. Scoop the flesh out with a melon baller or spoon. A squeeze of fresh lime juice helps temper the sweetness.

Posted on

Recipe: Garden Omelet @ClevelandClinic

Full of superfoods to power your day

This superfood omelet is full of nutrient-rich veggies. Brussels sprouts and kale provide folate and glucosinolates. Seaweeds are full of minerals and avocados are loaded with healthy monounsaturated and saturated fats.
Ingredients
2 large kale leaves, stemmed and halved lengthwise
4 Brussels sprouts, trimmed and halved
3 large pasture-raised eggs
5 large pasture-raised egg whites
freshly ground black pepper and sea salt, to taste
2 tablespoons extra-virgin olive oil
6 crimini mushrooms, sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh dill
2 (1/2-ounce) packages roasted seaweed snacks (see note*)
2 cups baby spinach
1 avocado, peeled, pitted and sliced, for garnish
1 teaspoon white truffle oil (optional, for garnish)
Note: If you can’t find roasted seaweed snacks, you can substitute 1 ounce plain nori. Before using nori, brush it with a tiny bit of oil and toast it in a lightly oiled skillet over medium-heat for 10 to 15 seconds on each side. Cut into 3-inch squares before using in the omelet.
Directions
Bring a large pot of water to a boil over high-heat. When it boils, add a large pinch of sea salt. Drop in the kale leaves and Brussels sprouts and blanch just until they turn a brighter shade of green, 2 to 3 minutes. Drain well.
Crack the 3 eggs into a medium mixing bowl, and then add the 5 egg whites. Whisk the eggs together and season with salt and black pepper, to taste.
Heat the oil in a large nonstick pan over medium-heat. Add the eggs and immediately turn the heat down to low. Stir to scramble the eggs, tilting the pan to distribute them in an even layer.
As soon as the eggs are no longer runny, arrange the Brussels sprouts on one side of the omelet and scatter the mushrooms over them. Add the kale and sprinkle the cilantro and dill on top. Cover the herbs all with the seaweed snacks and top with the spinach.
Cover the pan and cook over the lowest possible heat for 5 minutes.
Fold the omelet in half and then cut it into 4 sections. Garnish each portion with a few slices of avocado and a drizzle of truffle oil, if using. Serve immediately.
Nutritional information
Each slice of omelet contains:
Calories 248
Fat 18g
Saturated fat 3g
Cholesterol 123mg
Fiber 6g
Protein 14g
Carbohydrate 12g
Sodium 120mg


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Posted on

Fuel up with protein and healthy fats for breakfast! @ClevelandClinic

cleveland keto breakfast

Cleveland Clinic
@ClevelandClinic

Fuel up with protein and healthy fats for breakfast!

A meal that’s heavy in sugar and starch is no way to start your day – especially if you’re following the ketogenic diet.

These recipes from functional medicine specialist Mark Hyman, MD, are a great way for anyone — keto or not — to bring real, whole, fresh foods (including non-starchy vegetables) to your plate first thing in the morning.

Jicama Hash with Turkey Bacon and Avocado

The jicama serves as a lighter alternative to traditional potato, while turkey bacon is a stand-in for pork.

Scrambled Eggs With Tomatoes, Herbs and Goat Cheese

This versatile, protein-packed meal is easy on your digestive system and always a hit with the kids, too.

Ginger Spice Smoothie

A creamy, low-carb smoothie is a great way to start your day and get into fat-burning mode. And ginger is great for digestions.

Sauteed Veggies With Avocado & Poached Egg

What’s the easiest way to upgrade a plate of greens? Put an egg on top! This tasty and comforting dish is good for breakfast – or lunch or dinner.

Non-Coffee Vanilla Latte

For those who don’t want coffee, this latte is a great morning drink that provides healthy fat without caffeine.

Broccoli Sausage Frittata

With a few veggies and precooked sausage, you can have this satisfying, savory frittata on the table in under 45 minutes.

https://health.clevelandclinic.org/keto-breakfast-ideas-6-ways-to-start-the-day-without-a-lot-of-carbs/?utm_campaign=cc+tweets&utm_medium=social&utm_source=twitter&utm_content=191209&cvosrc=social%20network.twitter.cc+tweets&cvo_creative=191209