I am sure you have heard opposing points of view when it comes to eating breakfast.
The proponents of intermittent fasting say we don’t need to eat breakfast but I feel that breakfast is the most important meal of the day. This is what my grandmother taught and she lived to a golden age of 97 and she was a very healthy and fit woman. I just need to mention that breakfast needs to be nutritious and not include a donut and a coffee from a coffee shop.
Research proves that skipping breakfast leads to weight gain.
Possible reason for that is the fact that when you skip breakfast, you tend to consume more calories later in the day. Research shows that those who skip breakfast consume 40% more sweets, 30% less fruit and 45% less vegetables compared to those who are regular breakfast consumers. One of the most popular excuses for not eating breakfast is lack of time. Therefore, planning and preparing your breakfast before you go to bed will set you up for success.
These delicious muffins can be baked the night before or on the weekend when you have more time. A healthy green smoothie can be whipped up in 5 minutes or less just before you head out or you can blend it the night before and store it in glass containers (already divided into servings for you and your family).
Full of Fibre Blueberry Muffins (yields 12 large muffins):
1 and 1/2 cups whole grain flour1 cup ground flaxseeds
1 tsp baking powder
1 tsp baking soda
pinch of sea salt
1 tsp cinnamon
1/2 cup honey
1 and 1/2 cups coconut milk or soy milk
1/3 cup coconut oil
1 cup blueberries (fresh or frozen)
1/2 lemon zest or 4 drops of lemon essential oil
1/2 cup slivered almonds (optional)
Method of Preparation
Preheat oven to 375 degrees F or 191 degrees C. Combine all the dry ingredients. Beat eggs in a mixer or by hand (if you need an arm workout, use the whip), add honey, oil, milk and lemon zest or lemon oil. Mix well. Add the dry ingredients and blend but don’t over-mix. Add the blueberries and mix one more time.
Fill muffin cups with the mixture and bake for about 22 minutes.
These muffins also make a great packable snack for school or work.
Green Mango Lassi
(makes 4-5 servings)
1 large banana
1 large mango (peeled and sliced)
1 cup chopped kale or baby spinach
2 cups Greek yoghurt
1 cups coconut water
1 tbsp. fresh lemon juice or 3-4 drops of lemon essential oil
(you may use a bit of honey, if your kids need more sweet taste)
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