SPRING INTO BREAK-FAST
March 22, 2010 —Friday morning at 8 AM I was graciously greeted with loud “Whoohoos” and “Paartyyyyy” outside my C-town window. Yep, it’s that mythical time of year for college kids around the country: Spring Break. Many of you are probably in some hot, expensive, below-the-border location drinking fruity refreshments and getting your fiesta on. The rest of us are at home relaxing after a two stressful months of painfully making our academic dreams come true.
Regardless of your whereabouts, reading is most likely at the very bottom of your agendas…but we all have to eat. And, since most of us don’t have any opportunities to eat a proper morning meal during the school season, Spring Break is the perfect time to get in touch with our inner Hotelie and enjoy some breakfast, even if it’s at 2 PM. If you only decide to leave your bed this week to go to the kitchen, take this break to experiment with some healthy, fun breakfasts.
Some fun breakfast tips:
–>Throwing in fresh fruits and veggies is a great way to add texture, flavor, and nutrition to your breakfasts, so explore your grocery isles!
–>Whole grains have a great, nutty taste and are much more filling than their white counterparts, so try to choose multigrain toast, oatmeal, and muffins made from multigrain flour for an extra boost of fiber and flavor.
–>Make bland food extraordinary! Spruce up yogurts, oatmeal, and fruit salads with sliced or chopped nuts, dried fruit, and spices like cinnamon and cloves.
–>If you like eggs, go for egg whites. They have 20 kcal a piece, are virtually free of cholesterol and fat, and are almost purely protein.
Here’s an example of an easy breakfast you can try at home and even bring back to campus. I’ve figured out the approximate nutritional info for those of you interested (all info is based on products used in the recipe below). Enjoy!
Remember, e-mail us with any questions or comments at NutritionFromAtoZ@gmail.com or at http://www.formspring.me/NutritionWithAZ