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Our August/September issue of The Whole Deal value guide is full of bright ideas for back-to-school basics like brainy breakfasts. Did you know that skipping breakfast can promote weight gain and negatively impact brain function? It’s true! So, we’ve put together a simple weekday breakfast plan that’s so easy you can make it before your first cup of coffee. Now there are no excuses not to eat breakfast.
MONDAY: Veggie Monday
Add a handful of baby (or frozen chopped) spinach to your fruit smoothie and you won’t much taste it but your body will thank you for the greens. Don’t have a go-to fruit smoothie favorite, yet? Try the Get Your Greens Smoothie or one of the many other smoothie recipes in our online collection.
TUESDAY: Pita Pocket Time
Stuff whole-wheat pita pockets with scrambled cage-free eggs, wilted spinach or Swiss chard and grated cheese. There’s a coupon for bacon in the in-store value guide, so add a slice or two if you wish.
WEDNESDAY: Overnight Oatmeal
Soak oats overnight in the fridge in the milk of your choice. Top with sunflower seeds or nuts and chopped fresh or dried fruit. Enjoy room temperature or warm.
THURSDAY: Waffle Sandwich
Toast two frozen waffles. Spread one with whipped cream cheese, fruit-sweetened jam and mixed berries. Top with the second waffle and off you go.
FRIDAY: Fast & Easy Friday
Go simple with cold cereal — choose one with whole grains and minimal added sugars. Top with raspberries, bananas and milk, soymilk or lowfat drinkable yogurt.
There are even more smart savings tips in The Whole Deal, including over $45 in online coupons.
What are your bright ideas for back-to-school breakfasts?
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YOU ASKED:
“What are your bright ideas for back-to-school breakfasts?”
For any meal, I like to throw together various combinations involving walnuts and pecans. For breakfast, I might try walnuts, pecans, raisins, apple chunks, and maybe a little plain yogurt, sweetened with stevia. That would be easy to fix, very high in fiber, nutritious, and delicious.
August 10th, 2010 at 6:49 am
I am having a salad composed of black beans, sprouts, green bell pepper, Kale, and some grilled chicken, with some Tessemaes all natural dressing that I bought at the Annapolis Whole Foods.
August 10th, 2010 at 10:51 am
I’ve been throwing some pancakes together (using the 365 Organic Whole Wheat Buttermilk Pancake & Waffle Mix), and topping it with in-season fruit and 365 Organic Maple Syrup. Makes for a yummy breakfast and isn’t breaking the bank, and I stick any left over pancakes in the fridge for a snack later.
August 11th, 2010 at 7:53 am
I make my steel-cut oatmeal in my rice cooker. No watching and stirring, no boilovers, easy cleanup. I use milk instead of water for a protein boost and add a little maple syrup for sweetness – just a touch! I slso like to stir in some dried berries for more flavor and interest.
August 11th, 2010 at 8:03 pm
Dkojelis, thanks for the rice cooker tip!
I usually do a whole grain english muffin (found a great one at one of the Austin Whole Foods) with a couple of teaspoons of organic peanut butter and a smidgen of local honey.
August 16th, 2010 at 9:18 am
I love the rice cooker tip! What ratio of milk and oats do you put in your cooker? Thanks!
August 16th, 2010 at 10:18 am
I think I’m going to steal Brett’s recipe. Thanks Brett!
August 16th, 2010 at 6:47 pm
These are simple, delicious, & nutritious. Thanks!
August 17th, 2010 at 1:18 am
This is our familys all time quick and healthy breakfast, give it a try- use any whole grain bread, the more seeds and nuts in it the better, toast the bread, spread organic peanut butter, warm some organic applesause and spread on top! Yummy and filling!
August 29th, 2010 at 9:08 am