We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.
Chances are, you have more time on the weekend to make breakfast than you do during the week. This weekend, when you make breakfast or brunch for your family, make a little extra and save it for breakfast on a busy weekday.
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- Photo courtesy of Food Network Magazine, from 50 Smoothies
We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.
Week one of our Healthy Every Week Challenge is breakfast week and we’re all trying to eat breakfast daily (if you’re not involved in our challenge you should be eating breakfast too!). Smoothies are one favorite, fast, healthy breakfast and since they come in so many varieties and flavors, we asked our pals on Facebook and Twitter for their best smoothie combinations. Your ideas were creative and fun and it seems that many of you like to mix vegetables in with your fruit smoothies — a great way to get in a serving of vegetables at breakfast!
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We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.
Reinvent your breakfast with reinvented oatmeal. When Coach Lynn Rogers wanted a better oatmeal that wasn’t soggy and pasty, he went back to the basics. Starting with whole grain oats — called groats — he and his wife, Bonnie, experimented with toasting, grinding and cooking their own oatmeal. When friends tried Coach’s oatmeal, they didn’t want to go back to regular oatmeal again, and Coach’s Oats was born.
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We’re teaming up with fellow food bloggers and healthy eating advocates to host a Healthy Every Week Challenge, a month-long initiative to develop healthy eating habits. The plan an is to develop a manageable healthy habit each week that will carry through the new year. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #gethealthy.
My favorite breakfast is a hot bowl of whipped banana oatmeal sprinkled with granola and a spoonful of melty nut butter. I fell in love with oats just after I started blogging the three meals a day I eat at KathEats.com. Oats keep me full with soluble fiber and protein (a serving of oats has as much protein as an egg!) and satisfy my hunger with their volume and creamy texture.. From the unlimited amount of toppings on top of a plain bowl of oatmeal to blended and cooked recipes, nutritious and filling oats never get boring.
Stove-Top
My technique for cooking oatmeal minimizes the gelatinous mush you might remember from your childhood and maximizes creaminess. Instead of boiling water and then adding oats, I add equal parts milk (any kind), water and oats along with a pinch of salt and set to medium heat. Stir as needed and your oats will be extra creamy in less than 5 minutes. Many factors work together to reduce gelatinization and let the oats release their creamy starches: agitation from stirring, milk proteins and a lower temperature. I use old fashioned rolled oats in my recipes because I find them to be creamier than the steel cut variety, but if you’re a steel cut fanatic, Alton Brown has mastered that technique.
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