by Leah Brickley in Food News, March 1, 2013
by Robin Miller in Robin's Healthy Take, December 24, 2012
We’ve all heard that breakfast is the most important meal of the day, and a new study shows just how important breakfast is for kids. The study, released by Share Our Strength, an organization Food Network has partnered with to raise money to fight childhood hunger, reveals that of the 21 million U.S. kids that get free or reduced-price school lunch, only a shocking half get breakfast. That means millions of children are starting their day hungry, making it more difficult for them to learn. The study also found that kids who eat school breakfast attend on average 1.5 more days of school, average 17.5% higher on math test scores and are 20% more likely to graduate high school.
Share Our Strength is making breakfast in schools a priority through Breakfast Changes Lives, an initiative in conjunction with the organization’s No Kid Hungry campaign.
by Toby Amidor in Thanksgiving, November 21, 2012
Bread pudding is warm comfort food that can be served for breakfast, brunch and even dessert (my boys enjoyed decadent chocolate bread pudding at recent dinner buffet). And because it’s incredibly easy to prepare, you should keep a good “wow them” recipe in your arsenal.
This recipe is particularly great for the holidays because the season often brings overnight guests – with this version, you can prep ahead and bake the bread pudding the next morning while the coffee is brewing. The cinnamon-laced, moist French bread is embellished with mixed dried berries; I chose a blend of cherries, blueberries and cranberries because I like their sweet and tart chewiness. You could easily use just one variety of berry or use raisins or currants. You can even add semi-sweet chocolate morsels.
Regular bread pudding can have over 500 calories, 20 grams of fat and 700 mg of sodium per serving. By choosing fat free milk and fat free sweetened condensed milk, and by swapping 2 egg whites for 2 whole eggs, I was able to shave 100 calories and 300 mg of sodium per serving and I got the fat down to just 2 grams per generous portion.
by Leah Brickley in Healthy Recipes, November 10, 2012
Although a turkey feast is approaching, it’s important to fuel up the morning of Thanksgiving. A well-balanced breakfast will give you enough energy to pleasantly chat with family and friends—no need to be agitated and hungry when you see everyone. Plus, eating breakfast can keep hunger under control and keep you level-headed and ready to make more reasonable choices when it’s time for the big meal.
Quick and simple does the trick. With all the hustle and bustle of last minute holiday prep, there’s no need to slave in the kitchen. Your goal is about a 400-500 calorie breakfast which should include whole grains, fruit, and dairy. Make sure you get in enough fiber to hold you until the holiday meal.
Oats are a whole grain and they’re brimming with fiber and energy-boosting B-vitamins. Cook with skim or almond milk and top with fresh fruit, nuts and spices.
Recipe: Food Network Kitchens’ Hot Chocolate Banana-Nut Oatmeal (pictured above)
There are so many ways to enjoy this protein-rich breakfast favorite. For a fun holiday twist try my recipe which includes whole grains, eggs and dairy using only 5 ingredients.
Recipe: Eggs In a Basket
by Leah Brickley in Healthy Recipes, October 13, 2012
Beans and toast is a breakfast tradition in the UK (it’s both adored and loathed) that has stood the test of time. The story goes that in 1927 an executive at Heinz decided to create a national dish in order to sell more canned beans and an iconic dish was born.
If you’re interested in becoming a convert then try Food Network Magazine’s Baked Eggs and Beans on Toast. We’ve modernized this classic by adding a fresh tomato salad and a baked egg. Make half the recipe to make a more responsible breakfast portion for four. Enjoy!
What other cuisines inspire you for breakfast?
by Food Network Magazine in Which is Healthier?, September 19, 2012
We’re all familiar with breakfast staples like cereal, scrambled eggs and toast but how does the rest of the world start their day? In Vietnam a rich and aromatic soup made with rice noodles called pho is often eaten at breakfast.
The soup starts with a long simmered broth of roasted beef or chicken bones typically with spices like ginger, cinnamon and star anise (your kitchen will smell amazing!). It’s ladled over noodles into big bowls and lucky eaters get to stir in their favorite flavors and toppings like lime juice, fish sauce, bean sprouts, chilies, onion, mint and basil.
Hungry? Try pho for breakfast sometime. Here’s a delicious simplified version of pho that can be made in advance. Reheat the broth and keep toppings refrigerated in an airtight container. Try using low-sodium soy sauce in place of the fish sauce.
Remember that pho is perfect for dinner too!
What’s your favorite non-traditional breakfast?
by Toby Amidor in Back to School, September 13, 2012
Food Network Magazine staged a breakfast face-off and asked a registered dietitian to name the better choices. The results might surprise you.
Cow’s Milk vs. Soy Milk
WINNER: Cow’s milk. To make soy milk taste better, many manufacturers add sugar (especially to flavored kinds). Plus, soy milk doesn’t naturally contain as much protein or calcium as cow’s milk. Soy milk can be a healthful alternative if it’s fortified and doesn’t have too much added sugar, but unless you’re lactose intolerant, just stick with 1 percent or skim milk.
Smooth Peanut Butter vs. Chunky Peanut Butter
WINNER: It’s a draw. The amount of salt, sugar and oil in peanut butter can vary by brand and even within each brand, but smooth and crunchy versions are the same nutritionally—one is just ground more than the other. The healthiest option: peanut butter without added sugar or salt.
by Robin Miller in Robin's Healthy Take, July 6, 2012
If you’ve got a hectic household like me, you know the CRAZINESS that ensues every morning. Three kids to dress and feed, dealing with last-minute dilemmas plus I need to be in tip-top shape for work. Here are nutrition-packed, quick go-to breakfast options for any sort of time crunch.
If you have 15 Minutes:
There’s just enough time to quickly cook some warmer breakfast fare.
Scrambled eggs wrapped in a whole-wheat or flour tortilla with salsa or cheese. What could be better?
If you’re cooking during your morning rush, choose quick-cooking oats. You can also cook the oatmeal the night before, store in the fridge, and microwave quickly in the morning.
Smoked salmon, cream cheese and sliced veggies make Ellie’s New York Breakfast a delicious and quick option.
by Dana Angelo White in Healthy Recipes, June 12, 2012
- Protein + carbs + fat = breakfast. Who says your morning meal has to consist of traditional breakfast foods?
The media blasts us with “brain food” articles and TV segments every back-to-school season. Does that mean our kids can be less smart in the summer? Do they require less fuel for their brains and working muscles between Memorial Day and Labor Day? Of course not! In fact, for me, I want my boys to be extra alert when they’re hitting fast-balls and shooting arrows at camp!
Most kids are involved in high-energy activities all summer long, whether it’s camp (sports, acting, dance, art, music), frolicking at the beach, lake and pool, or traveling for family getaways. All of these adventures demand focus and energy. A healthy breakfast is the best way to prepare for a long day of fun.
by Dana Angelo White in Meal Makeovers, May 9, 2012
- Greek yogurt, store-bought or homemade, like this one from Food Network Magazine will keep you full all morning.
It’s no secret that breakfast is important. It’s the morning fuel that kicks your metabolism into high gear for the day ahead. Make breakfast as satisfying as possible with these 5 foods.
The high-quality protein in eggs may be more satisfying than other foods. Opt for a quick omelet or burrito on busy weekday mornings and treat yourself to lightened up Eggs Benedict for a weekend brunch.
Find out why you should eat both the whites and the yolks.
- Make breakfast for mom . . . or yourself.
Eggs Benedict is my all time favorite breakfast, but it can be a bit heavy. Here’s a traditional recipe with a few healthy twists.
An order of Eggs Benedict at IHOP has 1020 calories and almost 60 grams of fat – and those aren’t even the most outrageous numbers I’ve seen. Large portions of meat and gobs of buttery sauces are mostly to blame.