Quick Ideas for Breakfast-On-the-Go

Increase your chances of living a healthier, happier life by eating a well-balanced breakfast daily. Crunched for time in the morning? Here are some ideas for a nutritious option on your way out the door:

  • Top whole wheat waffles with a tablespoon of peanut butter.
  • Toss fruit and yogurt in the blender to whip up a quick smoothie.
  • Mix together dried fruit, toasted seeds, and nuts for a protein-packed pick-me-up.
  • Prepare low-fat muffins ahead, freeze, and pop in the microwave before leaving.

Healthy Benefits

  • Studies show that eating breakfast improves your overall nutrition, ability to concentrate, and ability to maintain your weight.
  • Aim to incorporate starch, fiber, and fat into your breakfast to maintain satiety throughout the morning.

Related: Delicious Ideas for Cranberries

Recipe: Lemon-Raspberry Muffins


Ingredients

2 1/4 cups
all-purpose flour, divided
1/2 cup
sugar
2 1/2 teaspoons
baking powder
1/2 teaspoon
salt
1
(8-ounce) container lemon yogurt
1/2 cup
vegetable oil
2
large eggs
1 teaspoon
grated lemon rind
1
(6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
3 tablespoons
sugar
1 tablespoon
cold butter or margarine

Preparation
1. Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.
2. Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.
3. Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.
4. Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.
5. Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
*Blueberries may be substituted for raspberries.

Related: Rise-and-Shine Breakfast Recipes


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