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 cupsall-purpose flour, divided
1/2 cupsugar
2 1/2 teaspoonsbaking powder
1/2 teaspoonsalt
1(8-ounce) container lemon yogurt
1/2 cupvegetable oil
2large eggs
1 teaspoongrated lemon rind
1(6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
3 tablespoonssugar
1 tablespooncold 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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