“Break the Fast” with Breakfast
Breakfast is one the toughest meals to master for a number of reasons. Between busy schedules and habits of not eating in the morning due to not feeling hungry, breakfast is often an afterthought in the morning. However, breakfast should be at the forefront of each and every person’s morning ritual. The benefits of eating in the morning are clear and becoming increasingly obvious with more and more research. It can be difficult to build this habit as our metabolism adapts to our eating patterns over time; for many people, that is the absence of food in the morning. It can take the body two or three weeks to physiologically adapt to the addition of breakfast, but the changes that accompany that addition are well worth the effort.
Overnight, our body essentially goes through a fasting process, as no calories are consumed for an extended period of time. Without “breaking the fast” in the morning, the metabolism will remain slow until the next meal is consumed. This can be troublesome though, as the body is in a state that will want to store more of what is consumed then used for energy. We have to keep in mind that our bodies are meant to be in motion for the majority of the day, so eating throughout the day gives us the energy to do so. The more we are able to move through the day, the more calories we will burn and the higher the metabolism will stay. Those that skip breakfast tend eat foods with more of a sugar/fat component to them, negatively affecting the glycemic index and hurting their metabolism further. Reduced stress and an increase in hormones that positively affect lean body mass has also been associated with people that consume a good breakfast. So for 2015, make breakfast one of your resolutions to see a dramatic difference in your body.
Here is a recipe I use during my really busy weeks from heandsheeatclean.com. Make these on Sunday (or any off day) and have them ready for the rest of week. A quick warm-up in the microwave and breakfast is ready!
4 scallions, minced
2 carrots, shredded
1/2 red bell pepper, minced
1/2 zucchini, shredded
14 egg whites
4 whole eggs
1/2 tsp basil
1/4 tsp oregano
Dash of sea salt and pepper
1. Preheat oven to 375 degrees. Coat a 12-muffin tin with olive oil.
2. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
3. Whisk eggs and seasonings in a large mixing bowl.
4. Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned.
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