By Eliza Short, Communications Coordinator for Jackson in Action
Why should I eat breakfast?
Eating breakfast regularly is associated with better overall health, including healthier body weight, better diet quality, reduced risk for chronic diseases, and cognitive benefits. Our brain runs best on carbohydrates, so it is important to wake up and “break the fast,” by consuming a well-balanced breakfast. Aim for at least 3 of the 5 food groups of fruits, vegetables, grains, protein, and dairy each morning to feel satisfied until lunch!
Healthy Breakfast Ideas:
Oatmeal: Contains grains, protein, dairy, fruit
- ½ cup oats
- 1 T peanut butter
- ½ cup fruit (blueberries, strawberries, or small banana)
- 1 cup skim milk
Smoothie: Contains dairy, fruit, vegetable
- 1 cup frozen fruit (banana, berries)
- ½ cup skim milk
- ½ cup low-fat vanilla yogurt
- 1 cup spinach
Toast: Contains grains, protein, dairy, fruit
- 1 slice 100% whole wheat toast
- 1 T peanut butter
- 1 small sliced banana on top
- 1 cup skim milk
Harvest of the Month
For the month of June, the Jackson in Action Community Coalition is highlighting rhubarb for the Harvest of the Month. Join Registered Dietitian Ruth Lahmayer Chipps on Wednesday, June 15th from 11:30-12:30pm to sample a rhubarb chutney recipe. Below is a hearty rhubarb pancake recipe to help jump start your morning!
Featured Recipe: Oatmeal Rhubarb Pancakes
Ingredients:
- 1 1/3 cups whole wheat flour
- 10 T quick cooking oats
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 1/3 cups skim milk
- 1 tsp lemon juice
- ½ banana, mashed
- 1 cup finely chopped rhubarb
- 2 T canola oil
Directions:
1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
2. Heat a griddle or large skillet over medium heat. Drop ¼ cup of batter per pancake onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
Recipe taken from: http://allrecipes.com/recipe/223104/oatmeal-rhubarb-pancakes/