Monday, March 2, 2020

Bite by Bite: Diversify Your Breakfast

Eating the same foods over and over can get old-and may not be the healthiest choice. Including different foods can increase nutrient variety and decrease food insensitivity. 

Try swapping the packaged cereal for an intact grain. Eating intact grains increase fiber intake, improving gut health. They help you feel fuller longer, even controlling weight.

Packaged cereals are often made with commodity corn, rice, oats or wheat. Local farms and grocery stores sell speckled corn grits, buckwheat groats, teff and amaranth-great alternatives to the cereal base in a hot cereal or porridge and an alternative to packaged muesli.  

Bulgur and millet cereal layered in parfaits or puddings make a fun cold breakfast.  Add fruit and protein layers (yogurt, milk, seeds or nuts) to make a complete meal.

 Quinoa Breakfast Bowl with Fermented Cabbage
Quinoa and grain berries provide a chewy base for a grain bowl, combined with vegetables and topped with an egg.

Step by step, week by week, plan to make a diverse diet and a healthier and happier you!

National Nutrition Month® is an annual campaign created by the Academy of Nutrition and Dietetics. 

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