Diet Breakfast

By Tamer El Shafeay

Some Ideas for Diet Breakfast Meals, Carb, Protins, Drinks, ..... etc

• Language: English
• Publisher: Lulu.com
• Release date: May 1, 2016
• ISBN: 9781365085642

Book preview

FOODS

Not all calories are created equal.

Different foods go through different metabolic pathways in the body.

They can have vastly different effects on hunger, hormones and how many calories we burn.

BREAKFAST

Slim people eat breakfast

That’s an indisputable fact, according to a new study from Cornell University. When researchers surveyed 147 slender people who said they’d never had to struggle with their weight, they found that a whopping 96 percent of them ate breakfast nearly every day. (Among the general population, about 28 percent of men and 18 percent of women ages 18 to 34 skip breakfast every day, according to a study by The NPD Group.)

But it’s not just eating breakfast that makes slender people seem naturally skinny. People who manage their weight well tend to eat similar things for breakfast. Fifty-one percent of the slim people surveyed said that on a typical day, their breakfast included a serving of fruit. Forty-one percent said they ate dairy; other popular choices were cold cereal (33%), bread (32%), eggs (31%), and hot cereal (29%). And, in one very interesting finding, only 26% of slim people said they started their day with coffee.

Banana Pancakes with Walnut Honey

http://www.prevention.com/sites/prevention.com/files/styles/slideshow-desktop/public/static/02-pancakes-COMP-825014.jpg

Honey and walnuts make the perfect sweet and crunchy topping for these sensational pancakes. Our Flat Belly Diet pancake mix can serve double-duty for waffles and fruit crêpe recipes.

TOTAL TIME: 30 minutes

SERVINGS: 4

Pancakes

1⅓ c Easy Pancake Mix* or store-bought, trans-fat free pancake mix

¼ tsp ground cinnamon

1 c low-fat buttermilk

¼ c water

1 egg

1 Tbsp canola oil

1 tsp vanilla extract

1 lg banana, halved lengthwise and cut thin slices

½ c fresh raspberries

Walnut Honey

½ c walnuts, chopped  (MUFA)

⅓ c honey

1 Tbsp water

COMBINE the pancake mix and cinnamon in a large bowl. Combine the buttermilk, water, egg, oil, and vanilla extract in a separate bowl. Whisk into the pancake mix and stir until smooth. Fold in the banana. Set aside.

COMBINE the walnuts, honey, and water in a small bowl.

COAT a large nonstick skillet with cooking spray and set over medium heat. Add the pancake batter in scant ¼ cupfuls and cook, in batches, for about 2 minutes or until the pancakes have puffed and the undersides are lightly browned. Turn the pancakes and cook for about 2 minutes longer or until lightly browned. Serve with the walnut honey and raspberries.

NUTRITION (per serving) 425