What’s New For Breakfast? Eat This Not That – for Healthy Weight Loss!
As the seasons change, I get in the mood for “something” different. My innate senses signaling me to feed my hunger with more satisfying warming foods? Perhaps. So, I am going to give you a cutting edge secret–cook quinoa* for breakfast; pronounced KEEN-wah. I put plums on mine. (recipes to follow) I love the taste. I love that it is quick. And, I love that it “sticks to my ribs” as my Dad used to say. That translates to, I am not starving hungry in an hour! Quinoa also has the highest nutritional profile and cooks the fastest of all grains. It has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America!
Now, if you have to run, scroll down and grab the delicious plum topping to go with your Quinoa. If you’re the scholarly-type read on. I always like to know the why!
Whole grains are an excellent source of nutrition, as they contain essential enzymes, iron, dietary fiber, vitamin E, and B-complex vitamins. They have been part of our history and a central part of our diet since early civilization. And, unlike highly processed cereals made by Post and Kellogg’s, the body absorbs whole grains SLOWLY, and they provide us sustained, high quality energy, at a steady rate for many hours; not so with the overly processed cereals which enter the bloodstream almost immediately! Unfortunately, this over-processing causes a rapid rise in the glucose levels in the body–and a sugar rush–followed by a crash which always sends me running for something else to eat. 🙁 You too?
Some years ago, in a personal ah-ha moment I was reading the latest best seller on diets and nutrition. The author pointed out that my beloved Grape-Nuts were no better than eating a candy bar for breakfast. WHAT??? I never ate them again, but understood why I was famished shortly after eating my “healthy”breakfast. Post had over-processed all the goodness nature had intended. And, if you are concerned about maintaining your ideal weight, or want to lose a few pounds, eating these over processed cereals that have been damaged and deprived of their natural properties lead to weight gain. ” Simple sugars can lead to weight gain because our cells do not require large amounts of glucose at one time, and extra sugar is stored as fat.” (that includes bagels with cream cheese and muffins too.)
So, cook once–eat twice. Cooked grains keep very well. You can make a big batch on Sunday and eat them all week. And, when we make a connection that healthy, whole foods really make you feel better and lose weight– it becomes a win-win! The choice is always yours!
Breakfast Quinoa Porridge
- ½ cup quinoa porridge, served with 2 halves of Poached Plums and 1/3 cup plum poaching liquid
- Poached Plums
Only mildly sweetened with natural juice, this is a good fruit to have with porridge in the morning, along with some of the poaching liquid to moisten the cereal.
- 5 ripe purple plums or 10 prune plums
- 1 cup pear nectar
- Rinse the plums will and dry. With a small sharp knife, cut the plums in half. Remove the pits.
- Place the plum halves and pear nectar in a medium saucepan. Ass additional water, if needed, to cover. Bring to a simmer and cook just until the plums soften, about 5 minutes.
- Serve warm, at room temperature, or slightly chilled.
Source: The Swiss Secret to Optimal Health