What’s not to love about eggs? They are inexpensive, readily available, and easy to cook. Despite their former bad wrap, they are actually a nutritional powerhouse with good fat and the vital nutrients vitamin D and choline. They seem like the answer to everyone’s breakfast protein problem.
Until you simply can’t look at another egg.
Burnout happens. But you still need to start your day with a breakfast that will stay with you and keep your willpower strong as you stroll past the donuts in the break room. Here are five breakfasts with plenty of protein and where eggs aren’t the star. I guarantee they will fuel your long run or keep you from hitting the vending machine before lunch.
Cottage Cheese: This dieter’s staple found popularity for good reason – one half-cup has 16 grams of protein! Sprinkle with some milled flaxseed and your favorite fruit (I hear kiwi is awesome) for a heartier-than-it-looks morning treat. You can even use it to make these breakfast brownies.
Protein pancakes: The eggs are hiding in many varieties of this fitness staple, but you’ll never know it. Try my Vanilla Coconut Protein pancakes. Make a big batch on the weekend and reheat throughout the week for a quick breakfast. (more…)
By Janis Jibrin, M.S., R.D., Best Life lead nutritionist
How’s your fat? Don’t worry—I’m not talking about your thighs or belly. I’m referring to the fat on your fork. You’ve heard about all the great things omega-3 fats can do for you, including boosting your mood, keeping your brain sharp and reducing your risk for heart disease. One reason for its stellar health creds: It fights chronic inflammation. But it can’t do its job if it’s outnumbered by its chief rival—omega-6 fats.
These two polyunsaturated fats compete for entry into your cells, and for most Americans, omega-6 is winning handily. Our bodies evolved to thrive off an omega-6 to omega-3 ratio anywhere from 1:1 to 4:1. Instead, the ratio is 16:1 or higher. That imbalance may literally be killing us.
Where does all the omega-6 come from? Soybean oil is a major source; processed and fast foods are rife with it, and it’s the oil in “vegetable oil” sold in the supermarket. Meanwhile, we eat very few omega-3 rich foods, like fatty fish, chia seeds and flaxseed.
Here’s how to get back in balance: (more…)
So what’s the big deal about chia seeds? For starters, one 16 ounce bag contains the same amount of Omega-3 fatty acids as 10 pounds of salmon. Yes, 10! As Health Warrior points out, Omega-3s are essential for brain function and cell and tissue growth. One pound of chia seeds also contains the same amount of protein as three pounds of tofu, and the same amount of fiber as four pounds of oatmeal. That’s a lot of nutrients in a tiny package.
If you’ve heard of chia seeds but are still unsure how to use them, this is the recipe for you. It’s a simple, 3-ingredient strawberry jam that’s so easy a kid could make it! Plus, it can be modified to suit your taste in just about every way, be it with different fruits or making it extra sweet, thick or thin.
I whipped this batch up one night last week and couldn’t wait to dig into it the next morning over some whole wheat toast. The result was perfect – thick, subtly sweet and not too tart. Plus, the chia seeds provided a subtle crunch and creamy thickness that I just adored. That’s the power of chia seeds – they absorb up to 10 times their weight in water, lending themselves perfectly to this jam.