by Kate Guilmette, Nutritionist – Malchar Wellness Center.
Many of us are guilty of skipping meals; especially when it comes to breakfast. Whether we are running late for work, trying to get the kids off to school, or pressing snooze more times than we would like to admit, breakfast seems to be the first (and easiest) thing to eliminate. Or perhaps we don’t eliminate it but instead resort to drive through or coffee shop breakfast sandwiches. While these are not bad as an absolute last resort it is important that we remember breakfast is the most important meal of the day. Breakfast provides the fuel we need for the day and kick starts our metabolism. We need fuel not only to get through our day but also our workouts. If we are doing a morning run it is very important for us to have a hearty, well balanced breakfast before our workout. For those of us who prefer not to eat before a run, we should have at least a smoothie or protein shake. This way our body has something to produce energy and keep us going at mile 2, 5, and even 10. A great breakfast than can be made a head of time and easily done in the morning are mini egg “cups”. Using a muffin tin crack 1-2 eggs in each section and scramble. Mix in your favorite veggies, a sprinkle of cheese, and bake in the oven for about 10 minutes at 350 degrees (or until eggs are fully cooked). These cups can not only be consumed fresh out of the oven but also refrigerated or frozen.