What’s for Breakfast? Three Health Pros Share Their Morning Meals
We don’t need to tell you that breakfast is the most important meal of the day. In this series, we’re asking some of Boston’s top doctors, fitness pros, and dietitians for a sneak peek into their kitchens, so they can show us what to eat for breakfast.
Claim to fame: She is a nutrition researcher at Brigham and Women’s Hospital.
What she ate: Greek yogurt with homemade maple walnut granola and grapefruit, whole wheat pumpkin bread with almond butter, and black coffee.
Why she chose it: “This breakfast is easy to prepare the night before and is perfect to grab on my way to work. Breakfast should contain about a third of your protein for the day, so I have Greek yogurt as a great low-fat source, and granola with walnuts for antioxidants and texture. The pumpkin bread with almond butter adds fiber and healthy fat, and is a nice seasonal treat this time of year. I always have coffee to kick start my day.”
Claim to fame: Haddad is spa director for G2O Spa and Salon.
What she ate: Scrambled eggs, a rice cake topped with natural peanut butter, strawberries, and fresh-squeezed orange juice.
Why she chose it: “Organic brown eggs help to maintain a healthy immune system, which is critical for healthy skin, hair, and eyes. Rather than bread, which I rarely eat, I have an organic brown rice cake. I top my rice cake with natural peanut butter: fresh ground, nothing else added, not processed. Peanut butter promotes a healthy heart and skin, and contains healthy fats which serve to keep my skin complexion glowing. As a side, I love fresh strawberries. These berries are loaded with powerful antioxidants and also have a high vitamin C content while naturally providing UV protection for the skin, and naturally lightening blemishes and acne scars while removing excess oils. The glass of fresh-squeezed orange juice tops off my breakfast.”
What she ate: Two pieces of pumpkin seed toast with organic peanut butter and cinnamon, and cottage cheese with strawberries, papaya, and pineapple.
Why she chose it: “I teach five early morning classes a week, so I am out of the house by 5:15 a.m. My body isn’t ready to eat then, so I grab some coffee and have a full glass of water before I head out. My real breakfast comes around about 8 or 8:30 a.m. I usually don’t have a lot of time in between classes, so I need something quick and yummy. This is something that will keep me full through my noon-time classes, is both sweet and salty, and is super easy to assemble.”