This Is What a BWH Nutrition Researcher Eats for Breakfast
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 we can see what’s on their breakfast table.
Claim to fame: Keating is the director of nutrition research at Brigham and Women’s Hospital’s Nutrition Core program.
What she ate: She starts with freshly baked pumpkin bread, in-season berries, cranberry juice, and coffee. At the office, she snacks on Greek yogurt.
Why she chose it: “Breakfast is definitely the most important meal and I do not go a day without it,” Keating says. “The pumpkin and added chocolate chips not only taste great, but give me some great carbohydrates and added vitamins and antioxidants, without the preservatives or additives. For color and added nutritional quality, I incorporate a bowl of assorted berries. The yogurt, I take with me to work to have after my commute. Not only does [it] curb my mid-morning hunger, but it gives me a start to my daily calcium.”
Don’t just take Keating’s word for it—you can make this pumpkin bread yourself. See her recipe, below.
Makes three loaves
3 1/2 cups flour
¼ tsp baking powder
1 ½ tsp salt
1 tsp each nutmeg, cloves, cinnamon, and ginger
1 cup vegetable oil
2 cans (15 oz each) pumpkin
1 ½ cups mini chocolate chips
1 ¼ cups each sugar and light brown sugar
Sift together flour, baking powder, baking soda, salt, and spices. Add the sugars, mixing well. Mix the dry ingredients with the oil and pumpkin, stirring until well combined.
Add the eggs, one at a time, blending thoroughly. Pour into two greased and floured 9.5″ x 5.25″ loaf pans.
Bake at 350 degrees for 50 to 60 minutes, or until a tester comes out clean. Cool for five minutes. Remove from pans. Place on wire rack to cool.