5 minutes to the best breakfast

grapefruitSuch simple ingredients and so little time needed to jumpstart your day! This oatmeal with grapefruit breakfast is high in fiber,and low in fat, calories and sodium. You get to eat a large quantity of food so you fill up on fewer calories than many traditional American breakfast choices - see the note about that at the end.Microwave oatmeal1/2 cup oatmeal (old fashioned)1 tablespoon raisins1 cup waterPlace ingredients in bowl and microwave for 3 minutes. Stir and serve with skim milk or soymilk. Serves one.Grapefruit Wedges1 ruby red grapefruitCut grapefruit in 6 wedges and serve on plate. Serves one.Total: 298 calories, 3 g fat, .5 g saturated fat, 0 g trans fat, 2.5 mg cholesterol, 58 mg sodium, 58 g carbohydrate, 5.5 g fiber, 12 g protein.NOTE: This is for 23 ounces or almost 3 cups of food!! If you ate 23 ounces of a bagel you would consume 1793 calories and if you ate 23 ounces of an Egg McMuffin you would consume 1370 calories along with a lot more fat and sodium and little fiber.Better still, this breakfast was proceeded by a 3-hour bike ride. Bike ride optional for the recipe of course!! You can read more about bike riding, swimming and running here.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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